The conversation about wine reviews by trade professionals reminds me of a conversation I had some years ago about creating, or somehow quantifying, your own, personal rating scale.
If you were to grade wines, how would you do it?
I was inspired to think about this a few years ago by Simon Woods’ suggestion of ‘plant pot’ wines - see his hilarious take on an alternative scale here:
I came up with something that basically stays in my head whenever I make a PERSONAL rating of a wine:
SPIT! - Whatever the circumstances, this is not to spend another second in my mouth or body
SUD (Swallow Under Duress) - Unless SPIT is socially acceptable at this point, swallow, but make your excuses
DRINK - but there are so many wines available that my time and money can be better spent on other wines
[note, these could be decent wines that are simply too expensive to be worth me rating more highly]
BUY - this was good and could, and should, be happily repeated by me and others
SEEK - this is so good I should immediately go find more, stock-up (first) then shout about it
There should be little nuance and argument (with yourself) about what classification to give any wine you taste. With these categories I can neatly summarise my recommendation for future behaviour. I do not need to grade it further into 20 or 100 points as there is no “BUY+” or “DRINK but only if you are really thirsty” levels.
Of course these are personal, subjective ratings that relate to my palate, my experience, my budget and my mood, so you might disagree with me, but if I were to keep a record, this is MY rating scale.