Steve Slatcher wrote:

> I might be wrong here but I suspect there is residual suger in a lot
> of cheap wines that do not advertise this fact. It appeals to the
> masses and disguises poor wine. Such wines woudl appeal to both of
> the above groups.

Bingo. I was just reading that Gallo's Red Bicyclette blend is made
sweeter for the U.S. and dryer for the European market. One could argue
that the European is a more sophisticated market overall, and while a
wine being slightly sweeter doesn't in itself make it worse, the more
sophisticated palate would be put off if they were buying what they
thought was a dry wine and instead got an off-dry, where the less
sophisticated palate accepts what is in the glass. There is a quote
from somewhere that Americans talk about wanting dry, but secretly
prefer sweet (off dry).
Which brings me to that vast middle ground between bone-dry and dessert
wines: off-dry wines at their various levels pair stunningly with
certain foods and are appreciated (when made well) to be amongst the
finest of wines
e.