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Zinfandel is one red varietal that is probably best enjoyed in its youth, within three to five years of the vintage. With more bottle age than this, the luscious fruit that distinguishes Zinfandel drops markedly and the wine can show a pronounced "hot" taste of higher alcohol levels and become more neutrally vinous. It is sometimes hard even for experienced tasters to pick an older Zinfandel from among similar-aged Cabernet Sauvignon, for instance (not that there's anything wrong with that). Notes of black cherry mingle with hints blackberry and raspberry jam. In addition, flavors of black pepper and anise show on the palate. When paired with outdoor-grilled steaks or chops or meat that has been stewed with or stuffed with fruit, Zinfandel becomes a prime motivation for people to become wine-lovers. |
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©2003 Trevi International Last modified: 04/10/08 |
It
is believed that Zinfandel came to the United States in 1820, when New York
nurseryman George Gibbs carried back various cuttings from the Imperial Austrian
plant species collection. Over the next two decades, Zinfandel became a popular
table grape in the Northeast U.S. Another nurseryman, from Massachusetts,
introduced it to California. Currently, Zinfandel is indigenous to California,
where it has thrived since the mid-1850's.