A robust small black skinned wine grape grown in the Napa Valley region is most often used to make Zinfandel. The higher elevations tend to have grapes with a more savory intensity and richness. It is thought that the Zinfandel grape originated in Croatia and was introduced to the United States in the mid-19th century. The Zinfandel is grown in over 10% of California but is found in many other states, too.
Boy, oh Boy! I have surely had some misconceptions about Zinfandel. I thought is was made mainly from strawberries; however, in my research I found that berry not mentioned at all. Zinfandel does exhibit a variety of fruit flavors as well as black pepper (!), and spicy characteristics.
In my research, the Zinfandel was paired with just about any hearty meat and pasta dish and heavy cheeses. In other words, Zinfandel is suited for any robust and flavorful meal.
I went to the knowledgeable people at the Wine Warehouse in Atlantic Beach, Florida, and I was surprised at the array of Zinfandels and their price ranges. I was surprised to find the Old Soul so darkly red, so soulful.
I would fail this wine taste miserably. I thought Zinfandel was a pretty mild sipping wine that went well with Brie Cheese, crusty French bread, and sweet Florida strawberries. I have only one criterion for fine wine: if it tastes delicate and don't upset my sensibilities--it is good for me. In addition, I sure do like that this Blog Challenge has come to an end. Cheers!
Before I have another glass of red Zinfandel, I want to thank each and every one for participating in this Blog Challenge. Thank you for your heartfelt support and your comments. Thank you for visiting my blog.