White Zinfandel is known for its affordability, and there are several reasons why it is a relatively inexpensive wine. One of the main factors contributing to its low cost is the winemaking process itself.
White Zinfandel was actually created by accident in the early 1970s by a winemaker named Bob Trinchero. He had intended to make a dry, red Zinfandel wine, but during fermentation, he discovered that the yeast had stopped converting all of the grape sugars into alcohol, leaving behind a slightly sweet, pink-colored wine.
Realizing that this wine had potential, Trinchero decided to bottle and sell it as a separate product. This accidental discovery led to the creation of White Zinfandel, which quickly gained popularity due to its easy-drinking, fruity character.
The production of White Zinfandel is relatively simple and cost-effective. The grapes used to make White Zinfandel are typically grown in large quantities, which helps keep the cost of the raw materials down. Additionally, the winemaking process for White Zinfandel is less time-consuming and requires fewer steps compared to other styles of wine.
After the grapes are harvested, they are crushed and the juice is separated from the skins. Unlike red wines, White Zinfandel is not fermented with the grape skins, which reduces the extraction of tannins and color compounds. The juice is then fermented at a cool temperature to preserve the fruity flavors and aromas.
Furthermore, the fermentation process for White Zinfandel is often stopped before all of the sugars are converted into alcohol. This leaves residual sugar in the wine, giving it a slightly sweet taste that appeals to many consumers. Stopping fermentation early also means that the wine spends less time in the winery, reducing production costs.
Another reason for the affordability of White Zinfandel is its popularity among casual wine drinkers. Its approachable and easy-drinking style has made it a go-to choice for those who are new to wine or prefer sweeter flavors. This high demand allows wineries to produce White Zinfandel in large quantities, benefiting from economies of scale and further lowering production costs.
Additionally, the relatively low production costs of White Zinfandel make it an attractive option for wineries looking to utilize excess juice from their red Zinfandel production. Rather than discarding or selling off this excess juice at a lower price, wineries can bottle it as White Zinfandel and sell it as a separate product. This allows them to maximize their resources and generate additional revenue.
White Zinfandel is inexpensive due to a combination of factors. Its simple winemaking process, high production quantities, and popularity among casual wine drinkers all contribute to its affordability. The accidental discovery of White Zinfandel and the cost-effective use of excess juice from red Zinfandel production have also played a significant role in making it one of the cheapest wines available.