Is a Great Wine Palate God Given, Learned or Bought?

WINE TALK
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I often participate in brown bag tastings, where some of the wines are so obscure there’s pretty much no basis someone could guess them. Still, the comments some people make are very insightful. A few wines I’ve brought have not shown “correct”, so the guesses were off for what they were, but were excellent for how they showed.

Nailing a wine’s vineyard and vintage requires the relevant experience of those parameters. Call that a parlor trick or call it a bought talent. I’m more interested in practical application. A chef tasting a wine, then choosing and fine tuning a perfect pairing. A sommelier tasting a dish and finding the perfect wine to match it. A winemaker using the skill to guide future choices. A winemaker using the skill to help with blending and declassification choices. Etc.

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But those can be practical applications for any individual. If I know what an aged Chianti is going to be like, when I go to the cellar or look at a restaurant list, I decide to pick up that wine or to pick up a CdP instead, depending on what I feel like. And I would trust my own preference far more than the sommelier’s suggestions, because I know what I like and he doesn’t.

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I think the max amount of aroma/flavors people can detect is god given. But the question is whether being able to detect more aroma/flavors will make one person a better taster.
A person with better vision does not make him or her a art critics. Does the same rule apply to wine appreciation?