Falstaff Tasting Methodology and Scores
Falstaff uses the 100-point scale to score wines, allowing international comparison of wines and vintages. Our tasters also write detailed tasting notes for each wine. These help to put the score into context.
KEY TO SCORES
95 – 100 absolute classic
93 – 94 outstanding
91 – 92 excellent
88 – 90 very good
85 – 87 commended
All Falstaff scores and tasting notes are published in print and/or digitally on our falstaff.com media platform where they can be accessed free of charge.
Falstaff Editorial Tastings
The Falstaff editors taste various wines for editorial features and content. The wines are described and rated on the basis of samples, sample bottles or winery visits.
Some tastings are conducted blind, others are open.
Falstaff Trophy Tastings
Falstaff will publish various trophy tastings to which wines can be submitted for a fee. Details for such trophy tastings will be published well in advance. The wines tasted by Falstaff are submitted from various sources: producers, regional growers‘ associations, importers or wine merchants. Tastings are arranged in collaboration with the respective producers or stakeholders of a region or theme. This theme can be regional, varietal or stylistic. The wines are then submitted to and tasted at Falstaff’s editorial offices. Some tastings are conducted blind, others are open. The submission process and data capture is convenient and digitalised in a user-friendly online system.
Falstaff Regional Wine Editors:
Peter Moser – Editor-in-Chief Wine Austria, Bordeaux, Fortified Wines
Dr Ulrich Sautter – Editor-in-Chief wine Germany, Bordeaux
Othmar Kiem – Editor-in-Chief Wine Italy
Simon Staffler – Wine Editor Italy
Benjamin Herzog – Senior Editor Wine Switzerland, Spirits, Spain, Portugal
Dominik Vombach – Senior Editor Wine Switzerland, Spain, Portugal