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Welcome to That Useful Wine Site!
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(Synonyms: Black St. Peters, Crljenak Kaštelanski, Gioia Del Colle, Locale, Morellone, Plavac Veliki, Primaticcio, Primativo, Primitivo, Primitivo Di Gioia, Primitivo Nero, Taranto, Uva Della Pergola, Uva Di Corato, Zeinfandall, Zenfendal, Zinfandal, Zinfardel, Zinfardell, Zinfindal, Zinfindel, ZPC)
Pronunciation: ZIN-f’n-dell[the apostrophe represents a slurred vowel sound]
Background
Zinfandel is a red-wine grape originating in the Puglia region of southern Italy, where it was and is known as “Primitivo” (and possibly it was grown in Croatia even before that); but its fame arose from its development in California, where its ultimate source was long a much-debated mystery till recently modern DNA identification pinned that source down.
Zin (as it is often called) is probably vinifed in as wide variety of styles as any grape out there: it can range from bland, mild jug wines to huge, powerful tannic monsters to sweet dessert wines, and everywhere in between. (And that is not even to speak of that abomination known as “White Zinfandel”, and not speak of it is what we will do.)
Though Primitivo is now not as obscure as it was before its identification with Zinfandel, for all practical purposes Zins are a California product. Certain regions in California have become associated with certain styles of Zin, though of course that can only be a rough guide. Here they are more or less as Wikipedia recounts them:
Amador County: big, full-bodied, extra-ripe and thus jammy, briary, and brambly, with aromas of sweet berries.
Santa Cruz Mountains: complex and deep.
Dry Creek Valley: juicy, with bright fruit, balanced acidity, and notes of blackberry, anise and pepper, often spicy though balanced.
Paso Robles: soft and round.
Napa Valley: plummy and intense, tasting of red berry fruits with cedar and vanilla; tends toward claret styling.
Russian River Valley: typically spicy and somewhat lower in alcohol than most Zins; in poor years, unduly acidic.
Lodi: juicy and approachable, often from old vines.
Italian Primitivo may now be lawfully labelled as Zinfandel in both Europe and the U.S. Some Italian vintners choose to do so to make their wines more recognizeable, while others retain the old name hoping to sell on its “Old World” aura. Most Italian bottlings remain rustic high-alcohol versions, though some makers now use oak aging to emulate American Zin styling. (Curiously, though, in America the label must be one or the other: makers cannot put both names on the same bottle, leading to such nonsenses as a bottle specifying that its contents are a “Zinfandel-Primitivo blend”.)
High alcohol is not an artifact of Italian winemaking: it is natural to the grape. Many California Zins are quite high in alcohol (often to a greater extent thatn the label shows, as there is more legal slack in that number than is commonly realized); numbers like 15% or even (though rarely so labelled—winemakers are allowed +/- 1.5% leeway, which is a lot) 16% are not uncommon. Consequently, many Zins will taste as “hot”. Nonetheless, most serious makers seem to feel that vinifying for lower alcohol tends to lose the nature of the grape (and terroir), and they hold that the tannins and other flavor elements make the wines quite drinkable even at such levels.
As you see, it is hard to generalize about the nature of Zinfandel wines, but broadly speaking, one expects a full-bodied, assertive wine tasting deeply of dark red fruit (notably cherry) and with a good deal of “oomph”. There are lighter-weight versions as well, but Zin is rarely (if ever) a wine of delicacy or subtlety.
Because Zin is so popular (and such a good-selling wine), there is an awful lot of mediocre Zinfandel out there. Little or none is actually awful, but “Zin” is now like “Chard” or “Cab”, a mass product that the lesser makers would like buyers to think of as fungible. More than ordinary care is wanted in selecting Zins to drink.
Factoid: Zinfandel represents about 10% of all wine consumption in the U.S., but the dire white goop outsells real Zin by about 6:1. Sigh.
“The grapes typically produce a robust red wine…The grape’s high sugar content can be fermented into levels of alcohol exceeding 15 percent. The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone.”
“Zinfandel is not the rage it was in the 1980s and early 1990s, as there are now too many wines made from overripe fruit or from young vines, or overwhelmed by excessive use of new barrels. Today’s Zinfandel styles range from elegant, taut, and claret-like midweights to superripe and potty behemoths, with off-the-charts alcohol levels, distinctly exotic character, and, frequently, noticeable residual sugar. Classic Zinfandels are normally medium to full in body, with fruit-driven aromas and flavors of fresh berries, black pepper, and spices, sometimes with notes of citrus zest, chocolate, and briary underbrush; they are rarely overwhelmed by oak notes. Many of the best producers continue to work largely with very old vines…which give consistently low crop levels and make wines with atypical creaminess of texture, aromatic complexity, and aging potential.”
“Zinfandel has high acidity which is often described as tasting ‘spicy.’ Berry flavors are dominant, from strawberry to blackberry bramble, depending on the ripeness. If you like 5-spice powder, cloves and cinnamon look for oak-aged Zinfandel. If you like lighter and more delcate wines look for less oak. Alcohol level matters. Do you want a richer Zinfandel or a lighter Zinfandel? The easiest way to tell how a Zinfandel will feel is to look at the alcohol level. Riper Zinfandel grapes produce wines with higher alcohol. Riper = richer darker ‘sweeter’ tasting Zinfandel.”
