Regardless of region
of origin, Zinfandels can be placed into one of five different
styles, based on their relative weight (body, depth of flavor),
texture and tannin levels.
1. Rose Zinfandel (White
Zinfandel, Rose)
More than two-thirds of the Zinfandel grapes grown
in the USA are made into blush colored roses, the
majority of which is an off dry, light-medium bodied,
fruity, varietal wine called White Zinfandel. Drier
versions are typically called Zinfandel Rose. Both
should be consumed within two years of the vintage. |
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2. Light & Fruity
Zinfandels (Red)
Typically grapey, fruity, and floral in flavor,
medium bodied, low in tannin and crisp. Wines meant
to be drunk within 1-3 years of the vintage, before
their fruity, zesty character fades.
Examples: Most "nouveau" and
inexpensive bottlings; Zinfandels from most regions
in difficult (wet, cold) vintages. (In very warm
weather, to accentuate the wine's appeal, these versions
may be enjoyed lightly chilled.) |
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3. Medium-Full Zinfandels
(Red)
Medium full bodied Zinfandels, with evident depth
of flavor (berry-like) and some tannin (when young);
sometimes termed "claret-like." They
often have some richness, may be crisp and/or somewhat
oaky and are best consumed within 4-8 years of
the vintage, although some versions will hold for
10 or more years.
Examples: Most
medium-priced Zinfandels and lighter Central Coast
and Sierra Foothills Zinfandels (California); lighter
Australian, South African, Chilean, Brazilian, Mexican
Zinfandels. |
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4. Rich & Robust
Zinfandels (Red)
Full flavored, full bodied Zinfandels, with intense,
often jammy, fruit flavors and a sumptuous palate
impression, with varying levels of oak and tannin.
Many of the most estemmed Zinfandels are in this
style. Usually at their best within 6-12 years
of the vintage; some may age for decades.
Examples: Most
warm vintage, higher priced Zinfandels, especially
from old vines (USA); full versions from Apulia & Campania
(Italy); Croatia; Margaret River (Australia); Stellenbosch
(South Africa); Mexico. |
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5. Late Harvest Zinfandels
(Red)
Extremely full, ripe and intense; often with raisiny
flavors. May be dry, off dry or mildly sweet; sometimes
taste "port-like," but without the fortification.
Few examples of this style are produced. Aging
potential is typically 4-10 years from the vintage;
sometimes much longer, when the wines are very
well balanced.
Examples: Specialty
Zinfandels from California producers, notably in
very warm vintages; Primitivo di Manduria amabile
and dolce naturale (Apulia, Italy); Croatia. These
pair well with robust game and beef dishes; preparations
using spicy, tomato-based sauces; pungent cheeses;
and chocolate desserts. |
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Influences on Zinfandel's Taste & Style
Many factors influence the potential taste and style of
every Zinfandel, including conditions during the growing
season, vineyard location, clone(s) planted, production per
acre/vine, age of vines, grape ripeness at harvest, winemaking
techniques and cellar practices.
- Grape Ripeness:
Zinfandel stlyes are primarily dictated by grape ripeness
and harvest. Theoretically, all five styles could be
produced from the same vineyard, as follows
Grapes Picked At Probable Zinfandel Style
Low ripeness Rose, Light & Fruity (red)
Moderate ripeness Medium Full (red)
Full ripeness Rich & Robust (red)
Overripe (with raisining) Late Harvest Zinfandel
- Climate & Region:
Zinfandels from warmer regions and vineyard sites usually
display intense fruit jam aroma/flavors and tend to be
fuller bodied wines than Zinfandels from cooler regions
or vineyard sites (which are normally crisper and somewhat
lighter in body, with more delicate plum, cherry and
berry flavors).
- Blends & Blending:
Unblended, Zinfandel can be mildly tart wine. To "round
it out" (enhance its texture and weight) other varietals-particularly
Petite Sirah- often are blended with it (legally). Years
ago, this type of blending was done in the vineyards (a "field
blend"). Growers interplanted Zinfandel vineyards
with several different grape varieties, whose grapes were
picked and crushed together and made into a single wine.
- Old Vine(s):
Older vines (35+years old) generally produce lower quanties
of somewhat stronger flavored grapes than younger ones,
resulting in richer and more finely flavored wine. In
California, several thousand acres of old Zinfandel vines
still remain; a few hundred of these date from the late
19th-century. Old vine Zinfandel can be magnificent.
- Old Clone:
Clones (identifiable sub-types) of Zinfandel vary widely
in terms of the quantity, character and quality of wine
they produce. In California, old Zinfandel clones, dating
back to the 19th-century, are especially prized for their
ablitity to produce very distinctive, richly flavored
wines. (Many of the new clones are more productive and
yield wines with less intensity and character.)
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