A history of Zinfandel

Zinfandel wine is thought to be one of the oldest types of wine created. It was first discovered in approximately 6000 B.C. Caucasus, a region between the Black Sea and the Caspian Sea. Over the course of the centuries, this grape has traveled from its home region all the way to the United States. Its popularity increased during the time after the Gold Rush, due to the lack of materials, such as metal and wood. Because these grapevines were able to have the “head pruning” technique used, it negated the need for using hard to get materials. 

One of the wondrous traits of this wine is its diversity. Depending on when the grapes are harvested, the wine can have vastly different tastes. When the grapes are picked early, the wine becomes light-bodied, fresh, and fruity. It does not stay long in the barrels and it pairs well with light cheeses and tomato-based sauces. Medium-bodied Zinfandels age a little longer and deliver a light spiciness. Both types are excellent with burgers and pork. The full-bodied variety of this wine is made with the ripest grapes, sometimes reaching the point of being overripe, which is really interesting to think about. It turns out, Rosella’s Vineyard and Winery make such a Zinfandel that is big, bold, and full of fruity flavors. It goes perfect with heavy dishes such as beef stew, bouillabaisse, or even chili. 

The great thing about these dishes is that you are able to pressure-can them at home. One tried and true recipe can be found in the book, Canning & Preserving for Beginners: The Essential Canning Recipes & Canning Supplies Guide. This book will give you step by step instructions on how to make many wonderful dishes, including a hearty chili (page 142-143), chili con carne (page 144-145), and a hearty beef stew (page 141). Even if you have only canned a little, this book is a great manual! It even has tips on what to do if you live at a higher altitude. There are pointers on how big to cut the ingredients, and how many jars to prepare (though let’s be honest, we’ll always want waaaay more than the recipe suggests…so yeah… more jars )! If you are new to canning, or just want a refresher on how to properly use a pressure canner, make sure to read “Chapter 6: Pressure Canning: Supplies, Instruction, and Safety” (page 87-93). You can find this wonderful book on Amazon and have a great hearty meal with a wonderful Zinfandel wine!!

If you’ve already canned plenty of goodies and are just looking for a really great wine to pair them with, check out my tasting notes page. You’ll see everything Rosella’s offers including a detailed description of each wine and it’s lovely impression on your palate.

~Cheers!