re: Proof: All Wine Tastes the Same

Actually that's exactly how I think when it comes to wine: a tasting grid for the court of master sommeliers requires a very in depth flavor profile. However, the average person can not recollect the aromas they've experienced in such a way typically. I meet a lot of people in the industry that are the same way as you, they enjoy it red or white a little this a little that. Do they know that Martha's Vineyard from Heitz cellars is known for their menthol/eucalyptus undertone every vintage? How about the layers of roasted meat and gaminess from a muscular hermitage? The elegant and floral minerality of Margaux vs the fuller aromas of graphite and cedar from paulliac. Or the slight vegetal tinge all Chilean wines will tend to have because of the type of elongated growing season they require to get their grapes ripe even though they are never "fully ripe." These are the things I study and must know. Now it doesn't apply to 99% of the people in the world and its certainly an obsession to the point, but that doesn't mean it's not completely feasible or possible just because its behind your comprehension...aromatics are in the nose of the beholder and I will never tell someone they are wrong in their assessment because of that as someone shouldn't tell me I'm crazy because of the scents of fresh agave and cranberry preserve and black pepper that cross my nose in a fleury from Beaujolais.