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Preview: Comments on: Who invented wine’s 100-point scale?

Comments on: Who invented wine’s 100-point scale?



wine talk that goes down easy



Last Build Date: Thu, 12 Apr 2018 07:58:49 +0000

 



By: Bob Henry (Los Angeles wine professional)

Wed, 23 Oct 2013 05:51:02 +0000

HEY "DOC," HAVING BELATEDLY COME ACROSS THIS WINE BLOG WHILE READING OCTOBER 21, 2013's "PARKER'S 100-POINT ENTHUSIASM" POST, A LITTLE BIT OF "HAGIOGRAPHY" ON THE POPE OF MONKTON. AMERICAN SCHOOLS USE A ZERO THROUGH 100 POINT GRADING SYSTEM. (ASIDE: NOT TURN IN YOUR HOMEWORK ASSIGNMENT, AND YOU GET A BIG, FAT "ZERO" AS A GRADE.) PARKER, BEING A GRADUATE OF AN AMERICAN LAW SCHOOL THAT USES THE 50 TO 100 POINT GRADING SCALE, ADOPTED THAT AS HIS PARADIGM. BY HIS OWN ADMISSION HE USES TWO SCALES: A 40 POINT SCALE FOR WINES THAT DON'T IMPROVE WITH BOTTLE AGE. AND A 50 POINT SCALE FOR WINES THAT THEORETICALLY SHOULD IMPROVE WITH BOTTLE AGE. HE THEN ADDS ON AN EXTRA 50 POINTS TO BRING THE NUMERICAL SCORE TO 90 OR 100 POINTS. THE SALIENT QUOTE: "Theirs [Wine Spectator's], in fact, is advertised as a 100-point system; mine from the very beginning is a 50-point system. If you start at 50 and go to 100, it is clear it's a 50-point system, and it has always been clear. Mine is basically two 20-point systems with a 10-point cushion on top for wines that have the ability to age. ..." SEE BELOW ... ~~ BOB Excerpts from Wine Times (September/October 1989) interview with Robert Parker, publisher of The Wine Advocate WINE TIMES: How is your scoring system different from The Wine Spectator's? PARKER: Theirs is really a different animal than mine, though if someone just looks at both of them, they are, quote, two 100-point systems. Theirs, in fact, is advertised as a 100-point system; mine from the very beginning is a 50-point system. If you start at 50 and go to 100, it is clear it's a 50-point system, and it has always been clear. Mine is basically two 20-point systems with a 10-point cushion on top for wines that have the ability to age. ... ... The newsletter was always meant to be a guide, one person's opinion. The scoring system was always meant to be an accessory to the written reviews, tasting notes. That's why I use sentences and try and make it interesting. Reading is a lost skill in America. There's a certain segment of my readers who only look at numbers, but I think it is a much smaller segment than most wine writers would like to believe. The tasting notes are one thing, but in order to communicate effectively and quickly where a wine placed vis-à-vis its peer group, a numerical scale was necessary. If I didn't do that, it would have been a sort of cop-out. I thought one of the jokes of the 20-point systems is that everyone uses half points, so it's really a 40-point system -- which no one will acknowledge -- and mine is a 50-point system, and in most cases a 40-point system. WINE TIMES: But how do you split the hairs between an 81 and an 83? PARKER: It's a fairly methodical system. The wine gets up to 5 points on color, up to 15 on bouquet and aroma, and up to 20 points on flavor, harmony and length. And that gets you 40 points right there. And then the [ balance of ] 10 points are ... simply awarded to wines that have the ability to improve in the bottle. This is sort of arbitrary and gets me into trouble. WINE TIMES: You mean when you are in the cellars of Burgundy, you look at a wine and say this is a 4 for color, a 14 for bouquet, and so on [?] PARKER: Yes, most of the times. What happens is that I've done so many wines by now that I know virtually right away that it's, say, upper 80s, and you sort of start working backwards. And color now is sort of an academic issue. The technology of color is refined and most color is fine. My system applies best to young wines because older wines, once they've passed their prime, end up getting lower scores. WINE TIMES: Your scores get 50 points added on and look like the grades boys and girls get in school, and I know that's why you ended up with a system with 100 points, ...



By: Vermont Wine Media » $4.99 and it’s GOOD!

Thu, 08 Nov 2012 15:24:34 +0000

[...] 84 = Good: a solid, well-made wine.  If only wines got extra credit, for quality to price ratio, within the 100 point system.  For what it is worth, we take QPR into account [...]



By: luse gaddy

Thu, 20 Sep 2012 20:37:09 +0000

BULL CRAP!!! GOD MADE WINE!!!



By: Tai-Ran Niew

Tue, 21 Feb 2012 18:50:27 +0000

@AnthonyRose *thumbs up*



By: Anthony Rose

Mon, 20 Feb 2012 21:01:41 +0000

It's not the scale but the authority (or lack of it) behind it that counts.



By: Michael Peel

Mon, 20 Feb 2012 20:55:12 +0000

I'm at a complete loss and always have been to understand why it starts at 50. If a wine is awful 1 point is perfectly legitimate. I could understand it if they only ever wrote about wines that achieved 50 or more, which is how I would write a food guide. Furthermore, the rush to give wines a 100 points is utterly crazy, in my opinion, and dumbs down the whole thing. In my entire life I have only drunk one wine I'd give 100 points to - 1945 Ch Mouton Rothschild and I have drunk quite a few.



By: Wine Cellar Roundup – Episode #80

Fri, 17 Feb 2012 18:25:38 +0000

[...] invented the 100 point system? I particular like it but Dr Vino gives a quick [...]



By: Dr. Vino

Thu, 16 Feb 2012 19:36:04 +0000

Jean-Luc: that's what you'd expect today! Christine has got the second one, the 1973 Leoville-Poyferre. The first one is the Chateau Margaux, also 1973. Gabe - That is certainly true. jbh - ;-)



By: Spartacus

Wed, 15 Feb 2012 17:39:02 +0000

No, *I* invented the 100 point scale!



By: Terroirist » Daily Wine News: Embracing Gigondas

Wed, 15 Feb 2012 13:00:59 +0000

[...] Vino explores the history of the 100-point [...]



By: jbh

Wed, 15 Feb 2012 00:38:13 +0000

the photo made my day.



By: gabe

Tue, 14 Feb 2012 22:59:12 +0000

they don't rate 'em like they used to



By: Christina

Tue, 14 Feb 2012 21:27:47 +0000

The latter is a Leoville-Poyferé, according to my Google search.



By: Jean-Luc

Tue, 14 Feb 2012 21:13:02 +0000

I'd bet the first one is a Burgundy :)