When we evaluate the body of a wine, do we use one scale for all wines or one for whites another for reds?
Answer From Expert Roger Bohmrich MW
Various scales and systems exist for the evaluation of wine depending upon the country, organization, or event (such as wine judgings). Body as a single attribute is variable in its significance, and it could pertain to both white and red wines. The lack of body in a delicate, low alcohol Mosel Riesliing Kabinett is in no way a demerit, whereas a light-bodied Puligny-Montrachet - or Barossa Shiraz - might be considered lacking.
Answering your question more broadly, there is no perfect tasting methodology, and all systems have arbitrary aspects. This applies to 100- or 20-point scoring despite the appearance of objectivity and precision which a number implies. While many people tend naturally to accept a score as an accurate and universally valid reflection of a wine's worth, I would argue (and I am not alone) that no numerical rating system can be considered scientifically precise given the nature of wine and of human subjectivity.
