Aren't we all?
From the Wall Street Journal:
Professional wine tasters are trained to notice the different flavors that tannins, sugars, acids and various processes give to a particular wine, and to put words to them. But tasters' physiology is basically the same as everyone else's. "It's not as though they were born with more receptors or grew more over time. They simply developed an ability to notice small differences," says Dr. Beauchamp. "With experience, some people can become more attuned to certain smells and tastes, which may lead them to like particular wines more, but their chemistry doesn't change; it's a cognitive effect."
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