100 point wine score sheet

It doesn't exist.

hi ted,

there really is no score sheet. in one off-the-record tasting a few years ago, some of the editors challenged each other to see if they came up with the same score whether they used a scoresheet or not. with or without a scoresheet, the scores were always within a point or two.

on the other hand there is a tasting methodology that is well-established and used regularly. you can find it at Wine Spectator School

cheers!
gloria

I use the American Wine Society evaluation standards.

http://www.americanwinesociety.com/web/downloads/Wine%20Evaluation%20Chart.pdf

This is a score of 20. You could always multiply by 2 and add 60 and come pretty close to the 100 scale.

I understand the tasting methodology, but I had no idea the editors tasted and then just came up with a number. I guess you just have to taste for 20 years and then you'll know the components of a 94 vs. a 95 point wine. Hmmm. I was hoping it was slightly more scientific than that.

Oh well. Thanks for letting me know.

Ted

Ron. Thanks for the 20 point scale and the math to get to 100. That helps. I found the aroma/flavor wheel very interesting.

Ted

quote:

I was hoping it was slightly more scientific than that.

Nothing scientific about this stuff, Ted. Frankly, I find Robert Parker's formula to be as good as any in placing a numerical component to the important areas of a wine. Look to the bottom of the page for his allocation of points.

PH

Well Ted, if you want to get anal about it, I have a spreadsheet that requires you to identify 14 different components of a wine, each of which is assigned different point levels, to which you must assign a percentile ranking. Everything is then totaled up for the final score on a 100 pt system. Of course if I shared it with you I'd have to shoot you.

The problem with any "scientific" method is that red wines have different parameters than white. That has been MY problem with the UC Davis 20-point scale. Points are given for "Clarity". That's fine for Champagne or Sauv. Blanc, But I don't like my reds raped by overfiltration. So a red wine could NEVER be 100 points, IMO. Or you would have to change the system for either red or white. So much for the Scientific Method.