Zinfandels Have Broad Ranging Appeal

Ardent fans of the Grateful Dead are known as “deadheads,” followers of musician Jimmy Buffet are frequently called “parrotheads,” and in the world of wine, Zinfandel drinkers are often so enthusiastic they’re sometimes referred to as “zin-heads.”

I’m not quite sure if I qualify as a zin-head, but I certainly enjoy the wine. So why is Zinfandel so appealing? I think it’s because it provides red wine drinkers with a happy medium between lighter bodied reds like Pinot Noir and full-bodied wines such as Cabernet Sauvignon.

Zins are usually characterized by big, jammy fruit flavors such as raspberry and blueberry and are often highlighted by a bit of spiciness on the finish. Food pairings range from medium-aged cheeses to meats such as turkey, duck and pork and demonstrate the wine’s versatility and broad-ranging appeal.

I’ve got a couple of Zinfandel suggestions that have been my favorites as of late. One of their similarities is that they’re both around a whopping 15 percent alcohol. Normally, this might make the wine taste “hot,” but a small percentage of residual sugar has been maintained to keep things in balance and results in a lush wine with big mouth-feel and a huge finish.

2004 Seven Deadly Zins (about $19) – The product of seven old vine wineries from Lodi, California, this Zinfandel blows me away with intense, dark berry fruit flavors. A touch of chocolate on the finish makes it sinfully delicious.

2003 Maryhill Winery Proprietor’s Reserve (about $32) – One of my all-time favorite wines, this Washington Zinfandel is fat, plush and full-bodied with layers of dark currant, boysenberry and blueberry flavors. Despite the fairly hefty price, this is an incredible wine that you absolutely must try to appreciate.