A red wine grape originally thought to be indigenous to California. Recently, however, experts have concluded that the Zinfandel grape was brought to the United States from Italy’s Puglia region, and is a descendant of the primitivo grape grown there. Regardless, the Zinfandel grape, with its spicy, raspberry flavors, makes marvelous, fruity red wines ranging from lighter styles to big, rich bottlings that can rival Cabernet Sauvignon. In the 1980s, white Zinfandel (a Blush wine) also gained considerable popularity. Occasionally, late-picked grapes full of concentrated sugar are made into late-harvest Zinfandels and served as Dessert Wine or in place of Port.
TopicsArgentinian beverages Brazilian Caribbean Central American cheese Chilean cooking Cuban culinary culinary arts definitions dictionary eating edible Espanol food food glossary foods foods of France France French French cuisine French food French foods gastronome gastronomic gastronomique gastronomy glossaries glossary gout Latin American Mexico Paris Patricia Wells Portuguese Provence Puerto Rican South America South American Spain Spanish taste wine