Winery BeringerWhite Zinfandel
Pink wine
This wine is composed of 100% of the grape variety Zinfandel.
This wine generally goes well with beef, lamb or goat cheese.
Wine flavors and olphactive analysis
On the nose the White Zinfandel of Winery Beringer in the region of California often reveals types of flavors of cream, cherry or grapefruit and sometimes also flavors of oaky, tropical or citrus.
Food and wine pairings with White Zinfandel
Pairings that work perfectly with White Zinfandel
Original food and wine pairings with White Zinfandel
The White Zinfandel of Winery Beringer matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of burger roll, lamb chops à la champvallon or goat cheese and caramelized leek muffins.
Details and technical informations about Winery Beringer's White Zinfandel.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of White Zinfandel from Winery Beringer are 1991, 1876, 2018, 1995 and 2009.
Informations about the Winery Beringer
The Winery Beringer is one of of the world's great estates. It offers 31 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
