How Wines are Rated
| Colour | Nose | Palate | Total Points | 100 Point Scale |
20 Point Scale
Traditionally, I have used a 20 point scale for tasting wines, as this is what is used in the Australian wine shows. Points are allocated for colour, smell (Nose) and taste (Palate). Using one decimal place there is actually a greater distinction than the 100 point scale. For example from 18 to 19 there is 18.1, 18.2, 18.3...18.9. So in effect there are 50 different scores between 15 and 20.
Points allocated are a direct reflection of quality. A riesling that scores 18 points on this site is ultimately a better wine than a shiraz that scores 17.
In Australian wine shows, the points directly correlate with medals awarded.
Medal |
Points |
|---|---|
Gold |
18.5 + |
Silver |
17 - 18.5 |
Bronze |
15.5 - 17 |
Colour - 3 points
Virtually all wines get three points for colour, as there is little to separate most wines. A young wine that is obviously browning in colour or is cloudy would lose points. With the improved hygiene of modern wineries, it would be most unusual to see a wine that showed a fault here.
Nose - 7 Points
There are numerous aromas present in wines, and these vary according to grape, region, maker and style. If you are tasting a pinot, then it is reasonable to expect that that it will smell like a pinot. An acceptable commercial wine would score around 4 - 4.5.
Palate - 10 Points
As with the nose, the palate of a given wine will be influenced by the grape, region, maker and style. The palate involves more than just flavours though. Factors that could influence the palate include:
Flavours, Viscosity, Oak, Acid, Tannin, Texture, Balance, Finish and Density (weight of fruit)
An acceptable commercial wine would score 7 -7.5
Total
An acceptable commercial wine would score between 14 and 15 points. A wine below this would be unacceptable. In effect then, the scale is really between 14.5 and 19.5. I have yet to award 20, as I am reluctant to accept that I have tasted the perfect wine.
To achieve a score of 18.5 (Gold Medal) or more, a wine must represent the pinnacle of its style. Looking back over the last two years tastings, I award lower marks than those given by the wine shows. Any wine that scores 17.5 or more is indeed a fine wine.
If a wine scores less than 16, then I would suggest that there are better wines at all price points.
100 Point Wine Scale
Popularized by Robert Parker, the 100 point scale has been adopted by many wine journalists (James Halliday, Tim White etc). This scale actually scores between 50 and 100. Parker argues that this gives him greater range, but as demonstrated above, there is no real advantage in this regard as there is the same scope between 15 and 20.
Of concern, is that there is no information about how the scores are attributed. There has also been a tendency for scores to creep up over time, with Halliday routinely awarding scores of 96 for diverse wines including Rose and Sauvignon Blanc. In effect, a different scale is being used to rate different styles, as I am yet to taste a Rose that approaches the absolute quality of Dom Perignon, Grange or Leeuwin Estate Chardonnay
| Wine points | How good the wine is |
|---|---|
| 95-100 | Classic: a great wine by any standard |
| 90-94 | Outstanding: Excellent wine for its type |
| 85-89 | Very Good: Good Drinking. A bargain if cheap |
| 80-84 | Good: OK, but you can do better in general |
| 70-79 | Average: There are better wines available |
| 0-69 | Unacceptable: Buy a good cask instead |