Wine Testing is About as Scientific as You Would Expect

From Gizmodo,

Statistician and wine-lover Robert Hodgson recently analyzed a series of wine competitions in California, after "wondering how wines, such as his own, [could] win a gold medal at one competition, and 'end up in the pooper' at others." In one study, Hodgson presented blindfolded wine experts with the same wine three times in succession. Incredibly, the judges' ratings typically varied by ±4 points on a standard ratings scale running from 80 to 100. Via the Wall Street Journal:

I feel substantially better about my standard of $8-12 wine that I drink occasionally. 

​But it gets worse,

In 2001, researcher Frédéric Brochet invited 54 wine experts to give their opinions on what were ostensibly two glasses of different wine: one red, and one white. In actuality, the two wines were identical, with one exception: the "red" wine had been dyed with food coloring.
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The experts described the "red" wine in language typically reserved for characterizing reds. They called it "jammy," for example, and noted the flavors imparted by its "crushed red fruit." Not one of the 54 experts surveyed noticed that it was, in fact a white wine.

Honestly, I feel like I could have figured that out, but who knows.

​But hey, if you want to drop $180 for a year of access, you can watch James Suckling's 11 lesson "Master Class" on "wine appreciation." Yes, you may be able to drink wine on your own, but you can't truly appreciate it without taking several hours out of your life to study the intricacies of getting buzzed with Mr. Suckling.

Here's a preview of this absolutely essential course on how to drink fermented grape juice correctly: