Signature Styles & Characteristics
Although any grape can be interpreted in innovative and at times, outlying styles, the below chart/graphic represents the preponderance of what you will find in California:
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Dryness/Residual Sugar
Zinfandel : 100 percent on a scale from Dry to of Dryness/Residual Sugar.
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Acid (potential)
Zinfandel : 75 percent on a scale from Low to High of Acid (potential).
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Alcohol (potential)
Zinfandel : 100 percent on a scale from Low to High of Alcohol (potential).
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Body (weight on palate)
Zinfandel : 100 percent on a scale from Light to Full of Body (weight on palate).
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Texture
Zinfandel : 100 percent on a scale from Gritty and Astringent to Round and Smooth of Texture.
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Tannin
Zinfandel : 100 percent on a scale from Low to High of Tannin.
Aromas/Flavors
Influenced by climate, terroir, clonal selection and winemaking.
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Fruit
Blackberry, raspberry, cherries, plum, strawberry, blueberry, cranberry, fig, prune, raisin -
Vegetable
Olives, bell peppers, anise/licorice, eucalyptus, green peppercorn, tobacco, rhubarb -
Herbal/floral
Leaves, eucalyptus, oregano, laurel, mint, thyme, sage, rosemary, pine, green or black tea, sarsaparilla, pipe tobacco or cigar box, violets, coriander, fennel seed -
Earth
Dusty earth, mineral, terracotta, potting soil, compost -
Wood (oak)
Vanilla, clove, nutmeg, chocolate, smoke, coffee/ bean, mocha, cinnamon, toast, coconut -
Other
Jam, summer pudding, fruitcake, port, soy, pomegranate, molasses
Ageability
2-10 years, pedigree-dependent; the best bottles can age even longer
