I find it remarkably comedic. I've been a sommelier for almost 15 years & been running wine programs/restaurants for nearly that long. Wine 'experts' sell wine to ppl with solid knowledge or at least a better than passing understanding of varietals/viticulture/farming etc.. Those ppl then sell the stuff to ppl who like/drink wine. The biggest issue is that a whole new generation of ppl has started using these fucking terms robert parker and his peers come up with. Wtf does grippy mean to the average diner. Sweet fuck all. How about honeysuckle? Wtf does that taste like? It's 85% magic & bs. Always has always will. When I train my staff my seminars are no questions/no talking until the end. Because the mind is a pos when it comes to individuality. I say allium? You smell garlic and rose. I say leather and wet cigar and your mind creates that smell. No one wants my personal tasting notes, also you learn nothing from it. WSET has a great tasting sheet if any of you drink wine & are looking for a better way to throw your money away. Easy set of operations to follow for each wine. Also easy to short form.