Innholdsfortegnelse for 01/2021 i Falstaff International

DEAR READERS! It is with real pleasure and quite some excitement that we present the very first edition of Falstaff International Magazine to you. We believe there is nothing quite like it in the world of publishing: an accessible yet luxurious magazine founded entirely on the joyful trinity of wine, food and travel. Our inaugural cover, quite fittingly, is titled A New Beginning. When we first defined the overarching theme for this first issue, way back in spring, still locked down, it came naturally. For us, of course, it is the start of a new publishing venture, but our main stories also revolve around fresh starts, new directions or alternative perspectives. Our project is unusual: we are new but by no means a start-up. Founded in 1980 as a wine…

Étoile 2020 is the second release of this prestige Provençal rosé. Partially matured in ceramic vats to aid the “precise definition of fruit,“ the wine was crafted to express the essence of each of the three estates that make up Domaines Ott in the south of France: “The elegance of Château de Selle, the salinity and crisp fruit of Clos Mireille and the structure and the body of Château Romassan,” explained winemaker Jean-Francois Ott. The wine retails at EUR 110/£100. domaines-ott.com…

Barbaresco has not had it easy in the past. When compared with Barolo, it only ever shone with what it had less of: less body, less structure, less perfume, less alcohol, less ageability, less fascination. Two aspects in particular have helped to take it to the top: the winemakers’ commitment in vineyard and cellar and climate change – not all bad things come to an end. It was climate change that helped the Nebbiolo grape to reach full ripeness in every vintage – not something that could be taken for granted in the past – and it has given Barbaresco just a little more roundness along with harmony and elegance. I would not be surprised if Barbaresco wore the crown of il grande classico italiano, the great Italian classic, in…

100 2015 HARLAN ESTATE PROPRIETARY RED Oakville, Napa Valley Dark ruby colour, purple reflections, delicate brightening on rim. Notes of ripe cherries, nougat, fine notes of spice, a hint of tangerine zest, very multi-faceted bouquet. Velvety, elegant and expressive, perfect tannins, silky, round texture, mineral and endowed with great length, already very seductive, certain development potential for several decades. P.M. 100 2014 HILLSIDE SELECT CABERNET SAUVIGNON Stags Leap District, Napa Valley Dark ruby colour, purple reflections. Ripe blackberries, fresh cassis, delicate hints of mint and lime zest, toasty aromas in the background, pleasant oak spice, very multi-faceted bouquet. Juicy, complex and round, expressive texture, firm tannins that persist for a long time, mineral and lasting, fine nougat, delicate minerality in the background, very powerful, yet elegant finish, spicy-peppery aftertaste. P.M.…

98 SCHLOSSBÖCKELHEIMER FELSENBERG FELSENTÜRMCHEN RIESLING GG 2019, Weingut Dönnhoff, Nahe Weingut Dönnhoff is one of the top estates in the Nahe, loved for their crystalline style. 98 FORSTER KIRCHENSTÜCK RIESLING GG 2018, Weingut von Winning, Pfalz This site was already designated one of Pfalz‘s best in a 1828 official vineyard classification. 97 WESTHOFENER MORSTEIN RIESLING 2019, Weingut Keller, Rheinhessen Pure limestone and one of Germany‘s star winemakers turn this into a killer combo. 97 KIEDRICHER GRÄFENBERG RIESLING GG 2019 Weingut Robert Weil, Rheingau 2019 Grapes from an ancient and elevated site interpreted by absolutely pristine winemaking. 97 WESTHOFENER MORSTEIN RIESLING GG 2019 Weingut Wittmann, Rheinhessen The same exquisite limestone site, made by yet another Riesling world champion. 97 NIERSTEINER PETTENTHAL RIESLING GG 2019 Weingut Gunderloch, Rheinhessen Rieslings from the Roter…

