Primotivo italys zinfandel
Zinfandel was for many years somewhat of a mystery grape, as far as its origins are concerned. Recent research in Croatia and at the University of California at Davis, using DNA profiling, has proved Zinfandel is a clone of the Croatian variety Crljenak. While it had been theorized that Zinfandel's genetic twin, the Italian Primitivo, was the source, this grape also originally mutated from Crljenak. Further research may indicate the very first plantings migrated from Albania or Greece.
In April, 2002, the announced they are considering ruling Zinfandel and Primitivo synonymous for use on wine labels. Producers of California Zinfandel will probably object, anticipating that Italian producers with a bountiful supply would then be able to undercut the market with inexpensive Primitivo wine labeled "Zinfandel".
Nearly as versatile as Chardonnay in the number of different styles of wine produced from it, Zinfandel only achieved widespread popularity in America, starting about 1980, as a pink, slightly sweet wine. In fact, this popularity so outstripped all other forms, that many fans think that there is actually a grape called "White Zinfandel" (there isn't)!
Zinfandel as a red wine can be made light and fruity, much like French Beaujolais, or lively, complex and age worthy, like Cabernet or claret. It can also be made into big, ripe, high alcohol style wines that resemble Port. Zinfandel is also a component of most California "jug" wines, since it is the most widely planted red wine grape.
This vineyard proliferation can be attributed to zinfandel's hardy nature. Adaptable to a wide range of soils and climates, its vines tend to be vigorous and productive. Zinfandel also has a frequent tendency to set a second crop.
The clusters are compact and full and the berry stems (peduncles) somewhat short. These factors make Zinfandel somewhat susceptible to bunch rot and some types of mildew. Water management is particularly critical to raising Zinfandel. Under stress from lack of moisture, it is prone to raisining. It also ripens more unevenly than most other varieties and it is not uncommon for green and raisined berries to occur within the same cluster. This tendency to can be aggravated by poorly-timed irrigation. Uneven ripening also means that machine-picking is impractical and a Zinfandel vineyard may often require a few passes, days apart, to harvest all the fruit with the same level of maturity.
Because of its vigor, generosity and resistance to vine disease, many zinfandel vineyards exist that are 75 to 100 or more years old. Zinfandel aficionados believe these "old vines" produce the best wines, because the older vineyards set smaller crops and the grapes tend to ripen more evenly.
In April, 2002, the announced they are considering ruling Zinfandel and Primitivo synonymous for use on wine labels. Producers of California Zinfandel will probably object, anticipating that Italian producers with a bountiful supply would then be able to undercut the market with inexpensive Primitivo wine labeled "Zinfandel".
Nearly as versatile as Chardonnay in the number of different styles of wine produced from it, Zinfandel only achieved widespread popularity in America, starting about 1980, as a pink, slightly sweet wine. In fact, this popularity so outstripped all other forms, that many fans think that there is actually a grape called "White Zinfandel" (there isn't)!
Zinfandel as a red wine can be made light and fruity, much like French Beaujolais, or lively, complex and age worthy, like Cabernet or claret. It can also be made into big, ripe, high alcohol style wines that resemble Port. Zinfandel is also a component of most California "jug" wines, since it is the most widely planted red wine grape.
This vineyard proliferation can be attributed to zinfandel's hardy nature. Adaptable to a wide range of soils and climates, its vines tend to be vigorous and productive. Zinfandel also has a frequent tendency to set a second crop.
The clusters are compact and full and the berry stems (peduncles) somewhat short. These factors make Zinfandel somewhat susceptible to bunch rot and some types of mildew. Water management is particularly critical to raising Zinfandel. Under stress from lack of moisture, it is prone to raisining. It also ripens more unevenly than most other varieties and it is not uncommon for green and raisined berries to occur within the same cluster. This tendency to can be aggravated by poorly-timed irrigation. Uneven ripening also means that machine-picking is impractical and a Zinfandel vineyard may often require a few passes, days apart, to harvest all the fruit with the same level of maturity.
Because of its vigor, generosity and resistance to vine disease, many zinfandel vineyards exist that are 75 to 100 or more years old. Zinfandel aficionados believe these "old vines" produce the best wines, because the older vineyards set smaller crops and the grapes tend to ripen more evenly.
