Tasted: Zinfandel

By / Wine + Drinks / March 20th, 2014 / 1

Zin, as it is commonly referred to, is known for its jammy, spicy, fruit-forward characteristics. California winemakers have  enjoyed a satisfying relationship with the variety since the late 1800s. Thanks to the more recent popularity of white Zinfandel, plantings of the dark-berried varietal continued to rise into the 1980s. Today, although beautiful examples of high quality rosé wines do exist, Zinfandel is mostly known to produce dry, vigorous red wines capable of ageing gracefully.

Stama Dry Rosé of Zinfandel 2012

Reviewed by: Rick VanSickle

Editor Rating: Excellent


California, USA

Review Summary:

For those of you looking for a little something extra in your pink wines, this rosé made of Zinfandel from Lodi, California just might be the wine for you. The nose shows fresh raspberry, cherry and white flower notes. It’s clean and vibrant on the palate with red fruits joined by cassis and currant notes and a touch of tangerine in a perfectly dry style. An all-season rosé.


Mt Boucherie Family Reserve Zinfandel 2009

Reviewed by: Harry Hertscheg

Editor Rating: Very Good


Okanagan, Canada

Review Summary:

Wafting from the glass are waves of ripe blueberry, jammy raspberry and liquorice aromas. Gushes with rich red and black fruit flavours, supported by an inky density and a warm, toasty French oak finish. To really wake up your palate, try this with lamb biryani.


Joel Gott Zinfandel 2009

Reviewed by: Gurvinder Bhatia

Editor Rating: Very Good


California, USA

Review Summary:

Fruit-driven and fresh with lots of spicy ripe cherry and wild berry flavours. Soft tannins; well-balanced with more fruit and spice lingering on the juicy finish. Ribs or a cheeseburger off the grill would be ideal.


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