Re: Tart Cherry wine, I think a ALL tart cherry wine is going to fall outside the taste interests of most folks. I've done 2 batches of a 3:1 Tart to Sweet Cherry wine and even that is a bit too tart for a lot of folks. My next batch will be a 2:2 (1:1 for the mathmatically demanding.) I use 16oz tart / sweet cherry concentrates each is supposed to make 1 gallon of pure cherry drink. For a 3 gallon batch I'm using 4 x 16 oz bottles. So this time it will be 2 tart and 2 sweet bottles. Also I typically make it a dessert wine with an ABV of 14% or higher and back-sweeten it up to an SG of 1.018. Even at that Sweetness the Tartness covers it up until the finish
I have been doing cherry every year and usually enter one in contest. We had a baby shower last weekend therefore I took a vote for how sweet to make this years submission. The choice was back sweetened to 1.019 or 32 grams of sugar in a 750ml bottle (pH 3.35). (I grow enough montmercy cherries that I can ferment straight cherry juice)
A few reference products I bought:
gravity 1.032 pH 3.88 - - DP winery
gravity 1.022 pH 3.32 - - WT winery
gravity 1.075 pH 3.82 - - V winery (sweet/ more like a fruit punch)
You might be correct about taste preference, , I have gotten blue but not best of show.