Not only is zinfandel a good candidate for sipping on its own, it also makes an excellent partner with a variety of foods.

This is the second of my three-part series on the flavorful red wine. Today's topic: food you might want to try with your next bottle of zin.

The key with zinfandel - with any wine, for that matter - is to watch out for exaggerated elements of taste. In zinfandel's case, something overly fruity or too high in alcohol is a potential character flaw that might interfere with the flavors of the food and make a pairing more difficult.

Also, remember that zinfandels grown in warmer climates, say, the Lodi Appellation of central California, will generally result in wines with bigger, bolder, plumper fruit flavors, in contrast to something brighter, leaner and a bit more food-friendly from a cooler climate.

Here's a good cross section of zinfandels to consider:

Windmill Estate 2009 Old Vine Zinfandel (about $11) - At a recent tasting of zins, someone referred to this as a "loud" wine, and I'd have to agree. Borderline brazen black plum, burnt sugar and molasses flavors predominate, along with a finish of smoky clove. If you're a red-wine-and-chocolate fanatic, this wine might work, although my first food choice would be barbecue ribs.

Peirano Estate Vineyards 2010 "The Immortal Zin" (about $13) - This newer vintage, old-vine zin from California has an incredible nose of toffee, caramel and butterscotch, with similar opening flavors on the palate. Red cherry and toasty nuances follow, with a surprisingly soft finish. Serve it with roast turkey or pork.

Joel Gott 2009 Zinfandel (about $17) - Grapes from vineyards in California's Lodi and Amador counties combine to make this elegant zin. Lovely violet and cocoa aromas lead off, with round flavors of blackberry, cherry and black currant, and a spritz of pepper and spice on the finish. It should pair nicely with quail, veal or medium-age cheeses.

Dynasty Cellars 2008 DCZ Zinfandel (about $27) - Bellingham winemaker Peter Osvaldik proves that Washington is perfectly capable of producing quality zinfandel with this exquisite effort sourced from Walla Walla's Les Collines Vineyard. Explosive black cherry aromatics; jammy, meaty, dark blueberry fruit; and a finish of black pepper with just a bit of grip make this an excellent zin to try with roast beef, venison or a hearty stew.

Next week, I'll conclude my series with a recap of last month's Zinfandel Advocates and Producers Festival in San Francisco.