Well, that only says that a single study showed that "flavor-trained professionals cannot reliably identify more than three or four components in a mixture". Surely you or people you know can reliably identify several more when not part of a mixture - or even identify one mixture as rose and smoke, while another could be rose and berry.

camperman's point that "there really an incredible variety of flavors and textures in red wine alone" probably isn't very controversial to anyone that's actually tasted more than a few bottles.