Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
What is the origin of white Zinfandel? I heard that it was made by accident and want to know if this is true, or just a modern-day myth?
—Sue S., Michigan
Dear Sue,
Even though rosé, blush and pale red wines have been made for centuries, white Zinfandel as we know it was invented in the early 1970s at Sutter Home by Bob Trinchero, and yes, it started as a mistake. Trinchero had been making a dry version of a white Zinfandel, but then a batch stopped fermenting. It’s known as a “stuck fermentation”—when the sugar doesn’t completely converted to alcohol—so the wine remains a little bit sweet. A winemaker can try to get the fermentation going again by inoculating it with more yeast or adjusting the temperature, or decide to blend it with other wines. In this case, Trinchero bottled it solo. By 1987, Sutter Home White Zinfandel was the best-selling premium wine in the United States.
Even though some wine snobs like to hate on white Zin, I understand its appeal. Drinking white Zinfandel is what got me hanging out in wine shops in the first place, and for that I will always be grateful.
—Dr. Vinny
Greetings, wine enthusiasts! I'm Dr. Vinifera, or Vinny for short, and I'm not just any wine aficionado—I hold a Ph.D. in viticulture and enology, specializing in the science and art of winemaking. With years of hands-on experience in vineyards and cellars, I've honed my expertise to decipher the nuances of wine, from the delicate dance of flavors on the palate to the intricate chemistry behind fermentation.
Now, let's delve into the intriguing world of white Zinfandel and its accidental inception. Sue S. from Michigan has posed a compelling question about the origin of white Zinfandel, questioning whether it's a genuine historical occurrence or a modern-day myth. Well, fear not, as I'm here to shed light on the truth.
The story begins in the early 1970s at Sutter Home, where the maestro behind this accidental creation, Bob Trinchero, was crafting a dry version of white Zinfandel. However, fate intervened in the form of a stuck fermentation—a winemaking hiccup where sugar fails to fully convert into alcohol. This unexpected halt left the wine with a touch of sweetness. Now, faced with this serendipitous situation, Trinchero had a choice: revive the fermentation or blend it with other wines. Against the conventional grain, he decided to bottle it as a standalone creation.
By 1987, Sutter Home White Zinfandel had become the best-selling premium wine in the United States, solidifying its place in wine history. While some wine connoisseurs may turn up their noses at white Zinfandel, I, for one, appreciate its unique charm. In fact, my personal journey into the world of wines began with this very varietal, making me eternally grateful for its role in introducing me to the art of winemaking.
So, whether you're curious about the fine points of etiquette, the science of winemaking, or the unexpected tales behind your favorite varietals, feel free to throw your toughest wine questions my way. I'm here to make your wine knowledge as rich and robust as a well-aged Bordeaux. Cheers!
