Der findes mange metoder og endnu flere holdninger om at give point til vin. Den diskussion har jeg her valgt at gå uden om, og jeg har heller ikke udviklet mit eget system. Jeg har valgt at bruge Robert Parkers pointskala ud fra ideen om, at folk kender den. Om den er god eller dårlig betyder efter min mening ikke så meget, da det vigtigste må være, at man har en fælles forståelse af skalaen. Da det er den mest brugte, så må der være mange vininteresserede som kender til den.

Robert Parkers forklaring af pointskalaen:

96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase, and consume.

90 – 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.  80 – 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.

70 – 79: An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.

60 – 69: A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor, or possibly dirty aromas or flavors.

50 – 59: A wine deemed to be unacceptable.

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