> If, however, you have become acquainted with a critic's biases over
>
> time, his or her opinion can be valuable because you know which
>
> correction factor you have to apply in order to obtain an evaluation
>
> that fits your own (subjective, of course) taste.
>
> I have had great success with this approach in classical music. It
>
> should work with wine, too.

This is how I use reviews. Know your reviewer and know the region can work as well. I guess there can be objectivity in "a wine from this region tastes like this and this wine is true to this", if the person who says it understands that region.

When I dont know it, I look for words like oaky, earthy, mineral. Or for certain regions - eg cornas and rioja - I look for "old style". Soemtimes I wont agree, but its good indicators.