Zinfandel Red Wine

Zinfandel is a Red Wine grape variety planted in over 10 percent of California vineyards.  It is Identical to a grape originally found in croatia, and introduced to the South of Italy in the 1700s.  The grape ultimately found its way to the United States in the mid-19th century, and became known by variations of the name "Zinfandel", a name of uncertain origin.

During the California Gold Rush of the 1850s, Zinfandel was introduced into California and was first used to make wine by Joseph W. Osborne at his Oak Knoll vineyard just north of Napa. The wine was a great success and planting of zinfandel took off. Zinfandel became the most widespread variety in California by the end of the 19th century. Zinfandel is one of the only Red Wines used to make “old vine” Red Wine, and since grape vines can survive up to 120 years, these old vines are now treasured for the production of premium Red Wine Zinfandel.

The taste of the Red Wine depends on the ripeness of the grapes and range from red berry fruits like raspberry, which is predominate in wines from cooler areas, and blackberry, anise and pepper notes in Red Wines made in warmer areas.

Red Zinfandel wines have been criticized for being too alcoholic, although modern winemaking techniques have helped make them more approachable. Many Red Wine producers believe that alcohol-removing technologies, such as reverse osmosis and spinning cones, removes the character of terroir from the Red Wine, and they feel that if a wine has the tannins and other components to balance the 15% alcohol that it should be accepted on its own terms.