It’s a kernel of wisdom so ancient that it first appears in Latin: de gustibus non est disputandum. “There is no disputing about taste.” While this maxim holds true for all art, with wines it holds an especially literal connotation. With so many varietals and so many different palates to sample them, it is unlikely that you will ever find a room full of wine enthusiasts who agree on which wines are superior. Of course, many wouldn’t have it any other way—part of the fun of tasting new wines is arguing with your friends about them!
Despite the extremely subjective nature of the art, scales have been developed to try and standardize a rating system for wines. However, even the rating systems are the center of controversy…do you use a 20-point system or a 100-point system? What do the point totals on each system even mean in terms of wine quality?
Here’s a quick look at two of the most widely used wine rating systems.
UC Davis – The 20-Point System
A truly scientific system, the University of California (Davis) 20-point scale was first developed by Dr. Maynard Amerine, esteemed professor of Enology and Viticulture. In 1959, the university was known for its experiments in winemaking, and in order to quantify the successes or failures of their experiments they needed to develop a consistent method of measurement.
The UC Davis scale looks at the following characteristics of a wine: appearance, color, aroma and bouquet, volatile acidity, total acidity, sweetness/sugar, body, flavor, astringency, and overall quality. Each of these characteristics is assigned a score, most of them from 0-2. On the UC Davis scale, truly excellent wines achieve a score between 17-20, with anything below 8 points being considered below commercial acceptability.
Parker Scale – The 100-Point System
In direct contrast to the UC Davis scale, this 100-point system developed by influential wine critic Robert M. Parker, Jr. relies heavily on the emotions and personal preferences of the wine taster. Although it is loosely based on the grading system of American schools, very little about the system is hard-and-fast. A number of reliable publications, including Wine Spectator and Vinquire also use a similar, 100-point methodology.
Although Parker insists that his wine scores are based on a number of utterly random and subjective observations, there does exist a set of guidelines for less experienced wine tasters to utilize.
Begin with 50 points after you’ve opened the wine for the first time. Add up to 5 points for color, 10 points apiece for nose and finish, 15 for taste, and 10 for an overall impression of the wine. A perfect score is rare indeed—Parker himself has only given out 150 or so out of the thousands of wines he has tasted.
On this scale, scoring anything below an 80 is considered a grave insult, and a wine that scores below 70 is only suitable, possibly, for cooking.
As with the wines they rate, both systems have their proponents and detractors, not just for the methodology but also for the ways that rating systems as a concept have affected the wine industry. For the beginner, however, the ratings can be an excellent tool for the wines you intend to experience. Just remember: don’t let the ratings bully you. Your taste in wine is yours alone…be proud of it, even if wine professors and critics disagree.
