Which factor is NOT generally considered in assessing wine quality?

When assessing wine quality, factors such as aging potential, color intensity, and aroma complexity are typically given considerable weight. These elements directly relate to the wine's intrinsic qualities and the sensory experience it offers.

Aging potential indicates how well a wine might develop over time, often based on its structure and balance. Color intensity can provide insights into a wine's age, grape variety, and even potential richness of flavor, while aroma complexity reveals the depth and variety of scents, which can signify a higher quality.

In contrast, the price point, while it may be a consideration for some consumers and can sometimes correlate with quality, is not a definitive measure of a wine's quality. Wines can be excellent regardless of their market price, and conversely, a higher price does not guarantee superior quality. Thus, price point is not generally considered when evaluating the inherent qualities of wine itself.