Zinfandel is a versatile wine that can make the perfect partner to a cheese burger or a compliment to lasagna, chefs say.HIGHLY RECOMMENDED¦ 2010 Grgich Hills Estate Zinfandel, Napa Valley (97 percent zinfandel, 3 percent petite sirah; 15.5 percent alcohol): complex aromas and flavors of red plums, citrus and cinnamon, long, powerful finish; $35.¦ 2011 Freelance Wines “Coup de Grce” Red Wine, Lodi (56 percent “old vines” zinfandel, 21 percent petite sirah, 16 percent petit verdot, 7 percent cabernet franc; 15.5 percent alcohol): hint of oak, aromas and flavors of red raspberries, boysenberries and earth, firm tannins; $28.
The worst wine snob you know will never lord it over you about his/her fancy zinfandel. It’s because zinfandel gets no respect. This is a shame.
Zinfandel can be many things – light and fruity in a rose “white” zinfandel, lush and juicy in “starter” red wines, elegant and superbly balanced in “claret” style and august, hearty and extra-full-bodied in blockbuster red wines.
Zins can taste like black raspberries, black cherries, boysenberries, cloves, black pepper, licorice and a dozen other fruits and spices.
Backyard chefs praise them as perfect for the Great American Cheeseburger; indoor cooks like them with lasagna, pasta with big, red sauces and a host of spicy, red-meat dishes.