Although some witnesses link the genetic origins of the Zinfandel to the Primitivo of Southern Italy grape variety, the Californians have considered Zinfandel as their exclusive vine for more than a century. In effect, excluding a few producers in Australia and South Africa, this remarkable and versatile grape is grown only in the United States. It is a beautiful vine, with big fat grapes, of a dark blue colour that are sweet and full of juice. In the seventies it gained a huge following when Gallo began marketing a light and slightly sweet version called White Zinfandel. But now that the fashion of Zinfandel has passed, Californian winemakers are producing again great Zinfandel, of intense fruit of cherry and enough body to be combined with beef, venison, sausages and any other strong or spicy dish. Zinfandel can also give life to wines with the style of Porto or light–bodied wines in the style of Claret. At its best, Zinfandel is a rich, robust and fruity with peppery notes wine.
It is often high in alcohol and has an unequivocally hot final.
It is grown mostly in Northern California, with the best wines from the colder coastal regions.
