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14 articles
Standing Christmas parties ask a lot of a wine: warm rooms, crowded tables and guests with one hand free. This is how to serve zinfandel so it stays generous rather than heavy, from cooler bottle temperatures to one-bite food matches and sensible glass hire.
Fish and chips is a tough date for any red: salt, vinegar, batter and fat all pull in different directions. But choose the right zinfandel—or a bright, peppery Rhône-style red—and Friday supper becomes a genuinely happy match.
Most of us serve bold reds at whatever temperature the cupboard or radiator happens to offer. Zinfandel deserves better. Here is a practical, slightly opinionated guide to hitting the 16–18°C sweet spot without turning dinner into a science experiment.
Every December the rulebook says the Christmas pudding wants something sweet, sticky and fortified. This year, try arguing with it. A dry, structured zinfandel against brandy butter, custard and a proper steamed pudding is one of the more interesting arguments in British festive drinking — and it wins more often than you'd think.
‘Jammy’ has become a lazy shorthand for everything people distrust about bold reds. But zinfandel’s generous fruit is not a flaw — it is a set of choices, from sunshine to serving temperature. Here is how to describe it properly, and what to put on the table alongside.
One wine for a whole dinner party sounds either brave or bonkers. In practice, a well-chosen zinfandel can carry olives, a roast or a vegetarian centrepiece, and the cheese board without turning your table into a tasting. Here is how to pick it, chill it, pour it, and keep the evening moving.
Pastry, gravy and a ladle of something dark and rich — the British pie is a quietly demanding dinner guest. Here's why zinfandel handles it better than almost anything else on the shelf, with practical notes for hosting and five bottles worth the table.
Mushroom season is short, generous and made for a bold red. This is a practical November menu that takes zinfandel from garlicky toast to a dark mushroom Wellington, with affordable bottles and leftovers built in.
Game season rewards a red with fruit, freshness and a little spice. Here is how zinfandel handles pheasant, partridge, venison and hare—plus serving temperatures, decanting notes and where to find good British game this autumn.
The Sunday roast deserves a red with enough fruit, acidity and gentle tannin to handle gravy, crackling and all the trimmings. Here is the practical case for putting zinfandel at the centre of the British weekend table, with four UK-friendly bottles to look for.
The old rule that red wine overwhelms cheese deserves a festive rethink. With British territorials, a little texture logic and a zinfandel that is not too tannic, you can build a December board that sings.
A takeaway curry is not a wine emergency; it is one of the best excuses to open a bold red. Here is how to match zinfandel with the British Indian restaurant classics without letting alcohol and chilli turn dinner into a scrap.
Bringing your own bottle to a British restaurant can be a generous, old-fashioned pleasure or an awkward standoff. Here is how to ask for corkage gracefully, travel with a bold red, and pair your zinfandel with the menu without turning dinner into a lecture.
A convivial guide to putting bold, old-vine zinfandel on the British winter table, from slow-cooked beef and mushroom pie to smoked paprika stew and mature cheddar. Expect tasting notes, serving temperatures and a vineyard story about why gnarly old vines cope so well with rich food.