We know that people have different taste sensitivities and react to different flavors differently. E.g., some people are sensitive to particular chemicals in broccoli than others, hence finding it more or less palatable.
Apparently the same is true for wine — as wine experts (professional winemakers, wine writers, liquor control agents, and wine judges) appear to have much more sensitive (not just in training but in capabilities) palates than ordinary Joe Shmoe consumers.
Which then raises the question of whether those remarkable / bizarre tasting notes (see https://hill-kleerup.org/blog/2005/01/24/but_i_think_you.html) are meaningful to anyone else but the wine tasting elite, and whether those ratings are as useful, either, except as sales tools.
(Note: I have a fairly extensive wine cellar, and enjoy the stuff quite a bit. I can taste the difference between many wines, but I'm not sure to what degree my palate is more trained or simply more capable than many folks. In any case, my palate seems a lot less finicky or articulate than the folks doing wine reviews.) #ddtb
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Futurity.org – Consumers can’t taste what wine buffs sense