Barefoot White Zinfandel

Barefoot White Zinfandel is sold here as a four-pack, which suits a wine meant to be opened casually and finished within a day or two. White Zinfandel is a blush style made from red Zinfandel grapes, with the juice kept off the skins long enough to pick up a pink color but little tannin. The details for this listing don't include a tasting profile, so what follows is what the style usually delivers. Expect strawberry, watermelon and red cherry on the nose, a hint of peach or citrus, and a light body with a soft, slightly sweet middle. Acidity is typically moderate, tannin is close to absent, and oak is not part of the picture. The finish tends to be short and fruity rather than grippy. The listing also carries a Chardonnay category tag, but a white Zinfandel is a different wine, so don't expect buttery or oaky notes. Serve it well chilled, around 40 to 45°F (4 to 7°C), which keeps the sweetness in balance and the fruit fresh. An hour or two in the refrigerator, or about 30 minutes in an ice bucket, gets it there. There's no reason to decant, since there is no tannin to soften and aeration only dulls the aromatics. A standard white wine glass with a modest bowl concentrates the berry aromas and keeps the wine cool in the hand longer than a wide red glass would. The off-dry fruitiness makes this a good match for food with heat or salt. Thai and Szechuan dishes, barbecue chicken and pulled pork, glazed ham, fried chicken and spicy sausage all benefit from the touch of sweetness. It also works with fresh fruit plates, melon with prosciutto, and mild soft cheeses such as brie or fresh mozzarella. Very delicate fish or dry, austere dishes would be overpowered. This is a drink-now wine. Styles like this are made for freshness and don't improve with cellaring, so buy it for the near term and keep it in a cool, dark spot until it goes in the refrigerator. Once opened, recork or reseal it, keep it cold, and finish it within two or three days.