Sugar, sugar, sugar

[Botafogo]

I honestly thing that what those new to wine (expecially reds) want is NOT "sweetness" but a LACK of astringency. In other cultures kids grow up with tea, root veggies, chicory and all kinds of things that we in America consider (in a perjorative sense) "bitter" and are used to that sensation. Remember, most people use "bitter" as a fault when descibing beer here in the states yet that is part of the BRAND name of many English brews.

We have a couple of "training wheel reds" that seem to be OK with 90% of new wine drinkers: Schiava / Santa Magdalener, a lightly colored red from Alto Adige with NO tannin at all and Cìu Cìu San Carro Marche Rosso IGT, a blend of Montepulciano, Sangiovese, Barbera and Merlot which IS dark and full flavored but has just enough RS to balance all of that but still be good with real food.