> Wine experts don't judge the quality of the wine but the quality of what the wine is supposed to taste like based on it's appellation controléé
If that's really true, why do they bother tasting the actual wine?
If that's really true, why do they bother tasting the actual wine?
What might create a link with quality is that some flavors are quite strong and can take time to get used to, combined with subtle tones, and may require some technique to appreciate. You start with very raw, basic wines, then you grow up an ability to appreciate the more subtle ones, like you would go from appreciating child paintings and grow on to like Matisse.
Then there is each one's unique taste: there are some very tasteful Sauterne wines, but I absolutely loathe sweet wines, so I can't for the life of me come anywhere near drinking them.