Winescout.info’s evaluations
consist of:
* tasting notes and comments,
analysing the style and character of the wine,
* an evaluation of the quality,
* prospects for the future,
* comparison with other wines.
Other essential and valuable
information
(when available):
* lot number,
* tasting date,
* price range of the wine (consumer
price in euro's incl. taxes),
* average production (in bottles),
* co-ordinates of the producer
or export agent.
The reasons:
Be always aware tasting and
evaluating is highly subjective.
Even if the evaluation is given
in scored points, the taster has measured the wine on his own, personal
scale. He (or she) measures the wine against a certain set of standards
he considers important or valuable.
Rating in points or stars
can be misleading
Points or stars only reflect
the scores of a wine to one specific tasters’ standards. Another taster
has other standards, sometimes marginally different, but more often very
different. In my opinion using only points or scores in wine evaluation
is useless, in fact it is misleading. It suggests an objective truth and
calculability of the product, like comparing the petrol consumption per
kilometre of various cars.
Tasting notes are indispensable
It is essential to know what
standards a taster uses (please read my standards selection
criteria). The number of points or stars a wines has received is far
less important. The taster’s personal evaluation of the wine, noted down
in his tasting comments is the information to look for. With your knowledge
of the taster’s standards it gives you a good impression of the wine’s
qualities and style.
Other important factors to consider:
Tasting date is very important
Wine is a 'living' product.
During its life it goes through many phases. Many impressions come and
go during its existence. Young, primary fruity ones fade with time and
sometimes new, more complex or undesirable are formed during ageing.
A wine never tastes the same, a tasting gives a "snapshot impression" from
which experienced tasters can extrapolate a certain path of development
in time. Some wines change gradually, some very abrupt. The
most tricky phase in a wines' life for a taster is when the youth has faded
and the maturity not yet developed. The wine is closed-up, showing mainly
the skeleton of acidity, minerals and tannins. Even in this stage some
tasters can predict the future of the wine. So when a wine does not show
well at a specific stage, it can shine (again) after some time. Always
take in account the tasting date of the wine when comparing your tasting
notes to mine.
Bottles do vary, the importance
of a second bottle
Another complicating aspect
in wine evaluation is bottle variation. All too often bottles (up to 12%)
tend to vary because of many reasons. The most common and discussed is
cork taint (caused by TriChloreAnisole). This is especially problematic
in the case of very small amounts of TCA. Small amounts do not give the
obvious and easy recognizable musty cork impression, but mutes the wines'
aroma's and gives a very harsh and bitter, very persistent impression of
unripe tannins. When a wine is not showing well or when I am in doubt,
I always open a second bottle. If there is no difference between the two
one can assume it is the wine's character that bothers or puzzles.