Keep It Simple Stupid

I'm not a guru. I've just started being able to distinguish between old world and new world wines, within a varietal, based on taste. I'm scratching the surface of the nuances that arise due to steel vs oak barrels. And have realized that professional rating systems are about as valuable as the ribbons awarded to the winners (you've seen them right? They remind me of my 3rd grade spelling bees).

My wine tasting and rating system is simple:
- Yes (I'd buy it at it's current price)
- Yes but (I'd buy it if its current price was reduced to $X)
- Maybe (I might buy it). Typically if wine tasting at a vineyard or tasting room, the "maybe" stems from one of the other factors (to be introduced in a moment). Maybe's are typically wines that when tasted alone don't quite "wow" but when introduced with certain perfectly-paired foods, they become "yes buts".
- No (I'm not buying it and probably wouldn't take it if it was free UNLESS you wrapped it so that I could gift it to someone else).

The Factors:
- Nose
- Taste
- Finish

If Wine Tasting at a vineyard or tasting room the factors become:
- Good Wine (factor: 5)
- Good Experience (factor: 3). The staff and facility.
- Good Grounds/Ambiance (factor: 2). The surrounding areas, the interaction of the people within the facility etc.

No numbers - because what I consider a 92 one day and a 92 the next might change - I wish Robert Parker would admit he suffers from the same lack of consistency. No checks and minuses. No plus and double pluses. Just Yes, Maybe and No.

It works for me!