PAR – More transparency and flexibility in wine evaluation

A criterion for professional wine tasting should be the incorruptibility of the method used. A taster's personal preferences must not affect the assessment and evaluation in any way. The procedure must always be informative, professional accurate, and reproducible.

The PAR system, developed by Martin Darting, meets all these requirements, but goes much further. PAR stands for Product, Analysis and Ranking. In this method, all required information about a product is available to the taster: vintage, grape variety, growing location, maturation, as well as alcohol, acidity, and residual sugar content, and other data. This is the only way an accurate assessment can be made. The analysis relies on the well-proven sensory methodology of the olfactory and gustatory test. However, the PAR system makes a clear distinction between quantitative and qualitative evaluation. On a scale of one to ten, the examiner rates each of the criteria specified by the system in a negative or positive gradation.The data is collected and processed by a sophisticated computer program to yield the results in 100 point system.

The system also displays the individual evaluation criteria in a graphical, easily understandable form. While the total score is a  criterion for awards, the graphical representation presents the sensory characteristics of the product. The producer can see at a glance where he excels and where he could still improve for the future. The PAR system thus provides the participant not only with a high level of transparency, but at the same time with useful information to optimize his product. Used  regularly, the PAR System can, after only a few cycles, provide the winemaker with an inexpensive yet, nonetheless invaluable service.

  Overview - PAR Points




Deadline: February 10th, 2017
Delivery of the wines till:
February 17th, 2017
Tasting: February 24th, 2017



WINE System AG
Gisela Wüstinger
83112 Frasdorf

Head of tasting:
Sensorik international
Martin Darting

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