I like zinfandel wine, especially California Zinfandel. I wouldn’t say I was a zinphomaniac or anything like that, but when I fire up the barbie, it’s my go-to red. It pairs well with ribs, chicken, lamb, a juicy rib-eye and marinara sauced pasta. Zin’s typical flavors and aromas are of blackberry, raspberry, boysenberry and cherry, laced with black pepper, cloves, anise and herbs. It’s grown in all of California’s appellations and expresses the essence of each region. It can be made in a blush style or picked early to make a light, spicy berry-flavored red or harvested later to produce a full-bodied rich wine. Zinfandel, in my opinion, is the best value red wine in the marketplace. Your favorite zin will be based on where it’s grown, the altitude, the clone used, the age of the vines, the sugar at harvest, weather conditions, vineyard maintenance, the yeast and fermentation process, oak barrels used and the winemakers’ whims. There are excellent zinfandels sale priced under $15 (see below) and many 90-plus pointers in the $20 range. What red wines are that complex, at that price? Such a deal.