Vintners use Zinfandel grapes to produce a wide range of wine styles including sweet White Zinfandels, light-bodied reds reminiscent of Beaujolais Nouveau, full bodied dry reds, sweet late harvest dessert wines, and ports. Most serious wine critics in the 1970s-1980's considered White Zinfandel to be insipid and uninteresting, while many also consider the heavy styles to be too high in alcohol, making wines that are too "hot" and not food friendly. The producers of Zinfandel made a shift from the 1990s into the new millennium with the production style for their dry reds. Although high in alcohol, as much as 15 percent or more, the wines have thrown off their hot abrasive flavors and the wines have evolved with gentle tannins, and are stated to be rich and tasty from ripe fruit flavors brought out by newer fermentation techniques. This new style of Zinfandel created age worthy Zinfandels of remarkable complexity and finesse, although always with great vigor and power. Much of the White Zinfandel although still commonly sweet, has evolved to contain fuller fruit flavors and less of the cloying sweet flavors of the past wines so beguiled by the wine drinking elite.