Red Zinfandel wine is considered California’s flagship grape, and I am a fan. It is known for its unique, Jammy fruit flavor, which is complemented by hints of pepper and spice. Zinfandel grapes are cultivated in over 12% of California’s vineyards, leading to a style of ripe red wine with one of the highest alcohol contents in the market, ranging from 14% to 17%. This high alcohol content is a result of California’s hot, sunny days.
Zinfandel grows its best around California’s Central Coast and throughout Sonoma County. Dry Creek Valley in northern Sonoma is a premium wine-growing region that produces some world-class Zinfandel with some of the oldest vines around the state. The vines are at least 50 to 75 years old, and their intensity and flavors are more significant than younger wines.
California Regions
Napa Valley Zinfandels are known for their fine tannins and complex aromas, which include berries, black fruits, stony earth, and spices, especially when enjoyed while young. The Sierra Foothills impart a distinct mineral quality on the palate, while Paso Robles and Lodi are characterized by a rich, ripe dark cherry flavor with an herbal finish. Each of these regions has developed its own unique personality and flavor profile.
Small quantities of Zinfandel grapes are cultivated in Mexico, Israel, South Africa, Canada, and Australia. Washington and Oregon also grow Zinfandel grapes, but nothing compares to those grown in California.
Why is Zinfandel inexpensive?
Zinfandel has two key features that make it economical to grow and affordable to drink: high productivity and high heat tolerance, keeping the cost more reasonable.
I had the opportunity to pour at a wine tasting event at Seed to Table in Naples, Florida, and it was fantastic! One of the wines I presented was OZV Zin, and it truly impressed me. Many attendees loved the Zin and its price point, which led me to sell a significant amount of this wine! I highly recommend trying this wine!
This deep ruby-colored wine boasts rich and abundant flavors of dark fruit. The ripe notes of blackberry and plum are beautifully balanced with hints of baking spice and vanilla, creating an exquisite taste that is sure to impress. This full-bodied wine features medium tannins that provide a smooth and silky mouthfeel, making it an excellent choice for any occasion.
Even if you’re not a big fan of Zinfandel, you’ll be impressed by this OZV! The grapes for OZV Old Vine Zinfandel come exclusively from sustainably farmed, family-owned estate vineyards in Lodi, California. This region is known for its warm days and cool nights, which allow the grapes to fully ripen while maintaining their natural acidity. OZV is actually a blend of 96% Zinfandel and 4% Petite Sirah. Must try with ribs, pepperoni pizza and lamb.
Can you blend other grapes with Red Zinfandel?
Most Zinfandel wines are made from 100 percent Zinfandel grapes. However, they can also be blended with small amounts of other grapes, such as Petite Sirah, Merlot, Syrah, and Cabernet Sauvignon, to enhance their complexity. Take the time to explore the various regions and styles of red Zinfandel. If you enjoy Merlot or Cabernet, consider adding Zinfandel to your wine list. Zinfandel is a distinctly American wine.
Zinfandel Food Pairings
Zinfandel is a powerfully flavored wine that pairs wonderfully with strong-flavored food like bold food. BBQ brisket, pork ribs, or anything barbecued. Grilled steak and roast lamb with a fruit-based berry sauce—Mexican and Indian dishes with intense flavors and cheese with some sharpness.
One of my perfect pairings is grilled ribs with Seghesio Old Vine Zinfandel.
I par-boil a slab of ribs in seasoned salt, pepper, and a dash of cayenne pepper water for about 20 minutes and drain. Pat the ribs until dry with paper towels and let sit for a few minutes. In the meantime, mix 1 cup of liquid brown sugar (Sugar in the Raw, Liquid Turbinado Cane Sugar), 1/4 cup of Worcestershire sauce, a dash of cayenne (optional), salt & pepper to taste. Grill both sides until they are toasted. Brush on sauce midway through cooking or when finished. Cheers!
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