Blush wines, such as White Zinfandel, White Grenache, or White Cabernet, are in contact with the skins for a very short period—usually six to eight hours, a process referred to as limited maceration. Fermentation is halted before all of the sugars can be converted to alcohol, giving these wines a slightly sweeter or off-dry taste. The other two methods of producing rosé wines are pressing and bleeding. Read more.