Get In, We’re Drinking Zin

Like many, my first foray into Zin came in the form of fruity, cloying White Zinfandels that fueled my college drinking. But Zinfandel has a lot more to offer than those early 2000s bottles might’ve suggested. It’s juicy, a little spicy, totally American (well, kind of—more on that below), and way more versatile than it gets credit for.

If (like college Steph) you’ve only ever had Zinfandel in the form of that sweet pink stuff, we need to talk. Because real-deal red Zinfandel? She’s bold, complex, and surprisingly charming.

Zinfandel grapes can make rich, jammy reds, lighter chillable styles, and even elegant old-vine expressions. They tend to be fruit-forward—think lush and well-ripened purple fruit flavors like blackberry jam, cherry cola, and plum. Well-made Zins also often come with a spicy backbone that keeps things interesting. Beyond their fruity exterior, they can also give off notes of black pepper, dried herbs, and even tobacco. Some Zins are big and boozy (hello, 15% ABV), while others lean brighter and more balanced.

Cali to the Core

While Zinfandel has roots in Croatia (where it’s known as Crljenak Kaštelanski), it came into its own in California, where it’s become a signature grape. Here are a few key regions

• Sonoma County, especially Dry Creek Valley, where Zinfandel tends to be structured, spicy, and elegant
• Paso Robles, known for its to rich and powerful Zins with ripe fruit and spice, often leaning higher in alcohol.
• Lodi, where old vines and a warmer climate, produces juicy, bold, and often more affordable bottles
• Amador County, home to some high-elevation vineyards and very old vines, giving concentrated, earthy expressions.

What’s in a Zin?

Zinfandel grapes ripen unevenly, which means winemakers often deal with both underripe and overripe grapes in the same bunch. Some producers embrace this, creating layered, complex wines with a mix of bright acidity and deep richness.

Old vine Zinfandel is a thing to look out for—many California Zin vines are 50+ years old, and older vines often produce smaller, more intensely flavored berries. Some winemakers use oak aging (French or American barrels) to bring in vanilla and spice, while others keep it fresh and fruity. And yes, some Zinfandel is still made as White Zinfandel—a sweeter, blush-style wine—but that’s a whole different story.
Because of its lush fruit and spicy backbone, Zinfandel pairs well with a host of meaty dishes—from barbecue (especially ribs or brisket), to spicy sausage pizza, to burgers with caramelized onions. It’s surprisingly good with Thanksgiving food. Turkey, stuffing, cranberry sauce — Zin pulls it all together like a good gravy. In the mood for dessert? Try Zinfandel with a piece of your favorite dark chocolate (you’ll thank me).

Recommendations

Ridge, Paso Robles Zinfandel ($40): A delicious introduction to Paso Robles Zin, made up of 95 percent Zinfandel and 5 percent Syrah. Ridge’s Zin showcases fruits of ripe plum, cherry, and bramble (befitting it’s deep purple hue); notes baking spice (think cinnamon and anise), and a gravely mineral finish. It’s medium bodied, fruit-forward, and moderately tannic making it a great option for pairing with a rich duck à l’orange or a steak tartare. It’s also graced my thanksgiving table more than once, to great acclaim. Aging takes place over twelve months in oak barrels, predominantly using air-dried American oak (95%) and a smaller proportion of French oak (5%), with a mix of new and old barrels to give the wine its hints of spice.