white zin vs. rose' or bad vs. good?

[ryome]

I understand the how wine gets its color and the fermentation process, but why is rose' acceptable as good wine (and from a good maker it can be very good), while white zinfandel is typically lacking in quality? Many wineries in California produce a very good red zinfandel- but how does one go from something so good to this pinkish fruity drink. Would a blanc de zinfandel rose' be better? And why? I understand that the skins in rose' are kept for 2 or 3 days- how long do they remain in a white zin? Please help me make sense of this.