Zinfandel is officially the unofficial official wine grape of California as a result of California’s governor refusing to sign such a designation into law. Nonetheless, California is clearly the place in which Zinfandel has achieved its greatest success and fame. However, like so many famous Californians, including the aforementioned governor, Zinfandel was not born in the state. It is actually descended from the Croatian grape Crljenak Kastelanski. How the immigration officials at Ellis Island got Zinfandel out of that we’ll never know! Zinfandel also shares very few letters but all the DNA of Primitivo, which is the name it goes by in Italy.

There has also been some debate as to how Zinfandel got to California. The popular story is that it was brought by colorful California wine pioneer Agoston Harazsthy. Less exciting is the reality that it was probably first introduced by a nursery owner from the east coast. Either way though, Zinfandel has been thriving in the golden state since just a few years after the first shiny nugget was discovered at Sutter’s Mill in 1849 and nearly 20 years before Levi Strauss clad miners in blue jeans for the very first time.

Aside from Italy’s Primitivo, Zinfandel is not grown very much outside of California. There is a little bit in Australia and South Africa. But it is the 2nd most grown wine grape in California and is produced in a variety of styles: light and fruity, bold and full-bodied, pink and sweet, dark and fortified.

Though the light and the bold have been enjoyed by Californians for more than a century, it was the pink and sweet “White Zinfandel” that made the grape popular throughout the United States and led to its massive production and sales. That wine was actually created by Sutter Home’s Bob Trinchero on a lark and as a by-product of his normal wine production. The result has been a massive success that makes many “serious” wine lovers uneasy but has made millions more happy and built an empire for the Trinchero family.

Zinfandel’s flavors revolve around a lot of sometimes jammy fruit and can resemble blackberry, raspberry, blueberry, black cherry and more. There is often some spice and a healthy dose of brambly herb. From oak, the wine takes on vanilla, wood, chocolate and, on occasion, coconut.

Most Zinfandel wines are at their most enjoyable when young. However, well made bottles without too much alcohol can age very nicely. Surprisingly, as an aging Zinfandel’s big fruit dissipates, it takes on many of the same characteristics of aged Cabernet Sauvignon. There are some stewed cherry or plum flavors with a lot of earth, leather, mushroom and cigar box.

Zinfandel may be the ultimate wine to go with grilled fare. It’s bold flavors hold up well to   slightly charred meat, pepper rubs and zesty sauces. And, with its alcohol tending to be high, it can liven up a BBQ pretty quickly. Be careful drinking it on a hot day though. Hot weather brings out the alcohol in the wine making it somewhat less pleasant. And heat also increases the effect of alcohol in your body and it’s easy to go from pleasantly buzzed to unappealingly blitzed very quickly. Always drink responsibly, no matter how good the wine tastes.