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Wine Varieties


Pronounced: zin-fan-dell

History: Zinfandel probably entered the USA in the 1800s through the Eastern States and had arrived in San Jose, California, by 1859. It is probable that Zinfandel and Primitivo are in fact two clones of the same grape variety and Plavac Veliki a variety derived from Zinfandel and Dobricic and known also as Crljenak. However, Primitivo has been recognized as a variety in the Puglio (Apulia) region of south-eastern Italy for over possibly 200 years.

Description: A grape varietal used in the production of red and rosé (referred to as "white zinfandel") wine. Zinfandel is always structured but can vary from dry to sweet and from a light to a heavier full bodied red Zinfandel produces a juice that may have high levels of alcohol and sugar, is well coloured and variously coloured, and has marked varietal characteristics. The quality and palate of the wine produced varies considerably according to the microclimate, altitude, time chosen for harvesting , the skills of the winemaker and the market to which the finished product is directed.

Taste/Aromas: . The wine tends to exhibit a dark purple hue with hints of strawberry, plumb, raisin, spice, leather, and tar.

Regions: Western Australia and the McLaren Vales area of South Australia.

Cellaring: Can be consumed young but heavier Zinfandel is age worthy

Food: Food friendly, white meat, game, pizza, spicey dishes, Chinese cuisine, and Thai cuisine.