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Each month we add new reviews to our Review Archive. The wines are listed by vintage, producer and issue of our newsletter. Wine reviews are in the Review Archive This page details our philosophy and methodology |
redwinebuzz.com uses a unique format for reviewing and rating wines. The methodology was developed by founder, Arthur Przebinda.
Below, are our philosophy and methodology for wine tasting. You may also want to review the Rating System.
The major wine publications employing any sort of numerical rating system - typically a scale of 100 points - do no have, nor do they follow, any clearly stated, empirical methodology or criteria for awarding their scores. These numbers are: 1) based on preference and enjoyment of a particular wine in a comparative tasting, and 2) usually are the product of the author/taster arbitrarily assigning a point value based to their own notion of quality.
Our philosophy is that people want concrete descriptors of wine rather than poetic laudations and out-of-the-blue points that do not give a clear picture of the wine's characteristics: its smells and tastes, its mouthfeel and body and whether its components marry well or not. For this reason, each review gives a detailed, objective, description of each wine tasted. This is then followed by our opinion of the wine which takes into consideration the composition of the wine, its age worthiness, food friendliness and concludes with a food pairing suggestion. The detail section of the review gives production, cooperage and aging details. Background information on the component grapes, the year they were grown, the vineyard source and the winery are intended to help the reader gain a broader understanding of not only the wine at hand, but also of Central Coast wine in general.
There are those who feel that tasting, describing and evaluating a wine is like describing shapes you see in clouds: whatever one perceives is valid. That would be the case if each bottle with the same label contained a different liquid. The fact is that each wine grape variety is genetically programmed to expresses a specific set of aroma and flavor characteristics. These expected aromas and flavors are the result of the presence of substances produced by the grape berry during its time on the vine. Variations in the production, quantity and proportion of these substances are, in the whole scope of things, quite minor but attributable to clonal differences, farming methodology, microclimate and weather in combination with the winemaker's decision to harvest and their choice of vinification techniques. Just compare a Chardonnay of the same vintage from different producers.
These smell and flavor compounds are unchanging and they need to be learned in the absolute as one learns a language. The very same applies for wine flaws. These smells, flavors and textures may initially seem impossible to learn, but it can be done. It is an active learning process. There are a number of variably priced aroma kits available on the market. While these may offer a good starting point, it is important to note that some of these kits reproduce aromas with more fidelity than others. Since many of the aromas in wine can be traced to fruits and spices as well as other consumable products, a trip to a store to purchase those things may prove to be a more informative and more rewarding way of building one's aroma and flavor memory. Whatever your choice of reference aromas and flavors, being familiar with them and being able to identify them in wine for yourself allows you and us to understand each other. When we have this common language, our descriptions and reviews of wine will help you know what to expect of a given wine and allow you to make better informed purchasing decisions - not ones based on guesswork. Additionally, in the process of earning these things you yourself will learn not just more about wine but you will learn what it is in wine that you like.
Another trend in the wine writings of our time is one which asserts that if one enjoys a wine, the wine is good. While this is fine for personal enjoyment of any product, it is not a reliable way to communicate wine quality. This "enjoyment = quality" philosophy disregards the fact there are absolute standards of quality for any product or service: cars, hamburgers, doctors, toothbrushes and wine. Additionally, it disregards the fact that people have differing preferences. Many people enjoy wines that are imperfect and these wines can be interesting in their own right. We do not seek to invalidate people's enjoyment of a particular wine nor do we seek to in any way ridicule them for choosing a specific wine. We are not attempting to tell you what wines to like. However, we strive for accurate descriptions of the wines we review.
Nonetheless, people still want some kind of opinion of the wine in question. This is where interpretation comes in. Interpretation seeks to extract meaning from the findings. While accurate identification of the aromas, flavors, acidity, tannins, alcohol and textures leads to accurate description of the wine and better purchase guidance for readers, it also leads to advising the reader about the longevity of wine as well as its potential to pair with food and, most importantly, alerting the reader to the fact that the particular characteristic in the subject wine is a flaw - the result of faulty production or contamination of winery facilities. It is not uncommon that people will enjoy flawed wines, but it is the responsibility of the wine writer to hold a wine to the highest standards and scrutiny - irrespective of the taster's own preferences.
