I don't know how wine tasting can be described as a science, whether true, faux or junk. Certainly there may be wines that are off - and thus empirically bad - but otherwise it's a matter of taste and no more.

California wine marketeers have become masters of tweaking recipes so that their products appeal to as broad a market as possible (as long as you have a sweet tooth), and there may well be science in how to do that. But it doesn't make the wine better or worse than any other.