Birichino Zinfandel

Birichino Zinfandel is listed as a United States wine from Massachusetts. That is an unusual origin for Zinfandel, a grape better known from California, so treat the notes below as what to expect from the variety rather than a measured profile of this bottle. Zinfandel in general runs medium-full in body, with ripe red and black fruit such as raspberry, blackberry and plum. It often adds a peppery, slightly spicy lift, and sometimes a jammy or dried-fruit edge when the fruit gets very ripe. Tannins are usually moderate and rounded, acidity is medium to medium-plus, and any oak tends to show as vanilla, baking spice or light smoke. Finishes are typically warm and fruit-driven. Check the label for the alcohol level, since Zinfandel can vary widely. At the table, look for foods with some sweetness, smoke or spice to match the fruit. Barbecued ribs, grilled sausages, burgers with caramelized onions, pepperoni pizza and baked beans with a molasses glaze all suit the grape. Roasted tomato dishes, meatballs in red sauce and aged cheddar also work. Avoid delicate fish and very light salads, which the fruit will overpower. Serve it slightly cool, around 60 to 65°F (16 to 18°C). A short stay in the refrigerator, about 20 minutes, is enough to bring a room-temperature bottle into range. Warmer service tends to make fruit-forward reds taste heavy and alcoholic. Decanting isn't required for most Zinfandels, though 20 to 30 minutes in a decanter or a wide glass can soften a tight young bottle. Use a standard red wine glass with a moderately wide bowl, which gives the fruit and spice room to open. Wines in this style are generally made for drinking soon after release, so plan to open it within the next year or two rather than cellaring it.