The difference between "good" and "bad" wine

Apparently it isn't price - an interesting compilation of studies from Pricenomics (via HN):

A Lafite Rothschild Bordeaux sells for a minimum of around $500 a bottle, while humble brands like Charles Shaw and Franzia sell for as little as $2. But as far as “wine economists” are concerned, the level of correlation between the price of a bottle of wine and its quality is low or nonexistent. In a number of damning studies, they suggest that wine is not just poorly priced, but that the different tastes we describe in wine may all be in our heads.

A 2008 paper in The Journal of Wine Economics, for example, found that when consumers are unaware of a wine’s price, they “on average enjoy more expensive wines slightly less [than cheap ones].” Experts do not fare much better. The study could not conclude that experts preferred more expensive wine: “In sum, we find a non-negative relationship between price and overall rating for experts. Due to the poor statistical significance of the price coefficient for experts, it remains an open question whether this coefficient is in fact positive.”

In another experiment, critics tasted one red wine and one white wine. They described the red in language typical of reds and the white in language typical of whites. The problem? Both were identical white wines; the “red” had been tinted with food coloring.

Another study looked at the accuracy of the influential 100 point scale invented by wine critic Robert M. Parker Jr. By having judges at a tasting rate the same wine multiple times, retired statistician and hobbyist winemaker Robert Hodgson found that the judging was completely inconsistent