Depending on the terroir and winemaking techniques, Zinfandel is typically produced in the following distinct styles.
Light, young Zinfandels offer fresh, fruity flavors and an approachable, easy-drinking style. Lighter Zins are typically produced with less mature grapes and little barrel aging. This style of Zin is especially enjoyable with light cheeses, roast turkey, tomato-based sauces, and Asian or Latin cuisine.
The medium-bodied Zinfandel offers more fruit flavors and tannins than the light Zin. The aging and fermentation process increases the fruity character, balance, and complexity of the wine. The medium-bodied Zin reveals the spicy nature of the varietal and offers a longer finish. An excellent complement burgers, grilled sausages, lamb chops, and pork.
Rich and dense with intense fruit flavors and ample tannins, the full-bodied Zinfandel is typically produced from vineyards with very old vines and often with very ripe or slightly overripe grapes. Highly concentrated fruit flavors are balanced by ample tannins, making this Zin ideal with heavy, robust dishes such as roast lamb, meat stews, hearty pastas, or barbequed dishes.
Zinfandel wine is happiest when paired with anything from the meat aisle, from barbeque pork ribs, leg of lamb or a big, hearty meal.
A lighter Zinfandel wine is a wonderful red wine food pairing choice for poultry and game fowl, especially when served with a heavier sauce.
Turkey - try Zinfandel for Thanksgiving!
A bigger Zinfandel wine pairs best with tomato-based dishes while lighter Zinfandels make an excellent wine pairing for creamy pastas.
Try pairing Zinfandel with seafood stews and soups, as well as seared or grilled fish.
Cioppino (Tomato and fish stew)
Enjoy Zinfandel with bold, hearty soups, as well as your favorite kind of pizza!