Primitivo

Primitivo (aka Zinfandel in USA) is a variety of black-skinned wine grape. DNA analysis has revealed that it is genetically equivalent to the Croatian grapes Crljenak Kaštelanski and Tribidrag. The grape found its way to the United States in the mid-19th century, where it became known by variations of a name applied to a different grape, likely “Zierfandler” from Austria.
The grapes typically produce a robust red wine, although, in the United States, a semi-sweet rosé (blush-style) wine called White Zinfandel has six times the sales of the red wine. The grape’s high sugar content can be fermented into levels of alcohol exceeding 15 percent.
The flavours in Primitivo range depending on how ripe the grapes are. Typically, wines from cooler areas have juicy red berry flavours on the nose, such as strawberry or raspberry. For wines made in warmer climates, flavours turn to deeper black fruits. There is always a rich baking spice and an underlying peppery note.
On the palate, expect a full-bodied, lush, mouth-filling wine, usually with elevated alcohol (14%+ ABV). High-quality Primitivo will have high tannins. (Remember, styles vary by producer!)
From Italian Primitivo one can expect flavours of raspberry, blackberry, baking spice, liquorice, and desert herbs. It’s common to find wines labelled by variety in Puglia, although there are also some official wine regions that specialize in Primitivo. Primitivo di Manduria is a popular region for Primitivo, where the wines must contain at least 85% of the variety. Expect high alcohol (14%+ ABV) but with a rustic edge rather than a jammy character.
Primitivo pairs well with Moroccan and Turkish spices that complement its cinnamon-spice notes, and Pizza Rustica, a traditional Puglian dish, a wafer-thin calzone stuffed with roasted onions, tomatoes, anchovies, and olives.
The bold flavours in Primitivo make it a natural companion for the rich and flavourful world of BBQ. Try ribs, grilled chicken, roast lamb, pulled pork, pork chops, blackened salmon, bacon-wrapped tenderloin, game meats, and burgers.
For cheeses, go for rich and bold, such as sharp cheddar, smoked gouda, and grilled halloumi. With vegetables look for strong flavour such as caramelized onion, tomatoes, grilled eggplant, mushrooms, olives, zucchini, or even baked beans. In general it also matches dishes spiced/flavoured with curry, Cajun spice, cumin, black pepper, sage, rosemary, cardamom, cinnamon and fennel.