Wine Grape Cheat Sheets: Zinfandel

Zinfandel – The Soundbyte:

Zinfandel used to be known as “California’s Mystery Grape,” as an old-timey legend says that Zinfandel vines of the vitis vinifera species were growing happily in California before European settlement of the New World.

This was fun to believe for a while, but today we know better,  and it is believed that 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 California, 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 either identical to or very-very-very closely related to the well-known Croatian grape known as Plavac Mali. Zinfandel is also either identical to—or very closely related to—Primitivo, as grown in Puglia.

Wherever it came from and whatever you call it, Zinfandel has proved itself as a hardworking, heat-seeking, robust grape.

 Typical Attributes of a Zinfandel-based Wine:

    • 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”.

Typical Aromas of a Zinfandel-based Wine:

  • Fruity
    • Blackberry, Blackberry  Jam, Boysenberry, Boysenberry Jam, Raspberry, Raspberry Jam, Plum, Ripe Cherry, Pomegranate, Raisin, Prune
  • Spicy
    • Black Pepper, Cinnamon, Clove, Nutmeg, Allspice, Anise, Licorice, Chocolate
  • Wood-derived:
    • Oak, Vanilla
  • Sometimes:
    • Maple, Mushroom, Mint, Mineral

Where The Best Zinfandel is Grown:

  • California, especially Sonoma Valley, Amador County, the Sierra Foothills, Paso Robles, and Lodi
  • The south of Italy—as Primitivo
  • Croatia, where it is sometimes called “plavac—as Plavac Mali or Crljenak Kaštelanski
  • Texas – including the Texas High Plains AVA
  • 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

Food Affinities – Bridge Ingredients:

  • 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 most folks will recommend that you stick to the sweet versions of Zin for dessert.

Wine Grape Cheat Sheets: Cabernet Sauvignon

Cabernet Sauvignon – The Soundbyte:

Cabernet Sauvignon is probably the world’s most popular and well-known red grape variety.  It is the main grape in the world famous wines of Bordeaux, and the wine that made the Napa Valley famous.  The beauty of Cabernet is its thick skin, both literally and figuratively.  Literally the grape’s thick skin and small berries give a  wine deep color, complex flavors, and hearty tannins.  Figuratively, Cabernet Sauvignon is thick skinned by being resilient to a variety of climates and soils in the vineyard.  Just about every country that has a climate warm enough to consistently ripen red grapes successfully grows Cabernet Sauvignon.

Typical Attributes of a Cabernet Sauvignon-based Wine:

  • Dark Ruby Red to purple, opaque, and almost inky in appearance
  • Young Cabernet Sauvignon is ripe, powerful, and concentrated.
  • Highly tannic
  • Complex with layers of interesting flavors and textures
  • The high level of tannin in Cabernet Sauvignon-based wines makes them among the most age-worthy of all wines.
  • Aged Cabernet takes on grace, finesse, and an earthy, complex bottle bouquet.

Typical Aromas of a Cabernet Sauvignon-based Wine:

  • Fruity
    • Blackberry, Blueberry,  Ripe Cherry, Black Currant, Cassis, Plum, Prune, Raisin
  • Herbal/Vegetative
    • Vanilla, Mint, Eucalyptus, Bay Leaf, Green Bell Pepper, Green Olive, Rosemary, Dried Herb
  • Earthy
    • Cedar, Cigar Box, Cigar Smoke, Pencil Lead, Graphite, Tobacco, Wet Dog
  • Oak-Derived
    • Oak, Fresh Lumber, Cedar, Chocolate, Cocoa, Smoke

 Where The Best Cabernet Sauvignon is Grown:

  • The Bordeaux Region of France
  • California and Washington State, the far south of Oregon
  • Chile and Argentina
  • Australia
  • Italy, where it stars in some Super Tuscans, and is used in small amounts in many different wines
  • Cabernet grows  successfully in many regions throughout the wine making world…it adapts well to a  variety of conditions.

Food Affinities – Base Ingredients:

  • Beef -Prime Rib, Grilled Steaks…it’s all good!
  • Lamb – Bubbly Prof prefers Merlot here, but Cab works!
  • Veal
  • Venison
  • Pork
  • Hard Cheeses

Food Affinities – Bridge Ingredients/Flavor Bridges:

  • Currants, Prunes, Raisins (go easy on the sweetness)
  • Walnuts, Pecans
  • Mushrooms, Eggplant, Tomatoes, Roasted Tomatoes
  • Mint, Rosemary, Thyme, Oregano, Basil, Black Pepper
  • Blue Cheese – but be careful with the bitterness!

The Urban Legend:  The Cabernet Sauvignon/Chocolate Food Pairing:

According to some…Chocolate and Cabernet Sauvignon is a match made in Heaven.  For other people, it’s not so great and some people really dislike the pairing! In my Intro to Professional Wine Studies Class, I have my students try out the Cab/Chocolate combination without giving them any hints as to whether they “should” like it or not.  In my 16 years as a wine teacher, I’ve led more than 12,000 students through this exercise, and I estimate that the split is just about 50/50, with women more likely to enjoy the combination than men.

The idea behind the combination is a common flavor or aroma bridge…Cabernet often displays aromas of cocoa or chocolate.

The reason some people do not care for the combination is that sweet food tends to dry out and emphasize the acid/bitter/tannic tastes of a dry red wine.  I personally do not care for it…but all I can really do is suggest you try it for yourself!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas…