Country wine makers have a hurdle to get over when sharing their wine.
A mistake some people make is confusing fruit flavor and sugar. If your wine ferments dry, you may still have the flavor, but the sweetness will be gone. The best example I can think of is if you ask people to describe the flavor of chocolate, they may make the assumption immediately that it's delicious and sweet. Chocolate itself (baker's chocolate) that isn't sweetened is bitter, but certainly tastes like chocolate.
If I make a fruit wine that will be getting served to "inexperienced" wine drinkers, I'll often add some sweetening back in after it's finished. A good example is my peach wine. Left dry, it tastes like peach to me, but not sweet at all. Most of my little old lady relatives though, think that a good peach needs to be juicy and sweet. If you tell them it's a "peach wine", they'll develop a mental image of peaches and what they taste like. If I don't add some sugar, they don't think it tastes like peaches.
With traditional grape wines, you can get away with dry ones because when you serve someone a glass, they're looking for what they think a glass of WINE should taste like rather than what a handful of fresh grapes would taste like.
An experiment you can try that is similar is mix up a batch of Kool-aid without the sugar. Tell your guests it's cherry Kool-aid. See if they like it. Add some sugar, even if it isn't the full amount, and you'll get a different reaction.