Wondering what your take is on the technique of evaluating a wine by
the typical one sip and spit method, used of necessity at wine
tastings.

I find that one sip can be used to rule out a bad wine, but it's not
enough to fully appreciate the good ones. In other words, wines that
are merely good upon sipping at first later get better the more of
them I drink (i.e., don't spit), while others do not

So, it looks to me that to fully evaluate a wine, one has to drink it.

If I am right, then this means that magazine point ratings derived
from the sip and spit method are even less precise than we normally
think.

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