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> taste about as different as raspberry, cherry, blackcurrant (cassis) and blackberry juices

I can trivially tell these apart, and I did not have to "study" any of that.

From other comments it sounds like doing the same for wine takes years of practice, which is obviously only accessible to the leisure class.

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No - I could put a glass of Burgundy, an oaky Rioja and ripe Australian Syrah in front of you and you'd be able to trivially tell them apart, no training needed.

Of course. But now do a blind taste with someone off the streets, and ask which one is the "oaky Rioja".

That’s a different statement from “they all taste the same.”

Do a blind taste test of the fruits and ask the same question. The answers may surprise you - humans are shockingly bad at blind identification of common foods.

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