Why the Wine Rating System is a Bad Thing (sometimes)

Yesterday, Reuters.com posted an article on the split decision within the wine community on the success and usefulness of the now-common 100 point wine rating system. The systems creator, Robert Parker, is seen by many within the wine business as something of a hero. The ratings have been whole-heatedly embraced in America thanks to our love of ranking everything. The ranking system has helped to simplify what many Americans viewed as a complicated process of buying wines and in turn, boosted sales dramatically in recent years.

The flip side to the coin, however, is that many other members of the wine community have a massive amount of scorn for Mr. Parker. These wine-lovers view (rightfully, I think) choosing and enjoying a wine as a very subjective process. Different people have different tastes, and breaking everything down into a simple 1-100 ranking system strips all that away. Americans like things to be cut and dry, analytical and straight-to-the point. Unfortunately, wine just isn't a category that be broken down so easily. How can you possibly use the same system to rate a sweet German Riesling and a super dry red blend? It doesn't make sense, and most of the people on this side of the fence find it offensive.

Alas, the ranking system seems as though it's here to stay. It's taking more and more precedence on the shelves of American wine stores everyday, and yes - helping to increase sales. I'm sure that eventually the argument will settle down, but it may be awhile. I wonder how long it took restaurant owners to accept the Michelin five star system?