There are a variety of scoring systems which can be used for rating wines. These scores are often a cause for controversy because the point systems vary as much as who does the ranking and which system they use.

One of the most well known systems is the 100-point scale created by Robert Parker. This renowned wine critic is also the publisher of The Wine Advocate. Parker’s entire year is spent traveling to various vineyards, tasting, and writing. According to his system each wine starts with a base of 50 points. Up to 5 additional points are given for the wine’s general color and appearance, another 15 points for aroma and bouquet, flavor and finish can add another 20 points and, finally, the overall quality level or potential for further evolution and improvement-aging merits another 10 points.

96-100 -- Extraordinary; a classic wine of its variety

90-95 -- Outstanding; exceptional complexity and character

80-89 -- Barely above average to very good; wine with various degrees of flavor

70-79 -- Average; little distinction beyond being soundly made

60-69 -- Below average; drinkable, but containing noticeable deficiencies

50-59 -- Unacceptable, not recommended

Organizations like The Wine Spectator, The Wine Enthusiast, American Wine Competition, and Wine & Spirits use similar 100-point systems. Each publication has a number of different editors. These editors travel to various parts of the world and taste tens of thousands of different wines each year. The same types of wines are tasted against each other and the wineries names are not supposed to be revealed. This way, neither price nor the wineries’ reputation have an influence.

As of March 2008, The Wine Spectator switched to rolling four-point spreads for unfinished wines. For example, one wine may be scored 85-88, another 87-90, another 89-92. They believe this is a better reflection of the subtle differences between wines.

95-100 -- Classic; a great wine

90-94 -- Outstanding; a wine of superior character and style

85-89 -- Very Good; a wine with special qualities

80-84 -- Good; a solid, well-made wine

75-79 -- Mediocre; a drinkable wine that may have minor flaws

50-74 -- Not recommended

Another equally famous numerical scoring system is the 20-point University of California-Davis system devised by the famous Professor Amerine in 1959. This scorecard provides an analytical method for giving a wine a numerical rating relative to its quality. Points are given for the following categories:

Appearance (2) : Cloudy (0), Clear (1), Brilliant (2)

Color (2) : Way Off (0), Off (1), Correct (2)

Aroma & Bouquet (4) : Vinous (0), Not Varietal (1), Varietal (2)

Volatile Acidity (2) : Strong (0), Slight (1), None (2)

Total Acidity (2) : Extreme (0), Slight (1), Normal (2)

Sweetness (1) : Too High or Low (0), Normal (1)

Body (1) : Too High or Low (0), Normal (1)

Flavor (2) : Way Off (0), Off (1), Normal (2)

Bitter/Astringent (2) : Very High (0), High (1), Normal (2)

General Quality (2) : Low (0), Medium (1), High (2)

17 - 20 Wines of outstanding characteristics, no defects

13 - 16 Standard wines with neither outstanding character or defect

9 - 12 Wines of commercial acceptability but with noticeable defect

5 - 8 Wines below commercial acceptability

1 - 4 Complete spoiled wines

A significant problem with rating systems based on the UC Davis Scorecard is that a wine can be undrinkable and still get a passing overall grade.

Now that you are armed with this knowledge, why don’t you go ahead and create your own tasting criteria score card? Invite some friends over and hold a blind-tasting with wines of your choice. Don’t forget to reread the April 2008 Newsletter because it has good tips for using your senses when you wine taste.

Tuscan Recipes

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Pomodori Con Riso (Rice-stuffed Tomatoes)

- 4 large tomatoes

- 150 grams (¾ cup) of Arborio rice

- Salt and pepper

- Extra virgin olive oil

- Crushed hot pepper

- Wild fennel flowers

- 1 clove of garlic

- 2 large potatoes

Wash the tomatoes and remove the top with a knife. Scoop out the inside of the tomatoes and place in a bowl. Sprinkle the tomatoes with salt and place them upside down to drain for about 1 hour.

Strain the pulp from the tomatoes. Add salt, pepper, a pinch of crushed hot pepper, a pinch of fennel flowers, olive oil, crushed garlic and the chopped basil leaves. Add the uncooked rice, stir, and let sit for about 1 hour.

Heat the oven to 450 F (220 C).

Sprinkle the inside of the tomatoes with olive oil and a dash of pepper. Fill them with the rice and tomatoe mixture.

Wash, peel, and cut the potatoes. Season them with olive oil, salt, pepper, garlic, and fennel flowers. Place the potatoes and the tomatoes in a large baking dish and bake for about 45-50 minutes. Stir the potatoes often. Serve when they are golden.

Before we leave you...

Fotinos Brothers Winery really appreciates your support and patronage. If there are any topics you would like more information on, or would like to see discussed in our newsletter, please email us at info@fotinosbrotherswinery.com. Remember, our 2006 Cabernet Sauvignon has sold out. If you are interested in trying the 2006 Pinot Noir, I encourage you to place an order while there is still some available. Our 2006 Pinot Noir will be released and shipped to you in the fall of this year.

Sincerely,

Leesa Fotinos

Director of Public Relations