It seems like every white Zin I see or have tasted is cheap and sweet. Does someone somewhere ever use the good Zinfandel grapes to make a dry rosé? If not, is it because it was tried and found to be unpalatable, or just because no one ever wants to gamble on a rosé with grapes that are good enough to make red Zin?
wineblogger
Favorite Answer
Here are four White Zin or Rosé wines that are not sweet. All four are made from 100% Zinfandel grapes. There are a few more. You will find these and any other dry blush Zins to be a little higher priced than the mass produced White Zins you tasted. (which are "cheap and sweet")
Pedroncelli Dry Rosé of Zinfandel
Michael's Muse Dry Rosé of Zinfandel
Frog's Leap la Grenouille Rougante Rosé
Crow Canyon White Zinfandel
Allan
Actually there is a considerable variation in White Zin's
Sutter Home (who actually "invented the stuff") is drier than most.
Berringer is also a bit drier than most of the cheap ones.
Anonymous
Nope