The short version
What is Zinfandel?
Zinfandel is genetically the same as Italy's Primitivo and Croatia's Tribidrag. California made it famous, especially through old vines that yield concentrated, characterful fruit.
Raspberry jam, blackberry, black pepper, cinnamon, and licorice are common. Styles range from bright and peppery to dense and almost port-like, so alcohol level can be a useful clue on the label.
In the glass
Flavors to look for
At the table
Food pairings that work
Match the wine’s weight to the dish, then let acidity refresh the palate and savory flavors echo one another.
Where it grows
Regions to know
- California, USA
- Puglia, Italy
- Dalmatia, Croatia
Common questions
Zinfandel, explained
Is Zinfandel sweet or dry?
Most red Zinfandel is dry, although very ripe berry flavors and higher alcohol can create a sweet impression. White Zinfandel is a separate pink style that is commonly made with noticeable sweetness.
What does Zinfandel taste like?
Red Zinfandel often tastes of blackberry, raspberry, plum, black pepper, and baking spice. Warm-climate examples can be especially full, jammy, and high in alcohol.
What food pairs with Zinfandel?
Its ripe fruit and spice suit barbecue, burgers, sausages, pizza, and richly seasoned roasted meats.