A powerful Zinfandel, plushy with ripe plum compote, strawberry jam, black cherry, fine herbs and pepper spice flavours savoury on the palate. Full and mouth-coating with a lingering flinty, smoky finish. Tannins are structured and there is juicy acidity for ribs and burgers.
Zinfandel food pairings: spaghetti Bolognaise, aged cheddar, grilled duck breast, cheese pizza.
California - USA
Red berries, blackberry, anise and pepper
This fickle grape is one of the most widely planted in the US just short of Cabernet Sauvignon. The style of Zinfandel red wines varies quite significantly from fresh and fruit-forward to highly concentrated fruit with firm tannins.
Zinfandels are typically light to full-bodied with berry-like and spice flavors. The grape is also widely used in the popular off-dry blush wine known as White Zinfandel. With a Tropicana flavor profile it is easy-to-drink and does not cost a fortune, however some wineries are redefining White Zinfandel by making great dry rosés, which is worth a try for a new Zinfandel experience.
The Red Zinfandel pairs well with moderately spicy meat dishes and casseroles.