The thesis of the article (and I agree with it) - that any half decent bottle of wine will likely taste the same as that $400 bottle of wine.
Indeed - it's the knowledge that the bottle costs $400 which in fact makes it taste so good.
I would agree that the bottle has to start off tasting good (Let's say, Wine Advocate and Wine Spectator rating of 95 or greater) - but I've been to a lot of taste-testings, with people with much, much more refined palets than mine, and we've never had more than random predictability of discerning the difference between a $15, $30, $60 or $90 bottle of wine.