When I hear "sour" I think of my dad -- he doesn't like "sour" wine, e.g., dry red. He also doesn't like really sweet wines, so he purchased Gallo Burgundy and Gallo Port, and mixed 'em. Some may laugh, but it's a very pragmatic approach.
I'm with
@hounddawg, non-grape wines need a bit of back sweetening to bring out the fruit. In my experience, all taste sour or astringent without a bit of back sweetening.
Wine making is a patient person's game. The wine that you taste immediately after fermentation completes is NOT going to be good. Doesn't matter what you're fermenting, it's not going to be good. That same wine will change as the wine clears, e.g., the sediment drops, and it will change month-by-month over at least the next 12 months. Most reds, some whites, and a few fruit wines need at least 24 months to develop.
If you haven't dumped the wine, DO NOT do it. You have time to let the wine clear and age a few months, to see what develops.
If you want something to drink immediately, search this for for Danger Dave's Dragon Blood and Skeeter Pee.