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121:, the widespread use of numerical rating systems is a relatively recent phenomenon. During the mid 20th century, as American interest in wine was developing, consumers found themselves being introduced to a wide assortment of wines from across the globe. This surplus of available options created a niche market for critics who could provide a service in reviewing wines and making recommendations that could make the buying process easier for consumers. Following a pattern similar to the product reviews of such consumer magazines like
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51:. A wine rating is therefore a subjective quality score, typically of a numerical nature, given to a specific bottle of wine. In most cases, wine ratings are set by a single wine critic, but in some cases a rating is derived by input from several critics tasting the same wine at the same time. A number of different scales for wine ratings are in use. Also, the practices used to arrive at the rating can vary. Over the last couple of decades, the 50–100 scale introduced by
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The popularity of numerical wine ratings became a boon for the wine retailing industry. Wines that received scores classified as "outstanding" (usually 90 points or above) were essentially guaranteed favorable sales in the market. Wines that received "extraordinary" or "classic" ratings of 95–100
133:, American critics began writing more condensed wine reviews that consumers could scan through briefly to identify wines of interest. The popularization of numerical scoring is widely credited to the American wine critic Robert Parker who patterned his system of numerical ratings on the
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emerged that aimed to capitalize on the speculation and eventual price increase surrounding highly scoring wines. The influence of wine ratings was particularly keen in the developing wine markets of Asia, Russia and South
America at the turn of the 21st century.
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notes, which are brief descriptions of the wine critic's overall impression of the wine, including its flavor qualities. However, often the emphasis (in particular in marketing) is on the score applied by a critic rather than on the total wine tasting note.
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Under Parker's system, wines were evaluated on a 50–100 scale that roughly correlated to an A–F "grade" on the wine. A wine was considered "above average" or "good" if it got a score of at least 85 points. Readers of wine rating magazines such as Parker's
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tend to stand out from the assortment more than wines with more subtle characteristics. These wines tend to receive more favorable wine ratings which have led to an increase in the proliferation of these styles of wines on the market.
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style that is perceived as appealing to the critics. These critics point to what they contend is an inherent flaw in sampling a wide assortment of wines at once. When compared together, wines (particular red) that have deep
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and individuality in wine making. Critics of the wine rating system contend that the economic and marketing power of receiving favorable scores by influential critics has steered global winemaking towards producing a
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Critics of numerical wine ratings have contended that the popularity and marketing power of these ratings have contributed to a homogenization of wine styles being offered on the market.
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In recent years, with the advent of aggregated user-generated ratings, there has also proliferated group rating systems, such as the one employed by
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The numerical wine rating system has been heavily criticized. It has been considered a driving force in the
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Retailers will often use signage advertising wines that have received a favorable rating from critics.
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American wine critic Robert Parker is credited with popularizing the use of numerical wine ratings.
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has become commonly used. This or numerically similar scales are used by publications such as
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that, coupled with the limited production, helped to skyrocket their prices. A segment of
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Wine-Rating
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Sniff, sip, consult: Ratings game rules in premium market
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Wine ratings: Are they help or hindrance to shoppers?
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Wine
Spectator Tasting Procedures and Taster Profiles
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