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. 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.

California remains Zinfandel’s stronghold, especially in places like Napa Valley, Sonoma, Paso Robles, Lodi, and Amador County. 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, 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, 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.

Most Zinfandels are made to be enjoyed young and exuberant, but wines from old vines can be surprisingly complex and age-worthy. 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.