CRITERIA FOR JUDGING THE QUALITY OF A WINE: THE EXCELLENCE FOR A WINE STARTS FROM A SCORE OF 90 POINTS

Wine is a complex product, and judging its quality is not easy at all.
The techniques and tools of wine production are increasingly refined, precise and scientific. The evidently defective wines are more and more rare, and the globalization of the market pushes towards an ever greater uniformity of taste and aesthetics in general.

The increase in quality offers and therefore in the competition reinforce the opportunities to emerge. The focus on the particularities of a specific ‘terroir’, a somewhat magical amalgamation between nature and culture, can certainly be an important added value, but most of the sommeliers, experts and influencers of the sector use as a criterion for judging the quality of a wine numerical ratings.
The rating systems most used internationally are those in cents and twentieths.

Robert M. Parker
Robert M. Parker (wikipedia)

The cents system, invented by the American critic Robert Parker in 1978, is definitively the most widespread and is also the only one universally recognized and most used, even by influential trade magazines.

Until a few years ago it was above all the American market that paid the most attention to scores and especially to cents. But now this trend has spread to the whole world.

In fact, most of buyers and consumers choose wines also and above all based on the numerical marks assigned by sommeliers, critics, experts, specialized magazines or sector websites, and this reflects the general habit of digital consumers to choose based on reviews, ratings, likes, testimonials, etc.

Shown below are both the Robert Parker classification system and those used by the three most influential magazines on an international level: the American Wine Spectator and Wine Enthusiast, and the British Decanter.

 

In particular the Wine Spectator magazine represents the real bible for the entire wine sector and it is a reference point since 1988.

Robert Parker
96-100: extraordinary
90-95: excellent
80-89: from just above average to very good
70-79: medium quality
60-69: below average
50-59: poor

 

Wine Spectator:
95-100: classic
90-94: excellent
85-89: very good
80-84: good
75-79: sufficient
50-74: not recommended

 

Wine Enthusiast:
98-100: classic
94-97: superb
90-93: excellent
87-89: very good
83-86: good
80-82: acceptable

 

Decanter:
98-100: exceptional
95-97: extraordinary
90-94: highly recommended
86-89: recommended
83-85: commendable
76-82: passable
70-75: poor
60-69: defective

We immediately note that, regardless of the classification system used, the excellence for a wine is always between 90 and 95 points, denoting a very high quality product.

Given that most of the wines (or at least most of the wines reviewed) get between 80 and 90 points, the watershed to recognize the excellence of a wine (and consequently its very high quality) is the threshold of 90 points.

People Drinking Wine

In general, even just two or three points can make the difference between a distribution contract or a waste (especially if one approaches or stands on the critical threshold of 90 points – for example 91 against 89, 90 against 87, etc.) and consequently have a notable impact on the cost and sale price of the wine, with very significant differences even for the same brand and type of wine.
For many consumers it is quite automatic, especially when on line, to choose a product based on the reviews or votes it has obtained. Therefore it is good to know and make known the rating systems, at least in general, and above all it is important to learn how to use them critically before buying a wine.

 

 

Written by: Diego Vita (sommelier)

 

Tags: wine,wine tasting,sommelier,wine scores,wine spectator,wine ratings,wine reviews,wine (product line),wine advocate,wine (industry),sommelier (profession),wines,good wine,wine taste test,wine score,sommelier taste test wine,scores,wine critics,how to taste wine,wine and food,sommelier oscar,winery,best wines,sommelier show,cheap wine,french wine,how to score a wine,master sommelier,master sommeliers

 


 

判断葡萄酒质量的标准:卓越的葡萄酒从90分的分数开始

葡萄酒是一种复杂的产品,要判断其质量绝非易事。
葡萄酒生产的技术和工具日益精致,精确和科学。显然有缺陷的葡萄酒越来越少见,而市场的全球化总体上推动着口味和美学的统一性越来越高。

优质产品的增加并因此在竞争中增加了出现的机会。对特定“风土”的特殊性的关注(自然与文化之间的某种神奇的融合)无疑可以带来重要的附加价值,但是该行业的大多数侍酒师,专家和影响者都以此为判断产品质量的标准葡萄酒的数字评分。
国际上最常用的评级系统是分制和二十分制。

罗伯特·帕克(维基百科)

美分制是美国评论家罗伯特·帕克(Robert Parker)于1978年发明的,它无疑是最广泛使用的,也是唯一的被全世界公认和使用最多的系统,即使是有影响力的贸易杂志也是如此。

直到几年前,最重要的还是分数,尤其是美分。但是现在,这种趋势已经传播到全世界。

实际上,大多数买主和消费者也首先根据侍酒师,评论家,专家,专业杂志或行业网站分配的数字标记选择葡萄酒,这反映了数字消费者根据评论,评分,喜欢,推荐等

下面显示的是罗伯特·帕克(Robert Parker)的分类系统,以及国际上最有影响力的三本杂志所使用的分类系统:美国葡萄酒观察家和葡萄酒爱好者和英国蒸馏瓶。

特别是《 Wine Spectator》杂志代表了整个葡萄酒行业的真正圣经,并且自1988年以来就是参考点。

 

罗伯特·帕克
96-100:非凡
90-95:出色
80-89:从略高于平均水平到非常好
70-79:中等质量
60-69:低于平均水平
50-59:差

 

葡萄酒观众:
95-100:经典
90-94:出色
85-89:非常好
80-84:好
75-79:足够
50-74:不建议

 

葡萄酒爱好者:
98-100:经典
94-97:精湛
90-93:极佳
87-89:非常好
83-86:好
80-82:可以接受

 

ant水器
98-100:出色
95-97:非凡
90-94:强烈推荐
86-89:推荐
83-85:值得称赞
76-82:合格
70-75:差
60-69:有缺陷

 

我们立即注意到,无论使用哪种分类系统,葡萄酒的卓越度始终在90到95分之间,这代表着非常高质量的产品。

鉴于大多数葡萄酒(或至少大多数经过审查的葡萄酒)得分都在80到90分之间,因此认识到葡萄酒卓越(因此质量非常高)的分水岭是90分的门槛。

通常,分配合同或浪费(甚至是接近或站在90分的临界阈值上(例如91对89、90对87等),甚至只有2或3分就可以有所作为)对葡萄酒的成本和销售价格有显着影响,即使对于相同品牌和类型的葡萄酒也有非常显着的差异。
对于许多消费者而言,尤其是在上线时,根据评论或投票来选择产品是非常自动的。因此,至少在总体上了解和了解评级系统是一件好事,最重要的是,在购买葡萄酒之前,要学会如何严格地使用评级系统,这一点很重要。

 

标签:葡萄酒,品酒,品酒,葡萄酒评分,葡萄酒观众,葡萄酒评级,葡萄酒评论,葡萄酒(产品系列),葡萄酒拥护者,葡萄酒(行业),侍酒者(专业),葡萄酒,美酒,葡萄酒口味测试,葡萄酒 评分,更佳的口感测试酒,评分,葡萄酒评论家,如何品尝葡萄酒,葡萄酒和食品,奥斯卡更佳的葡萄酒,酿酒厂,最佳葡萄酒,品酒表演,廉价葡萄酒,法国葡萄酒,如何评分葡萄酒,品酒师傅,品酒师傅

 

 

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