There’s a special day for Zinfandel and that day is November 20th. We’re celebrating with a list of our 5 favorite Zinfandels that are jam-packed (pun intended) with rich flavors and aromas.
On the nose, you’ll find aromas of red raspberry, blackberry, white pepper pepper, allspice and caramel. These aromas are truly what characterize a Zinfandel—jammy with a little bit of spice. Zinfandel pairs with lots of things, but this one goes well with traditional American-style barbecue such as pulled pork.
Another great Zinfandel is one made by Sebastiani using Zinfandel grapes from Dry Creek Valley. It has wonderful flavors of jammy fruit, vanilla, and clove. You’ll also notice aromas of dark plum and black pepper. This wine is delicious with Thanksgiving turkey because adds moisture and flavor to a rather dry meat.
This Zinfandel is a little more elegant with aromas of wild berries, maraschino cherry, dark chocolate, and peppery spice. On the tongue, there are flavors of raspberry, plum, cassis, and savory herbaceous notes. Although it does pair beautifully with barbecued meats and richly spiced dishes, we like to pair it with these Stuffed Pork Tenderloin Medallions.
Wine like this one from Foley Johnson pairs well with dishes with a little spice. Try a dish like Pork Tonkatsu with this Zinfandel. First, bold aromas of clove and hints of cumin will hit your nose, but as the wine continues to open up, dark plum and currant aromas will emerge. On the palate, there are flavors of black cherry, raspberry, and hints of dried herbs and spice.
Pairing this particular Zinfandel is easy. We love having it with these Brie, Fig, and Prosciutto burgers. The fig jam and the saltiness of the prosciutto is delicious with the flavors of red fruit, black pepper, and cured meat of the Kuleto Estate Zinfandel. You’ll notice interesting aromas of pine nut, sweet corn, chocolate covered cherry, and black spice as well.