There are many components of wine quality. Most are well-known to wine enthusiasts: color, balance, intensity, structure, length, complexity, ageability, for example. But one aspect, perhaps the one which most separates very good wine from great, and great from insanely great, is rarely talked about, even among winemakers and critics.
How do critics avoid being caught up in the immediate deliciousness of wines and evaluate them objectively? This seems a simple question, but there are many parts to the answer.