Zinfandel Wine

Zinfandel (pronounced zin-fuhn-del, and also affectionately known as Zin) is the fourth-most popular grape variety in California, grown in over 10% of the state’s vineyards. It is also one of the earliest-planted grape varieties here, with some of the vines being over 100 years of age.

The black-skinned Zinfandel grapes are either made into a robust, jammy red wine or a sweet rosé, called White Zinfandel.

The grape is known for its bold, fruity flavor and is often used in blends with other grape varieties. Zinfandel wines can range in color from light pink to deep red and are typically medium-bodied with moderate alcohol levels. Zinfandel is a popular choice for pairing with food and can be enjoyed with various dishes.

We have a fantastic selection of top-quality Zinfandel wine. Discover our range of Zinfandel wine, all curated by our Laithwaites wine experts with decades of wine-selecting experience.

Zinfandel’s origins lie in Croatia, where it is known as Tribidrag. It also has a long history in the Puglia region of southern Italy, where it is called Primitivo and remains the dominant grape variety.

Zinfandel arrived on U.S. shores early in the 19th century, when it was successfully planted in California, where it maintains a stronghold today. It grows extensively in California’s northern and central coastal regions, most notably in the Napa Valley, Paso Robles, and Lodi.

Old-vine Zinfandels come primarily from Lodi and are almost exclusively used to make red Zinfandel. These wines are known for their rich color and complex flavors. Grapes grown to produce White Zinfandel are predominantly from California’s Central Valley.

Zinfandel vines thrive in warm and sunny climates, but the thin-skinned grapes cannot withstand intensely hot temperatures, so they are best planted at high altitudes that enjoy cooler evening breezes.

Outside the U.S., Zinfandel grapes are also grown in Canada, Australia, Chile, and South Africa.

A dry red wine, Zinfandel has high acidity with medium tannins and relatively high alcohol levels (14-16% ABV). It has jammy fruit flavors of raspberry, black plum, blackberry, and spice notes.

Light in body, White Zinfandel has pale pink hues, is lower in alcohol (around 12-13% ABV), and brims with refreshingly red-fruit flavors.

Since Zinfandel is typically planted on slopes, grapes grown at lower altitudes contain sweet and juicy fruity flavors, whereas grapes grown at higher altitudes tend to be dry and have baked fruit flavors.

White Zinfandel often exudes sweetness with refreshing strawberry, melon, and raspberry flavors. The predominant tasting notes of red Zinfandel include:

• Cherry
• Jam
• Blueberry
• Cranberry
• Strawberry
• Plum
• Boysenberry

Even though it contains an abundance of fruity notes, red Zinfandel is balanced by hints of various spices, including:

• Anise
• Black pepper
• Tobacco

Red Zinfandel grapes aged in new oak barrels contain many additional notes of traditional baking spices, including:

• Clove
• Cinnamon
• Caramel
• Vanilla

If you prefer sweet and floral wines, opt for White Zinfandel. It’s easy to drink and will pair well with most foods. This sweet rosé is inexpensive and perfect for enjoying on a warm summer evening or over a light lunch.

For great red Zinfandel, look for wines made in the Napa Valley, Dry Creek Valley and Russian River Valley (in Sonoma), and Lodi. Opt for a Zinfandel grown at a higher altitude for a more savory intensity and richness, but all Zinfandel makes for excellent wine.

The best food pairing depends on the style of Zinfandel you choose. A White Zinfandel is delectable when paired with fish, salads, fresh or roasted vegetables, and creamy pasta dishes. It’s also a great choice to serve at a weekend brunch.

With its fresh and fruity flavor, a lighter red Zinfandel pairs well with lean chicken and pork, grilled salmon, as well as tomato-based pizza and pasta. It’s also perfect with spicy food, from Moroccan and Middle Eastern to Mexican and Indian dishes.

A full-bodied red Zinfandel complements rich and strong-flavored food, such as grilled and BBQ meats, smoked cheeses, and heavily seasoned vegetable dishes.

Serve White Zinfandel chilled (49°-55°F), while a red Zinfandel is best served at room temperature (around 68° F). A full-bodied mature Zinfandel is best decanted and left to aerate for around an hour before serving.