Personally I suspect that one can learn (memorise) pairings, wine vocabulary and so forth, but I'm like you in that I appreciate wine and know what I like but I just can't distinguish different flavours and odours and I suspect that is largely genetic or whatever. It's not a matter that I think it has "liquorice notes" while someone else thinks it's "grassy" or whatever, I absolutely just can't taste anything other than the taste of the wine! I do sometimes notice the effects of pairing or progression of wines with wines I know very well, however. That doesn't stop me drinking and enjoying wine though, and I still do very much enjoy doing professional tastings (dégustation). I'm lucky enough to live in France and you can attend cheap or free tastings with very knowledgeable people and just relax and enjoy!

PS there's all sorts of studies out there showing people are hugely influenced by what they think they're drinking or the price you tell them the wine is or failing to distinguish even a white from a red if it's dyed etc. etc.

"- I do know when I taste a wine what I don't like about it.
- There have been many occasions when I have a dish with a wine and I know that the wine brings out something good, or makes the dish or the wine taste worst.
- I also can SOMETIMES understand, when taking in the aroma before sipping, what I detect in the wine (e.g. berries, flowers, etc.)."

That means you do have the basics - sensitivity towards the different palates, conscious tasting, and being aware of differences in aroma! If there is any "talent" needed, it's exactly this, and you have it!

All the rest is practice and experience. Becomiing a wine expert is hard labour and takes long, but you'll have a good time

You may want to read a wine book or two to learn some theory, vocabulary, background about wine regions, grape varieties, the process of winemaking and quality levels.

Combining wine and food will always be a matter of trial and either error or success - knowledge and experience will give you an idea what to expect and which kind of wine is likely to match what kind of food, but the fine details in taste may come up with surprises. The advice of a sommelier can be worthwhile but even more interesting if you ask and discuss why they recommend a certain wine with a certain meal.
I am not a wine expert myself but my parents are (I'm learning from them) - they enjoy fine cooking and often try new recipes, and they always pick two different wines and try which of them goes better with that particular food. Somnetimes the results are surprising even for them.

Cheers!