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Red Zinfandel

We are currently on a Zinfandel craze (Red..not White). Here's a little about Zinfandel.

About the Grape: The Zinfandel grape originated in Italy, but is now grown mostly in California. Zinfandel grows best in cool, coastal locations.

Color: Zinfandel wine is deep red in color.

Taste: It is a spicy, peppery wine, with a hint of fruity flavor. Most people pick up berries or dark cherries on the pallette.

Food Pairing: Zinfandel goes well with "typical American" food - pizza, burgers, etc. It also stands up well to red sauces, and most cheeses. All in all a very versatile wine.

Serving: Zinfandel should be served at around 66 degrees, which is a little below room temperature, but not fridge temperature.

Aging: Most people like to drink zinfandels within a couple of years. The flavor becomes much more mellow after aging.

Relation to White Zinfandel: The red zinfandel grape is also used to make white zinfandel. The difference is that the red skins are removed before making the wine. The red skins are what give the robust flavor and color to red zinfandel. Without the skins, a white zinfandel ends up being lighter and sweeter.

Recomendations: We have sampled many Zinfandels, from many regions and price ranges. Our favorites generally come from the Sonoma Valley (Sonoma, CA) and are in the 10$-20$ price range. We drink it with any typical red wine meal (Italian, Red Meats, Cheeses), but our favorite pairing is Pizza.

For a good introduction to classic Zinfandel, try Cellar No. 8 (~11$), Ravenswood Sonoma County (~13$), Coppola (~13$), or any of the lower end Ranco Zabaco's (10$-17$)

There are a few under 10$ that are still good, like Ravenswood Vintners Blend (~9$), & Leaping Lizard (~10$)

If you like it and want to try a higher end Zinfandel, go for Cardinal Zin by Bonnie Doon (~21$)