Catavino - Latest Comments in Anatomy of a 100 point wine

Re: Anatomy of a 100 point wine

Penelope Gadd-Coster — Wed, 30 May 2007 17:11:22 -0000

Wow, I wish more people would look at wines in their own 'light' and not what a wine critics 100pt score is. Unfortunately with so many wines out there it is hard not to look to these professionals. I love your '100 pt' score- did it please your palate and measure up to what you feel that wine should be, your own benchmark.

As a winemaker and owner of a small winery these scores can sometimes be frustrating. The same wine to three different critics and the scores can have a wide range of scores. This means that wineries have to pick and choose who they send their wines to....

My greatest pleasure is to enjoy wine and see others do the same- no fancy words, or that it just got a 93 from Parker- but that it is made well, can be consumed when you want it which is usually soon after purchase, food friendly, and people friendly. Wine is for enjoyment whether that be watching the rain at home alone or with a group of your best friends over a great meal.

Re: Anatomy of a 100 point wine

Penelope Gadd-Coster — Wed, 30 May 2007 15:11:22 -0000

Re: Anatomy of a 100 point wine

bbennett — Fri, 25 May 2007 10:35:19 -0000

Richard's comment about special wines made me think about Maya's comment to Miles in Sideways. . . basically, the specialness of a wine itself is enough to make the circumstances of it's consumption special. As evidenced by Miles' drinking his 1961 Cheval Blanc in a Chinese restaurant, from a styrofoam cup. Granted, that is a bit extreme, but the point is well taken. Personally, I have more special wine than special occasions. So this idea resonates with me. Wine in itself is a good enough reason to have it. Just be careful who you share it with!

Re: Anatomy of a 100 point wine

bbennett — Fri, 25 May 2007 08:35:19 -0000

Re: Anatomy of a 100 point wine

ryanopaz — Thu, 24 May 2007 05:22:27 -0000

Very true Richard, but I really want to make it clear, this is a 100pt wine independent of "situation". It is a perfect essay. This wine does all that it is supposed to do and is perfect for it's category.

Wine's should be reviewed in their own peer groups and this wine is a 100pt Moscatel young wine. Situation does nothing to change that.

A wine need not be powerful to gain 100pts. To be able to judge anything there has to be a goal or idea of perfection. In my opinion this means that all wines deserve to have a benchmark that is the best they can be.

Re: Anatomy of a 100 point wine

Ryan — Thu, 24 May 2007 03:22:27 -0000

Re: Anatomy of a 100 point wine

RichardA — Wed, 23 May 2007 15:08:12 -0000

I recently read an interview with Robert Parker (http://www.naplesnews.com/news/2007/jan/25/wine...) where he said: "I really think probably the only difference between a 96-, 97-, 98-, 99-, and 100-point wine is really the emotion of the moment."

This really resonated with me as I do believe the circumstances surrounding when, where and with who you drink a wine have a significant impact on one's feelings about a wine. In an ideal situation, one is more likely to rate a wine higher than in less ideal cirucmstances. Imagine drinking a wine on the night you get engaged and comparing it to drinking the same wine with fast food on the day you lost your job. Your ratings would likely differ. Special wines are best served at special occasions, to derive the full effect from them. They should not be wasted on lesser occasions.

For me, the 1998 Remeriz de Ganuza Riserva was a 100 point wine. It might not be the best Rioja out there, but all the other factors worked together to make it perfect. It was my first higher end Spanish wine. I received it for my birthday and drank it at a special birthday dinner. It was simply a magical bottle of wine! I still love their wines very much. I might not rate them as 100 on a normal day, but in a special situation they do have the power to transcend.

I would also rate the 2002 Marquis Philips Integrity, an Australian Shiraz, as a 100 point wine. Parker actually rated that wine a 99. It is certainly a powerful wine.

Re: Anatomy of a 100 point wine

RichardA — Wed, 23 May 2007 13:08:12 -0000

I recently read an interview with Robert Parker (<a href="http://www.naplesnews.com/news/2007/jan/25/wine_f..."><a href="http://www.naplesnews.com/news/2007/jan/...where he said: "I really think probably the only difference between a 96-, 97-, 98-, 99-, and 100-point wine is really the emotion of the moment."

This really resonated with me as I do believe the circumstances surrounding when, where and with who you drink a wine have a significant impact on one's feelings about a wine. In an ideal situation, one is more likely to rate a wine higher than in less ideal cirucmstances. Imagine drinking a wine on the night you get engaged and comparing it to drinking the same wine with fast food on the day you lost your job. Your ratings would likely differ. Special wines are best served at special occasions, to derive the full effect from them. They should not be wasted on lesser occasions.

For me, the 1998 Remeriz de Ganuza Riserva was a 100 point wine. It might not be the best Rioja out there, but all the other factors worked together to make it perfect. It was my first higher end Spanish wine. I received it for my birthday and drank it at a special birthday dinner. It was simply a magical bottle of wine! I still love their wines very much. I might not rate them as 100 on a normal day, but in a special situation they do have the power to transcend.

I would also rate the 2002 Marquis Philips Integrity, an Australian Shiraz, as a 100 point wine. Parker actually rated that wine a 99. It is certainly a powerful wine.

Re: Anatomy of a 100 point wine

RichardA — Wed, 23 May 2007 13:08:12 -0000

Re: Anatomy of a 100 point wine

RichardA — Wed, 23 May 2007 13:08:12 -0000