The Primitivo grape is believed to have originated in what is known today as Croatia. It was named Primitivo by the Italians based on the Italian word “primaticcio”, which means ‘early ripened’. The vines are believed to have been exported to North America during the early 1800s, where the grapes became known as Zinfandel. Where that name came from, I have no idea.

The most common Zinfandel is a dry, medium-bodied red wine with medium to high tannins and medium to low acidity. The alcohol by volume is usually in the very high range, in excess of 14%.

Red Zinfandel is a bold, fruit-forward red with smoky spice notes. Its primary flavours are generally blackberry, strawberry, peach, cinnamon and tobacco.

The wine pairs well with BBQ ribs, grilled chicken, roast lamb, pulled pork, pork chops, blackened salmon, bacon-wrapped tenderloin, game meats and burgers. If cheese is your thing, pair it with sharp cheddar or smoked gouda. Vegetables like caramelized onion, tomatoes, grilled eggplant, mushrooms, olives, zucchini or baked beans will also go well. Desserts such as cheesecake and dark chocolate are great options as well.

There is also White Zinfandel, which is actually a sweet pink Rosé. It has aromas of fruits, such as strawberries, raspberries, cherries and citrus.

Today, the United States, where the grape is referred to as Zinfandel, is the largest producer, with over 18,500 hectares under management. Italy, where it is still referred to by its original name, has almost 14,000 hectares of vines. Macedonia is next with 1,000 hectares and Australia with 87 hectares. Lesser amounts are grown in Chile, Canada and South Africa.

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