96 POLISH HILL RIESLING 2020 Grosset Wines, Clare Valley Jeffrey Grosset is the high priest of Australian Riesling. Grown at 460m, this is pure thrill. 95 WATERVALE RIESLING 2020 Mount Horrocks Wines, Clare Valley From a small, single vineyard, this really stands out for its texture and complex aftertaste. 94 RIESLING 2020 Pewsey Vale, Eden Valley Grown at almost 500m, this expresses glorious freshness and Eden Valley charm. 93 ISOLATION RIDGE RIESLING 2019 Frankland Estate, Western Australia Not from your classic Riesling region, but a total, textural wonder fermented in neutral oak. 93 WATERVALE RIESLING 2020 Jim Barry Wines, Clare Valley Another iconic name in Australian Riesling, another stunningly pure, zesty expression.…

Kylie Minogue, Mary J. Blige, Gordon Ramsay, Idris Elba, Sting and John Malkovich are just a few of the celebrities who have entered the wine business. Such wines – either made or endorsed by celebrities – have become almost ubiquitous. Some see this as a cynical move: why drink these wines? Why pay for a famous name on the label? Why play their game? That is why Falstaff put them to the test. Our conclusion? Some celebrity wines are downright stunning: some are really well-made and delicious – neither are they more expensive than other wines of their class. Our tasting of almost 90 wines showed clear front-runners: two red wines, one from Tuscany, one from California, and a stunning Champagne, selected by British actor Idris Elba. The California red…

Known for his pioneering approach, Redzepi has launched an online business called Noma Projects, selling unusual condiments. The first two products, known as Project 001, are garums. These are fermented “umami-rich sauces“ which “have been key to Noma‘s vegetarian and vegan menus.“ Smoked Mushroom Garum (vegan) and Sweet Rice and Egg Garum (vegetarian) are aleady available for pre-order: “Ferments are currently brewing and will be ready to ship later this year,“ the dedicated website says. The condiments will come with “an extensive recipe collection.“ nomaprojects.com…

1) It is often recommended that meat should be marinated for hours or even overnight before grilling. While this adds flavour, it is not really necessary. What is necessary is to allow meat to come to room temperature before cooking. Season it and brush with oil – that is all that is required. 2) Even-sized pieces of meat or vegetables ensure even cooking. 3) Only place food on the grill when it is really hot and flames are no longer flickering or even blazing. The charcoal should be covered with a grey layer of ash. 4) When preparing marinades or grill sauces with sugar or honey, be sure to apply them only towards the end of cooking as sugar caramelises quickly and can burn. 5) Make sure you can adjust…

1 MOMOFUKU SSÄM BAR 89 South Street, Pier 17 New York, NY 10038 T: +1 212 254 3500 ssambar.momofuku.com 2 CAFÉ DECO 43 Store Street London WC1E 7DB T: +44 20 8091 2108 cafe-deco.co.uk 3 ETXEBARRI San Juan Plaza 1 48291 Axpe, Bizkaia T: +34 946 58 3042 asadoretxebarri.com 4 ARNAUD NICOLAS 46 Avenue de la Bourdonnais 75007 Paris T: +33 1 45 55 5959 arnaudnicolas.paris 5 DÖLLERERS WIRTSHAUS Markt 56 5440 Golling an der Salzach T: +43 6244 4220 doellerer.at 6 THE BRIDGE ARMS 53 High St, Bridge Canterbury CT4 5LA T: +44 1227 286534 bridgearms.co.uk MOMOFUKU SSÄM BAR New York, USA 1 David Chang’s influence on New York City’s dining scene and beyond has been huge: anything new or re-imagined from his growing stable of restaurants always merits…

It has been interesting to observe our collective change in values, needs and desires over the past year. After all, we had plenty of time to reflect on our old habits. Even I was not immune to change: I tasted far fewer wines professionally but personally I drank more. In my 20-plus-year career as a wine professional, this was a new one for me. Le Bernardin opened its doors again on 17 March 2021 and Aldo Sohm Wine Bar opened two weeks later. We knew it was a new beginning and thus we staggered the openings. We were right, looking back it all felt like it must have done when Prohibition was finally repealed in the United States in 1933 or Paris in the années folles, or crazy years, of…

