Close-up of Zinfandel grapes on an old vine in a sunlit California vineyard with mountains in the background.

ZINFANDEL

Bold, Ripe, And Unapologetically American

Zinfandel is a full-throttle red wine known for its ripe fruit, spice, and signature intensity. Once considered California’s “mystery grape,” it has become a beloved emblem of bold, rustic charm—especially in old-vine bottlings. With flavors ranging from juicy raspberry to smoky pepper, Zinfandel offers warmth, generosity, and a distinctly American style.

Key Characteristics

Zinfandel is fruit-forward, often high in alcohol, and layered with spice. It can range from jammy and rich to dry-farmed and structured depending on site and winemaking.

Style
Still, red (also made as rosé and dessert wine)

Body
Medium to full

Acidity
Medium

Primary Grapes
Zinfandel (also known as Primitivo in Italy)

Typical Flavors
Blackberry, raspberry, plum, black pepper, licorice, tobacco, baking spices

Origin & History

Zinfandel arrived in the U.S. in the 19th century and flourished in California, though its true origins trace back to Croatia (as Crljenak Kaštelanski) and southern Italy (as Primitivo). It gained popularity during the Gold Rush, survived Prohibition, and was once America’s most planted red grape. Today, old-vine Zinfandel is celebrated for its depth and historical significance.

How It’s Made

Zinfandel ripens unevenly, often with raisined and underripe berries in the same cluster. This complexity gives winemakers the opportunity to craft concentrated, spicy wines. It’s commonly aged in American oak, highlighting its sweet spice and smoky tones. Some styles are intensely extracted; others—especially old-vine expressions—focus on balance and structure.

Notable Regions

Zinfandel is most at home in California, where ancient vines and varied climates yield expressive styles.

United States
California
Sonoma, Napa, Lodi, Paso Robles

From lush and jammy to elegant and spicy; Sonoma often shows restraint, Lodi brings richness

Italy
Puglia
(as Primitivo)

Riper, softer, and fruit-driven with earthy undertones

Croatia
Dalmatian Coast

Zinfandel’s ancestral home, offering leaner, more mineral-driven reds

Food Pairings

Zinfandel’s bold fruit and spice pair best with hearty, smoky, or grilled flavors.

Appetizers
BBQ meatballs, spicy sausage, charred vegetables

Meats
Barbecue ribs, brisket, lamb chops, burgers

Cheeses
Aged cheddar, blue cheese, smoked mozzarella

Vegetarian
Chili, grilled portobellos, eggplant with harissa

How to Serve It

Glassware
Standard or large red wine glass to allow for aeration

Temperature
60–65°F (16–18°C)

Storage
Store on its side in a cool, dark place; drink within 3–8 years, longer for old vines

Fun Fact

Some Zinfandel vines in California are over 100 years old, producing fewer grapes but with greater concentration and complexity—often labeled as “Old Vine Zinfandel.”

Try This If You Like


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yrah/Shiraz

Malbec

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Petite Sirah

Cabernet Sauvignon

Recommended Producers

These houses exemplify the diversity and craftsmanship of California Zinfandel, from historic old vines to vibrant modern expressions.

Grgich Hills
A Napa Valley pioneer producing elegant, food-friendly Zinfandel with organic and biodynamic integrity.

Martinelli
A family-owned estate crafting bold, site-driven Zinfandels from prized vineyards in the Russian River Valley.

Seghesio
A Sonoma icon with deep roots in Zinfandel, known for powerful, vineyard-specific wines like Home Ranch.

Turley
A benchmark producer celebrated for its expressive Zinfandels sourced from historic vines across California.

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