While there are some dimensions about wine taste that seem consistent across wine tasters and that can be scientifically measured, many of the dimensions and terminology used seem suspiciously impressionistic and are described using adjectives in wild metaphorical usage.
Ratings on certain dimensions of wine taste can only be accurate if there is consistency across time (for a single taster) and consistency across different tasters.
Are (some) wine tasters proven to give consistent judgements ((a) across time for themselves or (b) across wine tasters)? If so, on what dimensions has such consistency been demonstrated?
Furthermore: Consistency on a certain dimension is only possible if that dimension has some scientifically describable correlate (such as acidity or tannin levels). Even though we might not be able to identify the scientific correlate for a particular dimension (just like we might not be able to generally name which exact substances or chemical reactions or combinations thereof cause a "smell of roses"), this ought to be possible in principle. So if we could scientifically prove that a particular dimension of wine judgment can be identified with a particular scientifically describable property of the wine, all the better. If such a thing has been attempted or done, I would be curious to hear about such results.