A recent study at Penn State indicates that wine tasting may be about more than just experience and finesse. The inability to distinguish between the nuances of of a well made, very expensive wine and, say, a $7.00 bottle of Yellow Tail is in fact (at least partly) physiological. Wine experts are 40% more sensitive to bitter tastes which puts them in the same category as other "supertasters" who are more sensitive to sweetness, saltiness, and spiciness.
So, it's not that I'm uncultured when I buy - and thoroughly enjoy - that bottle of Barefoot. It's just basic biology.
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