What makes one wine “better” than another? The score as metaphor
I somehow found myself once again in the crosshairs over at Dr. Vino’s blog the other day (and what a great job Tyler Colman is doing there). Tyler was writing about “wine score inflation” (his term, not mine, and I’m not sure those words even refer to anything in the real world). Citing the writings of others, Tyler suggested that scores from the best known critics have been on the upswing, a fact (if true) he finds worthy of investigation. He didn’t exactly accuse the critics of anything nefarious, but the smell of “something’s rotten in Denmark” wafted over his post, as if from a nearby swamp.
I wrote in: “…if scores are rising for certain categories of wine, it’s because quality is improving. Critics are simply perceiving that increased quality, and rewarding it with higher scores.”
That seemed pretty innocuous to me, a statement so logical on its face, no one would even bother to dispute it.
But, wham! It hit the fan. The insults, I’m used to, especially from the usual tedious suspects. What did interest me, though, were some more thoughtful remarks that raised interesting questions. For example, Keith Levenberg (I don’t know who he is) wrote: “Steve Heimoff’s claim that ‘if scores are rising for certain categories of wine, it’s because quality is improving’ and ‘[c]ritics are simply perceiving that increased quality’ has also been Parker’s refrain for years, and it’s a complete fallacy.” Keith bases this statement on an assumption that seems highly questionable: that “critics are the worst-situated of any of us to make the determination whether quality is in fact improving, because the wines they are tasting are deliberately made to elicit their approval.”
I replied: “Are a thousand wineries in California deliberately ‘tinkering’ with their wines to match my ‘personal preferences’? I think not. That’s real conspiracy theory stuff. Instead, wineries are crafting their wines to what they perceive is a genuine shift in the consumers’ palate, of which I’m just one little part.”
The claim that winemakers are deliberately appealing to certain critics’ palates has been around for a long time. I suppose it’s true, in a way, but what’s so strange about that? A winery is a business, just like the movies or automobiles. Spielberg makes the kinds of films he believes Americans want to see. Detroit makes the kinds of cars they think Americans want to drive. If a winemaker decides to go counter to prevailing consumer preferences, chances are he’ll go bankrupt. The reason I have an impact in the sale of wine is because I reflect the general consumer preference in America. I don’t manufacture it and I don’t lead it. I like these wines because they’re good, made in a style to appeal to the wine-loving American, which includes me. When they succeed, they deserve the high scores I give them.
Then Daniel wrote (I don’t know him either): “Steve, Is every wine that you have reviewed 95 points better than every wine that you have reviewed 94 points?” I answered: “Yes.” Short and simple. Daniel replied: “So, a 97 point, $50 Calif PN, is a better wine than a $300 95 point Napa Cab?” Again, I replied: “Yes.” But, slightly troubled by something, I added, “’better’ is a complicated concept. I may blog on this soon, to better understand it myself.”
Is a 97 point $50 California Pinot Noir “better” than a $300 95 point Napa Cab? To begin with, let’s forget about the prices. They’re irrelevant. In what respect is a 97 point wine (at any price) “better” than a 95 point wine (at any price)? After all, it earned two points higher; it had to do something for those extra points, no?
This is a great question, raising profound issues that, frankly, haven’t been thoroughly explored by any critic I know of, including me (which is why I said to “better understand it myself”). For some reason, a lot more people these days care about these things than used to be the case–which may be due to an Internet generation coming of age that demands the utmost transparency and explanation. So I thank Daniel for asking this question. In tomorrow’s post, I’ll attempt to answer it, and if readers seem interested enough, perhaps the conversation will last through the week.