To the point

Wines & Vines, August, 2007 by Rob Davis

Editor:

I enjoyed reading your article on wine judging points (Opinion/Analysis by Tom Ferrell, May 2007) and wine appreciation (the relevancy of points to pleasure).

I have always felt that despite the service provided by wine critics for the benefit of enhanced enjoyment of wine by their readers, the format of tasting wines by judges is inconsistent with consumption patterns of almost all those who enjoy wine as a mealtime beverage.

Who goes to a restaurant and orders 100 bottles or more to find the perfect wine to accompany their meal? Normally one or two bottles are ordered and paired with food prepared by a chef. The operative word here is food--and that essential component is not present at wine judgings.

(Regardless of) a judge's preference for a certain style, as well as fatigue from tasting (for example) a large assortment of young Cabernets, most wines taste much better paired with certain foods. Some of the more memorable wines I have enjoyed tasted a bit simple until I paired them with a certain food. The harmony of the two was exquisite. Points accorded by a judge were irrelevant. Happy imbibing!

s/ Rob Davis

Jordan Winery

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