A good sommelier can determine by taste which particular area a wine comes from, which grape, even which particular vineyard and which year. It comes from experience and his/her hyper-sensitive taste buds and smell. Can a laboratory instrument capable of chemical measurements do the same? I doubt it.
I think our listening skills are like that. Some of us are more sensitive to sounds than others. I think listening over a long period of time, and listening to lots of different systems and components brings experience to be able to discern like a good sommelier does. Once you have it, it’s very easy to hear very subtle differences.