In the world of wine, scores seem to have become the gold standard for measuring quality. If a wine can get high scores in authoritative scoring systems such as RP, WS or DE, it often means that it will be enthusiastically sought after by the market and become a star on the wine table.
However, after tasting these high-scoring wines, many consumers wonder, “Why are they so unpalatable when they have such high scores?”
The origin and authority of wine rating systems
In the wine circle, there are several world-renowned rating systems collectively referred to as “3W1D” by wine merchants and enthusiasts: Wine Advocate (WA/RP for short), Wine Spectator (WS for short), Wine Enthusiast (WE for short) and Decanter (DE for short). These rating systems not only affect the winery’s pricing strategy, but also guide the wine merchants’ inventory layout and are an important reference for consumers to choose wine.
The RP scoring system, which is the 100-point scoring system first created by Robert Parker, starts at 50 points and comprehensively judges the color, aroma, flavor and overall quality of the wine. The WS rating system comes from Wine Spectator magazine. It also uses a 100-point system, but the starting score is also 50 points. It makes detailed divisions into the wine’s classic degree, individual style, quality characteristics, etc. WE and DE use a 100-point system starting from 80 points and a five-star rating system respectively, providing different evaluation perspectives for wine.
How are high-scoring wines judged?
1. Appearance and color
The first step in scoring is often to look at the appearance of the wine. The depth and brightness of the color of red wine and the purity of the color of white wine are all important indicators in the eyes of judges. Wines with bright colors and clear clarity often gain extra points on the first impression.
2. Aroma and flavor
Aroma is the soul of wine and the highlight of the scoring. Judges carefully smell the wine’s aroma, assessing its intensity, complexity and purity. A wine with a strong aroma, rich layers, containing multiple aromas (such as fruity, floral, and spicy) and no peculiar smell can often get high scores in the aroma section.
3. Taste and aftertaste
In terms of taste, factors such as acidity, sweetness, tannins, and body will all be taken into consideration. Well-balanced wines, with balanced acidity and sweetness, delicate and mature tannins, and a moderate body, are often more popular. The length of the aftertaste is also an important factor in judging the quality of wine. Wines with a long, pleasant aftertaste will have an advantage in the ratings.
4. Overall quality and potential
In addition to the above-mentioned specific indicators, the overall quality and aging potential of the wine are also important references for scoring. A high-quality wine should not only show good quality at present, but also have long-term aging ability and development potential.
High score does not mean good taste: personal tastes vary
Although the rating system provides a relatively objective evaluation standard for wine, a high score does not mean that the wine tastes good. The reason for this is largely due to differences in personal taste.
1. Perception of flavor levels
High-end wines often have complex flavor levels, which may not be easy to perceive for consumers who have no experience in learning about wine. Especially for beginners who are accustomed to simple and direct tastes, they may be confused or even disappointed by the wonderful things that need to be discovered through careful tasting.
2. The challenge of sweet and sour balance
A good wine needs to be balanced in terms of acidity, sweetness, etc. However, this balance may have different acceptance levels for different consumers. Some people may prefer wines that are slightly sweeter, and may find those vintages with higher acidity too pungent.
3. Maturity and fineness of tannins
Tannin is one of the important factors affecting the taste of wine. Mature tannins are delicate and smooth, adding layers to the wine, while rough tannins may make the wine taste astringent. Different consumers have different tolerances to tannins. Some may prefer red wines with heavier tannins, while others may stay away from them.
4. Influence of production area characteristics
The quality and flavor of wine are often closely related to the characteristics of its producing area. A wine that can well demonstrate the terroir characteristics of the producing area often has an advantage in scoring. However, this feature may not suit the taste preferences of all consumers. Some people may prefer wines with rich fruity aromas and sweet taste, and may find it difficult to accept those fine wines with unique regional characteristics.
In addition to differences in personal taste, the rating system itself has certain limitations.
1. Balance between subjectivity and objectivity
Although the rating system attempts to provide a relatively objective evaluation standard for wine, it still inevitably contains subjective factors. Different judges may have different evaluations of the same wine, which to some extent affects the accuracy and credibility of the ratings.
2. The impact of market orientation
The rating system is influenced to some extent by market orientation. Some wineries may adjust their winemaking processes to cater to the tastes of judges, resulting in the quality and style of wine becoming more homogeneous. This not only limits the innovation and development of wine, but may also cause consumers to become aesthetically fatigued with high-scoring wines.
3. Consumers don’t know much about wine
Many consumers do not have a deep understanding of wine. They may only focus on the scores and ignore the quality and flavor of the wine itself. This one-sided consumption concept not only affects their correct understanding of high-scoring wines, but may also cause them to miss out on those fine wines that are truly suitable for them.
In the world of wine, a high score does not equate to “good taste” because everyone’s taste is unique. The rating system only provides us with a relatively objective evaluation standard to help us screen out those fine wines that are worth trying. However, to enjoy truly good wine, we still need to use our taste buds to feel and taste it.
Therefore, don’t blindly pursue high-scoring wines, but learn to listen to your own inner voice and understand your own taste preferences. When tasting wine, it’s worth slowing down and savoring every sip. Perhaps you will find that those inconspicuous wines with low scores can actually touch your taste buds and soul more.
