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Wine Food Travel

The Falstaff wine advent calender: Day 4

What about the world’s most northerly and southerly commercial vineyards?


Dakar deal opens up air travel across Africa

Ministers from 17 countries agree to unified air transport market.

More Drinks & Beautiful Things

England footy fans to sink 15 million pints

Supporters will head to the pub for last-16 clash against Senegal.

Wine, Features

Madeira wine is not just for Christmas

The sweet and high-alcohol Madeira wines seem to be unfashionable to drink other than at Christmas. This is a big misunderstanding

Out & About

Seaside town tops Britain’s ‘happy’ list

St. Ives in Cornwall takes No.1 spot in ‘Happy at Home’ index.


Spain to offer free long-distance bus travel

The Spanish government will extend free train tickets for regular users to the country’s bus routes.


Tesco launches online marketplace for suppliers

Suppliers of the supermarket chain are invited to use an online swap-shop to cut costs and reduce waste.

Food, Out & About

Tozi Grand Cafe opens on December 12

The atmosphere and culinary style of a European café can be experienced at the new Battersea Power Station.


What to know about Glide, London’s newest ice rink

With the iconic Battersea Power Station having recently reopened after extensive renovations, London’s only riverside ice rink just outside is one of...


The Falstaff wine advent calendar: Day 2

Get under the skin of some quirky, charming grape names.


Bird flu threatens Christmas dinner

Half of the UK’s free-range turkeys and geese have died or been culled.


Baden-Baden Wine & Gourmet Festival by Falstaff

From May 19-21, 2023, Falstaff and Baden-Baden Events will be organising the ‘Baden-Baden Wine & Gourmet Festival by Falstaff’, where international...


UK food costs continue to rise

Coffee price increase amongst factors driving up food inflation.


Five cracking Christmas book gifts for food & wine lovers

Here are 5 inspired Christmas gifts for anyone who loves good food, good writing or a nutritious combination of the two.


Viki's top tips for London

Former Arsenal footballer Viktoria Schnaderbeck gives leisure and restaurant tips for London.


The Falstaff wine advent calendar: Day 1

What would Christmas be without an Advent calendar? Falstaff brings you its very own calendar: funny, bizarre and exciting facts about wine are hidden...


Manchester: the UK’s destination city!

The cultural gem that is the only British entrant in the list of top world locations for 2023.


UK transport strikes will hit Christmas trading and hospitality

Further disruption planned over busy period for shops and hotels.

Food, Out & About

La Liste 2023: Three restaurants share coveted top slot

The La Liste classification is the result of ratings from hundreds of guides and millions of online votes for the world's best restaurants. Here are...


New narrowboats for holidays on Britain’s waterways

Drifters, an organisation promoting narrowboat holidays in Britain, is adding new vessels to its fleet for 2023.

Food, More Food & Beautiful Things

Top 10: Recipes with leftover cranberries

You've stocked up on cranberries for the festive season but now don't know what to do with those leftover berries or sauce? Here are some creative...


Koh Samui hotel opens herbal cannabis dispensary

The Beach Samui becomes the first hotel in southeast Asia to open an in-hotel herbal dispensary.


Mobile phones could soon be used during flights

The EU Commission is currently considering allowing passengers to make in-flight phone calls.


Sampling the world's finest delicacies at 13,000 metres

Our perception of saltiness and sweetness drops by 30% at high altitudes, so VistaJet has enlisted over 100 top chefs and starred restaurants to...


Skiing for gourmets in Austria's Salzburg region

In the largest developed ski area in the alpine region, skiers can expect a fabulous landscape and culinary delights in equal measure.


International travel is back

The results of a global travel survey reveal more than a quarter of consumers plan three or more international trips.


Explora Journeys: itinerary for maiden voyage released

The first ship of the luxury brand of MSC will set sail in July 2023.

Food, More Food & Beautiful Things

The perfect fondue: top tips from a master cheesemaker

Master cheesemaker & CEO of Les Fondues Wyssmüller, William Wyssmüller, reveals how to make the perfect fondue at home.

