page_title: Zinfandel
section_title: United States
hierarchical_section_title: Zinfandel / Distribution and wines / United States
caption_attribution_description: Gnarly grape vines in Sonoma AVA, aka Valley of the Moon. (Taken at Valley of the Moon Winery)
context_page_description: Zinfandel is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. DNA analysis has revealed that it is genetically equivalent to the Croatian grapes Crljenak Kaštelanski and Tribidrag, as well as to the Primitivo variety traditionally grown in Apulia, where it was introduced in the 18th century. The grape found its way to the United States in the mid-19th century, where it became known by variations of a name applied to a different grape, likely "Zierfandler" from Austria.
  The grapes typically produce a robust red wine, although in the United States a semi-sweet rosé wine called White Zinfandel has six times the sales of the red wine. The grape's high sugar content can be fermented into levels of alcohol exceeding 15 percent.
  The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone.
context_section_description: Zinfandel is grown across the continental United States, although California grows the largest proportion. U.S. producers make wine in styles that range from late harvest dessert wines, rosés (White Zinfandel) and Beaujolais-style light reds to big hearty reds and fortified wine in the style of port. The quality and character of American Zinfandel wines largely depend on the climate, location, and age of the vineyard in which they are grown, as well as the technology employed by the winemaker.
  Historically, California Zinfandel vines were planted as a field blend interspersed with Durif (Petite Sirah), Carignan, Grenache, Mourvèdre, Mission and Muscat. While most vineyards are now fully segregated, California winemakers continue to use other grapes (particularly Petite Sirah) in their Zinfandel wines. Zinfandel is grown on approximately 11% of California's vineyard land area. Around 400,000 short tons (350,000 tonnes) are crushed each year, depending on the harvest, placing Zinfandel third behind Chardonnay and Cabernet Sauvignon and just ahead of Merlot.
caption: Gnarly zinfandel grapes in Sonoma, California, in the winter
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