There are a few threads open right now discussing points, Parker, etc. Some things about these discussions somehow seem to get lost. One in particular seems to be the winemaker’s goal in producing table wine. A winemaker has a choice in how the wine is made, balancing many variables. Producers could make table wines with any of the following objectives:
- To adhere to a traditional style consistent with what has been produced in the past. This could include anything from Lafite to Gallo “Chablis”. What the customer expects, so to speak.
- To make wines that are meant to stand on their own. This could include crafting a product for the purpose of impressing tasters and judges; chasing “points” or medals, but not necessarily.
- To make wines that best pair up with foods.
The above are not necessarily mutually exclusive. Whenever wines are compared or rated, I believe one should try to discern the winemaker’s objective. The term “food friendly” is a term that is used in many TNs. It seems to me that many of the food friendly wines do not fare well when it comes to points and medals. I believe this is because wines are generally judged in the absence of food. A food friendly wine may have less alcohol, be dryer (less RS), have more acidity and perhaps more tannins. When tasted on their own, without food, such wines, while being sound, might not seem as good as wines made to stand on their own, but with food, enhace the entire meal or dish. Higher alcohol creates more aromatics in the glass, thus more bouquet. On their own, softer wines, with less acidity and more sweetness tend to taste better.
This, I believe, is one of the main reasons many of the experienced WLDGers here tend to minimize the emphasis on “Points”.