The red meat zaps the harsh, drying tannins, chemicals in the seeds, stems and skins formed during fermentation. But tasting is the last stage of the flight. True, you have to have a sensitive schnoz, but the key to the team's expertise is training. If the color is off, the wine is immediately suspect. This could mean oxidation or bad winemaking.
Judges swirl the wine to release the aroma, perhaps the key element of judging.
The bouquet is man-made. The latter also reveals how the wine has aged. And readily find them. Finally, judges tilt the glass to their lips and swish the wine in their mouths for 10 seconds. This warms the liquid so that it hits more taste buds and enters the rear nasal passage where the smell helps further define the flavor.