Zinfandel
Zinfandel often gets a less-than-stellar reputation among the most pretentious of wine drinkers as it has recently held the reputation of being a “starter wine,” especially for women, due to its popular sweet taste in the 1980’s and 90’s. However, in the past several years, winemakers have responded to this prejudice against Zinfandels by improving the complexity and balance of flavors within their wines to make them a more palatable choice to the savvy wine consumer’s sophisticated sense of flavors.
What makes a wine more appealing to wine lovers? Complexity and fullness of the flavors are a few of the key aspects of a well-crafted wine. In Zinfanfels, a few of the most popularly described characteristics of the flavors are blackberry, raspberry, cherry, cloves, black pepper, and anise. However, depending on the complexity of the Zinfandel, many other levels of flavors may emerge, especially through a tasting in which you carefully give your attention to the subtleties released within the entire experience of the wine. Another interesting characteristic of Zinfandels is that they are also often mixed with others such as Cabernet Sauvignon or Petite Syrah. Because Zinfandels range from lighter-bodied whites to quite robust reds, they are no steadfast rules for which foods to pair with them. Some zinfandels do possess enough body and presence of flavors to drink even with a hearty steak or rich chocolate dessert. The lighter zinfandels can be a great pairing for Latin American and tropically-inspired foods. Zinfandel originates from a distinctly American red-skinned Zinfandel wine grape that is used to make both red and white Zinfandels. Formally named in 1832, Zinfandels are traditionally defined as an American varietal and can occasionally be quite difficult to locate in overseas markets. It was recently discovered that Zinfandel grape is genetically identical to the Primotivo grape native to Italy. This discovery begins explains the previously unknown heritage of the Zinfandel grape’s development.
Californian vineries have come to embraced Zinfandels as their own characteristic varietal, leading the reputation of Zinfandel to become a representation and branding image for California wine. Some of the most popular regions for the production of Zinfandels are: Napa Valley, Sonoma, Mendocino-Lake, Central Valley, Bay area, Sierra Foothills, and Southern California. However, Zinfandel’s aren’t exclusive to California and can be produced in American regions as distant as North Carolina and Tennessee, as well as overseas locations to which the Zinfandel grape has been exported.
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Frog's Leap
2010 Zinfandel
Napa Valley
Save $2 - $24.99
This classic "field blend" of old-vine Zinfandel, Petite sirah and Carignane continues to presents us with a rich, yet quaffable wine.
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Francis Ford Coppola
2010 Director's Cut Zinfandel - Sonoma
Save - $22.99
This wine delivers dramatic aromas of spices and cherries along with lush flavors of crushed wild berries, black plums, and cocoa with a note of toasted wood and star anise.
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