Aymeric de Clouet ’s Rating
I have been tasting wine for 27 years now and I learned from my father who has been tasting wines “en primeurs” since 1959, and who was educated by my grandfather, who himself started tasting wines since the end of World War I!
From that accumulated experience, I do not believe wine tasting is an absolute science which can be approached with certainties. Every tasting is relative and depends on your knowledge, your years of practice, and the circumstances around the tasting. Yes, it is easier to deal with certainties in life! But when it comes to wine tasting, I can only give my opinion about the quality of a wine, not its taste itself, which is personal and individual opinion.
By the same token, I do not describe the taste of wines in this ridicule new fashion. A wine does not taste like tar, metal, yellow flowers in a summer morning, etc. A wine sometimes tastes like wood, when the amount of new wood is too high, or the barrels too toasted. And it may be tannic, acidic, etc. End of the story.
In conclusion, if you want your opinion to be dictated by someone else, I am not the right person. If you want to learn from my experience, my numerous tasting results, I am glad to share.
My system rating is the simplest, ranking from 0 to 5 stars:
*****: great wine, with depth, complexity, ageing potential, among the best of all times. Needless to say, I do not grant those 5 stars every year and hardly more than one or two wines within the same year.
****: excellent wine, worthy of the best cellars, a must buy and must try.
***: very good wine, with less complexity maybe, less depth, length, etc. But very good indeed. Generally the category with the best price-quality ratios.
**: good wine, no more. No flaws, but not quintessential for your cellar. A wine you can drink at a restaurant or under “extreme” circumstances (picnic, travel, etc.)
*: average or mediocre wine. Some flaws (residual sugar, excessive tannins, lack of acidity, etc.)
0: atrocious wine, shame of the terroir. Extremely oxidative whites, awfully tannic reds with high levels of residual sugar, wines that you would hardly serve to your sink!