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Colder Temperatures Require Zinfandel
by Frank Aquino, wine connoisseur with years of experience in the wine business, teacher, tennis player and Amelia Island resident.
Now that we’re experiencing temperatures below freezing at night, it’s an opportune time to bring out the Zinfandel. This wine is best known for its intensity, lushness and, of course, its higher alcohol content.
Pair it with the heavier, spicier foods of the season that include sausage, pork, beef, charred fish; grilled peppers, eggplants, red tomatoes, and aged cheeses. Try Zinfandel with pastas with sauces with a heavier tomato quality as well as Chinese food with spicier sauces.
In California, as the most widely planted varietal, Zinfandel rises to “mythic qualities” and is “revered” today. Its rise and fall in stature has given it a controversial quality as well. Enthusiasts reverently refer to it as “zin.”
The grape was originally brought to New York from Austria. However, the true origin of the grape is actually Croatia. It was planted in California around 1830 which is about ten years after its arrival in New York.
Zinfandels’ popularity grew quickly and by the end of the century was the most widely grown varietal in California. During Prohibition survival was insured thru small home production that was allowed as well as thru the production of “sacramental wine.”