Descriptions can become more specific with training. The gentleman who is discriminating about his wine shows a high specificity of perception, whereas the crude fellow who is not shows a low specificity. He has learned to taste and smell more of the qualities of wine, that is, he discriminates more of the variables of chemical stimulation. If he is a genuine connoisseur and not a fake, one combination of such variables can evoke a specific response of naming or identifying and another combination can evoke a different specific response. He can consistently apply nouns to the different fluids of a class and he can apply adjectives to the differences between the fluids.
Motivation is critical to both learning and consistent attendance at tastings.