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:

Anne Krebiehl MW – Editor-in-Chief Falstaff International

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