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PAR = Evaluation with Added Value


PAR® – Evaluation with Added Value

The PAR assessment provides information to winemakers and retailers about how does wine correspond to the customer’s flavour in the respective target market. On top of that, it allows the producers to recognize their strengths and weaknesses helping them to improve the product. One of the most significant advantages of the PAR tasting, compared to other methods, is the replicability.

Points, awarded by a taster, is a very common practice applied during the wine competitions. Should the assessment lead to a bad result, the producers often do not receive a reference point which criteria underlay the evaluation, which creates a lack of knowledge about improving the product and achieving better results in future.

A PAR taster applies a comprehending approach: PAR* tasting method becomes widely accepted among experts due to its advantages of transparent criteria and clear documentation. Winegrowers, wine retailers, and final consumers view the wine characteristic at a glance and can estimate how it matches the flavour of the respective target market.

Qualified wine experts run the PAR wine evaluations. An additional training allows the taster a neutral approach leaving the personal preferences out. At the first step, the tasters are guided by the measurable criteria like acidity, sweetness, etc. which is a distinguishing feature of this method. In a second phase, they assess these criteria respectively the tested wine.  Profound knowledge about grape variety and origin brought by the tasters enables the evaluation with points under consideration of the benchmark. The PAR method also examines whether the wine fits the respective market. The objective is to make quality replicable and to improve the wine sales.

As one of the key advantages of the PAR method, the reproducible documentation shows the winegrowers not only the rating result of the product but also the whole path leading to it.  This benefit opens a chance for the product improvement and better fine tuning between wine and customer’s flavour on the target market.

More information regarding PAR you can find under www.parsystem.de

PAR wine evaluation example:

PAR Sheet

PAR Points

Conventional 100-point evaluation systems start at approximately 70 points and generally end at 92 or 95 points, the result being that 90% of all evaluated wines are placed within a range of 25 points.

The 100-point PAR evaluation system, however, begins at 55 points. Wines ranking below 50 points are referred to as flawed. Wines ranking up to 55 points are accepted although they clearly have a deficiency. 56 points and above indicate flawless wines at varying quality levels.

The tasters are therefore able to evaluate much more transparently within the ranking levels. The awarded points are explicitly documented with up to 24 evaluation parameters and can be accessed globally online.

96 - 100 points 
World-class wines, which provide an unforgettable, defining and sensual experience. A distinct optimum harvest unites with perfectly implemented trade craftsmanship and characteristically strong stylistics due to variety and source. These wines have the ability to enchant even the most extravagant wine enthusiast.

90 - 95 points
First-class wines, international outstanding, which belong to the most expressive of their kind. A distinct and substantial concentration of senso-active substances, absolutely pure color tone and distinctive characteristics are present.

83 - 89 points
Excellent wines, sensorially noteworthy and with distinctive substance, which arouse the attention of experienced tasters.

75 - 82 points
Pure color toned, “clean and dense” wines, typical for the variety, with recognizable character and style. Recommendable for everyday. Some points are above the expected standard, and this wine is clearly within the top third. Flawless wines of varying quality.


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