If you have ever stood in front of a shelf of wine and noticed a neat little “92 points” sticker staring back at you, you are not alone. Wine is one of the few products in the world that is routinely “scored” by critics. We do not score bread. We do not score coffee in the supermarket. Yet wine often carries a number that seems to imply precision and certainty.
But what does a score actually mean? And more importantly, how much should you care?
Let me walk you through it.
Where Do Wine Scores Come From?
Most wine scores you see are based on the 100-point system. It was popularised by American critic Robert Parker and has since become a global shorthand.
In simple terms:
- 95 to 100 points: Outstanding
- 90 to 94 points: Excellent
- 85 to 89 points: Very good
- Below 85: Decent but not remarkable
That sounds clear enough, but here is the key thing – it is still one person’s opinion. A trained, experienced, highly knowledgeable person, admittedly but still a person. When a critic tastes a wine, they assess:
- Balance
- Intensity
- Length
- Complexity
- Typicity
They are asking questions such as: Is the acidity in harmony with the fruit? Are the tannins fine or aggressive? Does the flavour linger? Does this taste like a classic example of its region? These are valid questions. They matter, but they are not objective measurements like height or weight. They are still subjective, sensory judgements and taste is very personal.
The Illusion of Precision
A wine scored 93 feels meaningfully better than one scored 91, but is it? Could you tell the difference blind? Most people could not and in reality many professionals could not. The difference between 91 and 93 is often tiny. It may come down to a touch more length on the finish. Slightly finer tannins. A bit more aromatic lift. The number though makes it look scientific and feels exact…… it really isn’t! I have tasted wines that scored 89 that I would happily drink all evening. I have tasted 94-point wines that left me cold; that is not because the critics were wrong. It is because my palate is mine and yours is yours.
What Scores Are Good For
Now, let me be clear. I am not anti-score. Scores can be useful. If you are exploring a new region or producer, a high score can give confidence. It tells you the wine is technically sound and well-made and so reduces risk. If you are buying for investment, scores matter. The market reacts to numbers. A 96-point Bordeaux will likely trade differently from a 90-point one. If you are short on time and want a quick filter, scores can narrow the field.
Think of them as a signpost, not a destination. They help you find the road. They do not tell you whether you will enjoy the journey.
Knowing What You Like
The real power move is not memorising scores. It is understanding your own palate. Start asking yourself simple questions:
- Do I like high acidity?
- Do I enjoy oak flavours like vanilla and toast?
- Do I prefer fruit-forward wines or savoury ones?
- Do I want something light or something structured?
When customers come to tastings with me, I often see a shift happen. Someone says, “I do not like Chardonnay.” We taste two side by side. A lean Chablis. A richer, lightly oaked example from the south of France. Suddenly it becomes, “I do not like heavily oaked Chardonnay.” That is different – that is useful knowledge. Scores cannot give you that. Only experience can.
How I Use Scores
When I am selecting wines for Wine Guy on Skye, I look at reviews, of course I do. They give insight. They highlight consistency and help identify producers who are respected by their peers.
But I always taste; if a wine scores well, but does not deliver balance or value for money, it does not make the cut. Equally, if a wine has modest press but tastes honest, vibrant and delicious, then I am interested. My job is not to sell numbers; it is to help you enjoy what is in your glass.
The Bottom Line
Wine scores are helpful. They offer guidance. They can build confidence, but they are still opinions. Admittedly they are informed, experienced, sometimes brilliant opinions, but they are still opinions.
The most important score is the one you give the wine in your glass.
Did you enjoy it?
Would you buy it again?
Did it suit the food and the moment?
If the answer is yes, that is a 100 in my book.
If you would like to explore what you actually like, rather than what a critic prefers, join me for a tasting or browse the range online. I am always happy to guide you through styles, regions, and pairings that suit your palate and your table.
Visit www.wineguyonskye.com or get in touch directly. Let us find wines that score highly where it really counts.