As mentioned in the previous post zin comes in two camps. One, fruity, soft (lower acid), a bit sweet tasting. Two, drier, structured, some tannins and oak showing. Okay, you can't pigeon-hole every one this way so it's a simplification to make the styles understandable. Because of the different approaches to making zinfandel the wine has a wide range of uses as a "cocktail" wine and at the dinner table.
|Thinking about a cab or malbec with that stew?|
Next time try a zinfandel
Food pairings? Meat! Classic parings are ribs, sausages, pizza, pasta with tomato-based sauces. The fruit-forward zins with anything with a sweeter BBQ sauce and hearty meat or pasta dishes. The drier zins with sausages, burgers, many beef dishes, pork, anything a bit spicy especially with those tangy-style BBQ sauces. Yes, even things like pork chops and chicken if you "dress" them accordingly with the right spices, sauces, onions, peppers, garlic, etc.
Zinfandel = versatile