Typical Zinfandel food pairings
include rich, hearty meats such as curried beef, pork, spare ribs, Italian sausage, and venison. The wine’s high alcoholic content and moderately robust tannins make it a just accoutrement to Parmesan, Dry Jack, and conventional aged cheeses such as Gouda and Cheddar. Zinfandel wine also pairs well with smoked cheeses, while Asian and Indian curries as well as beef broths and stews benefit from the woody flavour of this wine. Milder Zinfandel or blends lend a woody undertone to game fowl such as pheasant and quail. This wine acts as a perfect foil to traditional favourites such as Ratatouille, Cioppino, and Bouillabaisse while accentuating heavier-flavoured pastas such as lasagne or meaty cannelloni. The wine’s balanced tannins blend well with an assortment of culinary herbs such as black pepper, thyme, basil, parsley, and bay leaf.