Sommeliers always do blind tastings. Taste and texture descriptors are extremely well understood. Expert winemakers can tell you a lot about the qualities of grapes, climate, and process through blind taste.
This meme that wine is fake really needs to stop. You have no reason to care even one iota about subtleties of expensive wine, but you really don’t need much training to tell good wine from bad wine.
The studies in the article suggest otherwise.
(And I don't think many people just start buying expensive wine without ever trying cheaper, surely most start quite cheap, develop a taste for it, and work up to some subjective level of diminishing returns and not wanting to pay more.)
There's no need for "experimental" data on an entire field whose current foundation is the state of the art in food science and biochemistry.
Hmmmmmmm
All of the peer reviewed articles linked suggest that "wine tasting experts" can't differentiate or produce any sort of reliable results, or detect flavors consistently.
"Scores aren't meaningful, past a certain baseline" seems pretty well supported. "Context plays a statistically discernable role in our perception of taste" seems pretty well supported. "Wine experts can't tell any wine from any other" is nonsense and while that's an exaggeration it does seem like you're treading closer to that position than can be supported.