Why do you love this recipe, Joe?
Same as Bill, can't speak for Joe, BUT...
For a lot of us noobs, we don't have years and years of wine making under our belts, which means we're just beginning to fill our wine racks. Lets face it, you can't really start filling your rack if you have to wait 6 months to a year to bottle. The DB recipe is a fast producer, hence a quicker buildup while waiting for long-termers.
Not having to buy a bottle while producing DB and it's many variants allows us to save money on buying commercial wines. Let's face it, DB is actually CHEAPER than Franzia (6gal of Franzia at $13 per 1.5 liter = approx 59 versus Approx $30 or so for ingredients etc for 6 gal DB). The DB recipe is very inexpensive, this has been great for me as I have to pay out of MY hobby, and I work rarely.
Also with all the variants, you could feasibly have a decent stock of different flavors built up in weeks assuming you have the carboys/space/etc.
Lastly, I've done a few variants quad-berry, strawberry, blackberry straw/black berry mix, tropical, tropical mixed with white grape peach Welch's (gag if you must), strawberry backsweetened with Bacardi Strawberry mixer... and I can't say any of them have been unpalatable. None of my friends or family have disliked any, so I feel that it's consistently a GOOD PRODUCT.
What more could you really ask for?