DNA testing pretty strongly indicates that Zinfandel and Primitivo are indeed the same grape, though California Zin has mutated somewhat since it was brought here. Further, most research pretty firmly suggests that Zinfandel/Primitivo indeed originated in Hungary or nearby. More on topic, I think California Zinfandel often makes a good match to spicy foods that are richer/heavier; a pizza loaded with a rich tomato sauce, or something covered in mole sauce and melted cheese. Some of my favorite Zins are from Folie a Deux (series of Amador County bottlings, including the really pumped Harvey Vineyard virago), Claudia Springs (esp.0 the Rhodes Vineyard), and, at a very attractive price, the R.H. Phillips/Kempton Clark Lopez Ranch Zin (only $8 at local Cost Plus). Many other fine Zins are available, these are just some particular faves of mine. However, dry Gewurztraminer seems to be a better match in general to lighter spicy foods; such as spicy Asian cooking, or grilled chicken tacos with a fresh pico sauce. I especially like the delightful Gewurztraminer from Lazy Creek Vineyards, and also enjoy what Thomas Fogarty Winery does with the grape. But, most importantly, I've found that pairing spicy food with wine has tempered my use of chiles; rather than boosting heat just because I can, I'm more interested in finding elegant and interesting flavors, such as those that come from Calvin's. Dana mstevens@exit109.com wrote: > At 09:34 PM 5/2/01 +0200, Diavolillo wrote: > >Hi you, Mary-Anne > >do you know that Zinfandel's origins are in Puglia? In Gioia del Colle and > >Manduria, near Adriatic and Jonic sea. Under very dry and windy hills of > >"Murgia" > >Zinfandel is OUR "Primitivo"! > > > > It's been my understanding that the origins of Zinfandel have never been > completely nailed down. I've heard speculation that the vines originated in > Hungary or Austria. This is the first time I've heard claims that it is of > Italian descent.