I suggest you spend some time blind tasting wine with a trained sommelier. You will find very quickly that there is an actual methodology being applied and the results are not just randomly-chosen like tarot card readers. It is perhaps not as precise and scientific as we would like, but it is the best we humans can do with our limited abilities of sensory perception.

>The model for predicting wine quality/affinity is a model based on everything BUT taste.

Frankly, this is reductionist bullshit. But OK, believe what you want to believe.