Wine Grape Cheat Sheets: Zinfandel
August 29, 2012 Leave a comment
Zinfandel is known as “California’s Mystery Grape” and its roots are somewhat in question. An old-fashioned legend says that Zinfandel vines of the “vitis vinifera” species native to Europe were growing happily in California before European settlement of the New World. This was fun to believe for a while, but today we have at least an inkling of what really happened. Most likely, today’s Zinfandel traveled from Croatia to Vienna during the Habsburg Monarchy’s rule over Croatia. Some cuttings ended up in the Imperial Nursery in Vienna, and from there were sent to a horticulturist in Long Island, who sent some vines out to Califoria, where Italian immigrants working the gold rush appreciated the grape’s sturdy, robust style and planted them with enthusiasm, only to abandon their vineyards when the gold rush fizzled out. These vineyards, and their mystery grapes, were then rediscovered years later with the post-prohibition wave of California winemakers. Quite a story, right?
DNA fingerprinting has revealed that today’s Zinfandel is genetically equivalent to the Crljenak Kaštelanski grape of Croatia and is most likley the parent of the rather well-known Croatian grape known as Plavac Mali, although some people declare that Plavac Mali and Zinfandel are the same grape. Zinfandel is also well known for being either identical or very closely related to the Primitivo variety traditionally grown in Puglia. Perhaps now the honorary title of “California’s Mystery Grape” makes sense. Wherever it came from and whatever you call it, Zinfandel has proved itself as a hardworking, heat-seeking, robust grape.
- Fruit-forward, intense fruit flavors…the aromas and flavors of blackberry, cherry and plum are quite recognizable.
- In my wine tastings I generally introduce Zin as “Blackberry/Black Pepper/Black Licorice.” It’s a pretty good Zin cliché.
- Medium to high alcohol…sometimes 15% or more.
- Medium to full body; more likley towards the full.
- Medium to high tannin combined with lively acidity. Warm weather growing areas can mellow the tannins to the velvety type, but they remain quite high.
- Red Zinfandel’s spice, fruit, and acidity make it a very food friendly wine.
- Yes….the Zinfandel grape can be made in the “White Zinfandel” style. To make white zinfandel, the wine is allowed to ferment on the intensely colored red grape skins for a day or two, just until the juice turns a light pink color. At this time, the juice is pressed off the grape skins while the fermentation process finishes. While it is true that your Mama’s White Zinfandel most likely had a touch of residual sugar and this style remains popular today, Zinfandel is also made into crisp, dry, serious rosé.
- Late harvest Zinfandel is often made into a luscious, complex dessert wine; one of my favorites is “Zinnie de Potelle” by Chateau Potelle.
- Some winemakers freeze their late harvest (or regular harvest) Zinfandel grapes to make to make “ice wine-style” dessert wines, often with cute-cute-cute names such as “Fro-Zin”.
- Blackberry, Blackberry Jam, Boysenberry, Boysenberry Jam, Raspberry, Raspberry Jam, Plum, Ripe Cherry, Pomegranate, Raisin, Prune
- Black Pepper, Cinnamon, Clove, Nutmeg, Allspice, Anise, Licorice, Chocolate
- Oak, Vanilla
- Maple, Mushroom, Mint, Mineral
- California, especially SonomaValley, Amador County, the Sierra Foothills, and Lodi.
- The south of Italy, where it goes by the name “Primitivo”.
- Croatia, where it is sometimes called “plavac mali, ” although now it is assumed that plavac mali is a close relative of Zinfandel, but not exactly Zinfandel. (See “the mystery”, above.)
- The Texas High Plains AVA in Texas. Dallas winemaker Benjamin Calais of Calais Winery has just released “Tailleur 2010”, a delicious 75% Zinfandel – 25% Sangiovese blend from 100% High Plains fruit.
- While California remains Zinfandel’s favorite adopted home, it is having some success in South Africa, South America, and Australia.
Food Affinities – Base Ingredients:
- Beef, Lamb, Venison, Pork, Chicken, Turkey, Duck, Sausage
- Spicy Foods
- Spicy, Slightly Sweet Foods like Barbeque Sauce or Hoisin Sauce.
- Tex-Mex Flavors
- Grilled Flavors, Smoky Flavors
- Blue Cheese Bacon Cheeseburgers
- Burgers with Caramelized Onions
- Any type of burgers (even turkey burgers)
- Sausage and Peppers
- Eggplant, Mushrooms, Black Beans
- Tomatoes, Sun-dried Tomatoes
- Mint, Rosemary, Oregano
- Thyme, Cumin, Blackening Spices
- Onions, Shallots
- Walnuts, Pecans, Hazelnuts
- Chocolate – which many people love, but the Bubbly Professor recommends you stick to the sweet versions of Zin for dessert.