Drink Wines the Best Sommeliers Love

Sommeliers know the way to properly communicate to and with consumers about wine. They know which wine pair well with food, which wines represent good values and which are to be avoided. Needless to say, there is room for an improved method for consumers to determine what wine, in this sea of wine, to purchase. A technique where wines are judged in a broader sense and never with a single numeric score that fails to take into account wines many personalities. While the numeric score reviews generally have short descriptors about the wine, the wines are most often referenced solely by their numeric score. We propose another set of criteria to knowledgeably know and subsequently purchase wine.

Here are the values sommeliers use to evaluate wine: value, food friendliness, ability to age, and flavor profile. Sommeliers grade wines more like school report cards.

Value Grade:

	An outstanding price to quality ratio. This is a recommendation to buy.
	A good value.
	Priced to sell.
	Overpriced for the quality.
	Way overpriced - DO NOT BUY!

Food Friendliness Grade:

	Made for the table and should be consumed with food.
	Pairs well with food.
	Goes with some foods.
	Not made or not compatible for consumption with food.
	Not acceptable for pairing with any food.

Ability to Age Grade:

	This grade is for those few wines produced in the world that will age in the 20 to 50 year range.
	Age worthy short term cellaring, three to ten years.
	Not a wine that will age.
	Past the time it should have been drunk.
	Already at the bottom of the downhill slope.

Flavor Profile Grade:

	A perfect example of the genre it is advertised to be in and exceeds expectations.
	What it should be. As advertised.
	Good, average.
	Below average.
	Fails completely. For example a very sweet Chardonnay.