White Zin...bad rap...why? - Printable Version
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- Scout - 04-10-2006 09:09 PM
Why does White Zinfandel have such a rap? Is it just because it's pink?
[This message has been edited by Scout (edited 04-10-2006).]
- Innkeeper - 04-11-2006 07:45 AM
No, it's because it is usually too sweet. I don't think you've seen too many posts on this board giving it a bad rap. When people ask about it, we usually give some recommendations for White Zins that more closely resemble normal table wines. Two that are frequently mentioned are Beringer and Buehler.
There is interest in other pick wines here. Just look at the thread below this one.
- Scout - 04-11-2006 09:42 AM
Ah! Thanks! I enjoy Red and White Zinfendel, but among my friends, everyone is always so snooty about the White. I wasn't sure why.
- Kcwhippet - 04-11-2006 11:15 AM
Most vineyards that produce grapes for premium wines are cropped at 5 tons of grapes per acre or less. The Zin vineyards that produce the grapes for White Zin are usually cropped at about 10 tons an acre or more. The fruit from overcropped vineyards tends not to produce juice as full of flavors and complexity as that from the low cropped vineyards. The Zin grapes meant for White Zinfandel are crushed and led off the skins after minimal contact, then fermented with some residual sugar left at bottling. The result is a pleasant, inoffensive, slightly sweet wine that's meant for early consumption. It's not a serious wine, but can be a nice drink in many instances. Red Zins made from low cropped vineyards, on the other hand, are generally very serious wines with wonderful, rich flavors. Two very different wines from the same grape, and they both have their place. You'll rarely find a White Zin at over $7, but the Reds can go way past that, even over $40.
- Scout - 04-11-2006 08:10 PM
Thanks for the great info!