hi,

can anyone give a good brand of red and white zinfandel? like robert modavi/edna valley for cab, tuneta for prino grigio, how about red zinfandel?

thanks

mike

p/s: i am just beginning to learn drink wine. thanks

White Zinfandel is a relative newcomer to the world of wine. That's not to say the zinfandel grape is new. Bottles of wine were first labelled with the name "Zinfandel" as far back as the 1880s in California. First, in the 1980s red wine was touted as having medicinal effects and a red wine boom hit the US. California started planting zinfandel by the county, because it grew so well in that state. Then white wine rose in popularity, and the wineries with acres of zinfandel grape planted wondered if they could make a wine out of it. Thus white zinfandel was born.

In essence, to make a white zinfandel the winmaker peels the red skins off the red zinfandel grapes. Without those skins, the resulting wine is light in color, sweet in flavor and without the harsh / rich flavors found in red wines. This is how blush wines are made.

Red Zinfandel is an "American Classic" wine. It was even originally thought to be made of native Californian grapes. Research has now shown that the zinfandel grape originated in Italy, but this wine is now primarily grown in California. Zinfandel grows its best in cool, coastal locations.

The color of a zinfandel wine is deep red, bordering on black. Zinfandel is a spicy, peppery wine, with a hint of fruity flavor - berries or dark cherries are often the taste range. Zinfandel goes well with "typical American" food - pizza, burgers, etc. It's hearty enough to match up with thick red sauces.

Red zinfandel should be served at around 65 degrees, which is NOT room temperature nor fridge temperature. It's somewhere in the middle. It tastes best in a narrow-mouthed glass. Most people like to drink zinfandels young - within a year or two - but there are also quite a few zinfandels that age well. Note that the flavor becomes much different, far more mellow. It's completely up to you if you favor the taste of a young zin over an old!

Note that the red zinfandel grape is also used to make white zinfandel wine. The exact same grape is used in both wines. To make white zinfandel, the winemaker removes the red skins before making the wine. The red skins are what give the robust flavor and color to red zinfandel wine. Without the skins, a white zinfandel ends up being light and sweet