Zinfandel is a variety of red grape planted in over 10 percent of California wine vineyards. It is typically made into a robust red wine. Zinfandel has such high sugar levels that it was originally grown for table grapes in the USA, and this sugar can be fermented into high levels of alcohol, sometimes 15% or more.

The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruits like raspberry predominate in wines from cooler areas such as the Napa Valley, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas such as Sonoma County.

US producers make wine in styles that range from late harvest dessert wines, rosé (White Zinfandel) and Beaujolais-style light reds to big hearty reds and fortified wine in the style of port. Its quality and character largely depend on the climate, place of cultivation, the age of the vineyard, and the winemaking technology. Historically, California Zinfandels vines were planted in fields as a field blend interspersed with Durif (Petite Sirah), Carignan, Grenache, Mourvèdre, Mission and Muscat. While most vineyards are now fully segregated, California winemakers continue to use other grapes (particularly Petite Sirah) in their Zinfandel wines.

Decisions on when to harvest, how cool to ferment the wine, how long of a maceration period with skin contact and the level of oak aging can have a pronounced effect on the wine. At 23°Bx (the degree that most red wine is considered "ripe") strawberry flavors develop. With 24°Bx, the cherry flavors appear followed by the blackberry notes at 25°Bx.

Zinfandel as a red wine can be made light and fruity, much like French Beaujolais, or lively, complex and age worthy, like Cabernet or claret. It can also be made into big, ripe, high alcohol style wines that resemble Port. Zinfandel is also a component of most California "jug" wines, since it is the most widely planted red wine grape.

This vineyard proliferation can be attributed to zinfandel's hardy nature. Adaptable to a wide range of soils and climates, its vines tend to be vigorous and productive. Zinfandel also has a frequent tendency to set a second crop.

At its best, Zinfandel (red) has a very fruity, raspberry-like aroma and flavor and a "jammy" quality.

Zinfandel is one red varietal that is probably best enjoyed in its youth, within three to five years of the vintage. With more bottle age than this, the luscious fruit that distinguishes Zinfandel drops markedly and the wine can show a pronounced "hot" taste of higher alcohol levels and become more neutrally vinous.

Submitted by:
Gloria Stearns
Redlands City Guides And Directories