Again for anyone who does not know, Parker introduced the 100-point scale. It later moved visibly into other publications (late 1980s). (I saw this happen, and I also have the publications.)
If anyone hasn't yet seen the long discussion here initiated by Givton in
1996, a link is below. (I recognize at least one old contributor to it, already fond of attacking unwelcome information on other subjects in the 1980s; in 1996 he was still true to form.)1996 discussion:
I think wine point systems are worth about 2 points on a scale of 1 to
100.
This is from Parker's website.
Robert Parker's rating system employs a 50-100 point quality scale. It is my belief that the various twenty (20) point rating systems do not provide enough flexibility and often result in compressed and inflated wine ratings. The Wine Advocate takes a hard, very critical look at wine, since I would prefer to underestimate the wine's quality than to overestimate it. The numerical ratings are utilized only to enhance and complement the thorough tasting notes, which are my primary means of communicating my judgments to you.
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase, and consume.90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.70 - 79: An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.
60 - 69: A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor, or possibly dirty aromas or flavors.50 - 59: A wine deemed to be unacceptable.
Scores in parentheses indicate that the wine was tasted from barrel.
Tasting Notes & Ratings
When possible all of my tastings are done in peer-group, single-blind conditions, (meaning that the same types of wines are tasted against each other and the producers' names are not known). The ratings reflect an independent, critical look at the wines. Neither price nor the reputation of the producer/grower affect the rating in any manner. I spend three months of every year tasting in vineyards. During the other nine months of the year, six and sometimes seven-day workweeks are devoted solely to tasting and writing. I do not participate in wine judgings or trade tastings for many reasons, but principal among these are the following: (1) I prefer to taste from an entire bottle of wine, (2) I find it essential to have properly sized and cleaned professional tasting glasses, (3) the temperature of the wine must be correct, and (4) I prefer to determine the time allocated to the number of wines to be critiqued.
That 80-89 range encompasses a huge range.... "barely above average" to "just short of outstanding". The other ranges do not share this trait (even allowing for the split of the nineties)
Jose
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.