I can’t believe I’m about to type this but dale, you’re wrong.
Oh most of what you wrote is correct but most rose wines are dry. White Zin is really not a rose. It’s a wine that had its fermentation stopped before all the sugars could turn to alcohol.
The European styles of rose tend to be light, crisp and dry dry dry.
All the posters here have the right Idea. A Riesling is gonna be your best choice for whites, but some from Alsace, Austria or even Germany can be made in a dry(not sweet) style. If you’re in a wine shop, tell the wine guy you want something with residual sugar (or RS). They’ll think you really know your stuff!
Gewurtz is great but just know that the well made ones will have a bit of “german cookie” spice (spice=gewurtz) in the background.
If you really want to try something great, find a nice boutique wine shop and ask them for a Chenin Blanc in a sweet style (or Sec) from the Loire in France. Chenin Blanc can be made to have some RS (they do this in South Africa, too—Steen) and these wines have sweetness and great complexity on top of that.
Now then, dessert wines are another whole topic but It’d take alot more time…
Reds? Well other than Lambrusco (which can be beautiful) or low quality (ie Manaschewitz) wines, there’s not much to explore. (That’s not entirely true—there are some amazing dessert reds if you’re willing to spend $)
@Buttonstc: Lurve for Sauternnes. They say once you discover them you never go back…