Three-star wines are on the way — Michelin stars, of course. The quintessential guide, known for celebrating the pinnacle of gastronomic excellence, is ready to broaden its horizons and officially enter the world of Bacchus. This move, however, is not a sudden leap but rather the evolution of a journey already underway, as evidenced by Michelin’s 2019 acquisition of 100% of the shares of Robert Parker Wine Advocate, the historic publication founded by the legendary American critic whose 100-point scale has long been a global benchmark for wine labels. Today, as reported by La Revue du Vin de France, a new step is being taken: international director Gwendal Poullennec has announced that the Michelin Guide will soon begin awarding dedicated wine accolades — a historic turning point for the century-old institution.
What We Know About the Michelin Guide’s Focuses on Wine
The renowned Michelin Guide, a global symbol of gastronomic excellence, is expanding its scope and preparing to officially enter the world of wine.
While the details of the project remain confidential for now, the news has already generated significant buzz in the wine industry, heralding a new era and a potential revolution in how wine is evaluated, classified, and promoted.
It is not yet known when the new system will launch, who the tasters will be, or what the evaluation criteria will entail. However, this move comes within a highly competitive landscape of wine criticism: from the World’s 50 Best, which recently expanded its rankings to include wineries alongside restaurants and bars, to Decanter, Wine Spectator, Jancis Robinson, James Suckling, Falstaff, and Italy’s own Gambero Rosso, Doctor Wine, and many others — the field is crowded.
According to some observers, Michelin’s decision to focus on wine also represents a form of redemption, as the Guide is perceived to have lost some of its luster in recent years. With this initiative, it aims to reclaim its leadership in the world of taste.
As mentioned, the Guide is not starting from scratch, thanks to its connection with Robert Parker Wine Advocate and its influential 100-point rating system, which has shaped international wine markets for decades.
Yet even here, a caveat arises: in recent years, Parker’s influence has waned, with consumers increasingly favoring fresher, lighter styles. The so-called “Parkerization” of wine in past decades has even been blamed for contributing to Bordeaux’s current crisis.
Michelin CEO Florent Menegaux told The Times that the new ranking will be “more influential than Parker’s,” adding that “the Michelin brand is much more powerful.” A bold statement, but one that aligns with the ambition that has always defined the Guide and its leadership, now increasingly committed to an expansion strategy that goes far beyond fine dining.
Recently, Michelin introduced a new hotel rating system based on “keys” instead of stars: at the first official ceremony, 1,742 properties received one key, 572 received two keys, and 143 were awarded three keys.
With this new wine-focused project, Michelin now positions itself as a global reference not only for cuisine but also for oenology, continuing its transformation from a printed guide into an authority in lifestyle and excellence.
