May is National BBQ month, and what better wine to go with BBQ than Zinfandel! So with that, a little history of Zinfandel…
Hot Spot: California, Southern Italy
Synonyms: Primitivo, Plavac Mali
And what about White Zinfandel? Zinfandel is a red grape – always has been – but in the 1960s and 70s, Americans preferred white wine. So in 1972, Bob Trinchero launched what turned out to be one of the largest successes in the wine business. Using free run Zinfandel juice, with a little added sweetness and occasionally some more aromatic white varieties, White Zinfandel skyrocketed in popularity and sales. The craze for this slightly sweet, lightly pink wine brought awareness to Zinfandel, even the original red kind. Advocates of the grape began to protect the vineyards, particularly the old vines from before prohibition.Defining Traits: Big, bold, jammy, spicy, brambly
Depending on where it is grown, the age of the vines, and the methods of the winemaker, Zinfandel can vary in its flavor profile. It’s a sturdy grape, so its rare to find a “light-bodied” Zinfandel, but you’ll find a range of styles, from elegant to spicy to brawny to jammy. Typical characteristics include spice, jam, all sort of wild berry flavors, pepper, leather and sometimes a bit of oak notes.So we raise or glass to the American grape from Croatia – To Zinfandel!