Excellent, we can see that subtler differences are harder to identify, and that we can have subjective applications to flavour because humans are biased to like things in proportion to how they expect to.

But I'd put money that every experienced taster was able to deduce in blind tasting the bordeaux from the (insert other wine type??). Indeed as I understand it from watching Frasier there are clubs which do these blind tastings all the time.

In other words. I may tell you this bordeaux is cheap and acidic, but at no point was I mistaking it for a bottle of Rose.