Why does this critic keep scoring wines out of 100 points?
A scale of 50 to 100 points ranks the quality of the wines, although the author's rating only makes sense after reading several of his reviews.
A score isn't essential for a good tasting note, but it makes the critic's job easier: it clearly indicates their preferences and allows for a more concise review. With a numerical score, there's no need to explain why a very good wine with 88 points isn't as good as an exceptional wine with 96, and the review can focus on the specific aspects of each bottle.
The author's scale is roughly based on the high school grading system most American students grew up with, and ranges from 50 to 100 points. From 100 to 96 are the best wines on the author's personal scale, the pinnacle of his criteria. From 95 to 90 are exceptional wines for their type, worth the effort to seek out. From 89 to 85 are very good to good wines, with authentic character and the potential to age well. From 84 to 80 are good to barely good wines: still good, but lacking character or significant positive qualities, though they can be enjoyable, especially with food or in an environment where wine isn't the main focus. From 79 to 50 are acceptable to undrinkable wines; those below 80 are not recommended, as their quality can range from passable to defective.
Wines are not evaluated in groups by region. Each is judged according to its ability to reflect its winemaking style. After numerous blind tastings, in which expert tasters were unable to correctly identify either the region or the grape variety, the author concludes that grouping and classifying wines according to this criterion is useless and misleading.
The note should indicate the best estimate of when the wine will reach its optimal maturity. Enjoying young, structured wines can be just as pleasurable as drinking mature, balanced bottles, but those who prefer the latter and cannot tolerate young, tannic wines should not open a young Châteauneuf-du-Pape expecting to enjoy it as much as the author.
The score is a subjective part of the evaluation and reflects only the personal preference of the person assigning it, nothing more and nothing less. A single number is practically useless: only after reading several reviews and tasting several bottles can one begin to understand the author's point of view. In his opinion, scores from committees, panels, or legions of tasters are worthless.