Wines made from Zinfandel grapes of Mexico
Discover the best wines made with Zinfandel as a single variety or as a blend of Mexico.
More informations about the variety Zinfandel
From Croatia where it is called crljenak kastelanski or pribidrag. According to genetic analyses carried out by Professor Carole Meredith of California University in Davis (United States), it is related to the Croatian plavac mali and Zinfandel. It is also found in South Africa, New Zealand, Chile, Brazil, Germany, Bulgaria, Albania, Italy under the name of Primitivo, Malta, Greece, Portugal and to some extent in Croatia. In the United States (California), it is one of the most widely planted grape varieties, having been introduced in the 1830s well before Primitivo. In France, it is registered in the official catalogue of vine varieties on the A1 list under the name Primitivo.
More informations about the wines of Mexico
The Vitis vinifera Vine and the concept of winemaking arrived in Mexico with the Spanish conquistadors in the 16th century. Before the colony's wine production could meet local demand, wine was imported from Spanish vineyards, which maintained a healthy Flow of ships and trade between Spain and Nueva Espana ("New Spain" as Mexico was called at the time). This trade was so important that the King of Spain, King Carlos II, banned commercial wine production to keep it going. Local wine production was only allowed for ceremonial purposes, but it was this legal exception that kept a tiny Mexican wine industry going until the early 19th century, when Mexico gained its independence from Spain.
What are the typical flavors of the Zinfandel grape variety?
- Red fruitPresent in 36% of Zinfandel
- OakPresent in 34% of Zinfandel
- Non oakPresent in 26% of Zinfandel
- Black fruitPresent in 25% of Zinfandel
- SpicesPresent in 24% of Zinfandel
- EarthPresent in 21% of Zinfandel
- MicrobioPresent in 10% of Zinfandel
- Dried fruitPresent in 8% of Zinfandel
- FloralPresent in 6% of Zinfandel
- Citrus fruitPresent in 5% of Zinfandel
- Tree fruitPresent in 4% of Zinfandel
- ClovePresent in 1% of Zinfandel
- Red cherryPresent in 1% of Zinfandel
- CranberryPresent in 1% of Zinfandel
- PepperPresent in 1% of Zinfandel
- Black fruitsPresent in 1% of Zinfandel
- Black currantPresent in 1% of Zinfandel
- ChocolatePresent in 1% of Zinfandel
- CheesePresent in 1% of Zinfandel
- CassisPresent in 1% of Zinfandel
News about the grape variety Zinfandel
Napa Valley’s Eisele Vineyard acquires nearby property
Napa Valley wine producer Eisele Vineyard has purchased the next-door Alfred Frediani Ranch for $18.5m, said the estate agent responsible for the sale, broker James Keller. The ranch features two parcels of land totalling around 11.2 hectares (27.65 acres), Keller said. A spokesperson for Keller said the agent wished to make clear that the property sold was the Alfred Frediani Ranch on Pickett Road, and not the Frediani Vineyards estate on the Silverado Trail. Eisele Vineyard’s general man ...
BBQ wines: Great bottles to drink with all your barbecue dishes
What kind of wine should you serve at a BBQ? With the weather (hopefully) on our side, there are few things better than a barbecue in the sunshine accompanied by a delicious glass of wine. Choosing a good bottle for your barbecue can really elevate the occasion, although for something a little less formal, there’s plenty to choose from in terms of canned or bag-in-box wines instead. Forget those days of washing down a burnt burger with warm Chardonnay or a ‘cooked’ red served in a plastic ...
Hugh Johnson: ‘I’ve formed a bond with Grillo and flirted with Verdicchio’
I’d like to say we took advantage of the lockdown and its related commotion to do a stock-take, explore new avenues, turn over intriguing stones, widen and deepen our drinking, taking careful notes as we went. Sadly, no. I won’t say we got stuck in a rut, but we did tend to stick with comfort wines – and “comfort”, in our case, means familiar. Regular readers of this quarterly column can probably guess the labels on the resulting empties. We have a wider range of comfort foods, I’m afraid, than ...