Review: Jellybean Wines

This new brand is attempting to muscle its way into the mass-market wine space (Yellow Tail, Cupcake, Barefoot, you know the ones), choosing to head to the ever-popular “desserts” branding strategy for its identity. Jellybean wines come from just about everywhere. We reviewed two of the company’s offerings, with predictable results.

2011 Jellybean Berry Smooth Red Wine Blend – A Spanish red blend. Deep blueberry notes, as candied as they get. Impossibly sweet and, I guess, smooth in a way, but more in the way that Kool-Aid is smooth. Incredibly simple. D+

2010 Jellybean Candy-Apple Red Cabernet Sauvignon California – Another wine that lives up to its name, with flavors reminiscent of a cinnamon red hot (and no apple to speak of). Marginally better, but cloyingly sweet. C-

each $13 /

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2 Responses to Review: Jellybean Wines

  1. When you’re obviously not the intended drinker, why even bother reviewing a wine that you know is not going to appeal to your more sophisticated palate? The beauty of wine is that taste is subjective and there’s a wine for everyone…why even waste time picking up a bottle that gives off obvious cues that it’s not for you? There’s a plethora of other brands that are better suited to your taste, and it’s ok that there’s also a sleuth of brands out there made to bring a smile to the face of a different wine drinker, who’s just beginning to appreciate this new-found pleasure. Instead of wasting time trying to pick holes, simply acknowledge it’s not for you and don’t even bother trying to ‘critique it’. And coming from someone who enjoys a sweeter style of wine, Jellybean is far superior in quality versus the other cheaper blends trying to hide behind a pretty label. I personally think the wine is really good!

  2. Joanne – That’s one approach, and in fact we often take a pass on writing about products when we don’t like them. That said, our overarching goal is simply to be honest about our opinions, good or bad, and I disagree that someone can’t have an opinion about a wine simply because it wasn’t designed for a “more sophisticated palate.” We get all kinds of products for review, and in general (as our tagline suggests) we aim for higher-end products. But in the end we have a fairly open door policy toward submissions, and anything that crosses our doorstep is fair game for coverage. In this case, the public needs to know what it’s getting into.

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