Comment by barrkel

I can taste the difference between a $100 wine and $400 wine, but it's maybe 20% better, if it's possible to flatten extra layers of flavour into a linear scale. It's easier to appreciate for different levels of quality from the same producer. My example is drawn from Casanova di Neri Tenuta Nuova vs Cerretalto. They're basically the same style, the Cerretalto just has extra.

Across different grapes and regions and it's like apples and oranges. Sometimes I want a savory Burgundy, sometimes I want a Coke. If you don't know what wine from a terroir tastes like, and hankering after that, don't spend extra on it.

I'd generalize that to cheese. Can't beat a good aged Comte (a raw milk cheese), but it's not everyday cheese.