> I hear sommeliers can't do so for wine, often failing to do well even at identifying red versus white. This is a tremendous misreading of a study of dubious

> I hear sommeliers can't do so for wine, often failing to do well even at identifying red versus white. This is a tremendous misreading of a study of dubious quality. I have a few friends who have studied to be sommeliers. The training is intense and the exams arduous. There are several hundreds of different flavor profiles that have to be understood and picked out in real wines (and they map with objective chemical profiles). There is character in the wine that comes from specific characteristics of the regions and seasonality. And the tests to be a sommelier require months of study and are based on objective criteria.