Good points about the similarity between the appreciation of the two. Smell is smell - so your ability to detect odors in wine should carry over to perfumes.
But I do think that most of the scents are, or should be, different. What makes me want to put something into my mouth is usually different than what I want to wear for hours. Wearing something edible does not appeal to me (though the oceans of syrups in current mainstream perfumery suggest that it is for many), and I cannot think of a perfume I like that is fully edible. Typically, I want something poisonous to remind me it goes on skin. So even though a big part of wine drinking is purely the smell from the glass, in the end, the fact that it goes into the mouth is key to my appreciation of wine. To make the point, if I were to smell in a glass some of my favorite perfumes, like Bandit or Rien, I'd be horrified at the mere thought of the liquids approaching my lips.
You also make a good point on the language we use to describe odors. Unfortunately, unlike for colors, our vocabulary is much more restricted than for smells. We need to find analogies. Wine experts find analogies in food and fruits. For perfumes, one can refer to the actual materials used - so usually the references are different. Though things like berry, fruits, tobacco and woods are common descriptors used also in perfumery.