Wednesday, April 30, 2014


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.

Interestingly, it is suggested that the Alcohol by Volume (ABV) be checked:  a lighter Zinfandel will have a 13.5% ABV whereas a bolder and spicier Zinfandel will have an ABV of 16%.

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. 

1 comment:

  1. love your blog
    nice to meet you.