Arthur believes that while there is a level of artistry to winemaking, wine is as much the product of the growing region and conditions, farming methods and production techniques. A winemaker's stylistic inclination guides the whole process and the myriad of choices that result in the finished wine. Certainly, there are different standards for different types of wines produced in different parts of the world and even within California. Nonetheless, individual style should strive to showcase the local character of the wine, not mask it. Arthur has arrived at a way of judging a wine in a way that does not interject a single individual's preferences or tastes. Instead, he judges wines on the merits of component grapes, region grown and generally accepted expectations of a particular variety or blend. This rating system also considers what the wine was intended to be in addition to the traditionally accepted reference points for wine evaluation. This makes for a fairer evaluation of the wine. Some wines are made with lofty standards in mind and others are made to be average, approachable and straightforward. This means that not every wine will appeal to all. Whenever applicable, we indicate if a wine is likely to have very narrow and focused appeal.
Tasting is conducted in the following manner:
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Storage: Each sample is stored in a dark and cool (70 to 72 Degrees Fahrenheit) setting for at least one week to allow it to settle after transport.
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Tasting Staff: To maintain consistency and reliability, Arthur tastes every wine. Every score and review is the result of Arthur's findings, perceptions and conclusions.
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Grouping: Wines are not tasted in peer groups or in a comparative fashion (a row of wines of the same style tasted together to pick stand-outs). The aim is to detect aromatic, flavor and texture components and judge the wine against general expectations for a wine of its type from the same region and vintage. However, when we receive a line up of samples from a particular winery, these may be tasted together, with care being taken to taste wines in order of lightest to heaviest.
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Blinding: Wines are also not tasted blind (with identifying information obscured). We are looking for specific, expected components in a wine, not how much we enjoy it. Reputation does not impact what we objectively detect in a wine.
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Sampling: Each bottle is tasted in its entirety from start to finish at (roughly) 10-15 minute intervals.
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Wine Temperature: Red wines are tasted in the range of 70 to 72 degrees Fahrenheit. This is the storage temperature and after 1 week, the wine temperature is equilibrated with the that of the tasting area. While this may not reflect the traditionally accepted ‘ideal’ serving temperatures, it is the most pragmatic compromise between the traditional ‘ideal’ temperatures and the actual temperatures at which most people usually drink wine. White wines are chilled in an insulated container with a 1:1 mixture of water and ice for 20 minutes. White wines are also allowed to warm up during the tasting process to observe any changes in expression.
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Decanting: Red wines are initially assessed from the first pour out of the bottle. The wine is then decanted and set aside for 20 minutes and then tasted in 10-15 minute intervals. Any changes in expressivity or character are noted in the final write-up.
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Stemware: Appropriate size and shape stemware (properly cleaned just prior to tasting) is used for each general category of wines. Each category of wine: 1) dry white wines, 2) dry red wines, 3) Pinot noir, 4) sparkling wines and 5) dessert wines, ice wines, late harvest wines, port and sherry, is tasted from the same type of glass.
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Environment: Attention is paid to the environment. Tasting is done in a comfortable indoor environment with temperature in the range of 70 to 72 degrees Fahrenheit. Extremes of temperature and excessive humidity significantly affect the process and are avoided. No aromatic substances such as air fresheners, scented candles, potpourri or incense are allowed in the tasting area. Cooking aromas are also not allowed.
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Taster's State: The taster's general frame of mind is also key. We do not taste when fatigued. We do not taste when rushed, distracted or sick. We strive to taste at the same time of the day.
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Cleansing the Palate: If necessary, filtered water and plain, unsalted, water crackers are used to clear the palate.
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Food pairing: While restrained composition, lower alcohol and higher acidity generally bode well for food friendliness, optimal food pairing is a matter of synergy between food and wine. Some people sip wine while they still have food in their mouth and others sip on wine to wash down the remnants of food from their mouth. Each of those approaches results in a different experience. When assessing food friendliness, we examine the interaction of food with wine when the two are together in the mouth at the same time and when the wine is used to wash down the food. On occasion, we may offer a recipe submitted by a wine country chef to pair with a specific wine. While we maintain editorial oversight and control of our content, we allow each chef creative freedom to pair a dish with a wine.
For details about scoring criteria, please review the Rating System
Search our wine reviews archive by: review date, vintage and winery.
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