Food, Features

Restaurant Icon: Piazza Duomo in Italy

Southern Piedmont is famous for its Barolo and Barbaresco wines – and for the legendary three-star Piazza Duomo restaurant in Alba.

Food, Out & About

Nightlife meets NFTs in Germany's highest bar

Customers at NFT Skybar in Frankfurt are being offered not just creative drinks and a spectacular view but also non-fungible tokens by a Spanish...


London’s finest cheese shops: a festive guide

From traditional purveyors of fine cheese to funky new arrivals, London’s artisan cheesemongers go into overdrive at Christmas time.

Food, Features

Yuletide snacking with a clear conscience

Christmas offers an especially large array of sweet should you be plagued by a guilty conscience every time you snack on a biscuit or...

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94 Points
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Ernie Els Wines, South Africa

Falstaff eats out

Falstaff Restaurant of the Month 2022
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Wineries & Estates

Weingut Kopp

Sinzheim, Germany

From the beginning, the Kopp winery was about more than just vines. After acquiring excellent, but fallow and overgrown sites, the family set about recultivating them. Their vineyards, through which shaggy highland cattle roam, are farmed biodynamically, with the Demeter seal since August 2022. The tight, mineral wines reflect the soils: Pinot Gris and Pinot Noir in particular, but also Riesling from Feigenwäldchen, from which Johannes Kopp also produces an outstanding sparkling wine.

Louis Liesch Bioweinbau

Malans, Switzerland

The pioneer of organic wine «I love to work in the vines», said Louis Liesch. He was the pioneer in organic viticulture in the Bündner Herrschaft. Of course, he too had started conventionally, as was customary in the 1950s. Louis Liesch helped his father, who carried out specific vineyard work for various farming families in Malans and also cultivated his own vineyard. In 1953 he attended the first part-time viticulture course in Wädenswil; it was the very first training course for winemakers in German-speaking Switzerland. Louis Liesch later worked as a vine master for the von Tscharner family in Chur. In 1957 the young winemaker switched to the canton police. When in 1971 he received the offer to tend the vineyards of the Cottinelli wine house in Malans, he exchanged his official's uniform for the pruning shears. Over time, Louis Liesch was able to lease various vineyards. In 1982 he first bottled wine under his own name. Louis Liesch has been processing his vines and grapes purely organically for 30 years and biodynamically for 25 years. With the Bio Swiss bud and the Demeter label. It was his wife who had urged him to do it. "As the mother of four children, the use of poison in the production of food was always a thorn in my side," says Margrit Liesch. In 2014 the wine magazine “Vinum” named Louis Liesch “Swiss organic winemaker of the year”.

Weingut Josef & Philipp Bründlmayer

Grunddorf, Austria

Love and passion for the craft are still the best prerequisites for achieving quality. This is especially true for the production of something so pleasurable as wine from the Kremstal region. Philipp Bründlmayer pursues this passionate dedication to wine production. Consequently, his wines are heavenly: varietally pure, straightforward, and of distinctive origin. In Grunddorf, in the last corner of the Kamptal, they are stored and matured in steel tanks and large wooden barrels. However, they originate from the mighty loess terraces of Gedersdorf and Rohrendorf and thus bear the Kremstal designation of origin. A beautiful location, ideal for winegrowing. Here, climatic conditions prevail that are essential for the aroma formation and character of the wine. In addition to knowledge, craftsmanship and climate, the quality of the soil is a decisive factor in the creation of great wines. In the Kremstal, loess and conglomerate form the ideal terroir for the typically dry wines for which Austria as a wine country is so highly regarded. Philipp and Josef Bründlmayer practice viticulture with a down-to-earth approach and an appreciation of tradition. The vineyards that the estate cultivates could not be better suited to this philosophy: they are unruly, almost impassable, and need to be worked by hand. But they are also - if left to their own devices and approached properly - an ideal place for those varieties for which this region is so well known and loved. At Philipp Bründlmayer, wines are allowed to candidly reveal where they flourished - without frills. On 25 hectares, his winery cultivates over 100 different vineyards with a wide variety of microclimates. He not only bottles wines that are distinctive varietal but also bears his unmistakable signature. With no more than one gram of residual sugar, all wines are particularly dry and thus ambassadors of their region -genuine Kremstal wines!

