A dry red table wine, Zinfandel can be many things, most of them full-bodied and potent, with the burly, brambly quality of a full basket of raspberries, blackberries, dark cherries and plums. These rich styles of Zinfandel marry well with robust meat and poultry dishes but are equally happy alongside barbecued ribs, burgers and sausages. Zinfandel wine can also be made like a claret -- either intensely powerful and structured, or more refined and elegant. Try it with classic foods like rib-eye steak, roast beef and blue cheese. All red Zinfandel tends to be relatively high in alcohol.