Because Zinfandels range from lighter-bodied whites to quite robust reds, they are no steadfast rules for which foods to pair with them. Some zinfandels do possess enough body and presence of flavors to drink even with a hearty steak or rich chocolate dessert. The lighter zinfandels can be a great pairing for Latin American and tropically-inspired foods.
Zinfandel originates from a distinctly American red-skinned Zinfandel wine grape that is used to make both red and white Zinfandels. Formally named in 1832, Zinfandels are traditionally defined as an American varietal and can occasionally be quite difficult to locate in overseas markets. It was recently discovered that Zinfandel grape is genetically identical to the Primotivo grape native to Italy. This discovery begins explains the previously unknown heritage of the Zinfandel grape's development.
Californian vineries have come to embraced Zinfandels as their own characteristic varietal, leading the reputation of Zinfandel to become a representation and branding image for California wine. Some of the most popular regions for the production of Zinfandels are: Napa Valley, Sonoma, Mendocino-Lake, Central Valley, Bay area, Sierra Foothills, and Southern California. However, Zinfandel's aren't exclusive to California and can be produced in American regions as distant as North Carolina and Tennessee, as well as overseas locations to which the Zinfandel grape has been exported.
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