Weingut Kloster Ebernach

Cochem, Germany

The "N" in the name is coloured in red on the label, a wise decision that may prevent confusion with "Eberbach". The monastery's vineyards produce typical Mosel Rieslings, but not only them. Our tip this year is a Pinot Blanc, as it also comes across like a true Moselaner: approachable, unpretentious and sensual. The Mosel character, shaped by the slate, is also expressed in the finest way by Goldberg Riesling "Alte Reben", as well as the Spätlese from a single vineyard with a surprising name - Bischofsstuhl (Bishop's Chair).

Weingut Dr. Heger

Ihringen, Germany

History & Family Dr. Max Heger founded Weingut Dr. Heger in 1935 in Ihringen, a small town in the southern Kaiserstuhl region. A country doctor and hobby winemaker, he was passionate about vi&culture and about acquiring prime vineyard sites. Plot by carefully selected plot, each purchase brought the estate one step further from its modest beginnings. The sites he bought remain, even today, at the founda&on of the estate’s success. Son Wolfgang, known by his nickname Mimus, took over the estate in 1949 and de-ly guided Weingut Dr. Heger to the forefront of German winemaking. The estate is today led by its 3rd generation, Geisenheim-trained enologist Joachim Heger and his wife, Silvia. The 4th generation, in the form of adult daughters Katharina and Rebecca, have also set on a course to con&nue the family tradi&on. Rebecca completed her Bachelor's degree in vi&culture and oenology in Geisenheim. She has been working at the Dr. Heger winery since March 2020. Katharina is currently studying interna&onal wine business management at the Heilbronn University. The local climate & soils Weingut Dr. Heger is located in Ihringen, a small town in the southern Kaiserstuhl region of Baden, not far from the French border. This is Germany's warmest region, and the Hegers are proud to call it home. The family name is inextricably bound to the Ihringer Winklerberg, one of the Germany’s most famous vineyards. Extremely steep, extremely warm and extremely stony: that is Winklerberg. The vineyard faces the Belfort Gap and enjoys op&mal condi&ons for expressive, terroir-driven wines. The same can be said of the adjoining Achkarrer Schlossberg. Spätburgunder, Grauburgunder, Weißburgunder and Riesling as well as Silvaner, Muskateller and Gewürztraminer grow here in these volcanic and loess soils. The resul&ng wines are well-structured and characteris&c of the region, with an extraordinarily delicate minerality and elegance.

Ta' Betta

Girgenti l/o Siggiewi, Malta

Malta through a glass of fine wine Ta’ Betta - a journey to make fine wines with personality, a quest to put Malta on the wine map. The Maltese islands invite you to travel through time to experience a culture created in a melting pot of many others: from the Phoenicians up until Malta was passed on to the Knights of St. John in 1530. It is at this point that Malta experienced its renaissance: from a modest fiefdom off Sicily, the Knights transformed it into a fortified bastion of Christendom. The protagonists, a string of Grand Masters who gave Malta stature and personality. Fast forward to two decades ago: Astrid and Juanito Camilleri welcomed Vincenzo Melia to assist in the creation of Ta’ Betta. Vincenzo was born in Alcamo to a family of vine growers in the heartland of Trapani, Sicily. In tandem with Bruno Pastana and Diego Planeta he was instrumental in the setting up of the Istituto Siciliano della Vite e del Vino and worked closely with Giacomo Tachis, today recognised as a foremost ‘grandmaster’ of winemaking. Tachis, Vincenzo’s mentor, masterminded the creation of wines like Tignanello and Solaia, as well as the veritable Sassicaia. Through Vincenzo, Ta’ Betta is Malta’s tribute to the legacy and winemaking style of Giacomo Tachis. Ta’ Betta produces circa 25,000 bottles per annum: Philippe Villiers: a robust Syrah-Cabernet Franc blend inspired by Philippe Villiers de l’Isle Adam, the warrior Grandmaster who took over Malta in 1530. Antonio Manoel: an opulent Merlot-Cabernet Sauvignon blend inspired by Antonio Manoel de Vilhena, a benevolent and sophisticated Portuguese Grandmaster. Jean Parisot: a tenacious oak-fermented Chardonnay inspired by Grandmaster Jean Parisot de Valette who defended Malta in the Great Siege of 1565. Ta’ Betta Wine Estates is situated on 4-hectres of terraced land in Girgenti, Malta. It exports to Berlin, Zurich, and London.

