Hello my dear friends! Thanks for finding me here again. Today we are going to explore a very special grape variety, one that is considered 'heritage grape' by the people of California. Can you guess? Well... Zinfandel Day, created in the United Kingdom to give recognition to this exquisite variety of grapes, is celebrated on November 17 every year. I am sure you have tasted this black-skinned grape, known for its high sugar content, often used for making wines with an alcohol percentage of more than 15%.
It is said that the Zinfandel grapes were discovered in the Mediterranean region around 6000 B.C. Shortly after that period, winemaking became prevalent. Zinfandel origin is linked to Croatia, but there, it was wiped out by the phylloxera epidemic. The Zinfandel’s genetic structure closely resembles that of Primitivo, which was found in Italy in the 1800s. Because of this similarity, it was first recognized by the European Union that Primitivo would be a synonym for Zinfandel in 1990. Nowadays both Zinfandel and Primitivo are used interchangeably.
This variety loves warm climate, but not execisively. The Central Valley of California produces the majority of California’s Zinfandel for bulk wine. Amador County and the Russian River Valley wine regions of California, also has many vines dating back over 100 years to the Gold Rush era. Old vine zinfandels are spicier and slightly lower in alcohol. According to many experts the best region for high quality zinfandel is in the Dry Creek Valley of Sonoma County, which has warm days and cool nights, ideal for ripening the finicky grape. In the nearby Napa Valley, premium zinfandel is often aged in new oak barrels, similar to Cabernet Sauvignon. Outside the United States, the Zinfandel grape is grown widely in Puglia, Italy (where it is known as Primitivo), and in smaller quantities in Croatia, France, South Africa, New Zealand and Australia.
THE RE-DESCOVERY
In 1930, Zinfandel agriculture was affected greatly, first by the Great Depression and then by the Prohibition that followed. By the 1960s, Zinfandel was already being referred to as the “lost vine and wine". Many vineyards that survived by supplying the home market were located in California's Central Valley, a non-optimal environment for growing quality Zinfandel. Thus, the end of Prohibition left a shortage of quality wine grapes, and Zinfandel sank into obscurity as most was blended into undistinguished fortified wines. However, some producers remained interested in making single varietal red wines.
In 1972, Bob Trinchero of the Sutter Home Winery decided to try draining some juice from the vats in order to impart more tannins and color to his Deaver Vineyard Zinfandel. He vinified this juice as a dry wine. When trying to sell it, the Bureau of Alcohol, Tobacco and Firearms insisted on an English translation, so he added "White Zinfandel" to the name, and sold 220 cases. At the time, demand for white wine exceeded the availability of white wine grapes, encouraging other California producers to make "white" wine from red grapes, with minimal skin contact. However, in 1975, Trinchero's wine experienced a stuck fermentation, a problem in which the yeast dies off before all the sugar is converted to alcohol. He put the wine aside for two weeks, then tasted it and decided to sell this pinker, sugary wine. Just as Mateus Rosé had become a huge success in Europe after World War II, this medium sweet White Zinfandel (actually a blush wine) became immensely popular. Most white Zinfandel is made from grapes grown for that purpose in California's Central Valley.
HOW IS IT?
The Zinfandel grape is both unique and approachable. The wines that it produces tend to be fruit-forward with moderate tannins and a ripe, sweet finish. You can find complex aromas of strawberries, blackberries, and blueberries all in the same glass!
Zinfandel grapes in the same cluster can be underripe, fully ripe, and raisinated. The under ripe grapes help Zinfandel wine keep its juicy acidity, while the more ripe grapes bring baked, jammy fruit flavors. This brings us to its adaptability: Zinfandel on its own makes a juicy, medium-bodied wine that’s easy to drink because of its restrained tannins but it’s also a fabulous blending partner to the other “mixed black” wine grapes of California, like Petite Sirah, Carignan, and Grenache. Oak aging adds spicy flavors like cinnamon and nutmeg while not overwhelming the grape’s natural flavors.
TASTING AND PAIRINGS
Zinfandel is known for its aromatic fruit flavors, which gain intensity the later its harvested. From least to most ripe, these flavors include: cranberry, raspberry, cherry, peach, blackberry, blueberry, fig, raisin. When aged in oak barrels notes of vanilla, coconut, mocha and baking spices such as cinnamon, are also present. Pair Zinfandel according to its refreshing acidity and moderate tannins. Try rit with dishes that have fruit elements or slight chili heat to harmonize with the sugar in the wine. It pairs beautifully with barbeque, spicy foods, smoked cheeses and tangy flavors, but remember it is also easy to enjoy on its own.
As always here it goes our recomendation... Seghesio Old Vines Zinfandel from Dry Creek Valley (Sonoma), California. This is a wine made from vines that average over 100 years old and are still dry farmed today. It exhibits flavors of berry compote, cherry coulis, and baking spice dominate the wine’s full-bodied, flavor-packed palate. For those more inclined to the European profile (Primitivo) we would like to recommend Le Vigne di Sammarco. This wine, made from 100% Primitivo, comes from Puglia. You can taste the land where the grapes grow in this glass. A beautiful ruby red color, enriched with violet reflections. A luscious perfume, reminiscent of ripe cherries and plums, with pleasant notes of cocoa and vanilla. This is a wine of remarkable structure and softness, both enhanced by the presence of sweet tannins.
And that's a wrap for today! Enjoy Zinfandel Day and have a happy rest of the week! Let's meet again here next Wednesday! Until then... Santé!
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