Zinfandel is often called the "mystery" grape because its European origins are oddly uncertain. What is known is only that bottled wines bearing the varietal label "Zinfandel" appeared as early as 1883 in California. Hence, Zin is known as "California's grape." Zinfandel has been lavishly and deservedly praised for its versatility. It is the most widely planted grape in California, bears fruit well and ripens readily. Once harvested, the fruit ferments with little coaxing from the winemaker. Underripe grapes are used for rose wines, ripe for reds, and overripe for port wines. The best Zinfandel grapes grow in cool coastal locations. They yield dry, full-bodied, intensely flavored red wines with substantial tannins. Premium Zins are rich and peppery, with a lush texture and ripe fruit flavors. A recent addition to Zinfandel winemaking is White Zinfandel, a lighter and more fruity "picnic" style wine, best served chilled. This popular off-dry wine is made much like a white wine but with red grapes. The trick is to separate white juice from dark grape skins before the slightest hint of color can seep into the juice. Late Harvest Zinfandels are noteworthy wines. The term "late harvest" refers to the condition of the fruit, not harvesting time. Late Harvest white wines are finished sweet, while late harvest red wines are either high in alcohol or finished sweet.