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About Ratings
Wines are tasted and rated every year. The following are the average marks obtained by regions, on a scale of 0 to 20 for some recent vintages:
Magazines or wine critics also give their personal ratings. Among the most well-known: Robert Parker and the Wine Spectator.
Serving Wine The serving temperature of wine is a critical aspect. In order to get the best of your wine, we highly recommend to use a decanter in order to air the wine, and to drink it in an appropriate wine tasting glass. The airing process will release the aromatic qualities of the wine. Furthermore, a decanter is useful in order to seperate the wine from sediments. Many people do not accept the fact that wine carries sediment, which is a harmless natural element. A wine can be filtered in order to avoid sediment, but it is no longer a natural wine and of course filtered wines are less tannic and powerful than others. Before decanting, leave the bottle in the upright position for at least 24 hours. To decant the wine, pour it into the decanter with a candle, until you see the first specks of sediment. Champagne Ratings Champagnes are tasted and rated every year. The following are the average marks obtained, on a scale of 0 to 20 for some recent vintages:
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