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The issue of wine reviews and assigning points to a wine are being debated lately but this simple concept along with “Aroma reset” are not getting nearly enough attention in the arguments:
“There is a rich history of scientific research questioning whether wine experts can really make the fine taste distinctions they claim. For example, a 1996 study in the Journal of Experimental Psychology showed that even flavor-trained professionals cannot reliably identify more than three or four components in a mixture, although wine critics regularly report tasting six or more.” LEONARD MLODINOW from 2009 Wall Street Journal article.

Find the original article here