Become a Chef:
Return to the
Copyright © 2017
by Fred McMillin
The White Zin Cash In
"White Zinfandel proves that if you give people what they want, you'll be successful."
...Bob Trinchero, who introduced White Zinfandel in 1972
By 1987 the industry is generating over two hundred million dollars a year profits from White Zin sales.
...Stuller and Martin's Grapevine
Was it a passing fancy? Let's see what the California Wine Institute said 10 years later: In 1997 the Zinfandel crush showed an astronomical gain to 420,000 tons, a 40% increase over the prior year. A majority of the volume is destined for the production of White Zinfandel, which holds the second largest share of California wine sales. [Only Chardonnay exceeded White Zin.]
The Rest of the Story
Daryl Sattui knows how to give people what they like. He makes more cases of White Zinfandel than of his highly-regarded Chardonnay and Cabernet. Here's his latest edition.
1998 Sattui White Zinfandel
The Taste of White Zin
New York Times: "A pleasant, refreshing drink; it's tastier and a lot easier to take than a martini."
Oxford Wine Companion: "The wine is not white but pink, decidedly sweet, and often enlivened with a touch of gas. It was California's great commercial success of the 1980s."
Let's conclude with more words from the wine's creator, Bob Trinchino: White Zin is popular because it tastes good, is reasonably priced, and you don't have to have a degree in enology to enjoy it. [One other plus: We unwashed masses like it with any food.]
In 1888, Napa Valley's foremost enologist, Prof. George Husmann, wrote that "if pressed lightly, Zinfandel could make a choice white wine." He was right.
This page created March 2000