Sommeliers and international wine critics often use ratings to determine the overall quality of a wine. Popularized in the 1980's by wine-author Mr Robert Parker, who started rating wines on a scale of 100.
Most wine critics and professional sommeliers use six main characteristics:
BalanceBalance refers to the harmony and symmetry amongst all its components, without any one component overshadowing another.
Intensity of flavoursReferring to the concentration of aromas and flavours which are defined and easy to distinguish.
ClarityWhere the precision of each flavour is clear and unobstructed.
ComplexityExcellent wines showcase a variety of different flavours and nuances that evolve and change over time, unfurling different layers of aromas. This is what we refer to as complexity. Each flavour is gradually peeled away to unveil new aromas.
TypicityAn outstanding wine is usually typical of its origin These wines are true to their ‘terroir’ and embody the style or place these wines are from.
Finish The finish of the wine refers to the taste and sensations after you have swallowed (or spat) the wine. The finish describes the length of time and intensity these sensations remain lingering
