[Pseudoscience-is-malarkey (OP)]

If I didn't know any better, id say they're phony. Being fooled by white wine with food coloring makes one rethink the hobby/profession. It's almost like a cult.

[Bored chemist]

Do you mean this?
http://sciencesnopes.blogspot.com/2013/05/about-that-wine-experiment.html

[alancalverd]

About 2 or 3 per cent of people detect the white wine flavour,

does demand some expansion, surely?

It's a very complicated subject at the best of times, and expert palates still require careful preparation before they can make any definitive pronouncements. At its simplest, the olfactory and gustatory systems retain a memory of the last flavor, which is why unoaked white wines are presented first in any tasting and the strongest reds last, often (at least for entertainment and marketing rather than professional tastings) after a chunk of fairly mature cheese.

Fact is that the average amateur nose can't discriminate between many middle-range wines, but it's fun to taste a few "good" (i.e. pleasant and distinctive)  ones in the company of an expert.

My favorite college feast dessert wine is extraordinary in that its flavor changes whilst it is in your mouth, from an oaky dryness to a lusciousness reminiscent of Muscat. Alchemy at its best. Problem is that by the time we have had Latin graces, tenor solos, halibut and venison all washed down with distinctive English whites and French reds, one is too pissed to read the label. Something like Choix de Dames, if anyone out there knows what I'm talking about....but it really goes well with creme brulee.

[Bored chemist]

if anyone out there knows what I'm talking about....

Watch this space...