This new approach led to changes in viticulture and winemaking practices, such as reducing yield by green harvesting, harvesting grapes as late as possible for maximum ripeness, not filtering the wine, and using new techniques—such as microoxygenation—to soften tannins. These widespread changes in technique have been called "Parkerization", also sometimes known as "The International Style", and have led to fear of a homogenization of wine styles around the world as Parker's "tastes are irrevocably changing the way some French wines are made", according to the BBC's Caroline Wyatt. Indeed, certain low-producing "boutique" wineries, among others, have received high scores from Parker for wines made in this style. Parker disputes the notion of growing homogeneity and argues for the opposite: "When I started tasting wines, in the 1970s, we were on a slippery slope. There was a standardization of wines, where you couldn't tell a Chianti from a cabernet. That's pretty much stopped now."