Regarding the inability to detect red/white, this study is brought up quite a bit and I find it hard to believe it's anything but an anomaly. I blind-tasted win

Regarding the inability to detect red/white, this study is brought up quite a bit and I find it hard to believe it's anything but an anomaly. I blind-tasted wine competitively at a national level, and it is pretty commonplace to identify region/sub-region/year/grape across 10 wines blind with ~80% accuracy. Many tastings go further than this and people are identifying chateau/year from 10 wines from the same region. It's relatively simple to train yourself to do this. Not saying you couldn't find some reds and whites which, if tasted without seeing the colour, would be challenging to tell apart; but I cannot really see this holding up if reproduced in better settings (perhaps my bias though). No qualms re people's preferences, which is of course subjective; lots of cheaper wines are may be more enjoyable, which is great. IMO wine flavour profiles are often full of weird signalling about what 'good' is, i.e. "taste x is considered desirable/refined/distinguished, ergo it tastes better", which is nonsense and snobbery.