Also called (by Karen) The Scale of Bob (‘cause Bob has three letters).
Copyright travelwineandnightskies.net KK Note: Bob has been working on this scale for 40 years -- you can imagine the thought that's gone into it. Enjoy!
There are various scoring systems for judging wines. Some are 20-point scales with half-points and pluses/minuses. There is the 100-point scale often used in wine shops. These various systems have a series of criteria to judge different aspects of a wine, like 2 points for clarity, 4 points for aroma/bouquet, etc. I find these systems very hard to remember, especially after a lot of wine tasting, and the systems often focus a lot of points on the aromas, bouquet, or “nose” of a wine. My own personal preference is to focus on the flavors and value of the wine. Perhaps my sense of smell is less developed than wine professionals but I would never buy a wine just because of its bouquet.
My scoring system is based on a maximum score of 3 points for any category:
Bad = 0 points
Okay = 1 point
Good = 2 points
Perfect = 3 points
This should be easy to remember because it doesn’t change for each category. Each valuation is judged based on Bad/OK/Good/Perfect.
The categories are likewise judged in sets of three: Pre-Taste, Initial Taste, and Following Judgement.
Pre-Taste
Color – Is the color appropriate and attractive for the type of wine?
Clarity – Is the wine cloudy or hazy or clear and bright? Is it correct for the type of wine?
Aroma/Bouquet/Nose – Is the aroma or bouquet identifiable and pleasant for the wine? Is the aroma bad (0), closed with no aroma (1), some reasonably pleasant scent (2), or pleasantly strongly perfumed (3).
A knowledge of what the type of wine *should* look or taste like is useful. As a wine taster experiences more types of wine, their knowledge will grow and they can tell if the color is correct. BUT - experience is not absolutely required. When faced with a new and unfamiliar wine, you can judge whether you LIKE the color, aromas, etc. Your personal preference is also important and will be your personal score. Other people may judge differently and that’s OK. For me, Color and Clarity will only get 3’s if the wine looks like a liquid gemstone in a glass. Stop before tasting and make these three evaluations.
Initial Taste (The Big Three)
Fruit – Is there an appropriate fruit flavor for the type of wine? Is it pleasant?
Acid – Is there an acid component to balance the fruit? Is it pleasant?
Tannin (red) or Mineral (white) structure – Is there a pleasant and correct tannin structure for red wines? Is there a pleasant mineral structure for a white wine? Is it pleasant or harsh?
These three evaluations are made from the first tasting while the wine is first experienced. First impressions are important and concentrating on these three lets me focus on the details of the wine flavor and balance. The fruit, acid, and tannin/mineral characteristics will most affect my decision on whether I like the wine and whether I want more of it.
Following Judgement
After judging the “Big Three” (fruit, acid, tannin), stop and consider these characteristics:
Body/Mouthfeel/Finish – Is the wine thin and watery or thick and substantial? Does it feel creamy and pleasant as you taste it? Does it linger on the palate or vanish quickly?
Flavor – Judge all the aspects of the flavor together. Do you like the flavors, spiciness, simplicity or complexity of the flavors? This is a personal preference. No machine will measure your opinion of the flavor.
Price – Perhaps as important as the taste of a wine is the value. (Thanks Rod for showing me this aspect of wine). Is the price appropriate for the quality and experience of the wine? A wine may be technically perfect but priced at $1000 a bottle, or a wine may be very good and available at a bargain price. I know which one I prefer.
That is an overview of The Scale of Threes. Nine categories with a maximum of 3 points each gives a perfect wine a score of 27. Add 73 base points to put this on the 100-point scale.
Perfect (9 x 3 points) = 27 +73 = 100
Good (9 x 2 points) = 18 + 73 = 91
Okay (9 x 1 point) = 9 + 73 = 82
Bad (9 x 0 points) = 0 + 73 = 73
Wines will score between 73 and 100 points with most scores from the mid 80’s to the mid 90’s. A wine in the 70’s will almost always have serious flaws or just be something I find distasteful. A decent table wine of simple character will usually make the low to mid 80’s. An interesting wine with good qualities will score high 80’s and low 90’s. A wine I want to buy and keep at home will score mid 90’s. I have yet to score a perfect 100.
Let’s consider each category in detail. This is my method. Yours may vary.
Color – 0 for a bad color like excessive browning or a watery “rim”, 1 for an okay color that still looks a bit off like too light or too dark, 2 for a color that looks correct for the type of wine, 3 for a color that really catches the eye and looks like a gem (something special).
Clarity – 0 for muddy, inky, or sedimented wine. I know winemakers will sometimes choose to leave wine unfiltered or un-fined to preserve flavors. I don’t have to agree with their choice. This can lead to a whole discussion of “Biological” wines, but I prefer bright clear wines and that is the way I score. 1 for nearly clear or very slightly hazy wine, 2 for clear wines, 3 for wines with “sparkling clarity” like a gemstone.
Aroma/Bouquet/Nose – 0 for off, unpleasant odors. 1 for no aromas (a “closed” wine) or aromas too faint to identify. 2 for pleasant aromas. 3 for big, perfumy scents that compliment the wine.
Fruit – 0 for a bad, unpleasant flavor. 1 for weak or excessive fruit sweetness that is out of balance with the acid and tannin/mineral. 2 for a pleasant and identifiable fruit flavor. 3 for big fruit flavor that is balanced by the acid and tannin/mineral. A wine should make you say “Wow” to get a 3.
Acid – 0 for vinegar, sour, unpleasant acidity. 1 for too little acid to balance the sweetness of the fruit or 1 for too much acid that overpowers the fruit. 2 for a pleasant acidity (think of citrus acid matching a lemony wine flavor). 3 for a wine where the acidity balances a big fruit flavor and can stand up to pairing with other big food flavors (a wine that can age).
Tannin/Mineral – Tannins in a red wine: 0 for too much tannin (a “tannin bomb” that coats and overpowers your tastebuds) or unpleasant bitter tannins, 1 for too little tannin to balance the fruit & acid but not unpleasant (like a young table wine). 2 for good and pleasant tannins that give complexity to the fruit and acid. 3 for silky, pleasant tannins that give backbone and structure to the wine and will soften with age. Mineral in white wine (which does not usually exhibit tannins): 0 for harsh unpleasant mineral flavor like metallic or gravel that overpowers the wine flavors. 1 for no minerality to balance the fruit and acid but still a pleasant taste, 2 for some mineral flavor to balance the fruit and acid. 3 for a big mineral structure that supports and compliments the fruit and acid and give a complexity to the flavors.
Body/Mouthfeel/Finish – 0 for a thin, watery wine or for a wine that has any suspended solids or “grit” in it. 1 for a basic, nothing-special wine that does not linger on the palate. 2 for a wine that fills your palate and can be described as “juicy”. 3 for a wine that fills your mouth with concentrated flavors and richness like a jammy dessert and with a long lingering finish.
Flavor – 0 for an unpleasant experience overall. I for a “just okay” experience. 2 for a good experience. 3 for a “Wow” experience. This is the most subjective category and you should consider all the things you find good or bad about the wine. Did it exhibit a spiciness? Did any oak aging add any vanillin flavors? Has the wine softened or matured with age? …
Price – 0 for a wine that is not worth the price or is overpriced. 1 for a price that you might pay on the right occasion but would normally not pay. 2 for a fair priced wine but not a bargain (you might buy a bottle or three). 3 for a good bargain, value for the price (you would buy a lot and stock it at home, maybe by the case).
You can download the scoresheet here: