Zinfandel

Zinfandel (pronounced zin-fuhn-del) is a dark-skinned, red wine grape variety widely grown in California. It’s known for producing wines with robust flavours, high alcohol content and a deep, rich colour. 

It has two primary styles – a rich and full-bodied red wine and a sweeter, rosé-style wine known as White Zinfandel. It's important to note that not all White Zinfandels are sweet; there are also dry White Zinfandels, though they are less common.

Learn more in our beginner's guide to Zinfandel.

Zinfandel’s roots can be traced back to the 18th century in Croatia, where it was known as “Crljenak Kaštelanski”. It’s also been grown for a long time in Puglia, a region in the south of Italy, where it’s known as Primitivo.

While Zinfandel has European origins, it has found its true home in California. Since its introduction to the state during the Gold Rush era in the 1820s, Zinfandel has become the third most planted grape variety in California. The hot climate and extended sunshine hours here make an ideal growing environment for the tricky Zinfandel grapes – their thin skins and tendency to ripen unevenly being offset by the warm climate, high altitudes and cooler evening breezes.

The most famous Californian regions for producing high-quality Zinfandel are Napa Valley, Sonoma County, Lodi and Paso Robles. Lodi’s old vines are celebrated for producing red Zinfandel wines known for their rich colour and intricate flavours. While grapes destined to become White Zinfandel predominantly come from California’s Central Valley.

Beyond the US, Zinfandel has reached vineyards in Canada, Australia, Chile and South Africa, showcasing its global appeal.

Zinfandel is a dry red wine high in tannin and alcohol. These wines often exceed 15% ABV, though many are in the 13-15% range. It has an intense, jammy fruitiness and a zesty, spicy finish. Expect notes of black and red fruit, black pepper, cherry, plum, boysenberry, cranberry and liquorice. Older vines tend to produce wines with more depth of flavour and concentration.

Despite a misleading name, White Zinfandel actually has delicate pale pink hues. This rosé-style Zinfandel often showcases notes of strawberry, honeydew and citrus, with a lower alcohol content of 12-13%. Unlike its red cousin, rosé-style Zinfandels are best enjoyed young thanks to bright and fresh fruity flavours. Over time, these vibrant characteristics can fade, causing the wine to lose its refreshing appeal. 

Its versatility has secured Zinfandel a special place in the wine world. Whether it’s a rich red or a light rosé, Zinfandel offers a mouth-watering experience for all wine lovers.

Zinfandel’s flavour changes depending on where it’s grown. Those planted at lower altitudes have a sweet and juicy fruity taste, while those at higher altitudes are drier with baked fruit flavours.

White Zinfandel is a sweeter taste of refreshing flavours such as:

• Strawberry
• Melon
• Raspberry

Red Zinfandel offers a richer palette of tasting notes, including:

• Cherry
• Blueberry
• Cranberry
• Strawberry
• Plum
• Boysenberry

Despite its fruity abundance, red Zinfandel is beautifully balanced by hints of spices such as anise, black pepper and tobacco. When aged in new oak barrels, red Zinfandel grapes unveil additional layers of traditional baking spices, enriching the wine with clove, cinnamon, caramel and vanilla notes.

For an excellent red Zinfandel, consider wines from Napa Valley, Dry Creek Valley and Russian River Valley in Sonoma, and Lodi. These regions produce remarkable Zinfandels known for their quality.

Zinfandel wines from vines grown at a higher altitude typically have a more intense and concentrated flavour. So, if you prefer a more savoury intensity and richness, aim for a high-altitude Zinfandel.

Zinfandel is typically designed to drink within a few years of release, but some high-quality vintages can age beautifully.

With its delightful hint of sweetness, a White Zinfandel pairs beautifully with fish, salads, fresh or roasted vegetables, lightly-spiced Asian dishes and creamy pasta dishes. It’s also an excellent choice for a weekend brunch.

A lighter red Zinfandel goes well with lean chicken and pork, grilled salmon, and tomato-based pizza and pasta. It’s also a great match for subtle Moroccan spice, Mexican and Indian dishes.

A full-bodied red Zinfandel works well with strong-flavoured food like grilled or barbecued meats, smoked cheeses and heavily seasoned vegetable dishes. Just be careful with matching that high alcohol with curry heat – you’ll exaggerate the spice.

Learn more in our beginner's guide to food and wine pairing. 

White Zinfandel is best chilled, ideally between 9-13°C, allowing its sweet and floral notes to shine. Red Zinfandel is best served slightly cooler than room temperature, ideally between 15-18°C. Some lighter, more fruit-forward Zinfandels may be better slightly cooler, while fuller-bodied ones might benefit from being a bit warmer.

Like most red wines, it benefits from a bit of aeration before serving to allow its complex flavours to develop fully. Decant the wine and let it breathe for about 15-30 minutes.