Almost all wine scoring systems purport to reflect the quality of a particular bottle of wine. Wine reviewers like to fool themselves, some very effectively, that what we do is somehow objective.

It’s true that there are objective observations that can be made, using scientific analysis, regarding a wine’s alcohol, sugar, tannin, acid, and dry extract levels, but this is not what gets written about.

Don’t let the fact that these are objectively measurable fool you into thinking that a reviewer’s words are anything more than their subjective perception of these elements of a wine.