Validation of Wine Rating Systems: Chemical Analysis vs. Critics' Opinions

The validation of wine rating systems, such as those established by Robert Parker, has been a subject of debate within the wine industry for years. While critics like Parker rely on their own tastes and expertise, some have wondered if an objective or chemical analysis could better validate wine ratings.

Chemical Analysis and Wine Quality

Indeed, certain wine rating systems are validated through independent or chemical analysis. For instance, tannin levels and total phenolic compounds, which are chemical components of red wines, have been correlated with critics' scores. Several vineyards have utilized these analyses to refine their wines and improve their ratings.

When Robert Parker was conducting his evaluations, his scores displayed a high degree of consistency and were closely aligned with a specific chemical profile. However, other critics have not always been as consistent in their ratings. This inconsistency stems from the nature of wine tasting itself, which heavily relies on subjective interpretation.

The Nature of Wine Criticism

It is important to emphasize that wine ratings are predominantly based on subjective opinions. Wine critics such as Robert Parker are typically not winemakers or chemists. Instead, they are often journalists or talented writers who have a passion for wine. Their expertise lies in understanding and articulating the nuances of wine through taste and aroma.

The idea of critiquing the critics by cross-referencing their scores with chemical analysis and the input of winemakers is an interesting hypothesis. However, it is doubtful whether such an endeavor would attract a significant audience. People generally value the personal insights and diverse perspectives offered by wine critics more than the mechanical scores derived from chemical analysis.

The Flaws in Wine Rating Systems

The 100-point scale used in wine ratings can be misleading and lacks precision. The majority of ratings are above 80, as seen in publications like Wine Spectator. This suggests that the full 100-point scale might be artificially inflated. Some speculate that the scale is actually a 20-point scale, with scores ranging from 80 to 100, simply for more market appeal. An 80-point rating might not sound as enthusiastic to the uninformed reader as a score closer to 100.

The Subjectivity of Wine Tasting

Wine tasting is inherently subjective, and this is reflected in the inconsistencies seen in critic ratings. For example, Robert Parker has admitted to being partial to certain styles of wine. In one instance, he had blind-tasted the same wine twice in a single day and assigned two different scores, highlighting the variability in his judgments.

In conclusion, while chemical analysis can provide insights into the composition of wines, it does not fully replace the subjective nature of taste and judgment. Wine ratings remain a blend of objective and subjective elements, which is what makes them both valuable and challenging to evaluate.