We've all seen 100 point wine scores in the past few years, on the internet,
at BevMo, and elsewhere. I can't find any explanation of this system, other
than some says 93 points is better than 89 points, as this article says:


When I was in an active blind tasting group, we would paper bag 10 similar
wines[same vintage, same grape, and approximately the same price], and taste
and rate them using the University of California at Davis 20 point system.

? Appearance/Clarity (possible 2 points)
? Color (possible 2 points)
? Aroma/Bouquet (possible 4 points)
? Total Acidity (possible 2 points)
? Sweetness (possible 1 point)
? Body (possible 1 point)
? Flavor (possible 2 points)
? Acescency (Bitterness) (possible 1 points)
? Astringency (possible 1 points)
? Overall Quality (possible 4 points)

When 10 of us finished, we knew which wine was the best, and we knew if we
were consistent. I don't see any of that now. So, and so gives a wine 93

Do any know if blind UC Davis 20 point tasting are published anywhere? With
the huge mass of small wineries today, it would be great to know scores when
you walked down the aisle.

I remember vividly when Chateau Lafitte Rothschild was beaten by 1970 Robert
Mondavi private reserve. We compared that Mondavi wine to several other 1970
2nd, 3rd, and 4th growth Bordeaux and the Mondavi did score higher. This
obviously was in the old days.