by Dwight Furrow
I suspect most people would say “good taste” is an ability to discern what other people in your social group (or the social group you aspire to) find attractive. Since most people cannot say much about why they like something, it seems as though good taste is just the ability to identify a shared preference, nothing more.
But looked at from the perspective of artists, musicians, designers, architects, chefs and winemakers, etc. this answer is inadequate. It doesn't explain why creative people, even when they achieve some success, strive to do better. If people find pleasure in what you do and good taste is nothing more than an ability to identify what other people in your social group enjoy, then there is little point in artists trying to get better, since the idea of “better” doesn't refer to any standard aside from “what people like”. So it seems like there must be more to good taste than that.
Furthermore, good taste cannot merely be a matter of having a sense of prevailing social conventions because artists and critics often produce unconventional judgments about what is good. Instead, having good taste involves knowing what is truly excellent or of genuine value, which may have little to do with social conventions.
But philosophers have struggled to say more about what good taste is. David Hume, the 18th Century British philosopher, argued that good taste involves “delicacy of sentiment” by which he meant the ability to detect what makes something pleasing or not. In his famous example of the two wine critics, one argued that a wine is good but for a taste of leather he detected; the other argued that the wine is good but for a slight taste of metal. Both were proven right when the container was emptied and a key with a leather thong attached was found at the bottom.
Thus, Hume seemed to think that good taste was roughly what excellent blind tasters have—the ability, acquired through practice and comparison, to taste subtle components of a wine that most non-experts would miss and pass summary judgment on them. The same could be said of the ability to detect subtle, good-making features of a painting or piece of music. The virtue of such analytic tasting of wines is that the detection of discreet components can at least in theory be verified by science and thus aspires to a degree of objectivity. Flavor notes such as “apricot” or “vanilla” are explained by detectable chemical compounds in the wine. The causal theory lends itself to this kind of test of acuity since causal properties can often be independently verified.