Zinfandel vs Shiraz

[mtk_hk]

Is Zinfandel the same as Shiraz? If not what are the differences? How do both compare to Syrah?

[Innkeeper]

You can go to the Rhone Wine section for a lengthy discourse on this subject. Briefly, Shiraz and Syrah are the same grapes, different clones. Zinfandel is not related, but may be related to the Italian Primitivo.

[This message has been edited by Innkeeper (edited 03-05-2000).]

[mrdutton]

I got this information from Strat's Place (www.stratsplace.com) which has Anthony Hawkins Wine Grape Glossary as part of the site's databases:

ZINFANDEL:
An important grape variety, also thought to be the variety once known as Black St. Peter in early 19th century California lore, currently grown in California and used to produce robust red wine as well as very popular "blush wines" called "white Zinfandel". Zinfandel is noted for the fruit-laden, berry-like aroma and prickly taste characteristics in its red version and pleasant strawberry reminders when made into a "blush" wine. While its origins are not clear it has been positively identified, via DNA analysis at UC Davis (California), as the Primitivo (di Gioia), a variety grown in Apulia, southern Italy. According to an Italian report of 1996 the latter variety may have a relationship to members of the Vranac variety cépage grown in Montenegro, the state that, combined with Serbia, constitutes what remains of the former Yugoslavia. Other contenders were certain mutated members of the Mali Plavac, (a.k.a Plavac Mali), cépage varieties which are mainly grown in the coastal area known as Dalmatia, a province of Croatia recently a part of the former Yugoslavia and located just across the Adriatic sea from the shores of Italian Apulia. Research is presently (7/98) underway to explore possible relationships. The origin of the grapename "Zinfandel" in California is currently not known but is thought by some to be a corruption of Zierfändler, a completely unrelated white variety still grown in the Balkan region of Europe. It has been noted that mid-19th century catalogs mention a red (ie. "roter") mutation of that variety. A plausible hypothesis is that a naming error arose due to attribution and shipping mistakes made during unreliable early-19th century transport and handling to New World destinations.

Plus I second Innkeepers suggestion.......

[This message has been edited by mrdutton (edited 03-05-2000).]

[Thomas]

And just to make life interesting: many great Zinfandels coming out of California (where else?) include a percentage of Syrah blended in.