After receiving a degree from Oxford University in mathematics and philosophy, Jancis Robinson tried to work in her specialty for some time, applying her knowledge in various fields, but then she changed her life abruptly, discovering the world of wine. To begin with, Jancis began purposefully looking for a job that would be related to wine, and got a job at the editorial office of Wine & Spirit magazine. Then, in order to prove to everyone that she is a serious specialist, she passed all the necessary exams, and became one of the few women who received an honorary MW (Master of Wine) degree.
Today Jancis Robinson is the author of many books: The Wine Book (1979), Wine Guide (1980), The Great Wine Book (1982), Masterclass (1983), Vines, Grapes & Wines (1986), Jancis Robinson’s Wine Course ( 1985), Confessions of a Wine Lover (1997). Together with Hugh Johnson, she created the world famous World Atlas of Wine (2001), which became an instant worldwide bestseller! We also note How to Taste Wine (2008), Wine Grapes (2012), American Wines (2013) and, finally, one of the most complete guides in the world of wine – The Oxford Companion to Wine, which is regularly updated and republished. Jancis also maintains a personal blog on the Purple Pages, is a regular contributor to The Financial Times, and produces wine TV shows on the BBC. The number of her awards and titles is simply enormous. For example, in 1999 she was awarded the title of Decanter Women of the Year. Jancis Robinson is also one of the honorary consultants who select wines for the cellars of Her Majesty Queen Elizabeth II.
Jancis Robinson introduced the 20-point Wine Rating Scale, which is more understandable than Parker’s scale. For example, if on this scale the wine score is 12 points or lower, then it is better not even to taste such wine. At the same time, Jancis herself is not very fond of evaluating wines in digital terms, like many of her colleagues. She believes that there is no absolutely objective assessment criterion when it comes to wine. After all, professionals also have “bad days” – a bad mood and state of health, which can affect the accuracy and objectivity of judgment. But, on the other hand, the evaluation system, which is expressed in figures that are understandable for the end consumer, helps many of us navigate the huge assortment of wines that is presented on store shelves today. But is it possible to tell the difference between just good wine and great wine? How can you compare full-bodied, savory wines and light, refreshing wines? Therefore, Robinson’s point of view is clear and accurate – the assessment of wine is an absolutely subjective process.
Undoubtedly, wine ratings today have become an integral part of the wine industry and quite significantly affect the choice of the buyer. Of course, you can blindly follow the opinion of authoritative critics and check your personal opinion against their “coordinate systems”, or you can simply trust your own feelings and remember that the best wine is the wine that you personally like.