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Wine is a huge scam.
Sommeliers are just salespeople making shit up.
It's bullshit, you don't detect notes of 15 different things all mixed together.
The French Fiasco (or whatever it was called) in the mid-70's is proof.
It's actually not really that hard, any cook worth their salt can make a good shot at reverse-engineering a sauce from tasting it. It just takes a lot of practice at tasting things.