A Report From Wine Explorer Diego Samper – Do Wine Scores matter?
Paris, France
Dear Reader,
The wines all had one thing in common: scores so high you’d think they’d cure disease. 98,99,100.
I was in New York, tasting them one by one – row after row of polished bottles, poured and discussed in hushed tones. Big names. Bigger price tags. I wasn’t just there for the spectacle – I was scouting for our future wine collections. Trying things. Watching people. Making notes on what stood out for the right reasons… and what didn’t.
By the end of it, I didn’t want another swirl or sniff. I wanted something simple. Salty. Cold. Honest.
So I walked, alone, into the evening, looking for something that probably doesn’t exist anymore.
I had a scene in mind – Edward Hopper’s Nighthawks. A diner. Late. Still. Just a few people sitting under fluorescent light, each lost in their own orbit. Yes, I know those places are mostly gone. But still – I wanted something close.
I eventually did. Or at least checked a few boxes.
The place had chrome trim, a counter, a short menu, and a waitress who seemed like she could run the entire block.
She asked what kind of burger I wanted.
I said, “Give me the all-American diner classic.”
It was like asking a sommelier for a medium-bodied red with good structure. She didn’t flinch – just scribbled on her pad and said, “You got it.”
And let’s talk about waitresses for a second.
The good ones? They’re like sommeliers.
Sommeliers aren’t just bottle openers. They’re leaders of pristine wine service and cultivators of an elevated dining experience. They build wine lists, coordinate pairings, facilitate education, and guide guests through the intimidating world of wine with grace.
The best waitresses do the same. They read a table instantly. They know who’s paying. They bring the crayons without being asked. They know when someone just needs attention – and when someone just needs a plate of food and a little quiet.
The burger she brought was exactly what I needed.
Melted cheese. No extras. A soft bun, warm and golden, that held together just long enough to do its job. One-handed. No distractions. Later she told me the patty was a blend of chuck, brisket, and short rib – just enough fat to keep it juicy, but not so much it falls apart. “It’s the ratio,” she said. “That’s the secret.”
And it landed.
Because earlier, I’d tasted wine after wine that had everything going for it – score, status, oak program, elevation, fermentation vessel. But none of them landed like that burger. None of them made me exhale.
Don’t get me wrong – I was glad to be there. Part of what I do is explore these events, taste through the crowded tables, and find the outliers. Sometimes the stand with no line has the bottle that surprises me most. Sure, the masses may flock to the 100-point labels, and I was happy to taste them too.
That’s part of the job. But we don’t chase scores. We chase character. Wines with a pulse. Wines with a place.
Sometimes I find one. And when I do, I make a note – maybe it’s something I’ll bring to you later, when the time and price are right. That’s how we build the club. Not with algorithms. Not with hype. But with curiosity.
A club member sent me a Wall Street Journal article that same week. It was about how people drink wine – how we stick to what we know, how we tiptoe outside the familiar, and how most of us only try something new if the stakes are low and the source feels trustworthy.
Along with the article, they wrote:
“I always think of you when reading interesting articles about wines. This one discussed stretching your comfort zone. Your club does that for us – which is one of the reasons we’ve learned to like it.”
That note meant a lot. Because that’s really what this club is about.
If you’re already a member, you know this.
Our wine club is built for people who care more about flavor than flash, who want to explore without getting lost. Every bottle we send is tasted, tested, and handpicked – so all you have to do is pour and enjoy.
Explore our curated wine club options here—and find something that surprises you.
We’re a small team. That’s what makes us reachable. You can write to me directly. We answer our emails. We taste everything ourselves. And when we find something worth sharing, we send it your way—without the fluff.
Tomorrow is the solstice. The longest day of the year. A quiet turning point. In the vineyards, the grapes are shifting. The sun reaches its peak, then begins its slow arc toward harvest.
For the rest of us, maybe it’s a moment to reset. Fire up the grill and invite some friends. Pour something unexpected. And maybe – if the night stretches long enough – share a story or two.
So here’s my ask:
Send me your favorite burger recipe. Your patty blend. The secret trick that makes your BBQ unforgettable. Or the wine you love to pair it with.
We might feature a few in the coming weeks. You can write me at explorers@bonnerprivatewines.com. Join the conversation.
Because if wine is about anything, it’s about good food, shared stories, and good moments.
Cheers from Paris,
Diego Samper