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The score attributed to a wine by a professional sommelier is the result of a formula that takes into consideration more than twenty variables. Of all these, only a few are subjective; the majority are technical. I blind-taste all wines and score them, and then I look at all the scores I can find for them. I respect many critics, and I’ve noticed that my scores most frequently align (+/-1) with the ones in Wine Spectator and James Suckling.