Cheese And Zinfandel: The Perfect Pairing

Zinfandel is a versatile wine that has moved on from its mass-produced origins to become a food-friendly wine with a wide range of cheese pairings. From ooey-gooey to firm and salty, there is a cheese to match zinfandel's bold, fruity, and spicy character. The wine's high acidity and tannins make it a good match for creamy cheeses such as ricotta and brie, while its full body and spice complement aged, salty cheeses such as gouda and manchego. Zinfandel's versatility is further demonstrated by its ability to pair with both soft and hard cheeses, making it a great choice for those looking to explore new flavour combinations.

Salty cheeses like gouda or halloumi

Michael McCay, a winemaker at McCay Cellars in Lodi, California, speaks to zinfandel's versatility with cheese, saying that it "can be crafted in so many different directions". McCay's Trulux Vineyard zinfandel is best paired with a smoked gouda or mimolette. The Trulux Vineyard zin showcases the grape in all its luxury, drawing you in with its delicate bouquet of berries, tobacco, and graphite that begs for a slab of mimolette, a firm cow's milk cheese from northern France.

Zinfandel is a bold, zesty, and fruity wine that is long associated with sunny California. It is a versatile wine that can be crafted in many different directions and is not easily impressed. Salty cheeses like gouda or halloumi can stand up to its bold character and pair well with its ripe blackberry jam scent.

Creamy cheeses like ricotta or brie

Ricotta salata, a more briny version of fresh ricotta made from sheep's milk whey and aged for 3 months, is a great choice to pair with zinfandel. It is creamy, nutty, and salty, which calls for a jazzy red like the Frei Brothers Sonoma Reserve. This award-winning wine is jam-packed with a berry compote bouquet that takes on the cheese's brine fearlessly.

Brie, a semisoft cow's milk cheese with a buttery, spreadable texture and mushroom scent, is another excellent option. A velvety Chardonnay complements the supple, spreadable interior of the cheese without being overwhelmed. For a bolder option, zinfandel's lively, fruity, and spicy character pairs well with the funkiness of brie. The Mirrors 2019 from Bink Wines in Clare Valley, Australia, is a great choice, with its dry, light, and strawberry-accented profile.

For a truly indulgent pairing, consider a triple cream cheese. These cream-enriched, high-fat cow's milk cheeses have a texture like whipped frosting and a luxurious richness that pairs exceptionally well with full-bodied wines like zinfandel.

Zinfandel's versatility

When it comes to softer cheeses, zinfandel pairs well with ricotta and brie. The elevated acid in zinfandel slices through the fat seamlessly. For those who prefer a more polarising blue cheese, a zinfandel "port" can be the perfect match, as the sweet wine's aromas of cocoa, candied red fruit, and sweet spice settle the saltiness of the cheese.

For firmer, saltier cheeses, zinfandel is a great match. Aged gouda and manchego suit the tannic structure of zinfandel, creating a silky texture. Zinfandel's bold, fruity, and spicy characteristics complement the butterscotch aromas and salted-caramel flavour of aged gouda. Smoked gouda is another excellent choice, with its rich and firm tang balanced by the jammy nature and full body of zinfandel. As zinfandel ages, it adds pepper, blackberry, vanilla, and blackcurrant notes that further enhance the flavour of smoked gouda.

In summary, zinfandel's versatility in cheese pairing is remarkable. Whether it's a soft and creamy cheese or a firm and salty one, zinfandel can hold its own, creating delightful flavour combinations that will impress even the most discerning palate.

Zinfandel's history

Zinfandel, also known as Primitivo, is a variety of black-skinned wine grape. It is considered California's red-wine grape, as it is not widely grown in other parts of the world. Zinfandel vines were brought to California by Agoston Haraszthy, known as "the father of California wine", in the 1850s. By the 1880s, this variety was rapidly gaining acceptance by California growers, and it is now the state's most extensively planted red grape.

The history of Zinfandel is quite fascinating and was, for many years, shrouded in mystery. The grape was thought to have originated in Hungary or Southern Italy, but 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, Italy. The grape made its way to the United States in the mid-19th century, likely via the Imperial Nursery in Vienna, Austria, and was introduced to Italy's Apulia region in the 18th century.

The first documented use of the term Primitivo appears in Italian governmental publications from the 1870s, referring to the grape's early ripening compared to other varieties. In California, Zinfandel became the most widespread variety by the end of the 19th century, with its robust red wine becoming popular. However, during the Prohibition years (1920-1933), many Zinfandel vines were ripped up, and the variety sank into obscurity.

In the 1970s, winemakers began to experiment with creating a "white" wine from red grapes, and Bob Trinchero of Sutter Home Winery inadvertently created a medium-sweet White Zinfandel that became immensely popular. While wine critics initially dismissed it as insipid and uninteresting, modern White Zinfandels have more fruit and less cloying sweetness. Today, White Zinfandel accounts for a significant portion of U.S. wine sales by volume, outselling its red counterpart six times over.

Despite its mass-market success, Zinfandel has also redefined itself as a versatile and food-friendly wine. It pairs well with a variety of cheeses, from soft and creamy cheeses like ricotta and brie to firm and salty cheeses like aged gouda and manchego. Zinfandel's versatility extends beyond cheese, making it a perfect companion for barbecue as well.

Zinfandel's characteristics

Zinfandel is a black-skinned grape variety that is most notably grown and popular in the United States, with California being the most well-known region for its production. It is also grown in Italy, Australia, South Africa, and Mexico. Zinfandel is known for producing bold, spicy wines with a range of flavours.

On the palate, Zinfandel tends to have a lighter body with big, bold flavours. This is due to its high acidity and high alcohol content, which can reach up to 17% ABV. The primary flavours of Zinfandel are jam, blueberry, black pepper, cherry, plum, boysenberry, cranberry, and licorice. The wine often has a candied fruitiness that is followed by spice and a tobacco-like smoky finish.

Zinfandel's elevated acidity and high alcohol content make it a great pairing for foods with higher fat content, such as cheese and barbecue dishes. When pairing Zinfandel with cheese, consider options such as:

• Smoked Gouda or Mimolette: The smokiness of these cheeses complements the tobacco notes found in some Zinfandels.
• Firm, salty cheeses: Cheeses such as aged Gouda or Manchego can stand up to the tannins and bold flavours of Zinfandel.
• Blue cheese: The saltiness of blue cheese, such as Gorgonzola, can be balanced by the sweet spice and cocoa notes in Zinfandel "port-style" wines.
• Creamy cheeses: Creamy cheeses like Harbison or Brie can be paired with lighter, dryer styles of Zinfandel that have lower alcohol content.

Frequently asked questions