Zinfandel's exact origins are still a subject of debate, but it is widely believed to have originated in Croatia, where it is known as Crljenak Kaštelanski. It was brought to the United States in the 19th century and has since become one of California's signature grape varieties.

Zinfandel grapes produce wines with a wide range of styles and flavors, depending on factors such as climate, vineyard location, and winemaking techniques. Zinfandel wines are known for their bold fruit flavors, including raspberry, blackberry, and cherry, along with hints of spice, pepper, and sometimes oak.

Zinfandel wines are characterized by their rich, fruit-forward flavors and plush texture. California Zinfandels often exhibit ripe fruit flavors, with notes of blackberry jam, plum, and baking spices. Old-vine Zinfandels, in particular, can display more complex flavors, with nuances of earth, leather, and tobacco.

Zinfandel is primarily grown in California, particularly in regions such as Sonoma County, Napa Valley, and Paso Robles. It is also cultivated in smaller quantities in other wine-producing regions around the world, including Italy and Australia. California Zinfandel vineyards, particularly those with old vines, produce some of the most sought-after examples of the varietal.

Zinfandel pairs well with a variety of hearty and flavorful dishes, including grilled meats, barbecue, and spicy cuisine. Its bold fruit flavors and moderate tannins make it an excellent match for dishes such as ribs, burgers, and chili, as well as dishes with bold spices and sauces.

While Zinfandel is often enjoyed young for its vibrant fruit flavors, high-quality examples can also benefit from aging. With time in the bottle, Zinfandel wines can develop greater complexity and depth, with flavors integrating and tannins softening to create a more refined and nuanced drinking experience.