“It offers an array of flavors including black and red fruit, spice, pepper, tar, licorice and wood. Zinfandel is produced in three distinct styles. The first is the fresh and fruity, easy-drinking style that offers charm and balance with light tannins, followed by the medium-bodied, fuller flavored Zinfandels with noticeable spiciness and ripe tannins. This is followed by the big, concentrated and powerful style with intense fruit and unbelievable richness.”
“Zinfandel, meaning the red wine, is known for its rich, dark color scheme, medium to high tannin levels and a higher alcohol content. The Zinfandel feature flavors include: raspberry, blackberry, cherry, plums, raisins, spice and blackpepper all wrapped around various intensities of oak.”
“Opinions about how to classify this grape have also shifted continuously, as consumer whims have tested Zinfandel’s ability to play the chameleon. Zinfandel has delivered not only zesty, berry-fruity reds, but spicy tannic beasts, vin nouveau, and tart, intriguing roses. There have also been soft, simple and sweet blushes, unusual sparklers, dessert and fortified wines, and nearly combustible, highly-alcoholic versions.”
“The California wine country’s warm, easygoing weather gives Zinfandel a jammy, juicy fruitiness (except when it’s made into dull, lightly sweet white Zinfandel). Typically high in both alcohol and flavor—boysenberries with a touch of brambly spiciness—Zinfandel is the perfect cookout wine, great with grilled burgers, sausages or chicken, or even chips and dip.”
“In general, Zin shows two styles: one from warm, inland regions, the other from cool-to-warm regions where the vines experience some maritime influence. The former tends to be higher in alcohol, the latter a little more elegant, but neither is ‘better.’ It’s all a matter of taste. Keep in mind, too, that vintners have several techniques for adjusting alcohol downward. So even warm-climate Zins that got very ripe can still have moderate alcohol levels.”
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Some Descriptions of Zinfandel Wines
“The grapes typically produce a robust red wine…The grape’s high sugar content can be fermented into levels of alcohol exceeding 15 percent. The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone.”
“Zinfandel is not the rage it was in the 1980s and early 1990s, as there are now too many wines made from overripe fruit or from young vines, or overwhelmed by excessive use of new barrels. Today’s Zinfandel styles range from elegant, taut, and claret-like midweights to superripe and potty behemoths, with off-the-charts alcohol levels, distinctly exotic character, and, frequently, noticeable residual sugar. Classic Zinfandels are normally medium to full in body, with fruit-driven aromas and flavors of fresh berries, black pepper, and spices, sometimes with notes of citrus zest, chocolate, and briary underbrush; they are rarely overwhelmed by oak notes. Many of the best producers continue to work largely with very old vines…which give consistently low crop levels and make wines with atypical creaminess of texture, aromatic complexity, and aging potential.”
“Zinfandel has high acidity which is often described as tasting ‘spicy.’ Berry flavors are dominant, from strawberry to blackberry bramble, depending on the ripeness. If you like 5-spice powder, cloves and cinnamon look for oak-aged Zinfandel. If you like lighter and more delcate wines look for less oak. Alcohol level matters. Do you want a richer Zinfandel or a lighter Zinfandel? The easiest way to tell how a Zinfandel will feel is to look at the alcohol level. Riper Zinfandel grapes produce wines with higher alcohol. Riper = richer darker ‘sweeter’ tasting Zinfandel.”
“It offers an array of flavors including black and red fruit, spice, pepper, tar, licorice and wood. Zinfandel is produced in three distinct styles. The first is the fresh and fruity, easy-drinking style that offers charm and balance with light tannins, followed by the medium-bodied, fuller flavored Zinfandels with noticeable spiciness and ripe tannins. This is followed by the big, concentrated and powerful style with intense fruit and unbelievable richness.”
“Zinfandel, meaning the red wine, is known for its rich, dark color scheme, medium to high tannin levels and a higher alcohol content. The Zinfandel feature flavors include: raspberry, blackberry, cherry, plums, raisins, spice and blackpepper all wrapped around various intensities of oak.”
“Opinions about how to classify this grape have also shifted continuously, as consumer whims have tested Zinfandel’s ability to play the chameleon. Zinfandel has delivered not only zesty, berry-fruity reds, but spicy tannic beasts, vin nouveau, and tart, intriguing roses. There have also been soft, simple and sweet blushes, unusual sparklers, dessert and fortified wines, and nearly combustible, highly-alcoholic versions.”
“The California wine country’s warm, easygoing weather gives Zinfandel a jammy, juicy fruitiness (except when it’s made into dull, lightly sweet white Zinfandel). Typically high in both alcohol and flavor—boysenberries with a touch of brambly spiciness—Zinfandel is the perfect cookout wine, great with grilled burgers, sausages or chicken, or even chips and dip.”
“In general, Zin shows two styles: one from warm, inland regions, the other from cool-to-warm regions where the vines experience some maritime influence. The former tends to be higher in alcohol, the latter a little more elegant, but neither is ‘better.’ It’s all a matter of taste. Keep in mind, too, that vintners have several techniques for adjusting alcohol downward. So even warm-climate Zins that got very ripe can still have moderate alcohol levels.”