Good taste is not so subjective as you think it is. Your personal preferences, yeah, I don't care about them. But every professional taster keep their personal preferences out of the game and look for more objective criterias, like complexity, balance, off-flavors, aftertaste, typicity, presentation etc. For example if I order chicken and it does not taste like chicken, it's flawed, regardless if I like it or not.
It's the same with wine and whisky. It's not about your or their individual taste, it's about quality. It's okay that you like very sour, oxidized red wine. It's just not good wine.
>objective criterias, like complexity, balance, off-flavors, aftertaste, presentation
Those... simply aren't objective criteria. One persons off-flavor is another persons desired flavor (cilantro/coriander for an obvious example). What is the quantitative measure of "complexity" or "balance" in a dish?
I don't say it's really objective, I just say it's way less subjective than one might think.
Cilantro is not an off-flavor per se, it's just a flavor you like or don't. A cork tainted wine is an off-flavor. But if you don't like cilantro, it is indeed an off-flavor for you, but that is uninteresting. If I like burned meat, is a medium rare steak flawed for you?
> What is the quantitative measure of "complexity" or "balance" in a dish?
It's not measured with technology, it's measured with the tongue (+ nose) and experience of the taster. Interestingly, if you give the same dish or wine to real experts, you will probably get identical answers. So there is something there, but you have to get the experience and vocabulary to really judge a dish (or wine, or whatever).
> Cilantro is not an off-flavor per se, it's just a flavor you like or don't. A cork tainted wine is an off-flavor.
That isn't true at all. The flavor the cork adds is another flavor you like or don't like. People choose their preparation methods for flavor impact just like they choose ingredients for flavor impact. Look at smoked meat!
Eh, no wine maker adds TCA [0] into a wine bottle to make it taste like wet dogs. If you burn your sauce, that's probably an off-flavor. Smoked meat and cilantro taste like intended, no undesired flavors there.
I brought up cilantro because I thought it was common-enough knowledge that, for some people, it does not taste like intended and is very much an off-flavor that can ruin an otherwise enjoyable dish.
> for some people, it does not taste like intended
Yes, but I still think, this corner case is much better handled at the service level than the dish level. I do know they ask for food allergies before, I do not know if they ask for your cilantro preferences.
You can't say (as a critic) "this dish was flawed, because it had cilantro in it", but you can say "I didn't enjoyed it, because it had cilantro in it".
Disagree. Clear-cut off-flavors are just those people tend to be in alignment about being undesired. (e.g. burnt). The flavor of cilantro can be intentionally present, but it's still an off-flavor for the minority of people who perceive it differently.
I would say it is an undesired flavor for these people not an off-flavor. And in the same vein I want a restaurant critic to tell me about off-flavors, but don't care if they personally like cilantro or not.
Good taste is not so subjective as you think it is. Your personal preferences, yeah, I don't care about them. But every professional taster keep their personal preferences out of the game and look for more objective criterias, like complexity, balance, off-flavors, aftertaste, typicity, presentation etc. For example if I order chicken and it does not taste like chicken, it's flawed, regardless if I like it or not.
It's the same with wine and whisky. It's not about your or their individual taste, it's about quality. It's okay that you like very sour, oxidized red wine. It's just not good wine.