Thanks for steering us back to the original topic, Larry. I don’t have a problem with those wines if people want to buy them, and as Jamie Goode noted, they will likely stay on the lower end of the wine market. I don’t know how the TTB looks at them in terms of labeling.
I’m trying to remember how Bonny Doon’s old “Framboise” dessert wine was made (do they still make it?) - was it actually made from raspberries or was it something else with a raspberry infusion? They used to make a strawberry version (“Fraise”) too.
There are a few dry-hopped wines around - I’ve tried one, a Sauvignon Blanc. Sort of a curiosity, but an interesting blend of aromas and flavors (I suspect this works better with Sauv Blanc than most other varieties) - not bad though also not something I’d particularly seek out. And personally, I can’t stand bourbon-barrel aged beer, so you couldn’t get me to even try a wine aged in bourbon barrels.