Although Zinfandels are extremely food friendly, the best pairings are when Zinfandels are matched with rich and robust foods. The range of Zinfandel’s body might fall somewhere between medium and full-bodied and thus should be matched accordingly.
Examples of Matching Zin to Food:
- Strong-flavoured foods such as Mexican dishes, Indian Cuisine, or Pakistani and North African preparations. Beware, however, as a hearty Zin will overwhelm the more delicate dishes from these cultures.
- Zinfandels and Barbecued food of all styles! The sweeter the barbecue Sauce, the lighter style of Zinfandel should be used.
- With Game and Roasted Red Meats. The monster truck and densely flavoured Zinfandels are great with venison, roasted lamb and grilled steak. Accompany the dish with a fruit-based sauce or marinade for pure heaven.
- Zinfandel and Chinese Food Takeout is fabulous, as it mixes well with everything from Sweet and Sour Spareribs, to red sauce drenched chicken balls and pork fried rice.
Don’t Match Zin with:
- Red Zinfandels with most fish. While it is possible with the lighter styles of Zinfandel, it’s a difficult match.
- With Fiery Hot food. Given the tannic and alcoholic content of most Zinfandels, this combination would be painful.
- With Delicate Foods. The food would just be overshadowed by the Zin’s bold personality
- When it’s too old. And Aged Zin is more like an aged Merlot or Cabernet, reacting differently with food than its younger, more flavour packed version.
Digging Deeper into the Styles of Zinfandel
This is often blush coloured, with an off-dry sweetness
Treat White Zinfandel’s like you would an off-dry white Riesling. (White Zinfandel’s tend to have less acidity and more alcohol, so adjust seasonings accordingly to accommodate)
Chilled White Zinfandel’s go extremely well with:
- Ketchup Slathered Burgers
- Aromatic Curries
- Spicy Asian food (but not fiery hot… the white Zinfandel is too high in alcohol and would be more painful in your mouth than pleasurable)
- Sweet Barbecue Sauces (Texas Style)
Grapey, Jammy and Juicy Red Zinfandels
These have softer tannins, and moderate alcohol. Some examples might be Ravenswood, Tin Barn, Haywood Estates and Seven Deadly Zins. When slightly chilled, (to bring out the fruit flavours) they pair up nicely with:
- Sweet Barbecue Sauces
- Cold Cut Sandwiches
- Spicy Foods (but not fiery hot food)
- Cheddar, Teleme and aged Gouda
- Chinese Takeout
- Baked Beans
Medium to Full Bodied Zinfandels
Very similar in taste and style to a Cabernet Sauvignon or a Bordeaux and should be matched as such.
Gauge the body of the Zin and match the weight of the food to that of the wine as you would a Cabernet Sauvignon or Bordeaux.
These are Monster Trucks in a bottle! Huge, rustic style wines that are generous in alcohol and bursting with peppery ripe fruit. They pair nicely with:
- Rich Pasta’s
- Hearty Pizzas
- Grilled Sausages
- Heavy Stews
- Robust Red Meats and Game
- These Chewy Zinfandels are not friendly with most fish or shellfish
Port like Zinfandels
In some cases the fruit in the Zinfandel is almost too ripe and prune-flavoured
These pair up nicely with Creamy, Blue Veined and Mature Cheeses
Bitter desserts that like less sugary, gooey chocolate desserts that stress nuts and coconut.
With Zinfandels, older vines always make more concentrated and complex wines.
Look for wines from California’s Sonoma Country (Especially the Dry Creek or Russian River), Napa Valley, Amador County, Lodi, San Luis Obispo and the Mendocino Ridge sub-appellation.
While there is no ‘legal definition’ for reserve, the term generally means that the fruit comes from vines that are at least thirty years old. Many vines are fifty to seventy-five years old, if not older.