http://www.midweek.com/hawaii-food-d...-wine-tasting/

On Friday, June 20, 2014 4:58:44 PM UTC-6, wrote:
> http://www.midweek.com/hawaii-food-d...-wine-tasting/

It is criticism or opinion. No one says they have to be objective. Sommelier courses teach objectivity but it is still personal taste.

On Friday, June 20, 2014 6:58:44 PM UTC-4, wrote:
> http://www.midweek.com/hawaii-food-d...-wine-tasting/

No one can be totally objective, but obviously someone who is a critic should try to remove some of the extraneous factors mentioned.
But I also value critics with acknowledged biases and preferences, rather than those that try to rate each wine independently of style.
But as to objectivity- from the listed email it seems the columnist is actually an employee of "the Evil Empire" (Southern Wine and Spirits), so we can toss objectivity out of the picture!

On Friday, June 20, 2014 12:58:44 PM UTC-10, wrote:
> http://www.midweek.com/hawaii-food-d...-wine-tasting/

How can excellence be truly recognized if critics aren't as objective as possible?

On 21.06.2014 00:58, wrote:
> http://www.midweek.com/hawaii-food-d...-wine-tasting/
>
>
As far as I am concerned, I would be happy if critics were completely
objective, but I fear that is too much to ask.
If, however, you have become acquainted with a critic's biases over
time, his or her opinion can be valuable because you know which
correction factor you have to apply in order to obtain an evaluation
that fits your own (subjective, of course) taste.
I have had great success with this approach in classical music. It
should work with wine, too.

Greetings to all,
Charley

--
Charles Milton Ling
Vienna, Austria
Gpg4win encryption available

On 6/28/2014 2:57 AM, Charles Milton Ling wrote:
> On 21.06.2014 00:58, wrote:
>> http://www.midweek.com/hawaii-food-d...-wine-tasting/
>>
>>
> As far as I am concerned, I would be happy if critics were completely
> objective, but I fear that is too much to ask.
> If, however, you have become acquainted with a critic's biases over
> time, his or her opinion can be valuable because you know which
> correction factor you have to apply in order to obtain an evaluation
> that fits your own (subjective, of course) taste.
> I have had great success with this approach in classical music. It
> should work with wine, too.
>

Probably very true, but could you give some examples?


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Friday, June 20, 2014 12:58:44 PM UTC-10, wrote:
> http://www.midweek.com/hawaii-food-d...-wine-tasting/

If critics aren't objective, won't the following situation arise?:

- Men often applaud an imitation and hiss the real thing.

Aesop

On Friday, June 27, 2014 8:57:44 PM UTC-10, Charles Milton Ling wrote:
> On 21.06.2014 00:58, wrote:
>
> > http://www.midweek.com/hawaii-food-d...-wine-tasting/
>
> >
>
> >
>
> As far as I am concerned, I would be happy if critics were completely
>
> objective, but I fear that is too much to ask.
>
> If, however, you have become acquainted with a critic's biases over
>
> time, his or her opinion can be valuable because you know which
>
> correction factor you have to apply in order to obtain an evaluation
>
> that fits your own (subjective, of course) taste.
>
> I have had great success with this approach in classical music. It
>
> should work with wine, too.

- Never judge a critic by your agreement with his likes and dislikes.

George Saintsbury

On Friday, June 20, 2014 12:58:44 PM UTC-10, wrote:
> http://www.midweek.com/hawaii-food-d...-wine-tasting/

Can excellence be recognized is critics are not objective?:

- There is no surer mark of the absence of the highest moral and intellectual qualities than a cold reception of excellence.

Philip James Bailey

On Friday, June 20, 2014 12:58:44 PM UTC-10, wrote:
> http://www.midweek.com/hawaii-food-d...-wine-tasting/

If critics are not objective, can excellence be recognized?:

- There is no surer mark of the absence of the highest moral and intellectual qualities than a cold reception of excellence.

Philip James Bailey

> If, however, you have become acquainted with a critic's biases over
>
> time, his or her opinion can be valuable because you know which
>
> correction factor you have to apply in order to obtain an evaluation
>
> that fits your own (subjective, of course) taste.
>
> I have had great success with this approach in classical music. It
>
> should work with wine, too.

This is how I use reviews. Know your reviewer and know the region can work as well. I guess there can be objectivity in "a wine from this region tastes like this and this wine is true to this", if the person who says it understands that region.

When I dont know it, I look for words like oaky, earthy, mineral. Or for certain regions - eg cornas and rioja - I look for "old style". Soemtimes I wont agree, but its good indicators.