Taking advantage of the pandemic-prompted trend for self-driving holidays, the Four Seasons hotel group has devised a series of bespoke European road trips, connecting its hotel properties. The suggested itineraries cover sights and scenic routes within England, Switzerland, France and Russia or border-crossing journeys from Spain to Portugal and the Czech Republic to Hungary. Each trip features trip highlights like vineyard visits, sports activities or historic sights recommended by local Four Seasons concierges, sommeliers and managers. fourseasons.com…

Both Heurigen and Buschenschanks are wine taverns that serve food. Both have the same tradition, going back to an imperial decree from 1784 that allowed winegrowers to sell their own wine seasonally and serve simple food alongside. The term Heurigen is derived from Heuriger, the wine of the most current vintage, which was offered for sale. Today, the law makes a distinction between the two: Heurigen are wine taverns that are open all year round and are allowed to serve warm food. Many of them are proper and sophisticated restaurants. A Buschenschank still is closer to the original idea: it is a temporary pop-up run by a winery serving its own wine – often just with cold food (depending on local regulations). Buschenschanks can be rustic or sophisticated, but they…

GUEST CONTRIBUTORS IN THIS ISSUE: Angelo Gaia is one of Italy’s most prominent and visionary winemakers. Together with his family, he runs the Gaja estate in Barbaresco, Piedmont, Italy. Aldo Sohm is one the wine director for Le Bernardin in Manhanntan where he also runs a wine bar. His first book, Wine Speak, was published in 2019 CONTRIBUTORS Hans Mahr is our peripatetic restaurant obsessive, addicted to ordering everything on the menu. Sarah Marshall is an travel writer specialising in Africa. For this issue, she travelled to the Masai Mara for us. Peter Pharos moonlights as a writer and is the mystery man behind our Lighthouse Column. Rebecca Whitlocke is a New Zealand writer based in the south of France where she reports on yachting and local culture Zeren Wilson…

After years of discussions, the Chianti Classico Wine Consortium has approved smaller geographic denominations (UGAs). The move will allow the names of 16 villages within the Chianti Classico production zone to be named on the label. The villages which have been defined as Unità Geografiche Aggiuntive, or UGAs, are Castellina, Castelnuovo Berardenga, Gaiole, Greve, Lamole, Montefioralle, Panzano, Radda, San Casciano, San Donato in Poggio (including the territories of Barberino Tavarnelle and Poggibonsi) and Vagliagli. According to the Consortium, they are “distinguishable on the basis of specific criteria such as oenological recognisability, historical authenticity, renown and significance in terms of volumes produced.” The move is designed to “stimulate demand by differentiating supply.“ Initially these villages can only be named on wines that meet the Chianti Classico Gran Selezione standards, a superior…

SANGIOVESE & CABERNET / MERLOT Antinori‘s Tignanello was the model for this style and all follow a similar recipe: predominantly Sangiovese with a little addition of Cabernet or Merlot to lend power and density. Famous wines of this style are: Cabreo (Folonari), Siepi (Fonterutoli) and Camartina (Querciabella). 100 % SANGIOVESE This style was pioneered by Sergio Manetti at Montevertine with his Pergole Torte bottling. These wines are in that same category: Flaccianello (Fontodi), Percarlo (San Giusto a Rentennano), Fontalloro (Fèlsina) and Cepparello (Isole e Olena). More and more Chianti Classico Gran Selezione wines also fall into the category. CABERNET & CO. WITHOUT SANGIOVESE This was pioneered by Sassicaia in Bolgheri and then popularised with Antinori’s Solaia (the latter nonetheless always with a small addition of Sangiovese). This category also includes:…

