Zinfandel
Bold. Warm. Unmistakably California.
The Profile
What makes Zinfandel unique
Flavors
Blackberry, black cherry, plum, vanilla, black pepper, tobacco
Body
Medium to Full
Dryness
Dry
Acidity
Medium
Tannin
Medium to High
Regions
Dry Creek Valley, Lodi, Paso Robles, Russian River Valley
Perfect Pairings
BBQ ribs, grilled steak, pizza, aged cheddar
What it tastes like
Zinfandel hits you with bold, jammy fruit—think blackberry preserves and dark cherry—then unfolds into layers of black pepper, vanilla, and a hint of tobacco. It's full-bodied without being heavy, with enough spice to keep things interesting and enough fruit to make it instantly approachable.
"If Cabernet is California's tuxedo, Zinfandel is its leather jacket."
Why it matters
Once thought to be a uniquely Californian grape, Zinfandel turned out to be Croatia's Crljenak Kaštelanski. But California made it iconic. From Gold Rush days to today, it's the state's signature red—bold, unpretentious, and unapologetically fruity. If Cabernet is California's tuxedo, Zinfandel is its leather jacket.
California Heritage
Some California Zinfandel vines are over 130 years old—pre-dating Prohibition and producing some of the most sought-after wines in the world.
Where it shines
California's diverse microclimates give Zinfandel serious range. Dry Creek Valley produces elegant, structured bottles. Lodi delivers ripe, fruit-forward classics. Paso Robles turns up the heat with intense, spicy versions. Russian River Valley offers cooler-climate refinement. Old-vine Zinfandel—some vines are 100+ years old—produces the most concentrated, complex wines.
How to choose
Look for "Old Vine" on the label for depth and complexity. Dry Creek and Russian River for finesse. Lodi and Paso Robles for power. Check the alcohol—14.5%+ means big, bold fruit; under 14% leans more elegant. And if you see a single-vineyard bottling, that's usually a sign the winemaker is serious.
Pairs well with
Zinfandel loves fat and char. BBQ ribs with a sweet-spicy glaze are the classic match. Grilled steaks, especially with peppercorn crust, work beautifully. Pizza (yes, really) is a sommelier secret—the acidity cuts through cheese and tomato. And aged cheddar brings out the wine's subtle spice notes.
