Several times I have tried a wine while reviewing various critic's tasting notes. I can't for the life of me figure out how they come up with their descriptions.
Now, I'm no expert, and I would fail a chef Ramsay Blind Taste Test of kumkwats or white truffles, and couldn't tell the difference between raspberries or black raspberries, but I am familiar with the smell of oak, cedar, mocha, cinnamon, many spices, and others; and the flavor of chocolate, coffee, caramel, licorice, berries, and others.
I can believe that people may perceive colors, flavors and smells differently, such that when I taste a strawberry, for instance, that I don't experience the same thing a critic does. However, I would still think that if a critic experiences a smell or flavor in a wine and it's something I'm familiar with, that I should be able to make a similar connection.