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Comparison

Jumilla Monastrell vs Zinfandel

How Jumilla Monastrell and Zinfandel differ, dimension by dimension.

The short answer

The main differences: Jumilla Monastrell has more earthy character; Jumilla Monastrell has more savoury character; Zinfandel has more sweetness.

Choose

Jumilla Monastrell

Choose Jumilla Monastrell if you want something earthier, more savoury, more tannic and structured.

Choose

Zinfandel

Choose Zinfandel if you want something sweeter, fruitier, spicier.

Where they genuinely differ

Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.

Earthy character

Clear difference

Forest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.

Jumilla Monastrelltypically medium-plus, ranging from medium to medium-plus (4/5)
Zinfandellow (1/5)

Jumilla Monastrell is earthier: medium-plus against low.

Savoury character

Clear difference

Non-fruit, umami-adjacent character: meat, leather, olive, soy, broth, cured notes. Often increases with age.

Jumilla Monastrelltypically medium-plus, ranging from medium to high (4/5)
Zinfandeltypically low-medium, ranging from low to medium (2/5)

Jumilla Monastrell is more savoury: medium-plus against low-medium.

Sweetness

Clear difference

Perceived sugar in the finished wine, driven mainly by residual sugar but modified by acidity, alcohol and fruit ripeness.

Jumilla Monastrelllow (1/5)
Zinfandeltypically low-medium, ranging from low to low-medium (2/5)

Zinfandel is sweeter: low-medium against low.

Tannin

Clear difference

Phenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.

Jumilla Monastrelltypically medium-plus, ranging from medium to medium-plus (4/5)
Zinfandeltypically medium, ranging from low-medium to medium-plus (3/5)

Jumilla Monastrell is more tannic and structured: medium-plus against medium.

Fruit intensity

Clear difference

How loudly the fruit flavours speak, independent of whether they are ripe or tart.

Jumilla Monastrelltypically medium-plus, ranging from medium to high (4/5)
Zinfandeltypically high, ranging from medium-plus to high (5/5)

Zinfandel is fruitier: high against medium-plus.

Spice

Clear difference

Pepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.

Jumilla Monastrelltypically medium, ranging from low-medium to medium-plus (3/5)
Zinfandeltypically medium-plus, ranging from medium to medium-plus (4/5)

Zinfandel is spicier: medium-plus against medium.

Where they are much the same

Just as useful: knowing which parts of the choice do not matter.

  • Acidity: Similar — both medium.
  • Alcohol: Similar — both high.
  • Body: Similar — both medium-plus.
  • Aromatic intensity: Similar — both medium.
  • Oak influence: Similar — both medium.

Full side by side

DimensionJumilla MonastrellZinfandel
Earthy charactertypically medium-plus, ranging from medium to medium-plus (4/5)low (1/5)
Savoury charactertypically medium-plus, ranging from medium to high (4/5)typically low-medium, ranging from low to medium (2/5)
Sweetnesslow (1/5)typically low-medium, ranging from low to low-medium (2/5)
Tannintypically medium-plus, ranging from medium to medium-plus (4/5)typically medium, ranging from low-medium to medium-plus (3/5)
Fruit intensitytypically medium-plus, ranging from medium to high (4/5)typically high, ranging from medium-plus to high (5/5)
Spicetypically medium, ranging from low-medium to medium-plus (3/5)typically medium-plus, ranging from medium to medium-plus (4/5)
Aciditytypically medium, ranging from low-medium to medium-plus (3/5)typically medium, ranging from low-medium to medium-plus (3/5)
Alcoholtypically high, ranging from medium-plus to high (5/5)typically high, ranging from medium-plus to high (5/5)
Bodytypically medium-plus, ranging from medium to high (4/5)typically medium-plus, ranging from medium to high (4/5)
Aromatic intensitymedium (3/5)medium (3/5)
Oak influencetypically medium, ranging from low to medium-plus (3/5)typically medium, ranging from low-medium to medium-plus (3/5)
Floral characterlow (1/5)low (1/5)
Herbal / green characterlow (1/5)low (1/5)
Perceived freshnesstypically medium, ranging from low-medium to medium (3/5)typically medium, ranging from low-medium to medium (3/5)
Carbonationlow (1/5)low (1/5)
Texturetypically medium-plus, ranging from medium to medium-plus (4/5)typically medium-plus, ranging from medium to medium-plus (4/5)
Serve at16–18°C15–17°C
Typical flavoursblackberry, plum, earth, game, liquoriceblackberry, raspberry jam, black pepper, cinnamon, raisin

Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.

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