I think a better way to look at Arno's point #2 is that there is really only one way to serve wine: in a glass (of course Riedel would argue that every varietal deserves its own glass which therefore improves the longevity of their business model...). There are a million ways to serve coffee, a point that is proven at every USBC.
A very critical consideration IMHO is that the analysis of wine terroir has been going on for centuries. For coffee, it is relatively new. The volume of research in soil, climate, etc. in wine is boundless while in coffee that knowledge resides in the heads of a very few people who often have important business reasons for keeping it away for the industry at large. Until we see the same intensity of study in coffee as there has been in wine, the terroir game for coffee will continue to be a matter of opinion. Yes there is soil analysis going on at origin but from what I've seen it's mostly related to soil health and organic certification. Sure there are micro-regions that can produce a certain profile of bean, but it won't mean anything to the industry or the end consumer unless you have uniformity with other factors. In Beaujolais it's easy to tell the differences in villages because all the wines are 100% Gamay, they're made through carbonic maceration, the amount of chaptilization is controlled (usually, wink wink) and yield levels are mandated by the government. That's not at all the case with coffee. Picking, pulping, fermentation, drying, milling, transport, roasting, and brewing all get in the way of creating uniform standards around terroir.
Another thing to consider is the difference in the end consumer's enjoyment of wine vs. coffee. Coffee, despite the efforts of many top chefs & roasters, will never reach the level of integration with a meal like wine. Despite being around as common beverage for centuries, people have still not found a way to make coffee a critical part of a meal. There is a wine for damn near every dish on the planet and I'm not going to pass up a haut medoc cru bourgois for coffee with my hanger steak. There's also the time factor-you can't let a cup of coffee open up and unfold over an hour or two.
Then there's the market & valutation of coffee vs. wine. Everything from the lack of a commodity market in wine to the valuation of coffee happening at the roaster and not the soil proves that it's a big mistake to think that coffee can be marketed like wine. Coffee also doesn't go up in value as it ages (unless your in Brazil a few decades ago and stockpiles of old beans affected the world market) Coffee is a fresh product-brew it or lose it.
I feel like I can go on and on with this subject. These are just some quick points. As someone who'd been in the wine business for most of his life before he came to coffee, the comparisons always make my skin crawl. I left wine and got into coffee hoping I'd never have to look back. The US wine industry is a dis-functional world of super-sized egos, tiny fortunes made from huge fortunes, and a low growth highly competitive market that still hasn't made most Americans put down their Budweiser. I hope that isn't where we want to go with coffee. This industry has a unique opportunity right now to boldly create its own identity. Let's not take clues from the wine world and shoot ourselves in the foot.