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By Roxanne L Sisneros
Zinfandel, also known as Primitivo,is grown in Apulia, Italy. It is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. The grape found its way to the United States in the 19th century, where it became known by variations of the name “Zinfandel”, a name which is probably of Austrian origin.
Despite its popularity in California, Zinfandel is thought to have originated in Croatia. Recent research determined that Primitivo, a grape long grown in Southern Italy to produce full-bodied and fruity red wines, is actually Zinfandel.
The grapes typically produce a robust red wine. The grape’s high sugar content can be fermented into levels of alcohol exceeding 15 percent.
Red Zinfandel wines have been criticized for being too alcoholic, although modern wine making techniques have helped make them more enjoyable.
The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas.
Zinfandel is a classic wine of California
The red Zinfandel grape does will in warm climate regions. When fully ripe, Zinfandel grapes contain high amounts of sugar, which can be completely fermented to create a dry and fairly high-alcohol wine.
Zinfandel wine made in the traditional fashion may be unoaked and easy-drinking, or oak-aged and full bodied. Older versions can be particularly intense and rich. Expect flavors of black fruits and spice in all. The full flavors and bit of sweetness make Zinfandel a great match for grilled and barbecued meats.
Pairing Zinfandel with food!
Zinfandel wine is best when paired with anything from the meat aisle, from barbeque pork ribs, leg of lamb and more.
Beef and Lamb
A lighter Zinfandel wine is a nice choice for poultry and game fowl
A Full Flavored Zinfandel wine pairs best with tomato-based dishes while lighter Zinfandels make an excellent wine pairing for creamy pastas.
SEAFOOD & FISH
Pair Zinfandel with seafood stews and soups or grilled fish.
Enjoy Zinfandel with bold, hearty soups, as well as your favorite kind of pizza!
Black Pepper, Basil, Thyme, Italian Parsley, Bay Leaf, Fennel
Parmesan, Aged Cheddar, Aged Gouda, Asiago, Dry Jack
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Article Source: http://EzineArticles.com/expert/Roxanne_L_Sisneros/1436663