I think that part of the issue may be that wine provides a poor base for building flavors upon. I'm no expert on wine but to my palate it has two basic axis of flavor:
1. Sweet to Dry
2. Clean to Tanniny (is that a word)?
Perhaps the sweet base is the reason that most attempts to add additional flavoring fails and is limited to other sweet things like berries - you see this in coolers and mixed drinks like sangria.
Beer, on the other hand, has a bitter base which is more apt to building flavors upon - anything from fruit to nuts, chocolate, vanilla, coffee, chili, smoke, etc. work well, breaking the doors open to experimentation. I think we also are in the middle of a renaissance for beer and there are a lot of people who are very open to bent beers. Wine, on the other hand, has a five thousand year history of tasting exactly the same and efforts to change the terroir have so far been epitomized by brands like Boones Farm, not exactly a glowing reason to change what you're doing if you're a respected winery.
As for me, I'll keep enjoying wine when I'm eating Italian or French cuisine as their food and drink have grown together and work together beautifully. For all other times, I'll take my pint glass to the tap and enjoy a nice complex brew.
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