That was me, fall 2019 -- I made too many different things, which got complicated.The last 2 years I've been telling myself I need to cut down on the amount of varietals and just make more of something, I just can never decide on what I want to cut.
Weird? Nope! About half the kits I have purchased were on a whim -- anything from "it's on sale" to "hey! that looks interesting". I purchase from my LHBS so what is in stock at that moment drives what I buy.Finally, I often times buy kits on a whim (weird, huh) and can only assume that will continue to be the case in 2021.
Welcome to WMT. Making your described Zinfandel is actually no harder than any other red wine. Virtually any wine you make will have all the sugar fermented out, and thus "dry". So if you can get good Zinfandel grapes in your location, I'd say go for it. Then depending on Brix, look for a yeast strain that tolerates higher alcohol like Avante or EC1118 and you are in business.I'm fond of dry, high ABV zins, but they might be difficult to pull off properly.