Jancis Robinson award winning wines (86)

Jancis Robinson came to wine as a career changer, having studied mathematics and philosophy at Oxford. She discovered wine journalism for herself in 1975. Less than 10 years later she became the first person outside the wine industry Master of Wine. For the Decanter she is "the most respected wine critic and journalist in the world".

Jancis Robinson - the way to wine evaluation

Jancis Robinson has principles and is by no means afraid to assert them. One of the greatest and most influential wine critics, she tastes and rates wine using clever notes and a 20-point system. She may be strict, but she's fair. And when Jancis Robinson recommends something, you can trust her. After all, Queen Elizabeth II does the same.

Mathematics and philosophy studies, marketing employee at the travel provider, wine critic - Jancis Robinson career to one of the most important wine personalities is not exactly direct, but who cares if ultimately a unique instance. She has been writing wine reviews since late 1975, first for Wine & Spirits magazine and now for the Finacial Times. Her articles appear on a fortnightly basis and go into greater detail on her website. In addition, she has advised British Airways and the Royal Household Wine Committee during her career, and is thus responsible for the wines of the royal wine cellar. 

Besides wine, words are her passion, so it is hardly surprising that numerous publications and books bear her name. Speaking of her name, it is also adorned with several titles and awards; Master of Wine, Most Excellent Order of the British Empire and even the German VDP awarded her highest honors. 

Jancis Robinson ratings and system

A full 20 points are available to Jancis Robinson and her team to impressively describe the quality of selected wines. Each wine tasted receives a treatise on texture, color and taste - in fact, everything that makes a wine special. And since wine is emotional, Robinson's rating still conveys a wholly objective emotional state, as perceived by the taster. 

The 20-point system