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Zinfandel (also known as Primitivo) is a variety of black-skinned wine grape.The variety is grown in over 10 percent of California vineyards. [1] 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, where it was introduced in the 18th century, and ...
Grapes being pressed to create must. Must (from the Latin vinum mustum; lit. ' young wine ') is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in ...
Zierfandler may be the inadvertent origin of the name Zinfandel, which has its roots in a Croatian grape collected by the Habsburg monarchy in Vienna. George Gibbs, a horticulturist on Long Island , received several shipments of vines from the Imperial nursery in the 1820s, one of which he called "Black Zinfardel of Hungary". [ 4 ]
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
A varietal Californian wine, a Zinfandel. A varietal wine is a wine made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label. [1] [2] Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot.
Much of the Zinfandel grapes grown previously ended up either in jug wines, such as Gallo Hearty Burgundy, or in White Zinfandel, a sweet blush wine made from the red Zinfandel grape. However, there was a small group of dedicated winemakers who saw the potential for making a full-bodied premium wine from red Zinfandel, such as Paul Draper from ...
Wines that could have potentially problematic fermentation (such as high sugar level late harvest or botryized wines) may have more yeast added. [5] Similarly, re-hydration procedures will also vary depending on the manufacturer and winery. Yeast is often inoculated in a volume of water or grape must that is 5–10 times the weight of the dry ...
The wines of Tavel are dominated by the southern wine grape Grenache which makes up to 60% of the blend. [23] Under AOC laws the remaining blend must be at least 15% Cinsault with the remainder of the wine permitted to include Carignan, Syrah, Bourboulenc, Calitor, Mourvedre and Picpoul. [25]