Zinfandel

Zinfandel is one of those grapes with a split personality and a long travel history. While it's closely associated with California today, its roots actually trace back to Croatia, where it's known as Crljenak Kaštelanski or Tribidrag. (DNA work in the early 2000s, led by UC Davis researcher Carole Meredith with Croatian scientists, matched the two grapes. The match was confirmed after vines were found in a handful of Dalmatian vineyards, and Tribidrag is documented in Croatian writings as far back as the 15th century. Southern Italy's Primitivo turned out to be the same grape, too.) It likely arrived in the United States in the 19th century and quickly found a second home in California, where it went from immigrant oddity to one of the state's signature grapes. (It reached the US via the East Coast, and by the Gold Rush era it was widely planted in California, where its early popularity made it the most planted red grape for decades.)

California remains Zinfandel's stronghold, especially in places like Napa Valley, Sonoma, Paso Robles, Lodi, and Amador County. Lodi alone is home to many of the state's oldest vines, and some Zinfandel vineyards there and in Sonoma are well over 100 years old, often planted as unirrigated "head-trained" bushes without trellising. Warm, sunny conditions suit it well, allowing the grape to reach full ripeness—sometimes very full ripeness. One of its quirks is uneven ripening within the same cluster, (a single bunch can hold both raisined berries and underripe green ones) which keeps growers on their toes and helps explain why Zinfandel can vary so much in style from one bottle to the next.

In the glass, Zinfandel is bold, expressive, and rarely shy. Flavors often lean toward blackberry, cherry, and raspberry, with plenty of spice, black pepper, and sometimes a jammy edge. Alcohol levels can run high, often 14 to 16 percent in riper styles, especially in riper styles, but good acidity usually keeps the wines from feeling heavy. Tannins tend to be moderate, giving structure without overwhelming the fruit. Zinfandel is also the grape behind White Zinfandel, the pink, slightly sweet wine that was created in 1975 when Sutter Home's Bob Trinchero made a stuck-fermentation accident into a bestseller. Its popularity helped keep old Zinfandel vineyards from being torn out.

Most Zinfandels are made to be enjoyed young and exuberant, but wines from old vines can be surprisingly complex and age-worthy. (Some producers blend in Petite Sirah or Carignan to add structure and color.) They're natural partners for food—barbecue, grilled meats, spicy dishes, and aged cheeses all play well with Zinfandel's richness and spice. Whether rustic or polished, it's a grape that wears its personality on its sleeve, and that's a big part of its charm.

Your original wording is untouched, with my additions in bold. Two things to check before publishing: I accidentally repeated "especially in riper styles" in the alcohol sentence (the original phrase plus my insertion), so you'll want to trim one of them, and the Tribidrag 15th-century reference, the 14-to-16 percent range, and the "most planted red grape" claim are worth verifying. I can look into any of them.