For years Zinfandel was known as the “mystery grape” a grape that seemed native to California, but in the 1970s scientists and historians tracked down its roots to Italy.  Although today California has the largest acreage of Zinfandel, the grape is also grown in South Africa and Australia.  Loved most in its traditional form, Zinfandel is often used as a base for Sparkling wines and has received unprecedented success in the form of White Zinfandel.  Zinfandel, much like Pinot Noir, is an incredibly versatile wine that ranges from light to hearty and robust depending on age and maturity.  Because of these variations some find it hard to pair Zinfandel with food, but as I hopefully have drilled into your psyche by now, trust your nose (aroma) and your palate (taste). 

A couple of things to remember about Zinfandel, it has a higher alcohol content (which isn’t necessarily a bad thing) and can be pretty tannic, so you will get some of that lingering astringent type mouth feel. The aromas and flavors range from heavy berry and plum to woody, cedar and oak.  When pairing food with these wines, if you are fortunate enough to have one more on the woody side, I have one word for you – barbecue.  Barbecued chicken and ribs are divine with a heartier Zinfandel.  If you come upon one with more fruit flavors follow some of the same suggestions as the other red wines with heavy fruit flavors.  Pasta, Pizza, Pork, and of course Beef.   

And so we end our series on Food and Wine pairing, I hope you have found my suggestions simple and easy to follow and I hope that I have given you the courage to try something new.  Remember, acquiring the basic knowledge is easy, learning to trust your own nose and palate can sometimes be hard, but like so many other things practice makes perfect.  Find a wine that you like and enhance your dining experience by matching with some of your favorite foods.

Cheers!

About Chef Heather

Chef Heather (aka Foodie Princess) is a graduate of the Institute of Culinary Education in New York City (formerly Peter Kumps New York Cooking School). She has worked for Gourmet Magazine, TV Personality Katie Brown, and the New York based Indian-fusion restaurant Tabla. Chef Foodie Princess resides in New Jersey with her husband and daughter and is in the process of launching her own Personal Chef Service "The Princess & The Pea".