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Wine competitions and guides are often elitist. Wines are selected by professionals and their advice is aimed primarily at knowledgeable wine enthusiasts. Terms used are specific to the field of oenology. Ordinary shoppers on the lookout for a good yet inexpensive Merlot to enjoy with friends, or an Anjou Villages that is simply fruity and affordable, don’t know what to choose.
They want a wine that is suitable for the evening, yet the price must be reasonable. And the bottle must look nice as well.
No wine selection addresses these three consumer expectations:
‘Un vin presque parfait’ hopes to take all 3 criteria into account. How?
- By acknowledging the quality of a wine and the work a winemaker has done at all stages in the production of his precious nectar. By tasting and marking the best wines in each category, in accordance with the rules and practices of professionals.
- By favouring wines that provide the best value for money.
- By giving a mark to presentation as well, because people like to have a nice-looking bottle on the table, and to reward the creative effort the producer has made to embellish his wine.
How is the final result calculated for ‘Un vin presque parfait’?
- 50% of the mark is from tasting—and is thus based on the wine’s organoleptic qualities alone, without any other criteria being taken into account
Who are the members of the jury?
The professional quality of the tasting is guaranteed by:
Fabrice Sommier, Best Sommelier in France 2007 (read about him)
Fabrice sets up the marking scale and watches over implementation of what is known as a ‘blind tasting’, i.e., in which tasters cannot see the bottles. Each member of the jury rates the intrinsic qualities of the wine in its category (wines with the same origin and vintage). He or she indicates with a mark the level of enjoyment a consumer would experience in tasting the wine.