Yes, taste is subjective, it also has objective properties which can be understood and reveal meaning beyond simple "like/don't". Wine, sushi, coffee, steak ..

Yes, taste is subjective, it also has objective properties which can be understood and reveal meaning beyond simple "like/don't". Wine, sushi, coffee, steak ... all certainly revel in their subjective "I like it" properties, but also have discernible properties which few have sampled & studied enough to have reliable understanding and meaningful opinions on. The better wines I've had usually correspond to higher prices. Omakase (thanks for the tip) is served by someone who knows why, objectively, it will taste better. Few people have had really good coffee (let me roast & brew you a cup), so they don't know that such flavors can even exist, why they occur, and don't consider making anything of it when experienced unexpected (beyond a momentary "hey, that's good"). Steakhouse offerings can be indistinguishable from what comes off the backyard grill ... or can be moments of enlightenment (my word that one at Stoney River 6 years ago was incredible, and the one that preceded it at the same sitting was worth sending back for replacement). The problem with such popular "$5 and $500 wines are indistinguishable" pronouncements is they rally people around ignorance. While, sure, poor expensive wines and cheap good ones exist, most people don't understand what they're tasting enough to develop an appreciation thereof. There are objective differences, and once those are understood your whole perspective on "good" changes.