Robert Parker established a 100-point system to rate wines and their quality. He is one of the notable wine tasters and critic today. His method is now being recognized by different wine companies to label the quality of their product.
To summarize Parker’s style of rating wine, check the number system below for reference.
85-89 Very Good
50-74 Not recommended
Wine tasting is very subjective and depends on the person’s ability to appreciate and sense the flavors and quality of the wine. If you want to improve your wine tasting experience, follow our recommendations for improving your palate. Palate is simply using your senses to discriminate and appreciate wine. You’ll have to use your eyes to view each wine’s color and your nose to smell the flavors included on every wine glass. Recognition of those flavors will prepare your taste buds to distinctively recognize each of them once you take a sip.
Familiarization With Terms
Fruit-forward means the wine has fruity flavor when it comes to taste and smell but doesn’t mean that it has no other flavors in it. Fruit-forward only implies that the fruity sensation of the wine is dominant. Savory on the other hand means that the wine is bursting with flavor, neat, round, and a recommended drink.
When pertaining to sweetness level it could mean sweet, off-dry, dry, and bone dry. When you say bone dry, it means that the wine has no sweetness at all. The level of dryness means the presence of sugar in the wine.
Body profile refers to the intensity of the wine. It could be light bodied, medium bodied, and full bodied. The color of the wine might also give you a clue of what body profile it has.