I'm not quite sure how to answer you. It really depends on how the drink was made. These chemicals can be so overwhelming they punch you in the nose and make it

I'm not quite sure how to answer you. It really depends on how the drink was made. These chemicals can be so overwhelming they punch you in the nose and make it undrinkable (I've made a few of those), they can be virtually absent, or anywhere inbetween. The pragmatic answer to what I think you are asking is basically- in the wine world, a very few people have proven they really can distinguish just about anything. For ordinary people, you can appreciate the notes with training, but probably can't pass a blindfold test on closely related wines.