Mar 04 2009
How do you REALLY feel about Wine Scores?
Mood: Fed UP!
Wine Selection: Louis M. Martini Lot 1
I’m not going to give anymore excuses as to why I haven’t written a post for so long, but the good news is I think this is going to be a good one. For years people have been saying they don’t like wine writers, wine ratings, Robert Parker scores, etc. Yet, those same people are buying the wines that those same writers recommend. I understand that it’s a bit of a catch 22 because there are just so many wines out there! How are you supposed to make an educated decision, if you aren’t given the opportunity to try the wine for yourself? Here I will explain my problem with ratings, the politics behind them, and how to make an educated decision based on…here’s the shocker…YOUR VERY OWN PALATE!
First: The Problem
There are a handful of scores that are considered “legitimate.” Among them are Robert Parker of Wine Advocate, James Laube of Wine Spectator, Steve Heimoff of Wine Enthusiast, Wine and Spirits Magazine, and Patterson’s Tasting Pannel. These people and publications dictate what is good and what is bad in the wine industry. A great score (92 and higher) from Robert Parker or Wine Spectator will sell out that entire vintage of wine and is enough to put a winery on the map. However, these people taste so much wine everyday and there is now way that my palate is the same as there’s. As a matter of fact, their palates have changed tremendously through their careers! Why are we drinking what 4 people like?! It’s ridiculous! If they like dark chocolate, are you going to start liking dark chocolate? No, that’s sounds crazy! So why do we do it in wine?
Second: The Politics
Wineries have become so dependent on what these critics say that wineries are actually making wines for Robert Parker. They make 100-300 cases of wine that is directed towards their palate. Then Parker tries it, gives it a 96, and BAM! They are in business! Lot 1 from Louis Martini is on this list of wineries and the staff in the tasting room will tell you straight. Interestingly enough, Louis M. Martini’s wine is good, but only the Lot 1 has the classic Parker structure…
…blackcurrant, blackberry and dark chocolate with undertones of tobacco and coffee. In the mouth, its firm backbone supports an elegant mid-palate with flavors of toasted nuts and sweet vanilla from the oak that are perfectly blended, adding complexity and finesse to an extremely well balanced wine. (Louis M. Martini website)
Not to mention that it also has 15% alcohol, give or take…probably give. Are you getting this? Wineries are structuring these specific wines to what critics want, then they are making the rest of the line-up the way they want. Why are we falling for this? There is so much technology that has allowed an abundance of information at our fingertips. Lets take the power back and buy the wine that WE like.
Third: The Solution
Like I mentioned earlier, I really feel that the problem comes from the crazy amount of wine on the market. I totally understand. I mean, wine is my business and I still go into the store and find wines that I have never seen or heard of. How do you make a decision? First, I recommend finding a wine that you actually like. Then look it up online and see who has written about it favorably. That means those people have similar taste to you. Then see what else they are drinking and also liking. Go to the store and try some of their favorites and see if you like them too!
Lastly, bite the bullet, live on the edge! I try to buy at least one bottle of wine a week that I’ve never heard of, as long as it’s within a certain price point. Come on! Stop taking wine so seriously! Then, if you want, you can review it online and participate in the many online wine communities out there!
Well, like Porky the Pig says, “Th th th th th th th that’s All Folks!” Until next time…which will be sooner rather than later.
The Moody Wine Drinker
Well, Moody Wine Drinker,
You are so correct in my book . Ratings…..bah!! It is sooooo political I can’t stand it any more. So much of how a wine gets rated is sometimes based on how much marketing $ is spent by the winery and us as average wine drinkers ARE NOT going to have the same heightened palate as the so called experts. The best way to rate a wine is YOU ,you be the judge. Not that daring? Well , learn how to read a label there are indicators on the labels that can give you insight on that wine. Example: the alcohol content is a very good indicator. 11% and under tend to be sweet wines , 12 to 13.5% tend to be on the dryer side. Also, alot of wine makers are now starting to put their descriptors on the back of the labels. So always read the back label as well. There are lot of great wines out there from $8 to $20.Like Moody says don’t be afraid to experiment if you don’t have the time to do your research.
Cheers!
Fine Wine On Line
http://www.winetasting-dale.blogspot.com
I totally agree! The funny thing about marketing $ right now, is no one has any! This economy may just level the playing field in that regard! Great insight! Thanks!
So true. I never look at the ratings, and I always read the back of the bottle to give me an idea of what I might expect in the way of taste, then I consider myself lucky if I get out of it half of what they indicate is in there. In fact I only drink wine other people give me, and lately I have begun to make them pay for the privilege. Life is good. Rock on!
As previously pointed out, the reason that the wine ratings exist is due to the overwhelming volume of wine styles, regions, and wineries. With all the choices, consumers percieve that they don’t have enough information about which wines are a good value for their money. Certainly this information imbalance becomes more important at the premium and ultra-premium wine price points. Consumers want to know if they lay out $50 or more for a bottle of wine, that it is worth the money. As with any consumer product above a nominal value, there are several ways for a consumer to feel more comfortable that they are making a smart purchase: brand recognition, prior first hand experience, word of mouth (recommendations from friends), and “expert” ratings or recommendations. The expert ratings take the risk out of the consumer’s purchase decision. As both Moody and Dale Rossi point out, experimenting with new wines is great. At the $10-20 price range, many consumers are willing to take this risk. However, at wines prices above $40, most consumers (whether consciously or not) want to eliminate the risk of buying a wine that is simply overpriced vs. the quality or perceived value it delivers.
I’ve finally taken the time to read your blog. It’s great–especially this post, which is great food for thought that I’ll share with my crowd.
Salut!
Kathleen