Introduced to California during the Gold Rush era, the Zinfandel grape (also known by the it’s Italian name Primitivo) traces its origins back to a pair of Croatian grapes Crljenak Kaštelanski and Tribidrag. The Zinfandel grape is used to produce a robust red wine, and also in recent years a very popular semi-sweet rosé wine called White Zinfandel.
The White Zinfandel, which sells six times more than its red varietal, tends to be lower in alcohol and calories. This lighter wine offers hints of tobacco and apple skin in the aroma and flavors of cherry and blackberry. The Red Zinfandel can be produced unoaked to create easy-drinking, jammy flavor, or put on oak to give it a more full-bodied flavor.
Many of the wineries of Central California (Paso Robles AVA) and the Sonoma Valley craft Red Zinfandel full of complexity with tones of blueberry, black pepper, cherry, boysenberry, plum and licorice. Zinfandel tends to be lighter in color that Cabernet and Merlot, but have a bolder taste than Pinot Noir and a higher alcohol content ranging from 14-17% ABV. Pronunciation of zinfandel is (zin-fen-del).
We have featured a number of highly accoladed Zinfandels in our Gold, Platinum, and Garagiste Wine Clubs.
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