Zinfandel

Zinfandel is one of the boldest red wines you can pour: deep, dark-fruited, and layered with black pepper, liquorice and warm baking spice. Made famous in California — Napa Valley, Sonoma's Dry Creek and Russian River, and old-vine plots in Lodi — Zinfandel produces generous, full-bodied reds with a distinctive jammy intensity you won't find in European reds. At Vinissimus, we hand-pick Zinfandel from producers who work old vines and low yields, giving the wine real concentration rather than sweetness for its own sake. Browse our Zinfandel wines below, or explore Primitivo — the same grape, grown across the Atlantic in Puglia, Italy.

What does Zinfandel taste like?

Zinfandel is a full-bodied red with ripe blackberry, black cherry and raisin fruit, balanced by black pepper, tobacco and anise. High-altitude and old-vine fruit brings more concentration and structure; wines aged in new oak pick up clove, cinnamon and vanilla. Alcohol tends to run higher than most reds (14.5%+ is common), which is part of what gives Zinfandel its generous, warming character. Best enjoyed young — within a few years of the vintage — though top old-vine bottlings can age well.

Zinfandel food pairing

Zinfandel's fruit-forward intensity and peppery spice make it a natural match for the grill: barbecued ribs, burgers, beef kebabs and braised short rib all work well. It also pairs beautifully with tomato-based pasta, spiced sausage, and aged hard cheeses like mature cheddar or manchego.

Zinfandel or Primitivo — what's the difference?

Zinfandel and Primitivo are genetically the same grape, but the wines they make can taste quite different. Zinfandel, grown mostly in California, tends to be riper, jammier and higher in alcohol. Primitivo, grown in Puglia, southern Italy, is often a touch earthier and more savoury. If you like the style but want to explore the Italian side of the grape, see our Primitivo wines.