A Taste of Wine
What comes to mind for Valentineʼs Day ? For some it is chocolate , flowers , and love . But for me , wine is in that list too ! This monthʼs article discusses Red Zinfandel , my favorite varietal . Definition of Zinfandel –
Zinfandel ( also known as Primitivo ) is a variety of black-skinned wine grape . The variety is planted in over 10 percent of California vineyards . DNA fingerprinting revealed that it is genetically equivalent to the Croatian grapes Crljenak Kaötelanski and Tribidrag , as well as to the Primitivovariety traditionally grown in Puglia ( the “ heel ” of Italy ), where it was introduced in the 18th century . The grape found its way to the United States in the mid-19th century , and became known by the name “ Zinfandel .”
Viticulture and Winemaking - Zinfandel vines are quite vigorous and grow best in climates that are warm but not too hot , because grapes may shrivel in hot weather . Zinfandelʼs thin-skinned grapes grow in large , tight bunches that are sometimes prone to bunch rot . The fruit ripen fairly early and produce juice with high sugar levels . If weather conditions permit , the grapes may be late-harvested to make
dessert wine . Zinfandel is often praised for its ability to reflect both itsterroir ( i . e ., the set of special characteristics that the geography , geology , and climate of a certain place , interacting with plant genetics , express in the production of the product ) and its winemakerʼs style and skill .
Further , the grapes are known for their uneven pattern of ripening : a single bunch may contain both raisin-like , over-ripe grapes and green , unripened grapes . Some winemakers choose to vinify the bunches with these varying levels of ripeness , while others hand-harvest the bunches , even by single berries , through multiple passes through the vineyards over several weeks . This extensively laborious practice is one component in the high cost of some Zinfandels . Red Zinfandel wines have been criticized for being too “ hot ” ( too alcoholic ), although modern winemaking techniques have helped make them more approachable .
Taste – The primary flavors of Zinfandel are jam , blueberry , black pepper , cherry , plum , boysenberry , cranberry , and licorice . When you taste Zinfandel it often explodes with candied fruitiness followed by spice and often a tobacco-like smoky finish . Zinfandelʼs moderate tannin and high acidity make it taste bold . Generally speaking , most Zinfandel wines have higher alcohol levels ranging from about 14 - 17 % ABV . Higher alcohol adds an oily texture and bigger , bolder body . Food Pairing – Zinfandel is typically served 57 ° F-67 ° F . Since Zinfandel leans on the sweeter side of red wine , itís a great pairing partner with spicy dishes . Spicy barbeque or curry dishes go well . Wine-Food critics recommend : Asian Mahi Mahi , Quiche Lorraine , Beef Tenderloin with Gorgonzola , Southwest Pork , Braised Lamb Shank “ Osso Buco ,” Grilled Portobello Mushrooms , and my personal favorite – Chocolate Cherry Truffles and Strawberries . YUM !
Happy tasting ! – Nancy Biggs , Wine Aficionada
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