The stories and speculation regarding where California’s most extensively planted red wine grape originated have been as complex as the wine it produces. France, Hungary and Italy have all been possible contenders. But, it was a DNA test in the late 20th century that finally settled the score. When the results became official, it was the Apulia region of Italy’s heel that claimed the birthright to Zinfandel, and its’ parent grape the Primitivo.

Once planted on Americas Pacific coast, the deep purple grape gained recognition as the wine of the gold rush minions and became known as California Claret. It was the grape juice of choice for Prohibition home wine makers, resurfaced as the popular white Zinfandel marketing miracle of the 1980’s and is now California’s rising star red wine.

Planted extensively in the North West Coast region, Zinfandel does really well in coastal areas that offer cool climates and long growing seasons. The resulting wine is a rich red liquid with a youthful, fresh nose and lush palate personality.

Shop for an Estancia 2001 California Zinfandel and you’ll revel in its juicy and complex mouth sensations. This one is prefect with spaghetti and grilled beef.

My choice for delicious fun is a bottle of David Bruce 2001 Paso Robles Zinfandel. A deep, ruby red, the color is so intense it almost appears to stain the glass. The nose is filled with black cherries, wild black raspberries and hints of freshly cracked black peppercorns. Just a click heavier than a standard red wine, this Zinfandel is lusciously concentrated. For more serious sipping, search out a bottle of Ridge California Lytton Springs Zinfandel. Composed of 75% Zinfandel, 20% Petite Syrah and 5% Carignane, it’s full-bodied and delectable. It’s also the proud recipient of 93 points from Wine and Spirits magazine.

While there are many who suggest pairing a red Zinfandel with grilled, broiled and roasted beef, I suggest you savor one of America’s best red wines with a selection of cheeses. A firm, medium to sharp cheddar, asiago, aged gouda or sheep's milk cheese, monterey jack, creamy gorgonzola, gruyere and even emmentaler can stand up to a bottle of Zinfandel. Pull a cork, sit back and savor a wine with a past that’s now a matter of fact.