Zinfandel

A friendly, and expressive red that shows off its ripe fruit and a little spice

Exploring

Wineries | Regions | Experiences

Varietal Overview

Zinfandel has deep roots in California and you will see it often on tasting room menus, especially as a single grape wine. In Napa and Sonoma, you’ll usually taste Zinfandel that is ripe and expressive, often higher in alcohol, and full of personality. It is known for big fruit flavors and a warming feel, but it can range from juicy and playful to rich and powerful. When you see Zinfandel, expect something flavorful and lively rather than shy or subtle.

Flavors:

Ripe blackberry or blueberry
Raspberry jam or strawberry preserves
Black pepper or baking spice
Licorice or anise
A hint of cocoa or dark chocolate
Sometimes a touch of vanilla from oak aging

Taste Profile:

Body: Medium to full-bodied, so it feels richer and heavier than lighter reds
Acidity: Medium, which keeps it smooth and prevents it from tasting sharp
Tannins: Medium and usually soft. That gentle drying feeling on your gums is noticeable but not harsh
Texture: Plush and rounded. Many Zinfandels feel almost velvety or jammy as they move across your mouth
Finish: Medium to long, with ripe fruit and spice lingering after you swallow

Serving Suggestions:

Temperature: Serve slightly cooler than room temperature, around 60–65°F. If your room is warm, a short chill in the fridge for 15 minutes helps
Glass: Use a standard red wine glass so the aromas have space to open up
Decanting: Decanting is optional, but pouring it into a carafe for 20 minutes can soften the alcohol and bring the flavors together

Food Pairing:

Grilled burgers or sausages
Barbecue chicken or ribs with a sweet-savory sauces
Pizza with pepperoni, mushrooms, or roasted veggies

If you ever feel unsure tasting Zinfandel, remember this a grape that wants to be enjoyed. There is no wrong answer. If it tastes juicy, spicy, or just plain good to you, you are doing it right.