Hattingley Valley Wines

Alresford, Great Britain

Simon Robinson, Hattingley’s founder, had always wanted to make something that was quintessentially British. When he heard a radio programme in 2000 on the rapidly developing English wine scene his Hattingley adventure began. With family encouragement, he decided to turn over 25 acres of chalky, south sloping fields to vineyards in pursuit of his dream. Simon also recognised the need for an expert winemaker and discovered Emma Rice who joined the team at the end of 2008. In 2010 Hattingley completed the build of an eco-friendly, state-of-the-art winery in time for their first vintage. Now with over a 600 tonne capacity they have over 100 awards to date and three ‘World Champion’ trophies in the cabinet; they are one of the most respected producers of English sparkling wines in the country. All of their wines are also Vegetarian & Vegan friendly.

Di Giovanna

Sambuca Di Sicilia (AG), Italy

Celebrating 25 years (1997-2022) of certified organic viticulture & winemaking in Sicily. Often when we talk about Sicily, we think of long sunny stretches of seaside vineyards. This isn't the case at Di Giovanna, an oasis of biodiversity inside the mountains of the Monte Genuardo Nature Reserve. The family's viticulture tradition dates back five generations. In the 1980s, when the family vineyards were consolidated and replanted, Barbara and Aurelio Di Giovanna, with sons Gunther and Klaus, began their journey towards quality viticulture. Today the Di Giovanna brothers, adept and profoundly dedicated to their land, are assisted by Gianfranco Zito, who takes care of the winemaking operations. The five family vineyards are located in the small DOC’s of Contessa Entellina (Palermo) and Sambuca di Sicilia (Agrigento), in the heart of the Terre Sicane. The white varietals include: Grillo, Catarratto, Zibibbo, Chardonnay, Sauvignon Blanc & Viognier and the red varietals: Nero d’Avola, Nerello Mascalese, Syrah, Merlot. The wine cellar, constructed in 2003, is home to the entire vinification process from the grape to the bottle. It's centrally located between the five family vineyards to ensure the highest quality control. Their white, rosè and red wines are united an expressive yet elegant character. They are crafted with an artisanal philosophy and preserves a strong identity of territory. All of Di Giovanna wines are 100% estate produced and bottled, certified organic. The annual production is 250,000 bottles.

