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Comment by lisper | Hacker News Reader

That's not true. A lot of low-end (by which I mean "inexpensive", not "low quality") and some mid-range cabs and Zinfandels are made with a little bit of residual sugar. JAM and Barefoot cabernet are two examples.

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I did say “pretty much any red wine you’d be drinking,” which rules out Barefoot (hopefully).

I used to run a wine tasting group. We once did a blind tasting of cabs which included a silver oak on the high end. All twelve of us picked barefoot as our first or second choice and all twelve ranked the silver oak dead last. Granted this was a long time ago but I still like a glass of bf now and then.

Rombauer also makes their reds with a little bit of sugar and I think they are excellent.

I’ll agree with you that Silver Oak rates dead last. But “cheap” wines with residual sugar often outperform other wines in taste tests because the sugar throws the test. It’s hard to compete against the brain’s response to glucose!

Sure, but so what? If it tastes good, what difference does it make why it tastes good?

Most popular wine in the U.S. is barefoot, followed by sutter home.

most popular beer is probably budlight or similar. doesn't make it good

Here's a master of wine blind tasting many inexpensive wines. He seemed to think Barefoot Cabernet Sauvignon was fine. Hated yellow tail though.

https://www.youtube.com/watch?v=BK_hx5A54EU&t=5m18s

> Hated yellow tail though.

Not enough sugar ;-)

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