WHITE Zinfandel is a relative newcomer to the world of wine, even though bottles of wine were first labelled with the name "Zinfandel" as far back as the 1880s in California. First, in the 1980s red wine was touted as having medicinal effects and a red wine boom hit the US. California started planting Zinfandel by the county, because it grew so well in that state. Then white wine rose in popularity, and the wineries with acres of Zinfandel grape planted wondered if they could make a wine out of it. Thus White Zinfandel was born. White Zinfandel is a pale-rose wine that's very sweet. It has gained immensely in popularity since the 1980s, but is generally looked down on by "real wine drinkers" because of its youth and sweetness. Beringer Vineyards is the most popular producer of White Zinfandel. White Zinfandel is often a wine that new wine drinkers will "enter into wine drinking" with. White Zinfandel is delicious with cream-based-sauce with pasta, with fish, pork, and other "lighter" meals. It tends to have citrusy and light flavors - orange, vanilla, strawberry, raspberry, cherry. In addition, new White Zinfandels have fruit juices added to them right before bottling to create new flavored versions. RED Zinfandel is an "American Classic" wine - it was even originally thought to be made of native Californian grapes. Research has now shown that the Zinfandel grape originated in Italy, but this wine is still mostly grown in California. The grape grows its best in cool, coastal locations. The color of a Zin is deep red, bordering on black. Zinfandel is a spicy, peppery wine, with a hint of fruity flavor - berries or dark cherries are often the taste range. Zinfandel goes well with "typical American" food - pizza, burgers, etc. It's hearty enough to match up with thick red sauces.

Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice. This wine is wonderful with steaks, grilled meats, and tomato based dishes. Some of the best Zinfandel comes from Renwood Winery, Rosenblum Cellars, Ridge and Turley.

Zinfandel is a red varietal, which arguably has been grown and produced into wine better in California than anywhere else in the world. The grapes genetics have been traced to Croatia, and were probably brought to Sicily and southern Italy when Greeks settled those areas. It is those who lived in those areas who, in turn, brought the grape to grow in California in the late 1800s. Zinfandel vines can live to be 150 years old, and still yield (lower quantities) of fantastically intense fruit into their geriatric years. Though Dry Creek Valley, a winegrape growing region in Sonoma County, is well-known for Zinfandel, my favorite zins (due to their intense red rasberry palate) come from Russian River Valley. White zinfandel, made from pressing the juice off the skins before fermentation, is consequently devoid of all the special chacteristics that make zinfandel itneresting. It isn't worth discussing.

Simple answer, its a wine.