Coppola Zinfandel

Coppola Zinfandel is a United States wine listed under a Massachusetts appellation. No vintage, alcohol level or official tasting notes accompany the listing, so what follows describes how Zinfandel typically behaves in the glass. Treat it as a guide to expect, not a measured profile of this bottle. Zinfandel in a red-wine style usually shows ripe red and dark berry fruit, with raspberry, blackberry and plum the common reference points. A peppery, slightly spicy edge often runs underneath. Expect medium-to-full body, moderate tannin that is generally softer than in Cabernet Sauvignon, and enough acidity to keep the fruit from feeling heavy. If the wine saw oak, look for light vanilla or toasted-spice notes. The finish in this style tends toward warm and fruit-driven. Cooler-climate bottlings, which a New England appellation might suggest, can lean toward brighter red fruit and a lighter frame than the jammy California examples. At the table, Zinfandel suits food with some char, sweetness or spice. Barbecued ribs, smoked sausage, burgers with caramelized onions, and tomato-based dishes like baked ziti or pizza with pepperoni all work well. Hard aged cheeses such as aged cheddar or Manchego also fit. The wine's fruit can handle a little heat from chili-rubbed meats, though very hot dishes will push alcohol and spice to the front. Serve it at about 60 to 65°F (16 to 18°C), which means roughly 20 minutes in the refrigerator if it has been stored at room temperature. Too warm, and any alcohol warmth in the wine becomes more noticeable. A general-purpose red wine glass or a medium-bowled Bordeaux glass gives the fruit room to open. A quick pour into a decanter, or 15 to 30 minutes in the glass, can soften a young bottle, but long decanting isn't usually necessary. Wines in this style are generally made for drinking within a few years of release, and nothing in the listing points to cellaring potential. Plan on opening it soon, not putting it away for the long term.