Mark your calendar: National Zinfandel Day will be upon us once again on November 19! To celebrate this fabulous, expressive varietal as a must-sip choice this month, we’ve rounded up a few of our favorite bottles from various California winemakers, including a few details about each and recommended food pairings to complete the celebration.
Grgich Hills Zinfandel 2012 from Grgich Hills Estate
When Miljenko “Mike” Grgich came to the Napa Valley in 1958 to make wine, he noticed a remarkable resemblance between the Zinfandel and Plavac Mali of his native Croatia. Some 35 years later, Mike worked with scientists at University of California, Davis, to prove that Zinfandel was actually Crljenak Kaštelanski, a grape native to Croatia. Grgich Hills co-fermented the Zinfandel with a touch of Petite Sirah to add complexity and structure, and then aged the wine in large oak casks so the flavors are well integrated but not overwhelmed by oak.
This food-friendly Zinfandel’s pure flavors of strawberries, raspberries, and a hint of white pepper make it the perfect match for grilled meats, lasagna, pizza topped with tomato sauce and beef stews.
2013 Beran California Zinfandel from Copper Cane Wine & Provisions
A true representation of what Zinfandel can offer, this wine exemplifies a ripeness of the warmer sourcing regions and brightness from cooler regions. Aromas of sweet cedar, cassis, berry preserves, mocha and sweet tobacco follow through on the palate to flavors of dried cranberry, warm cherry pie, caramel apple and spice. Soft and rich with a fresh acidity and fine grain tannins. Bonus points: all this month, $1 from Beran wine sales will benefit No Shave November.
Best served with your BBQ’ed favorites, beef chili, burgers, and honey-mustard chicken dishes.
2015 Zinfandel from Ca’ Momi Winery
This Napa Valley Zinfandel holds traditional aromas of fleshy plums and black berry pie, while offering a lighter than typical body with food friendly structure. A fruity burst of flavor to start transitions into a relaxed finish of soft spices.
With savory and fruity flavors on the palate, this zinfandel has characteristics largely compatible with American and Italian food. Pair with pork chops, mushroom risotto, or spaghetti and meatballs.
