Wine Quality

If you like it, drink it.

• constituents: supertasters (circa 25% of people) can consistently identify subtle flavours in wines
• preference: most (including ~90% of competition judges) disagree – even with themselves on repeat tests – on quality ranking
  • (personal opinion) also, why should the 10% elite consensus matter to you? You drink for your own nuanced tastebuds and wear clothes your size; not someone else’s
• objectivity: tastebuds are easily fooled by expectations, circumstance, and random chance
  • people can also be easily deliberately fooled
  • (personal opinion) “flavour” is typically scientifically understood to include smell, temperature, texture, etc. – e.g. an orange segment does not “taste” the same if eaten while holding your nose – so ambience could be more important than chemical components to reproduce a “flavour”