Whether you call them ratings, scores, or points, wine "grading" isn't going away any time soon. But you can, and should, use the information to your benefit. In Part 1 of my two-part series, I'll explain why rating systems were created, how various types of publications approach tastings differently and why reviewers don’t always agree with each other.
by Chuck Hayward
Over the course of the past few months, evidence has been put forth that Bordeaux, as Rodney Dangerfield might say, “ain’t got no respect”. It's an observation that Matt Kramer made in a recent Wine Spectator piece as well as by Eric Asimov in the The New York Times. These articles attempt to discern the "whys" of it all.