Wine tasting as layment know it and as the connoisseurs know it is a little different. Or as a sommelier knows it, rather. I like wine generally, but most of w

Wine tasting as layment know it and as the connoisseurs know it is a little different. Or as a sommelier knows it, rather. I like wine generally, but most of what I know of it comes from the documentary Somm, (on Netflix) - a sommelier's job is to tell a story - and to do this s/he must very knowledgeable and articulate about wine, its history, and its present. The history is basically a memory test, tasting wine is articulating what the drinker might experience in words, and having a palate honed enough to determine exactly what the wine is and where it's from. All three, except the articulation, are verifiable quantitative tests. Even the during articulation the sommelier cannot stray too far from what is conventionally accepted. I'm not harping too much on the sommelier service test, because the article is about wine tasting, but other sides apply. People train themselves to learn about wines in detail, and to differentiate wines right down to the highest level of classification and regionality just by just smell and taste alone.