Cool, I'll have to give this a try sometime. I've only tasted one wine that retails for over $100/bottle, so I'd be hard pressed to guess that any wine I'm tryi

Cool, I'll have to give this a try sometime. I've only tasted one wine that retails for over $100/bottle, so I'd be hard pressed to guess that any wine I'm trying costs that much! I'm curious how the other varietals did. Cabs have so many flavors going on that it might be easier for cheaper wines to "hide behind" oak and alcohol. (Relatedly, the general wisdom for homebrewers is that Budweiser-style beers are much harder to emulate at home than IPAs, because any bad flavors in a light beer will stick out much more than a flavorful ale.) I've heard some wine people talk about how hard it is to find "good" Pinot Noirs for under $30, presumably because that grape has a bit more nuance and it's hard for (at least the snobby) people to find cheaper bottles that don't have sharp edges. I'd certainly encourage people to try natural wines if they do a tasting. They're on the cheaper end of the good wine spectrum, don't need aging, and almost universally taste better than the median wine at 2x the price. Something like Raisins Gaulois is a good starting point.