Originally Posted by
lhrsfo
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.
It is more than "may be science." Some of it is a chemical bath.
http://www.gpo.gov/fdsys/pkg/CFR-201...-sec24-246.xml
People that think Wine Tasting is random should do a search for WSET and the Systematic Approach to Tasting. It creates a standard which qualified tasting experts a can compare any wine and maintain benchmarks.
Taste Fatigue and Decision Fatigue happen without a doubt but there is a very clear benchmark and tasting methodology practiced by most professionals.
The one thing (ok, "a" thing) that you cannot control is the flavo(u)r profile change of the same bottle as it stays open over time, which makes a changing score/review of the same wine from the same bottle a credible event.