Zinfandel: a much travelled grape variety

Zinfandel is best known for its role in the Californian wine industry where it is used to produce white, pink and red wines of all qualities. It has its ardent supporters and a fair share of detractors.

The origin of the variety and its relationship to the Italian variety Primitivo have been subject of research and debate for some time. DNA profiling has demonstrated that Primitivo and Zin are genetically equivalent, but since 2001 we know that both are genetically the same as a Croatian variety Crjenak Kastelanski. You can believe any story you like as to how it got from Croatia to East Coast USA to California and back to Italy.

So what is Zin like?

Well it seems that you can take your pick, from rustic almost undrinkable rough reds to pinks and blushes through to some fairly reasonable drops. White Zinfandel, usually it is blush rather than white, is still popular with the masses who want something slightly sweet and drinkable. It is not well regarded by serious wine people.

Food pairing and Zinfandel

If you find a robust well made red Zinfandel you can pair it with many foods. Barbecued steak and sausages is a good start; it will also go well with moderately spiced food like cajun style cuisine or calabrese salami and similar dishes. Hard cheeses could be another idea.

In Australia there are about 50 or so wineries now using Zinfandel

Zinfandel Jennifer Bonaventura Buy this Print From Art.com