More expensive stuff tastes better, part 2

In follow-up to my earlier post on the difficulties of accurately tasting and ranking wine: Jonah Lehrer quoting Dr. Vino:
Although Parker did not rate the wines yesterday, his top wine of the evening (Le Gay) was the lowest rated in the lineup from his most recent published reviews... For all the precision that a point score implies, it is not dynamic, changing with the wines as they change in the bottle nor does it capture performance from one tasting to the next.
And Lehrer says:
I certainly don't mean to diminish the impressive talent (and astonishing vinicultural knowledge) of Robert Parker. But I think his inability to reliably and consistently rate bottles of Bordeaux illustrates a larger problem with wine tastings, which is rooted in the sensory limitations of the human brain.

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