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"Parkerization" is not a myth or a lie

May 20, 2019

"We all know that alcohol levels in wine rose drastically during Parker's era. Bordeaux, Burgundy and California in particular, as well as the Rhône, saw these increases-all regions Parker specialized in. During my heyday (and Parker's as well), alcohol levels in California Cabernet Sauvignon, especially from Napa Valley, soared. Frequently, levels of more than 15% were seen, and many of us-aware of the fudge factor the Federal government allows in wine labeling-suspected that a Cabernet of official 15.5% strength might in reality be in excess of 16%. This is not a "myth" but a fact"