If there is such a thing as real expertise in identifying the properties of a wine, then it must be possible to get it wrong. If tastes, in general, were entirely subjective there would be no right answer to the question of whether, for instance, chocolate ice cream tastes of chocolate. No one really thinks that. The fact that expert wine tasters get it wrong so often is evidence that wine tasting is harder than identifying the presence of chocolate in ice cream—not that it is utterly capricious. So tastes are not so entirely subjective that our experiences of them have no relationship to an object.
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