About scoring Port

[Espen S.]

Being pretty new to Port, I've read hundreds of TN's and reviews the last months, that also include other wines. The more I read, the more I see this pattern in scores.
It seems to me, that a red wine can be good from 80-85 and up, while Port is good from around 90 points. Is this simply because people like Port more, or is the Parker scale used in a different way for different wines? Is Port generally seen as a higher quality wine than any other wines?

I hope you know what I mean, English isn't my language... and this is very generally speaking, of course.

[Eric Menchen]

I think a big part of this is that nearly all the TNs I see are for really good Port. There are lots of reviews here for VP, LBV, colheitas, etc. If there were more reviews for plain tawny (no indication of age) or ruby, I bet we would find more scores in the 80s. I've had plenty of rubies that were pleasant and drinkable, but maybe one that rated a score in the high 80s or low 90s. Most probably were in the 80s. I'm not going to rush out to confirm this, but I'd say the Cruz ruby I had once was probably at the bottom, around 80. I still drank it.

[Glenn E.]

I think Eric is right - the TNs you see here tend to be for the best Ports available. Others do exist, but Port is such a great value relative to wine that drinking "the good stuff" is more reasonable. Have you noticed how much less expensive the 90+ point Ports are compared to red wines? (At least here in the US they're much cheaper.)

Port is also less expensive than wine because you drink less of it. (Normal people drink less of it, at least.) A serving of Port is half the size of a serving of wine, so that $80 bottle lasts twice as long.

So it's not that lower scoring Ports don't exist - they certainly do - but we just don't bother drinking them.

[Espen S.]

That makes sense to me. I guess maybe it has something to do with the amount of Port being produced, compared to the gazillions of red and white wines too... a higher percentage of quality wines?

And yes, I agree when it comes to value. Port is kinda cheap, actually.. especially LBV's. I'm gonna buy a case or two of LBV soon, to protect the VP's.

[Markus D.]

Port is also less expensive than wine because you drink less of it. (Normal people drink less of it, at least.) A serving of Port is half the size of a serving of wine, so that $80 bottle lasts twice as long.

Lasts twice as long eh? An interesting theory...

[Roy Hersh]

Yeah, many of us scratch our heads when Glenn comes out with statements like that!

We forgive him though and know that when he starts to in shape for the 2010 Port Harvest Tour he'll not only triple his current Port knowledge, but in one week will double all the Port he has consumed to date ... in one weeks time, so he won't be using these silly statements upon his return. We will make sure he is ready and able, whilst the "willing" part is far less of our concern.

I hope he has already begun his training regimen.

[Glenn E.]

Yeah, many of us scratch our heads when Glenn comes out with statements like that!

Says the man who's been known to serve 5 bottles of wine with dinner and then 2 bottles of Port (and a bottle of Madeira!) afterward!

I'm gonna be sauced for a week when I get back from the Harvest tour... I probably won't be able to talk at all, let alone make silly statements! I'll be happy with coherent.

Can't train for the tour until after the Rock 'n' Roll Half Marathon at the end of June. But then I'm all over it!

[Roy Hersh]

Fortunately, that should still leave you plenty of time for training!

Many on our tours don't drink wine or Port for a full week or more afterwards.

Then again, some of us head to the UK where we indulge in decadent deep verticals and other tastings, to keep our blood stream sated. In moderation of course.

[Rob C.]

re: port versus wine scores, I think Gary Vaynerchuk makes a good point in one of the port episodes on winelibrary tv (it may even be on the FTLOP vide page): the sugar hit definitely helps and can contribute to grade inflation.

I've had wines that taste of vinegar or smell of manure, but whilst I've had some uninspiring ports, I struggle to think of any that were particularly unpleasant - even at the cheapest end. If the sweetness helps at the bottom end of the range, i'm sure it can also lure me into giving an extra point or two at the top end as well.

does the phenomenon you have noticed with port hold up for desert wines in general - sauternes, tokays etc.?