I love a good Zinfandel. It’s easy drinking, full of flavour and just a fun wine really! The Zinfandel grape is basically the US version of Italy’s Primitivo, but like many wines, the end result can have hugely variable characteristics depending on where the grapes are grown. It loves a warm climate though which enables its jammy, berry flavours to explode on the palate. Zinfandel can be dark and rich, or lighter and fruitier, or even used to produce white or rose wines.
Brazin’s example is red fruit dominated; candied plums and redcurrants. It’s not as full bodied as some of the Central Valley Zins but there is plenty going on: spice – cinnamon and nutmeg – and a touch of liquorice on the aftertaste, maybe.
As Zinfandel is one of the sweeter, less demanding red wines, you can actually get away with pairing this with a mild curry, or something that has a bit of spice. We had it with Chickpea & Butternut Squash Tagine – the sweetness of the cinnamon and squash – complemented the wine well. Albeit what was left: we got stuck in whilst we were waiting for the tagine to cook – it’s great quaffing wine.
At a glance
- Style? Medium-full bodied red wine
- Where is it from? Central Valley, California
- What’s the grape? Zinfandel
- Tastes of? Red fruit & sweet spices
- What food would complement it? Gently spiced dishes, BBQ fodder