The final decision on the quality of a wine is made by the consumer and, despite all the scientifically sound methods of analysis, is a mixture of not purely objective but largely subjective impressions. Whether a wine "tastes good" also depends on physiologically determined likes or dislikes (someone does not like red wine because they may have once had a bad experience due to high histamine levels ), the consumer's cultural background and personal experiences. Strictly speaking, experiences are subjective, but on the other hand they are an objective criterion ( acidic wines give someone heartburn, which means that such a wine is of poor quality).
The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg