Zinfandel

Zinfandel is a bold, dry red best known from California in the United States, packed with ripe blackberry, black cherry and plum alongside pepper, spice and often a touch of vanilla. Full-bodied, fruity and usually generous in alcohol, it’s brilliant with BBQ ribs, burgers, pulled pork, steak, pizza and rich tomato-based pasta.

Taste:

Big fruit, big flavour and rarely one for doing things by halves.

Zinfandel is typically dry and medium to full-bodied, with moderate tannins and loads of ripe fruit. Expect blackberry, black cherry, raspberry and plum, sometimes pushing into jammy or dried-fruit territory in warmer, riper styles.

Black pepper and spice are classic characteristics, while oak ageing can add vanilla, toast, chocolate or smoky flavours.

Zinfandel can also reach fairly high alcohol levels, which adds to that rich, warming feel. It's bold and generous, but the best examples keep enough acidity to stop all that fruit getting out of hand.

Subtle? Not particularly. Fun? Absolutely.

Food Pairings:

Zinfandel and BBQ food were pretty much made for each other.

Try it with BBQ ribs, pulled pork, brisket, burgers, grilled steak, smoky sausages, pork ribs or barbecued chicken. Its ripe fruit works particularly well with sweet, smoky and sticky BBQ sauces.

Pizza is another easy win. Pepperoni, meat feast, sausage, BBQ chicken and spicy salami pizza all have enough flavour to keep up.

For pasta, pair Zinfandel with lasagne, spaghetti bolognese, beef ragù, meatballs in tomato sauce, sausage pasta or other rich tomato-based pasta dishes.

It's also great with steak, slow-cooked beef, pork chops and roast lamb.

For meat-free options, try smoky bean chilli, grilled aubergine, roasted peppers or rich tomato and lentil dishes.

On the cheese front, mature Cheddar, smoked cheese and aged Gouda all work brilliantly.

Similar Wines:

If you enjoy Zinfandel, Primitivo should be first on your list. The two are genetically the same grape, with Primitivo being its famous Italian identity.

Shiraz is a great next move if you love bold fruit, spice and body, while Malbec offers plenty of dark fruit with a slightly different personality.

Nero d'Avola is also worth exploring for another rich, fruit-forward red that loves equally big food.

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More About Zinfandel:

Zinfandel is closely associated with California, where it has been grown since the 19th century and has become one of the state's signature red grapes.

For years, its origins were something of a wine-world mystery. DNA research eventually confirmed that Zinfandel is genetically the same variety as Italy's Primitivo and has its deeper roots in Croatia, where closely related vines are known as Crljenak Kaštelanski and Tribidrag.

California produces Zinfandel in a huge range of styles, from fresher, red-fruited wines to intensely ripe, powerful reds made from old vines.

And then there's White Zinfandel, the sweet pink version that became enormously popular in America.

Same grape. Very different night out.