| rdfs:comment | - Zinfandel was a type of red wine originating from the California region of the United States on Earth. After pulling a poorly-received practical joke on Domenica Corsi, Fabian Stevens fancifully worried that she might remove and eat his brain, accompanied by a zinfandel. (CoE eBook: Remembrance of Things Past, Book I)
- Wikipedia Article About Zinfandel on Wikipedia Zinfandel, also known as Zin, in Europe known as Primitivo, is a red-skinned wine grape popular in California and Italy for its intense fruitiness and lush texture. Typically, Zinfandel tastes of bramble and fresh or fermented red berries. Vintners use Zinfandel grapes to produce a wide range of wine styles including sweet White Zinfandels, light-bodied reds reminiscent of Beaujolais nouveau, full bodied dry reds, sweet late harvest dessert wines, and ports. Most serious wine critics consider White Zinfandel to be insipid and uninteresting, while many also consider the heavy styles to be too high in alcohol, making wines that are too "hot" and food unfriendly.
|
| abstract | - Zinfandel was a type of red wine originating from the California region of the United States on Earth. After pulling a poorly-received practical joke on Domenica Corsi, Fabian Stevens fancifully worried that she might remove and eat his brain, accompanied by a zinfandel. (CoE eBook: Remembrance of Things Past, Book I)
- Wikipedia Article About Zinfandel on Wikipedia Zinfandel, also known as Zin, in Europe known as Primitivo, is a red-skinned wine grape popular in California and Italy for its intense fruitiness and lush texture. Typically, Zinfandel tastes of bramble and fresh or fermented red berries. Vintners use Zinfandel grapes to produce a wide range of wine styles including sweet White Zinfandels, light-bodied reds reminiscent of Beaujolais nouveau, full bodied dry reds, sweet late harvest dessert wines, and ports. Most serious wine critics consider White Zinfandel to be insipid and uninteresting, while many also consider the heavy styles to be too high in alcohol, making wines that are too "hot" and food unfriendly. In the 1990s and 2000s, however, conscientious producers have created ageworthy Zinfandels of remarkable complexity and finesse, although always with great vigour and power.
|
