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White Zinfandel: The Commonly Unique Wine

Rose wines have amassed a worldwide reputation for their sweetness and taste. Wine drinkers love to give their regular drinking habits a break for a shot of rose wine. But do you know a similar drink that sells with a different name? If you don’t, it’s time to explore another exciting aspect of wine history.

Let’s travel to a historic day when in the pursuit of creating a concentrated wine, Bob Trinchero and his team produced a sweet liquid that came to be known as white zinfandels.

The Happy Experiment

In the late 1960s, Stutter Home’s original wine had earned a high reputation amongst the general public. The strong taste and smell had attracted an audience to the original zinfandel – the segment wine drinkers appreciated for the intensity of the drink.

To satisfy their thirst, Stutter Home started experimenting with their drinks. In the early 1970s, Bob Trinchero thought to intensify the taste of the wine by reducing the grape to-liquid ratio.

He planned to evacuate a fair share of the original liquid once the fermentation process had started. The idea was to ensure that the remaining liquid would have a sharp red color and an intense taste.

The New Taste

According to reports, the evacuated liquid was as great as 500 gallons. The juice had been pressed with grapes for some time; thus, it had a sweet taste and serene smell.

Stutter home decided to sell the excess liquid for a price. It was kept below the usual cost as it wasn’t the preferred wine flavor.

The sweetness of the wine was its standout trait, and its low price point was able to attract customers in large quantities. The wine had similar characteristics to rose wines, but selling it under the same name would remove its uniqueness.

As the team expected, people were attracted to the new flavor, and because it had a low price, the sales were several times higher than the typical zinfandels. Hence, the company decided to market it as a new flavor for their zinfandels. Based on its color, the wine was named ‘white zinfandel.’

Problems Start Piling Up

However, not long after its inception, zinfandels started losing its market, and one of the primary reasons was rising competition. The newfound American flavor was in-demand, and producers began extracting dry rose wine from Zinfandel grapes.

The wine looked very close to the original ones, and stutter home started losing its market share. Another setback came due to its resemblance to rose wine. The white zinfandel was cheap, so it didn’t have the crispness of traditional wine.

Regular white zinfandel drinkers started to look for better alternatives with a more substantial impact. During the 1970-80s, French wines appeared on the market. Their taste and appearance depicted their elegance, and white zinfandel drinkers started switching.

Provence Rose- The Oldest Rose Wine

A popular drink used as an alternative to white zinfandel was Provence rosé wine. It is produced like traditional white zinfandel but through red grapes. It involves timing, precision, and expertise to extract pale juice from the red wine. Similar to the origin of white zinfandel, Provence rosé wine was also produced in an attempt to intensify the taste of red wine.

Reports suggest that Greeks started wine production 2600 years ago in Provence with rose wine. However, the technique to produce the wine was different than how it is extracted today.

As rose wine requires less time with grapes, it was easier to make without the fermentation complexities. The process was revolutionized after the second world war, and then, beginning in 1976, the modern method was used.

The extracted juice was pink in color and sweet in taste and was later sold as rose wine. The taste of the Provence rosé wine had a crisp smell that outscored white zinfandel, and it received worldwide recognition.

The White Zinfandel Market Today

The two subsequent revelations revived the once-popular rose wine culture in the European and American regions. Despite the competition, Sutter home’s white zinfandel still holds a reasonably strong position in the American market. 

In 2018, it occupied 28.1% of the white zinfandel market; the proportion rose to more than 71% for selected bottle types of the same flavor. The wine world is constantly changing; the demand for wine makes it possible for producers to experiment with new tastes that may or may not be praised by the public.

Nevertheless, these attempts to find a good blend would eventually bring us closer and closer to the heavenly beverage.

Let’s travel to a historic day when in the pursuit of creating a concentrated wine, Bob Trinchero and his team produced a sweet liquid that came to be known as white zinfandels.

The Happy Experiment

In the late 1960s, stutter home’s original wine had earned a high reputation amongst the general public. The strong taste and smell had attracted an audience to the original zinfandel; the segment wine drinkers appreciated for the intensity of the drink.

To satisfy their thirst, ‘stutter home’ started experimenting with their drinks. In the early 1970s, Bob Trinchero thought to intensify the taste of the wine by reducing the grape to liquid ratio.

He planned to evacuate a fair share of the original liquid once the fermentation process had started. The idea was to ensure that the remaining liquid would have a sharp red color and an intense taste.

The New Taste

According to reports, the evacuated liquid was as great as 500 gallons. The juice had been pressed with grapes for some time; thus, it had a sweet taste and serene smell.

Stutter home decided to sell the excess liquid for a price. It was kept below the usual cost as it wasn’t the preferred wine flavor.

The sweetness of the wine was its standout trait, and its low price point was able to attract customers in large quantities. The wine had similar characteristics to rose wines, but selling it under the same name would remove its uniqueness.

Hence, the company decided to market it as a new flavor for their zinfandels. Based on its color, the wine was named ‘white zinfandel.’ As the team expected, people were attracted to the new flavor, and because it had a low price, the sales were several times higher than the typical zinfandels.

Problems Start Piling Up

However, not long after its inception, zinfandels started losing its market, and one of the primary reasons was rising competition. The newfound American flavor was in-demand, and producers began extracting dry rose wine from Zinfandel grapes.

The wine looked very close to the original ones, and stutter home started losing its market share. Another setback came due to its resemblance to rose wine. As the white zinfandel was cheap, it didn’t have the crispness of a usual wine.

Regular white zinfandel drinkers started to look for better alternatives with a more substantial impact. During the 1970-80s, French wines were established in the market. Their taste and appearance depicted their elegance, and white zinfandel drinkers started switching.

Provence Rose- The Oldest Rose Wine

A popular drink used as an alternative to white zinfandel was Provence rosé wine. It is produced like usual white zinfandel but through red grapes. It involves timing, precision, and expertise to extract pale juice from the red wine. Similar to the origin of white zinfandel, Provence rosé wine was also produced in an attempt to intensify the taste of red wine.

Reports suggest that Greeks started wine production 2600 years ago in Provence with rose wine. However, the technique to produce the wine was different than how it is extracted today.

As rose wine requires less time with grapes, it was easier to make without the fermentation complexities. The process was revolutionized after the second world war, and then, beginning in 1976, the modern method was used.

The extracted juice was pink in color and sweet in taste and was later sold as rose wine. The taste of the Provence rosé wine had a crisp smell that outscored white zinfandel, and it received worldwide recognition.

The White Zinfandel Market Today

The two subsequent revelations revived the once-popular rose wine culture in the European and American regions. Despite the competition, Sutter home’s white zinfandel still holds a reasonably strong position in the American market.

 

In 2018, it occupied 28.1% of the white zinfandel market; the proportion rose to more than 71% for selected bottle types of the same flavor. The wine world is constantly changing; the demand for wine makes it possible for producers to experiment with new tastes that may or may not be praised by the public.

Nevertheless, these attempts to find a good blend would eventually bring us closer and closer to the heavenly beverage.

White Zinfandel

 

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