Weingut Pöckl

Mönchhof, Austria

Red wine is the passion of René and Eva Pöckl. Their goal is to constantly improve the quality and produce the best possible wine. In the vineyard they work very closely with nature, the soils have a permanent cover crop and the double guyot training system generates small, concentrated berries. These form the perfect basis for the unique, long-lived Pöckl wines. The history of the Pöckl winery began in 1910, when Albert Pöckl returned to Austria from the USA and laid the foundation for the farm. Over the years, the Pöckl family specialised first in viticulture in general and then in red wine in particular. The area in and around Mönchhof offers the ideal climate for growing Zweigelt and St. Laurent, as well as international varieties such as Merlot, Cabernet Sauvignon and Syrah. Josef sadly died much too early and his wife and son René Pöckl ran it until René finally took over the helm this year. Two quotes from father and son sum up the philosophy of the winery, "A vintner who does not know his soil, his vines and his climate conditions extremely well can never make a great wine." And, "What you fail to work out in the vineyard, you can't make up for in the cellar." Consumers can taste this, too, because Pöckl wines show the regional typicality, the climate, the location as well as the care of their vineyard work and beautiful vinification. René Pöckl found the limelight with his "Rêve de Jeunesse" when he was just a young man, and he has continued to perform successfully at the Falstaff red wine awards many times since. Along with the multiple award-winning "Admiral", it represents one of the winery's top wines. Their Pinot Noir, which repeatedly reaches a podium position at the Falstaff awards is also much sought after. It is vinified in small quantities and is one of the Pöckls' darlings due to its viticultural challenges. Furthermore, the winery surprises again and again with new wine concepts. Their most famous niche wine is "Mystique", which is up there with the greats of the wine world. "Mystique" is actually a research wine with which the winery explores the possibilities in the vineyard and in vinification. The insights gained are then incorporated into the production of their entire range. This is one of the reasons why the ageing potential of the best wines from the house of Pöckl can hardly be surpassed and why, with some bottle maturity, they stand for the highest drinking pleasure. Pöckl also provides daily drinking pleasure with the "Solo Rosso", the Zweigelt Classique or - for more sophisticated tastes - with the cuvée "Rosso e Nero". In favourable years, excellent Prädikat wines are also made. Due to the continuous outstanding performance over many years, their constant quest for new wine styles and their willingness to trial and embrace different vineyard and vinification techniques, the winery is the proud bearer of five stars and thus part of the vintner elite.

Quinta do Noval

Vila Nova de Gaia, Portugal

Quinta do Noval is a historic name with iconic status in the world of wine. But it is, above all, a vineyard in the heart of the Douro Valley since the early 18th century. Known throughout the world for its Port wines, like the Quinta do Noval Vintage Port made from a strict selection of the best wines from our 181-hectare vineyard or indeed our aged Tawny Ports and Colheitas, Quinta do Noval produces excellent wines that bear the stamp of their origin. The subtle differences in aspect, climate and soil of the various parcels of this extensive vineyard give the wines of Noval complexity and depth that are unique to Quinta do Noval. AN EXCEPTIONAL TERROIR Quinta do Noval benefits from a privileged position in the heart of the Douro Valley. The vineyard entirely classified letter A is planted with the noblest grape varieties of the Douro: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinto Cão, and Sousão. Today, the parcels are replanted in single grape variety plots to suit each individual parcel of land, according to three principal factors: the altitude, the exposition and the type of planting of the vine. The magnificent old terraces made with schiste stone still represent Quinta do Noval's vineyard. TRADITIONS RETAINED Because the varieties are planted in single varietal blocks, it is possible to pick the optimum moment for harvesting each parcel. ‘All Noval’s estate-produced ports will continue to be fermented in stone lagares. This is a traditional method, tested by time. THE PARTICULARITY OF OUR NACIONAL VINTAGE PORT Quinta do Noval Nacional Vintage Port comes from a small plot at the heart of the Noval vineyard, planted with ungrafted vines of native grape varieties. If the Nacional Vintage is in such great demand, it is partly because of the tiny quantities we produce, only 200 to 250 cases each year of declaration. TOUR AND TASTING Quinta do Noval is open every day of the year upon appointment for a private tour and tasting. All visits are available by reservation only. Tel +351 22 3770270 We also welcome our visitors in two visitors centres: The first wine shop is located at Vila Nova de Gaia and has welcomed those interested in discovering our history and tasting Port wines since 1995. Contact: A second wine shop opened in 2020 on the quays of Pinhão in the heart of the Douro Valley in an ancient Port cellar, near our vineyards where the wines are made. This new centre is a place of discovery, of exchange of information, and above all of the wine tasting. Address: 15 Rua da Praia, 5085 Pinhão. Contact: Tel +351 933770285 / 

