California Zinfandel
From once having worked in a region in California known for bold, intense Zinfandel, Paso Robles, and becoming very familiar with the grape and the wines it makes, I was astounded that for the most part, other regions around the world have little do with the production or consumption of Zinfandel. A couple exceptions include Italy, where a Zinfandel clone called Primitivo is commonly grown and consumed, and Croatia, where this grape is known as Crljenak.
After having spent some time studying wine in Australia, I didn’t realize how much I missed this traditional California varietal until just recently, when I tasted a flight of Zinfandel wines. In California, Zinfandel can be a very strong, full bodied wine with ripe fruit and a variety of spicy flavors. Perhaps the most popular style of Zinfandel in the U.S. is a style known as “white zinfandel” which, as we all probably know, is a pink, slightly sweeter wine enjoyed by the masses. However, in other regions, such as Margaret River, Western Australia, I interestingly found that the cooler growing climate has a positive affect on the Zinfandel grape. These wines have medium body and typically retain more spice than fruit with pepper, clove, and anise and a hint of dark berry flavors.
Zinfandel is a very important grape variety to the U.S. and is often considered America’s heritage grape. Zinfandel vine cuttings were first brought to the U.S in the early 1800s and were planted in the northeastern regions of the country. Once vine cuttings were planted in California in the mid 1850s, it was found that Zinfandel can grow incredibly well in the various California climes.
Zinfandel became hugely popular during the California Gold Rush as it could be made into a pretty decent drop, and even though this grape has had some competition from other varietal wines over the past few decades, it is still a significant part of the California wine growing and making history. It has actually become so important in fact that entire wine festivals are dedicated to this grape. Such festivals include the annual Zinfandel Festival in Paso Robles organized by the Paso Robles Wine Country Alliance (www.pasowine.com), the Lodi Zinfandel Festival (www.zinfest.com), and the annual ZAP (Zinfandel Advocates and Producers) tasting in San Francisco (www.zinfandel.org).
For more information about the history and significance of this wine grape, please go to www.zinfandel.org.
Just recently I tried numerous Zinfandel wines and I personally rated the following wines the highest for their concentrated fruit and delicate oak aromas and flavors. Additionally, I was impressed that the heat from the higher alcohol content in these wines did not interfere with the wines’ aromas and flavors.
I hope you enjoy the following wines as much as I did!
2006 Seghesio Sonoma County Zinfandel, $20
This rich purple colored wine is full of life with intense aromas of black berries, raspberries, black cherries, spice and interestingly, a hint of coconut. Beautifully balanced and intense flavors of red fruits, cherry, raspberry, spice and vanilla come through on the palate. This medium bodied wine has an incredibly fruity finish; the tannins, acidity, and fruit in this wine, hint that it will age well for the next five to ten years.
Alc. 15.4%, www.seghesio.com
2006 Seven Deadly Zins, Lodi, $17.00
A typical Lodi Zinfandel, this medium bodied wine has a remarkable combination of ripe cherries, raspberries, and subtle vanilla aromas with smoky plum and cherry flavors and a lingering fruit finish. This wine is definitely ready to drink now but should stay fresh for the next 3-5 years.
Alc. 14.5%, www.lodivineyards.com
2005 Sin Zin, Alexander Valley, $20.00
This inky red-purple Zin exhibits aromas of black berry, black raspberry, clove and peppery notes with fairly intense dark cherry, vanilla, spice and black fruit flavors in the mouth. This medium bodied wine is very well balanced and finishes surprisingly strong. Drink now or for the next 3-5 years.
Alc. 14.5%, www.avvwine.com
*Please drink responsibly
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