"In 1900, brothers and tire manufacturers Edouard and Andre Michelin published the first Michelin Guide, a compendium of maps, restaurants, gas stations, and tire-repair shops for French motorists. After launching the guide in Europe, the brothers noticed the restaurant section's popularity, prompting them to recruit undercover reviewers. In 1926, the Michelin Star was born, now a three-star rating system based (in sum) on ingredient quality, cooking technique, the chef's personality, flavor harmony and consistency."
"According to the Michelin Guide, the new three-Grape ratings system will highlight global wine estates and producers based on five criteria: Quality of Agronomy The assessment evaluates the vitality of the soil, the balance of the vine stocks and the care provided for the vines. All are essential factors that directly influence wine quality. Technical Mastery The evaluation focuses on the technical skills in the winemaking process. Michelin inspectors are seeking precise and rigorous winemaking processes producing well-develop"
Michelin launched Michelin Grape, a three-Grape rating system for wineries. The Michelin Guide began in 1900 as a compendium of maps, restaurants, gas stations and tire-repair shops. The restaurant section grew popular, leading to undercover reviewers and the 1926 creation of the Michelin Star, a three-star system based on ingredient quality, cooking technique, chef personality, flavor harmony and consistency. The Guide expanded into nearly 70 countries with spin-off awards and a Bib Gourmand for moderately priced restaurants. Michelin introduced Michelin Keys for hotels. Michelin Grape will assess wineries using five criteria including agronomy and technical mastery.
Read at www.pressdemocrat.com
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