I may discuss Zinfandels quite a bit in my articles, but I felt compelled to give this overshadowed wine the spotlight. Zinfandel lovers usually have to struggle a bit to find these wonderful wines; they always seem to hide in small quantities both on store shelves and restaurant menus.  But any Zinfandel lover will tell you that between the bold flavor and great value, it’s worth moving past more common varietals in order to discover the next rich, juicy bottle.  And please, try not to upset any Zinfandel lover by questioning how they can possibly enjoy White Zinfandel, which is COMPLETLEY different!

Although it is related to the Italian Primitivo grape, Zinfandel is a quintessential California varietal. It is the most widely planted red grape in the state, and more of it is planted in California than anywhere else in the world. Much of it is used to make White Zinfandel, a slightly sweet blush wine. It is also sometimes used as a blending grape in other red wines. But it is the ultra-ripe, intensely flavored red Zinfandel wines that have created the craze. They have a lush richness that is just plain hard to resist.

One of the reasons Zinfandel is so much fun is that it’s not a wine that wants to be overanalyzed. No need to stare off into the distance as you try to discern the nuances of a vintage or the oak regimen of the winemaker. Zinfandel can be bright and medium-bodied or jammy and decadent. Either way, Zins’ raspberry, strawberry, blueberry, cherry, chocolate and spicy black pepper flavors are positively delicious.

Zins’ richness is something to keep in mind when pairing it with foods – it will simply overwhelm anything delicate or subtle. Zinfandel is just about the best burger wine in the world. It goes well with any rich and meaty dish. If you have a favorite pot roast recipe or are wondering what to pair with a crockpot stew, look no further than a Zinfandel. The same goes for grilled foods. That smoky, charred flavor just sings when contrasted with the jammy richness of a Zin. Zinfandel’s richness and body can also tame the flame in spicy, peppery, chile-spiked food. From Tex-Mex to Cajun potato wedges and spicy sausages, Zinfandel is a great pairing for your flavorful favorites.

If you’re now intrigued, and want to go pick up some bottles of Zinfandel for yourself, may I suggest looking at California’s Dry Creek Valley (a sub-region of Sonoma) and the Sierra Foothills (part of Amador County).  These two regions offer outstanding Zinfandels, and will certainly convince you of the quality of this style of wine.

Tags: amador county wine, dry creek valley wine, food wine, grill wine, medium body wine, primitivo, sierra foothill wine, sonoma wine, white zinfandel, zinfandel