Zinfandel

History and significance

Zinfandel commonly is found as a white wine, but is also made as a red wine. A grape originally from Croatia under the name Crljenak Kastelanski, it grows best in California and Dalmatia. Zinfandel is related to the Primitivo grape of Italy, named so for its habit to ripen early. Zinfandel’s origins, along with Primitivo and other Italian varietals, are from the Crljenak Kastelanski varietal of Croatia. Before finding out about Zinfandel’s connection with Primitivo and ultimately Crljenak Kastelanski, many thought Zinfandel was a native California grape. The origins of the name Zinfandel are unknown.

This wine varietal arrived in the United States in the early 1800s, and in 1835 was widely cultivated in Boston in greenhouses. Zinfandel traveled to California during the Gold Rush, and prospered. Today, California is an important producer for Zinfandel wine, with 11% of all California vineyards dedicated to the varietal.  The grape also has plantings in the Midwest and East coast of the United States. Sweet white Zinfandel accounts for 10% of all wine sold in the United States.

Italy also produces a varietal similar to Zinfandel, calling it Primitivo, in Puglia. In Tuscany and Piedmont, Primitivo is often used for blending.  Italian winemakers often age Primitivo in American oak so it is more reminiscent of American Zinfandel.  Zinfandel also grows in South Africa, Australia, and recently Crljenak Kastelanski was re-planted in Croatia.  Zinfandel has some new plantings in Argentina, but not a significant amount.

Zinfandel needs warm, temperate climates to flourish. With its thin skin, too hot climates can damage the grape. The grape is filled with lots of juice and sugar—creating an alcohol content of upwards of 15%.  Zinfandel also is known to ripen unevenly, and therefore is often harvested manually from the vineyard grape by grape, as even individual grape clusters do not ripen together.

Zinfandel as a red wine

Zinfandel can also make a red wine, and historically, is a red wine. Zinfandel can be into red wine if the grape juice soaks with its marc to pick up tannin and color. White Zinfandel in the United States is much more popular than red Zinfandel.

Typicity

White and red Zinfandel commonly taste of cherry and blackberry, while red has more strawberry notes and white more tobacco and apple skin notes.  In warmer climates, blackberry, pepper, and anise flavors emerge, and in cooler climates, raspberry.  Zinfandel typically has moderate tannin and acid. White Zinfandel is more sugary.

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