I have tried many cheap drinks at high ABV of practically all persuasions, including wine, and they are all both hideous and brilliant simultaneously. But leaning towards hideous. Terrible strong wine is out there
I once had really bad malbec that was 14%. It tasted like feet. That said, I drank it anyway. Spent way too much to toss it, and the shop where I bought it was a little too far to walk for a refund. So yes, bad wine can be had at alcohol percentages as high as 14%.
I've made a 22% wine and it was ****ing dreadful, did the trick though.
Making a wine at that strength is not hard, simply requires a strain of yeast that ferments out at 14%, then a case of adjusting the specific gravity of the liquid to the correct level so fermentation can complete.
Percentage is not an indicator of a good wine, I've had good and bad.
I'm enjoying a Cabernet Sauvignon at 13.5% from Chile tonight. There was a special offer at Tesco, 2 pounds off. The flavours are quite intense and full-bodied, even a little bit too much in my opinion. I preferred the Merlot I had the other night.