I'm all in favor of anything designed to demystify wine. Whether that means books that come embellished with cartoon characters, for readers who are dummies, or magazines that cater to the presumably dis-affected Generation X drinker, I don't think there are many ways to go wrong in trying to get a wider audience for the grape.
Except in the case of certain kinds of restaurant wine lists. These tutti-frutti lists, as I call them, eschew traditional categories like Bordeaux and Burgundy in favor of flavor roundups such as "soft and juicy" or "lush and creamy" or "crisp and refreshing"--resulting in restaurant wine lists that sound more like restaurant menus.
While proponents of such lists claim these groupings are simply a device to help make wine more friendly and accessible, I'd argue they actually accomplish the opposite. Aside from an implicit assumption that the patrons' intellectual gifts are pretty much on a par with those of Forrest Gump (these descriptors rarely run to more than one syllable), such lists don't offer much that's useful when it comes to making wine and food matches. After all, a "lush and creamy" wine sounds like something that should be served with dessert, preferably one topped with a scoop of vanilla ice cream.