Durif vs Zinfandel

Durif is more tannic and fuller.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Durif

Red · Montpellier, France

inky, blueberry, chewy tannin

Zinfandel

Red · Uncertain, most likely Montenegro

jammy, spicy, high alcohol

Bone dry
Sweetness: Bone dry; Very full
Body: Full; Very high
Tannin: Medium; Medium
Acidity: Medium; 14 to 15.5%
Alcohol: 14 to 16%; 16 to 18 °C
Serve at: 16 to 18 °C; Australia, California, France, Israel
Regions: California, Apulia, Dalmatia, Skadar Lake Basin

Only Durif

Roast and braised beef
Burgers

Both pair with

Barbecue and smoked meat
Hard and aged cheese

Only Zinfandel

Pizza
Chili and spiced beans

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Durif and Zinfandel pages.