Rating system

I will be using the rating system described by Robert Parker. https://www.erobertparker.com/info/legend.asp

96-100:
An extraordinary beverage of profound and complex character displaying all the attributes expected of a classic wine/beer of its variety. Beverages of this caliber are worth a special effort to find, purchase, and consume.

90 – 95:
An outstanding beverage of exceptional complexity and character. In short, these are terrific beverages.

80 – 89:
A barely above average to very good beverage displaying various degrees of finesse and flavor as well as character with no noticeable flaws.

70 – 79:
An average beverage with little distinction except that it is a soundly made.

60 – 69:
A below average beverage containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor, or possibly dirty aromas or flavors.

50 – 59:
A beverage deemed to be unacceptable.

Points given are based on
Base of 50 points.
General color and appearance merit up to 5 points.
The aroma and bouquet merit up to 15 points.
The flavor and finish merit up to 20 points.
Finally, the overall quality level or potential for further evolution and aging merits up to 10 points.

One Response to Rating system

  1. Carlos says:

    Wine critics around the world use different rating systems for wine. One such celebrated wine critic is James Halliday of Australia. He brings out the Wine Companion Awards every year for the finest wines of Australia.
    Is his rating system also based on Robert Parker’s system?

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