Zinfandel wine is almost completely produced in the United States. It’s reasonable and sweet, making it a perfect wine for that just commencement to try wine. Because so many new wine drinkers start with the best zinfandel wine, it has established a reputation for being somehow mediocre to other wines. Nevertheless, aficionados will tell you there are difficulties in flavors and styles that make Red Zinfandel and White Zinfandel wine delightfully drinkable.
What is Zinfandel Wine?
Both Red Zinfandel and White Zinfandel are made from a particular grape that was instigated in Croatia. The grapes made their journey to the US—and eventually California—in the mid of19th century. Zinfandel wine takes on dissimilar properties depending upon the section from which it comes. Zins that come from Amador County and the Sierra Foothills are average-bodied with fruity flavors of raspberry and strawberry. Zinfandel wines from the Central Valley have rich flavors of raspberry and mocha and are complete-bodied. Napa Valley Zins are delightfully aromatic and full-bodied, with relishing notes of blackberry and black pepper, while those that come from Sonoma are zesty with mocha flavors.
Difference Between Red and White Zinfandel Wine:
Red Zinfandel (or just the best zinfandel wine) and White Zinfandel wine are both made from a similar grape. Zinfandel inclines to be more full-bodied with a more multifaceted taste profile. It is high in alcohol content, amusing, and often labeled as “jammy.” White Zinfandel is a light-bodied wine that is less acidic and has tannins and is characteristically dry to discreetly sweet with low alcohol by volume. It has a rose-tinted hue making it more of a blush or Rosé wine rather than a white wine.
Zinfandel wines can be from light to full-bodied and are fruity wines. You’ll taste flavors of cherry, plum, or blackberry in such Zinfandels, while fuller-bodied Zins can taste peppery and spicy with rich flavors of cherry, plum, or blackberry. White Zinfandel is somewhat dry to sweet with fresh flavors of red berry, citrus, and melon, along with just a hint of nutmeg and clove zestiness.
Because it is a rich, bold wine, the best zinfandel wine couples beautifully with light meals such as turkey, pork, ham, or veal. It matches any dish made with ginger, garlic, rosemary, curry, cayenne, black pepper, or saffron. If you’re serving Zinfandel with your charcuterie, ensure you feature bold cheeses such as Manchego.
It’s also a perfect wine to serve with highly acidic foods like citrus fruits or tomato-based dishes.
While it’s often watched down upon by wine aficionados, Zinfandel is pretty much the faultless beginner’s wine. White zinfandel wine specifically, with its low alcohol content, low-calorie content, and tasty sweetness is a good option for those looking for no-nonsense easy-drinking wine. If the perception wasn’t enough to justify giving it a try, how about some good old-fashioned loyalty? Since its surge in admiration in the 1970s Zinfandel is produced almost completely in California, making it as all-American as a wine can get.
White Zinfandel, despite its name, more closely resembles a rosè with its light pink color and is the most popular of the Zinfandel types. Not known for its complexity, White Zinfandel is sweet and fruity and has a light body. Red Zinfandel, or only called Zinfandel, is more compound and sophisticated than the white variation.
If you haven’t tasted zinfandel wine, you must count yourself in for a treat. If you’re serving Red Zinfandel with grilled ribs or sipping White Zinfandel on the courtyard with your favorite fruit tray, you’ll find both wines heighten the flavors of a meal to make it even more unforgettable.