Ok, this article is reasonably off-topic. However, I think a few people might find it of interest because it brings in issues about: (i) how one might assess wine-tasters (statistics); (ii) how various factors can bias reports e.g. different colours of wine. Also, (iii) I have to admit I get a bit of a kick when I read examples of when experts are found not to be the "great" (valid/reliable) experts they are held up to be/make themselves out to be. Some people can be too willing to accept the word of experts without good evidence, in my mind. Some people might be interested in the chemistry bits from a general knowledge point of view.