I don't have much of a wine palate, but I do have a crazy obsession with chocolate. What I notice with the chocolate is that people tend to prefer the cheaper, usually milk, chocolate because they don't actually like intense chocolate flavors. The stuff added to supermarket grade chocolates tends to dull and blend the flavors, hiding what I think is crazy good complexity of flavors (raisin, cherry, tobacco, leather, of course cacao, and more) but what others describe as "bitter", "burned", or "tastes like dirt". I completely understand why people like the cheap chocolate, it tastes good and goes down smooth. But it just doesn't excite with complexity the way more specialty chocolate can. I've always wondered if maybe that's the same with expensive vs consumer wines, but in that instance I'm the one on the other side of the coin who likes the cheap stuff.