Zinfandel grape variety

A red Zinfandel is a real fruit bomb. It is often reminiscent of a jar of homemade jam. The dominant flavours are blackberry, raspberry and black cherry. Another typical flavour is a pronounced spiciness reminiscent of black pepper, aniseed or cloves. In stronger varieties, you will often also find notes of liquorice or dried fruit.

Zinfandel usually has a medium to high tannin content, with the tannins appearing soft and velvety rather than aggressive. The acidity is moderate to lively, which keeps the wine drinkable and balanced despite its often high alcohol content (often 14.5 % vol. and more). It usually feels full, rich and almost a little "creamy" in the mouth.

This is due to a botanical peculiarity: the berries on the Zinfandel vine ripen unevenly. Whilst some are still green, others are already beginning to turn pink. In order to wait for most of the berries to fully ripen, winemakers accept a very high sugar content. As sugar is converted into alcohol during fermentation, the result is these powerful, full-bodied Zinfandel wines.

Don't be fooled by the name: "White Zinfandel" is not a white wine, but a sweet rosé. It was created by chance in the 1970s. This wine is usually light pink in colour, low in alcohol and has a clear residual sweetness with aromas of strawberries and cream. It is an uncomplicated entry-level wine, but has little to do with the character of the great red Zinfandel wines.

California is the epicentre for Zinfandel. Particularly noteworthy is Lodi, the "Zinfandel capital", where there are extremely old vines. The Dry Creek Valley in Sonoma also produces first-class, spicy examples, while the Napa Valley is better known for opulent, structured Zinfandel styles.

Zinfandel is the ultimate barbecue wine (BBQ pairing). Its spicy notes go perfectly with smoky meat, spare ribs with barbecue sauce or juicy burgers. The combination with strong spices such as cumin or chilli (e.g. in Mexican or Moroccan cuisine) also works excellently, as the wine can stand up to the spiciness.

While Cabernet Sauvignon is known for its harsh tannins and flavours of blackcurrant and cedar, Zinfandel is much more "approachable" and softer. Zinfandel tends more towards red and blue fruits and often has that characteristic "pepper kick" on the finish that is rarely found in Cabernet.

Genetically, they are identical, but the style differs in terms of terroir and production method. Italian Primitivo (mostly from Puglia) is often a little earthier, more rustic and shows more dried herbal notes. Californian Zinfandel, on the other hand, is usually more opulent, fruit-driven and often has a greater influence of oak (vanilla/smoke).