In the state of California, Zinfandel is the number two most widely planted red wine grape. For many, many years, Zinfandel was a mystery grape, its origins unconfirmed. The latest DNA profile from the University of California, Davis suggests that the grape actually originated in Croatia and not southern Italy, which was previously a common misconception. Continuing research has shown that the possible original plantings migrated from Greece or even Albania.
Zinfandel came to the United States in the 1820s, when George Gibbs, a New York nurseryman, brought back cuttings of a variety of plant species from the Austrian Empire. Over the next two decades, Zinfandel became a widespread table grape in Northeast America. Although there is some controversy over the actual person who first brought Zinfandel to the United States, it has nonetheless thrived since the mid-19th century.
Its popularity in the United States has led to Zinfandel being referred to by the masses as the first true “California Red”. Although California is the main producer of Zinfandel, it is also widely grown in Italy.
It is a difficult grape to grow due to the small, berry-like grapes that grow in tight clusters and ripen unevenly. Water management is essential in growing Zinfandel grapes: if these grapes don’t get enough moisture, they will become stressed and more likely to pass.
However, Zinfandel grapes are highly resistant to vine diseases and it is not uncommon for Zinfandel vineyards to exist for 75 or even 100 years. Wine connoisseurs believe that these “old vines” create the best wines because older vineyards tend to be smaller, causing the grapes to ripen more evenly.
The preferred growing climate for Zinfandels is in warm coastal valleys, such as Dry Creek Valley, Napa, Sonoma, Mendocino, and Paso Robles.
Zinfandel ranges in flavor from light and fruity to intense and spicy. It is a common variety to mix with other grapes. In its ideal state, Zinfandel [http://www.wineaccess.com/wine/grape/Zinfandel] it is fruity, with hints of raspberry, blackberry, blackberry, blueberry or black cherry. Common herbal flavors include heather, licorice, and nettle, while cinnamon and black pepper are predominant spices.
Depending on the region in which the grapes are grown, the flavors of the berries will vary. Zinfandels and Merlots produced in the Napa Valley tend to have hints of raspberry, while warmer areas like Sonoma County tend to have a stronger blackberry flavor. The cooler the environment, the lighter and fruitier the grape will be.
A variety best consumed within three to five years of harvest, Zinfandel can become somewhat acidic and develop a higher alcohol level, leading to a “spicy” taste if not drunk within five years after bottling. Although Zinfandel is normally a hearty red wine, a blush-style semi-sweet wine known as “White Zinfandel” is also very popular in the United States.
Recommended pairings include outdoor grilled steaks, chops, or meats stuffed or stewed with fruit. Zinfandels are generally not recommended for seafood and lighter-flavored cuisines like chicken, but are more appropriate with full-bodied meats, potatoes, and pastas.
