White Zinfadel is what I drink. Purists call it a “sissy” wine because it’s palatable for most non-wine lovers: Sweet, but not cloying. Very little tannic acid.
Bitter flavors are abhorrent to me. I don’t drink most beer for that reason. Ditto wine. I cook with both of them, though, while drinking a bottle of hard cider 
Sometimes it’s not really about purism. I have no sweet tooth, and I generally do not enjoy sweet drinks. Ever notice how many drinks are sweet? It’s nearly all of them. The last thing I want is for wine to be sweet as well.
I don’t care for a lot of “fruit” in my vin de table.. I like mineral flavor and “terroir.” I suppose it would be more economical for me to set a pot of dirt on the dinner table and lick it from time to time.
You’re not the only one; and the good news is that’s OK. A lot of wine drinkers couldn’t pass a blind taste test if their lives depended on it. Furthermore they couldn’t discern a red from a white.
John Cleese does a great documentary on it called Wine for the Confused. Here’s a clip: https://www.youtube.com/watch?v=TiBWHHqK7W8
The big mistake people make is thinking wine is fancy. Wine ain’t fancy. It’s fermented grape juice. Impoverished country people have been making and drinking wine for thousands of years. When Jesus talked about bread and wine, he was talking about the literal daily food of the Mediterranean basin. Wine CAN be fancy, but the only people who care about fancy wine are people who really like wine.
Sure, not all wine tastes the same. Different grapes, different growing regions, and different techniques will result in different tasting wines. And if you like some wine but don’t like others, it’s possible to figure out what it is about the wines you like that make you like them, and what it is about the wines you don’t like that make you not like them. And then you can save yourself a lot of annoyance by only buying and drinking wines that you like.
As I said above, wines have a few qualities–acid/bland, sweet/dry, tannic/smooth, fruity/mineral. If you figure out that you hate sweet wines, you can learn what types are sweet and avoid those. Or you could decide it’s a waste of time, and quit trying to like wine. Or you could decide it’s a waste of time and just drink whatever they put in front of you.
I can tell the difference between wines when I’m drinking a flight of them. I’ll be able to pick out a favorite and least favorite out of five in front of me. However, fast forward two weeks and give me another flight then ask if I’ve had any of them before… I’ll have no idea.
I’m not the same with beer. Beer I can recognize flavors and pick out specific hops and yeasts. I’ve got a little beer database in my head and can recognize when beers are similar to each other without drinking them side by side.
No, they can tell white from red, sweet from dry. etc.
Yup, a lot of it is effort, experience, and what you enjoy. If wine is just something to occasionally drink with dinner, you probably won’t develop the ability to taste much difference. You really love beer, so you can focus on the differences and learn to distinguish between them over time. I’m sure you could do the same with wine if that was your goal.
I frequent a snooty coffee place that prides themselves on lighter roasts so you can taste the difference in the beans. They describe the beans with flowery language like hints of blackberry, leather, tobacco, toffee, lemon, etc. For the first year I went, I’d chuckle to myself at the pretension. But after drinking their coffee a few times a week and really focusing on the flavor, I started to notice the differences. I’d try to guess the descriptors before reading them, and if a coffee had three descriptors, I could usually get one or two. And I could certainly tell the difference between low or high acid, or fruity vs earthy.
Back to wine, there are massive differences between wines - all wine doesn’t taste the same. But the differences are largely subjective. There are a few characteristics that most people would describe as a bad wine, like a poor acid balance or grapes that didn’t ripen well, and there’s a higher probability that you’ll find these problems in a cheap wine. But it’s only a probability - there’s plenty of really good cheap wine - and once you get above the really cheap stuff, there’s little correlation between price and quality.
A conversation I’ve had many times:
Friend #1: What do you think of the wine?
Friend #2: I like the fruitiness of it.
My Wife: The flavor is a little intense. I usually prefer something more like a Shiraz.
Friend #1: It has a sharpness that goes well with the soup.
Me: It tastes like wine.
For the record, of the three in the wine flight, I liked the Monastrell Roble from Spain the best in the OP. I hadn’t sampled it before the post. The first two, I couldn’t really tell the difference between, but the third was a little more, I dunno, calmer? Balanced? Not so much like Windex?
The card said “plum”, and I actually do like the plum wines they offer in certain sushi places. Those wines are usually sweeter that these were.