Currently most of the wine experts (sommeliers, critics, influencers, etc.) and specialized magazines of the wine sector use as a criterion for judging the quality of a wine numerical ratings.

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.

The 100 points of the system in cents are calculated and divided follo-wing the different phases of the organoleptic evaluation of the wine.


The visual analysis is necessary to understand if the color of the wine is correct in terms of shade and intensity, if the wine has a good clearness, if it has the right consistency and is not turbid. Usually, if there are no evident problems with the visual analysis, the maximum score is granted. Otherwise, it means that a product has been put on the market with ob-vious work processes wrong in the cellar. Today it is difficult for this to happen.

Of course during the analysis we must always keep in mind the age of the wine. In an aged wine there will be the possibility of running into a residue on the bottom of the bottle and in a downloaded color. These ty-pical aspects of aged wines should not be taken for defects,


The olfactory analysis is instead necessary to discover how many diffe-rent stories are told by the wine under tasting, where it brings with its scents.

10 are the points intended for the olfactory intensity and quality. Two characteristics of lower value because it is the grape used to mislead the judgment: aromatic and semi-aromatic wines are more intense than more neutral wines, but this does not always translate into better quality.

20 points are assigned to the olfactory breadth, complexity and variety. Analyzing the bouquet of a wine the main element is complexity, or how many aromas can be perceived in the glass, how diversified is the perfume of that wine. 500 different substances potentially coexist, of which about 300 are odorous and perceptible. A quality grape has a high concentration of scents, because the plant has worked on a quality territory with an excellent yield. A perfect interaction between nature and man.


We must divide the analysys into three distinct phases: 1. entry into the mouth 2. balance on the palate and tongue 3. final and persistency.

10 points for the gustatory intensity and quality: entry in the mouth and degree of pleasantness.

10 points for the gustatory balance: balance between soft components and hard components. For white wines, called bicuspid, we must perceive the balance between the alcoholic and acidic components. The first, roughly between 12% and 13%, will clearly prevail over the second which is 5/6 per thousand. So it is necessaty to balance them. By lowe-ring the temperature the perception of alcohol decreases, while that of acidity remains unchanged. The red wines instead are called tricuspid, to the acidity and to the alcohol the tannin is added, a very hard component. The imbalance this time will be resolved by increasing the temperature with a decrease in the astringent sensation and an increase in the alcoholic one. Red wines should be served at an ideal temperature of about 18/20 degrees while whites at about 8/10 degrees.

20 points, finally, for the gustatory persistency, that is how much, once the wine has been swallowed, its taste remains in the oral cavity. They are the same smells awarded in the olfactory analysis. Let us talk about flavors, but in reality they are smells perceived back-nasally. Therefore, as explained above for the olfactory complexity, the longer a wine is persistent the better is the quality of the grape and its processing.


In this final phase the stage of maturation of the wine is considered in relation to the year and the declared type of the grapes used. Usually du-ring an organoleptic evaluation both the producer and the price of the bottle are not made explicit and, in any case, in the context of an evaluation, although knowing them they must not go to affect the judgment.


These are the final conclusions. The summary of all the values previously analyzed. Beautiful color, olfactory and gustatory balance and correct evolutionary status bring a high score to the tasted wine.

Click to rate this post!
[Total: 1 Average: 5]

Related Posts

  • 43
    ITALY AND CHIANTI, THE MOST AWARDED BY WINE SPECTATOR, PRESENT THEIR EXCELLENCES: CHIANTI LA PIEVE AND CHIANTI FORTEBRACCIO RISERVA 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…
    Tags: wine, wines, points, quality
  • 42
    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…
    Tags: wine, quality, points
  • 30
    I recently went to Paris and visited this prestigious wine shop where I tasted the top quality red wines of the Bordeaux region, produced in the areas of Pomerol, Saint-Emilion and Pauillac. I accompanied the wines tasted with a selection of French aged cheeses, a combination that proved to be…
    Tags: wine, wines