The key word is "generally". Zinfandel is very much associated with the style developed by Rosenblum, Ravenswood, and the -elli's in California: huge black fruit profiles, huge alcohol, flashy, forward, spicy, rich, almost port-like, with lots and lots of primary flavours but lacking acidity and aging potential. Of course this is not true for all Zins, but it's a general overview of the California style.
Of course, not all Zins are made this way. Try a blend from Ridge -- Three Valleys as an introduction, or Geyserville if you have some extra cash burning a hole in your pocket. It's a much "cooler" take on Zin, less intense and in-your-face, and the blend adds some interesting smoky and meaty complexity.
On the other stylistic side, try some Primitivo from Italy. It's a Zinfandel clone (or, more properly, Zin is a Primitivo clone) with a completely different flavour profile. Earth tones, acidity, and a flavour profile leaning more towards red fruit is more the speed with this grape.
"I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret."
John Cleese (Basil Fawlty)
