If any of my fellow sippers are checking this out, I just wanted to say a little something about the scoring system that I recently decided to add to my port reviews. My last batch of notes was the first time that I used it. Basically, I chose to use a scale of 70-100 and this is the way that I've broken it down in my mind:
70 - 74
A seventy would have to be a wine that I'd just about pour down the sink as soon as I'd drink it. Seventy four would be the lowest end of tolerable, but not enjoyable - flawed in some way.
75 - 79
This range covers wines that might have a thing or two going for them, but wouldn't make you want to pour yourself another glass. Not total duds, but definitely not recommended. Blah.
80 - 84
Eighty one starts to say that this is pretty tasty port, 84 being the pivotal point where I start to want to pour a second glass,and probably feel that the wine was worth investing in. Anything above an eighty four would be considered as recommended sipping.
85 - 89
Solid, quality port - lacking that wow factor in one way or another, but still, good to very good stuff - A pleasure to drink.
90 - 95
To score in this range a port needs to have numerous desirable characteristics - balance, complexity, power, good length of finish, etc. Wines that score in the lower 90s might not be all-time classics, but they are wines that show character well above the average fare.
96 - 100
Wines that score in this upper echelon are the total package. They give you everything you want in a great port, and do it in an exceptional way. Any wine scoring in this range is a memorable, classic bottle that would be well worth specifically seeking out - even if it costs you quite a pretty penny.
Basically, this is meant to be a measure of simply how enjoyable the port is to drink - regardless of any other factors (e.g. price, quality relative to other wines of the vintage or producer, etc...). Hopefully this will add a little more consistency to the notes as well as a good quick reference point.
Let me know what you think...
18 February 2008
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