Sometimes it seems as if zinfandel is a synonym for fruit. The best of them have a haunting ripe berry flavor, richer but no less charming than the Beaujolais of France. There’s also a peppery zip to zinfandel that helps it pair with a broader range of foods than Beaujolais.
More Top Picks Air Conditioner
This Kunde bottling from the Sonoma Valley is especially satisfying. Winemaker David Noyes chose to enrich his zin with four backup grapes–petite sirah, grenache, syrah and mouvedre. These grapes make the wine distinctive and its color more profound, while American oak barrels contributed caramel and tannin.
It’s a natural to pair with grill-roasted or smoked meats, steaks or sausages for instance, or with pasta dressed with tomato sauce. At $15, you can also afford to follow the winery’s suggestion and pour some of this zinfandel over sliced fresh peaches.