Roxanich Winery & Restaurant

Motovun, Croatia

Roxanich is specialized in rare, long aged, natural wines from ancient Venetian lands. The spectacular winery is located in the medieval town of Motovun in Istria. Every Roxanich wine is a reflection of the magical place where it was created, and the strict natural, organic philosophy behind it. Freedom by Nature: Nestled between the heartland of Istrian winemaking and the Venetian coasts, in one of the world’s most picturesque viticultural landscapes, Mladen Rožanić and his six daughters - the eponymous Sorelle - continue not only to produce strictly limited quantities of wines with heritages stretching back hundreds of years, but also to evolve new varieties, producing authentic wines in harmony with nature. This rich history permeates everything they do: from the careful control of their deliberately small-scale production, to their strict adherence to organic, natural winemaking. Today, the Roxanich selection of 20 organic labels, ranges from crisp whites to honeysuckle rosés, to long aged and macerated white, orange and deep, dark and rich reds, divided into three distinct collections: PHILOSOPHY, SORELLE and FIRST ROSES. No winemaker has shaped the natural wine scene like Mladen Rožanić in recent years. With a maximum of knowledge, he brings wines to bottles with a minimum of intervention. This thinking created Mladen’s ultimate vision of vinifying and ageing international and indigenous varietals - such as Teran, Merlot, Borgonja Istriana, Cabernet Sauvignon and Pinot Noir, as expressed in his premium, signatory “Philosophy” range. In the vineyard - only natural elements like copper and sulphur are admitted in minimal quantities. Grapes are vinified in specially shaped barrels - wooden vats of 55 to 75 hl capacity - where fermentation and maceration take place. After pressing and first decanting, the wine is reracked in these same vats as well as 36 hl casks, where it is kept to age and mature for years. The wines are characterized by long skin contact which varies from vintage to vintage – 4 to 8 weeks for the reds, and for the whites from a day up to six months. More than 26 hectares of own, single estate vineyards, from Croatia’s most dramatic and coveted wine-growing region, ‘Red Istria’, supply Roxanich with grapes already bursting with flavour, untarnished by pesticides or any forms of artificial enrichment. Named for its striking red, iron-rich limestone soil, its neutral acidity and high minerality make it perfect for growing many of the region’s signature varietals. Roxanich’s eclectic, contemporary winery, featuring a sublime zero-kilometer cuisine and 32 rooms design hotel, rests perched on a hillside beneath the gentle shadow of Motovun, overlooking the dreamlike scenery of the Mirna River valley. Swanky and sophisticated, the rooms and suites are an ideal home away from home, while you explore Istria.


Bad Kreuznach-Bosenheim, Germany

A Portrait - The Korrell Winery "I am a winemaker with all my heart and focus on the essentials - the best possible quality. My passion is to find the perfect balance with classic, sophisticated grape varieties in just a few wines, to bring them to their strongest expression and to show the greatest depth." (MARTIN KORRELL) Family with history The Korrell winery is located in the heart of the Middle Rhine region, on the outskirts of Bad Kreuznach, climatically favored between the Nahelauf and Rheinhessen. The origin of the Korrell family and winery is in Spain. There, in 1483, it was awarded the family coat of arms with the lion, which still adorns capsules and labels of the wines and is perceived as the trademark of Korrell wines. The Korrells came to the Nahe via France with the Huguenot migration. Viticulture has been practiced here since 1832. Today, Martin Korrell is the sixth generation to run the 30-hectare winery and has led it to the top of the region with an uncompromising commitment to quality. Close connection to the vineyard Martin Korrell has a close relationship with his vineyards. Manual labor is indispensable in the great terroirs of the Nahe. It is necessary to respond individually to each site, to the grape variety and to the microclimate. A gradual and selective hand harvest is the culmination of the labor-intensive growing year. The future of organic viticulture The most important goal for the future is the consistent conversion of the winegrowing operation to EU certified organic cultivation. Already in August 2020 the application was made. Out of deep conviction and responsibility for future generations, the winery has already been working sustainably for years. The EU organic certification is now the logical consequence of the tireless work.  


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