Rich, spicy and full of dark fruit flavors, American Zinfandel is a red varietal that produces robust wines that go beautifully with the flavorful fare that comes from the American tradition of grilling steaks, lamb chops, fresh-caught seafood, and seasonal vegetables brushed with olive oil.

Mysterious Origins

In the 1880’s Zinfandel grapes were the most popular variety being planted in California, but their exact origin remains a mystery. The varietal was once believed to be America’s only indigenous grape capable of producing good wine, but its DNA indicates it may have roots in southern Italy. The mystery remains and there is no European equivalent.

Whatever its origins, Zinfandel is an American success story. It may not have a lineage traceable to noble roots, but neither do most Americans and quite a few have overcome humble beginnings to achieve greatness. Zinfandel has attracted a large and devoted following with some enthusiasts bordering on the fanatic, true Zinheads we like to call them.

Two Affordable Finds

A short time ago we attended a wine tasting at Manhattan’s Chelsea Market in its marvelously cave-like atmosphere. The Market is a big place and the number of wines on hand for tasting was impressive, but a little overwhelming. We decided to focus on the Zinfandels and let the gaggle of wine writers in attendance handle the heavy lifting.

We were delighted to come across two Zins that were both a pleasure to drink and remarkably affordable, Kunde Estate’s 2005 Zinfandel and the 2006 XYZin 10, products of California's Sonoma wine country. Both are priced under $20.00 a bottle, making them a fine choice for a gathering of friends and family ready to feast on platters of grilled or oven-roasted food.

The Kunde Zinfandel delivers the bold flavor Zinheads crave, with a boysenberry aroma and peppery quality after aging for 14 months in oak barrels. Kunde Estates Winemaker, Tim Bell, suggests pairing his Zin with baby back ribs glazed with barbecue sauce. Sounds good to us, we love drinking a robust red wine and eating with our hands in the manner of Henry VIII. Tim advises, “Don’t forget the napkins—this is good messy eatin!” And hearty drinking, his Zin has an alcohol content of 14.6%.

The 2006 XYZin 10 is a youthful, medium-bodied wine made from fruit sourced from top appellations in Sonoma, all hand-harvested. Winemaker Ondine, a Zinfandel specialist, says it is “best enjoyed in its first five years after release, while it best exhibits the vivid quality of our young vines.” It delivers the dark fruit flavor expected by Zin enthusiasts and pairs nicely with food fresh off the grill. This one is only slightly less intoxicating than Kunde’s Zin, with an alcohol content of 14.3%.

Nice to find two American originals to go with some of our favorite American foods!