Happy Zinfandel Day

November 16th marks International Zinfandel Day, and in honor of the occasion, we are sharing its origins, historical context, and the best ways to pair it. Zinfandel is a red grape variety. DNA analysis has revealed that it is the same grape known in Croatia as Crljenak Kaštelanski or Tribidrag, and in the Italian region of Apulia (where it was introduced in the 18th century) as Primitivo. It arrived in California in the mid-19th century, where it became known by variations of a name applied to another grape, likely Zierfandel. Subsequently, vineyards of this variety increased significantly, and by the end of the 19th century, it was the most widely planted grape in the southern United States. In 1972, producer Bob Trinchero of Sutter Home Winery experienced a stuck fermentation, a problem that occurs when yeast dies before converting all the sugar into alcohol. He set the wine aside for two weeks, tasted it, and decided to sell the sweet rosé; this semi-sweet White Zinfandel became immensely popular and currently accounts for 9.9% of U.S. wine sales volume (6.3% by value), which is six times higher than sales of red Zinfandel. In 1974 and 1981, American writers described it as "original to California, not grown anywhere else" and as "California's own red grape." Red Zinfandel wines are characterized by high acidity, fruity aromas, and high alcohol content. This variety is high in tannins, and its alcohol level can reach 17%, making it a full-bodied wine. It produces fruity wines with notes of red fruits, such as raspberry, blueberry, and plum, along with secondary notes of pepper, tobacco, and coffee. In Baja California, Mexico, this variety has gained popularity in the Ensenada valleys since the 1930s. There are also small Zinfandel plantings in Western Australia, Mudgee (New South Wales), and McLaren Vale (South Australia). South Africa has a small production, and wine from one of its estates has been highly rated and received an international award. It is recommended to serve this famous variety at a temperature of 16-17°C. It pairs very well with red and white meats, especially lighter ones like turkey, pork, and veal; it also goes well with spiced dishes and grilled or smoked meats. It can also accompany mild cheeses, vegetarian dishes, and chocolate desserts. Regarding Mexican cuisine, dishes that pair well with this grape include barbacoa, birria, and carnitas. Technical sheets from some wineries also suggest cheeses such as aged sheep's milk cheeses from Querétaro or Baja California, and even chocolate desserts for the reds. For sparkling versions, seafood, crustaceans, lobster, fatty fish, and fresh oysters are excellent pairings. Below is a list of wines you can find in Mexico:  Vinos El Cielo, Zeus Zinfandel  Pijoan Vino Pelón Zinfandel  Pijoan Mare Zinfandel  Torres Alegre Cru Garage Zinfandel  Montaño Benson Amor Bonito Zinfandel  Bardo Zinfandel  Quinta Monasterio Sinfonía de Tintos Zinfandel+  Château Camou Gran Vino Tinto Zinfandel  LACetto Linea Clásica Zinfandel y Zinfandel Reserva  LACetto Blanc de Zinfandel  Totol Zinfandel  Alximia Zinfandel  Balché Siete Zinfandel  Casa de Piedra Espuma de Piedra (sparkling)  Gravitas Zinfandel from the State of Coahuila  Don Leo Rosado de Zinfandel. Parras de la Fuente, Coahuila And some from California:  Directors Cut Ford Coppola, Sonoma California.  Ravenswood Zinfandel  Wente Bros. Zinfandel  Caymus Zinfandel Let us know in the comments if you have any other facts about the Zinfandel grape or if you have tried it before. Let's celebrate!