Different Tongues - Power of Suggestion

[Randy Caparoso]

For what it's worth, here's my take on numbered scores: Never used them, since I personally hate math, and so I just can't see the relation between something pleasurable and numbers of any sorty.

It's also because I got "into" wine (mid-'70s) a few years before the 100 point ratings got started. In those days, of course, there was the UC-Davis/Harry Waugh school which favored the 20 point system. Couldn't get behind that either (even though I taught it in wine classes).

But of course, I read the Spectator, and I subscribe to Tanzer (I much prefer his lingo to Parker's). As a professional I confess to using the ratings to track down interesting buys (you can't rely just on word of mouth!), and sometimes to confirm my own notes.

But because I'm in the restaurant business, I learned long ago that it's best to rely on discriptions, not the scores, to make actual decisions. I look for words alluding to texture (smooth, silk, velvet, long, crisp, etc.) and any interesting aromatics. If something sounds good, I'll get a hold of a sample, or else just buy one case to "experiment" (equal, I guess, to a normal consumer who buys just 1 bottle). But there's no way I would make large purchases without first checking with my own palate, or that of my immediate customers!

Because I've also written professionally about wine since 1981, I know that there's no way any writer can hold the keys for all people. I happen to think I'm a little better at it because I can also judge my own recommendations by the responses of hundreds of my restaurant guests (and I've had my share of failures). So take it from me -- every writer's notes and/or scores is a crap shoot. The only palate you can rely upon is your own!

By the way, thanks for the lead on the Gnarly Martini, Curmudgeon!