Zinfandel was thought to be America’s only original grape, but with the advent of DNA testing its origin has been traced back to Hungary. This grape is grown primarily in California with a small amount grown in Oregon and Washington.

The California climate and soil are ideally suited in growing this hardy grape. The result is a grape with high sugar content that results in higher alcohol content than any other non-fortified wine. The highest alcohol content that I have seen in a non-fortified wine was the Brogan Cellars 1998 Russian River Valley with an astounding

18.1 % alcohol content. Some states even threatened to tax it at a higher rate of distilled spirits!

The wine itself has a deep purple-burgundy color and a rich jammy flavor with a lingering sometimes peppery finish. The flavor conjures up images of black cherries, blueberries, licorice, and spice. On the nose it often has an earthy or herbaceous character in addition to its rich ripe berry overtones. Most people recommend drinking Zin in 4-5 years, but I have bottles in my cellar over ten years old that are still delicious.

This is one of my favorite wines with Osso Buco, a leg of lamb or a pot roast.

Now a word about “white” Zinfandel. This is really a bastard wine created out of necessity. The pulp of the grapes contribute water and sugar to convert to alcohol with very little flavor. The skins contribute the color, texture, flavor and character. The most commonly held theory on the origins of blush wine such as white Zin is that poor quality grapes that at one time were discarded could no longer be easily disposed of due to cost and environmental regulations, were shed of their skins and the resultant pink wines were created. These blush wines are an inexpensive way to introduce someone to the wonderful world of wine, and can be enjoyed chilled on a hot summer day as a pick-me-up !