most people aren't trained tasters. you can do a lot of training to remove the subject aspect of taste preference where you taste a lot of individual compounds

most people aren't trained tasters. you can do a lot of training to remove the subject aspect of taste preference where you taste a lot of individual compounds in isolation so you learn to pick them out. this is very important for wine processor to be able to pick out defects in the fermentation by flavor. a similar phenomenon happens in coffee. the average taste preference is not aligned with high quality coffee, but simply doesn't know what to look for. most of their experience is with over roasted coffee that is picked whenever and processed as cost effectively as possible with no care for the innate flavors of the varietal.