Experience and biology may combine to create expert wine tasters

03/6/2012 | National Public Radio

Not everyone can taste the nuances between high-priced wines and cheaper varieties. Researchers at Penn State have found that experts are 40% more sensitive to bitterness than average wine drinkers. So, tasting may be part biology, but others like Washington Post wine writer Dave McIntyre believes experience counts. "If you taste enough Cabernet Sauvignon you'll learn to tell it from Merlot," said McIntyre.

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