Reds for White

AFAIK there are no off flavors associated with fermented red grapes off the skins. As far as insipid flavors well that is up to the palate of the taster.

Any grape can be made into a white (or blush) wine. The darker the berry, the darker and fuller the wine no matter how you ferment it. If you are the type of person that likes white zinfandels or white merlots then go ahead and ferment some of the stronger red (or blue or black) grapes off of their skins. If you find those insipid, then you better stick with the thin skinned red grapes, like pinot noir or pinot gris, which will give you much more delicate whites.