In general fruit wines do not taste like the fruit they were made from. After all, does a cabernet taste like fresh grapes? Other fruit is the same. A dry wine will taste like -- well -- wine. Now in many cases if you add a bit of sugar back in after it is finished, some of the original fruit taste will come back. Obviously the taste we associate with the fruit is connected to the sweetness.
Ray
As a followup, if you ever have any so so dry wine that you are not crazy about drinking, before pouring it down the drain, add several drops of Stevia to a glass and then try. I have done this to some dry red that I was about to pitch and after adding the Stevia, decided to drink it. I did not make it sweet but added just enough to take some of the roughness off and it brought back some fruit flavor.
you can find stevia at health food stores
You might want to taste the stevia in something else, first. To me, stevia has a distinct (and unpleasant) aftertaste, but I've never tried mixing it with wine. Glycerin is another option for adding some non-fermentable sweetness to the wine, and is also (I believe I read) a chemical that is a natural by-product of fermentation. Many of the "wine conditioners" sold at homebrew stores are actually mostly glycerin.
Jon [Check out my winemaking homepage
Try adding a bit of sugar. Few of my relative enjoy dry wines but they enjoy most with the addition of a small amount of sugar. You can make a solution of 2 parts sugar dissolved in one part water or just add dry sugar.
Later, A. J. Rawls Anchorage, Alaska, USA
If you're going to add sugar to wine be sure that you do so just before _serving_ - not just before bottling!
Tom S
I guess I was not clear on that. Add sugar to taste when you decant or to your glass of wine.
A.J.
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