White Zinfandel (USA)
Zinfandel Rosé, known as White Zinfandel, is the most sold Rosé in USA.
Typical Flavors
 Lemon |
 Strawberry |
 Raspberry |
 Cranberry |
 Melon |
 Candy |
 Plum |
 Raisins |
White Zinfandel is fruity and often sweet. A great summer wine!
Zinfandel Rosé Profile
White Zinfandel is typically off-dry (sweet) with good acidity:
| SUGAR: | Off-dry | ||
| BODY: | Light | ||
| FRUIT: | Medium-High | ||
| ACIDITY: | Medium-High | ||
| |||
Food Pairing
 Aperitif |
 Salad |
 Zucchini |
 Seafood |
 Salmon |
 Fish |
 Asian Food |
Fruit |
Light Rosés pair best with light dishes.
Pairing Suggestions
Excellent Pairings
Salads. Appetizers. Avocado. Gazpacho.Light Pasta and Rice Dishes.
Light Cous Cous and Tagine.
Grilled Vegetables. Zucchini. Pesto.
Fennel. Artichoke. Asparagus.
Vietnamese Spring Rolls.
Prawns. Shrimp. Dim Sum.
Calamari. Crab. Lobster.
Beef or Fish Carpaccio. Grilled Fish.
Salmon. Sushi. Sashimi.
Raw Fish Platter. Gravlax.
Chicken. Rabbit. Veal.
Strawberries. Fruit.
Best Match Cuisine: Vegetarian. Asian. Moroccan. Mediterranean.
Dry Light Rosé wines love: Vegetables. Seafood. Shellfish. Crudités.
Mild sweet Light Rosés (Off-Dry) love: Curries. Spicy Food. Fresh Fruit.
Cheeses
Mild Sheep and Goat Cheeses. Mozzarella. Brie.
Avoid:
Rich Winter Food. Red Meat. Game.
Savoury Stews. Creamy Sauces.
Blue Cheeses. Aged Cheeses.
About White Zinfandel
White Zinfandel is one of the most popular wines in the USA.
White Zinfandel is not a white grape. It is a Rosé wine produced from red Zinfandel black grapes.
To make a rosé, the skins are kept in contact with the juice just for a short period of time. The longer the contact, the deeper the color: from Blush Pink to Vibrant Raspberry.
The Zinfandel grape also produces bold and spicy red wines, but White Zinfandel accounts for more than 80% of the total Zinfandel production.
Not all White Zinfandel are sweet. The rise in popularity has open the market for dry and full-bodied versions.
White Zinfandel History
In 1948, Bob Trinchero and his team were trying to make a bolder Zinfandel.
They bled out 500 gallons of juice that had been in contact with the skins only a couple of days and had become pink.
To avoid waste and make a profit they decided to sell it and chose the name White Zinfandel.
In 1975 there