Zivindale wine?!
Zivindale wine?
Answers:
I like to keep zinfandel cold, then put it in a glass and drink it. It tastes quite good.
It's Zinfandel,and what about it?
Zinfandel was planted in California during the Gold Rush era.
Zinfandel is related to the Primitivo grape found in Italy.
Zinfandel typically has the aroma and flavors of berries and black cherry. Much of the flavor and structure of this wine depends on how long the grape is kept on the vine.
Lighter Zinfandels will be more fruity; heavier zinfandels will have a deep jamy berry flavor.
Dry Creek Valley in the Russian River region of Sonoma is the most renowned Zinfandel region in California
The Sierra Foothills, Paso Robles, and Lodi are fast becoming recognized for great Zinfandels. Napa, Sonoma, and Contra Costa Counties also produce quality Zinfandels.
In comparing Zinfandels from these different regions, one can find subtle differences in aroma and flavor.
Zinfandel pairs well with cheese, pizza, pasta, and all red meats. Try a Zin with a pizza with tomatoes, red onion, prosciutto, mozzarella cheese, and pesto. It is the perfect match.
Zinfandel is a great wine value. There are many great
Zinfandels priced between $12 and $20.
One of the hottest selling Zinfandels is Rockpile Zinfandel. These are Zinfandels grown in the rocky hillsides of the Rockpile AVA in Sonoma Country
Zinfandel (also referred to as the zinfindel,zinfandal, zeinfandall, zinfardell and Black St. Peters during the 19th century), in Europe known as Primitivo and in Croatia as Crljenak Ka?telanski, is a red-skinned wine grape. Commonly referred to as Zin, it is used to produce a popular California wine, known for its intense fruitiness, lush texture, and high alcohol content.
Typically, Zinfandel wine tastes spicy and fruity. Vintners use Zinfandel grapes to produce a wide range of wine styles including sweet White Zinfandels, light-bodied reds reminiscent of Beaujolais nouveau, full bodied dry reds, sweet late harvest dessert wines, and ports. Most serious wine critics in the 1970s-1980's considered White Zinfandel to be insipid and uninteresting, while many also consider the heavy styles to be too high in alcohol, making wines that are too "hot" and not food friendly. The producers of Zinfandel made a shift from the 1990s into the new millennium with the production style for their dry reds. Although high in alcohol, as much as 15 percent or more, the wines have thrown off their hot abrasive flavors and the wines have evolved with gentle tannins, and are stated to be rich and tasty from ripe fruit flavors brought out by newer fermentation techniques. This new style of Zinfandel created age worthy Zinfandels of remarkable complexity and finesse, although always with great vigor and power. White Zinfandel also has evolved to contain fuller fruit flavors and less of the cloying sweet flavors which were so reviled in the past.
Zinfandel was brought to the United States (Long Island) from a varietal collection of the Imperial State Nursery of Vienna in the 1820s. In the cooler climates it was grown in greenhouses. In California the first Zinfandel vineyards were planted in the 1830s. Its popularity grew swiftly, and by the end of the 19th century it became the most widespread variety in the US.
Vintners have grown Zinfandel in quantity for over one hundred years. Many of the oldest wineries in California grow Zinfandel and the vines are now treated almost like historic landmarks. At the start of prohibition Zinfandel was California's most popular and successful variety. During prohibition, limited home winemaking and the production of sacramental wine was allowed, and Zinfandel remained popular with Northern California's home wine makers. However, on the East Coast Zinfandel fell in popularity and was replaced by thicker-skinned varieties. Zinfandel's tight bunches left its thin skins susceptible to rot on the slow train rides to Eastern home wine makers. The creation of White Zinfandel in the 1970s further saved the vines by providing a larger market for the grape. In the 1990s the market for premium wine increased sufficiently that old vine Zinfandel became valuable on its own.
Zinfandel is grown by over 200 producers, and now accounts for over 23% of the total vineyard territory. Its quality and character largely depend on the place of cultivation, the age of the vineyard, and the winemaking technology. Zinfandel became so popular that in 1991 the association of Zinfandel Advocates and Producers (ZAP) was founded with the objective to promote the varietal and wine, and support scientific research on Zinfandel ― particularly its origin.
Enjoy! ~-~
Yes, It's wine. You can drink it. It will get you drunk if you drink enough of it. I really don't know what you are asking.