100 2012 PINGUS Dominio de Pingus, Burgos Floral nuances of candied violets and hibiscus, sweet hints of oriental spice, fine oak savouriness, dark berries, nuances of blueberries, dark minerality. Complex and full-bodied with textured, ripe tannins, supported by a fresh acid structure. Salty nuances and convincing length, cool, ripe fruit on the finish, certain ageing potential. 99 2009 UNICO Vega Sicilia, Valladolid Deep ruby colour with purple reflections. On the nose fine notes of tobacco, underlaid with dark forest fruit and red berries. Pleasant notes of oak, some leather, delicate nougat tones. On the palate juicy and full-fruited with nuances of cherry and dark forest fruit. Silky tannins with salty minerality on the finish, very harmonious, majestic style with great potential. 98 2017 LA DIVA Domino de Es, Soria, Spain…

100 RIESLING KAMPTAL DAC RIED ZÖBINGER HEILIGENSTEIN 1ÖTW ALTE REBEN 2019 Weingut Bründlmayer, Kamptal Willi Bründlmayer is crafting true monuments of Riesling from the Heiligenstein site. 99 RIESLING SMARAGD “UNENDLICH“ 2019 Weingut F. X. Pichler, Wachau Lucas Pichler‘s Unendlich – or infinite – Riesling has become a benchmark for the Wachau. 99 RIESLING SMARAGD RIED SINGERRIEDEL 2019 Weingut Franz Hirtzberger, Wachau Rieslings from this terraced, steep site in Spitz are synonymous with Wachau excellence. 98 RIESLING SMARAGD RIED ACHLEITHEN 2019 Weingut Rudi Pichler, Wachau Achleithen probably is the most iconic site of the Wachau, often spoken of in hushed tones. 97 RIESLING KAMPTAL DAC RIED HEILIGENSTEIN 1ÖTW ALTE REBEN 2019 Weingut Jurtschitsch, Kamptal Another exquisite interpretation of this legendary Kamptal site: vibrant and captivating.…

96 F-SERIES OLD VINE RIESLING 2009 Framingham Wines, Marlborough, New Zealand This tiny boutique estate has a huge reputation for its pristine Riesling interpretations. 96 DRY RIESLING 2009 Felton Road, Central Otago, New Zealand Renowned for its stellar Pinot Noir, Felton Road makes outstanding Rieslings, too. 95 BEL CANTO RIESLING 2015 Pegasus Bay, North Canterbury, New Zeland Rich but dry, Bel Canto has become a byword for premium New Zealand Riesling. 94 EROICA XLC DRY RIESLING 2017 Chateau Ste Michelle & Dr. Loosen, Washington, USA This German-American joint venture pushes Riesling boundaries in Washington State. 93 CHI RIESLING 2020 Saurwein Wines, Elgin, South Africa Jessica Saurwein‘s expressive Riesling from Elgin is as stony as it is fruity. 92 DRY RIESLING LEIDENFROST VINEYARD 2017 Forge Cellars, Finger Lakes, USA Unusual flavours…

95 2011 INGLENOOK RUBICON FRANCIS FORD COPPOLA WINERY Rutherford, Napa Valley, California Intense nose with notes of dark forest fruit, dried plum and blackberry jam. In addition, fresh hints of grapefruit and sour cherry as well as spicy notes. Full-bodied and gripping on the palate. Powerful stature, aroma of dark forest fruit and caramel as well as liquorice. Finely polished tannin, long finish. 95 2010 PORTE NOIRE CHAMPAGNE BRUT 2010 GRAND CRU – SÉLECTIONNÉ PAR IDRIS ELBA Champagne, France An initial whiff of oyster shell is soon overtaken by a rich notion of buttery, salted shortbread. That creamy, rich shortbread notion remains a firm feature also on the palate where it clothes and enriches that chalky poise and rounds out the ultra-cool and vivid, chalky depth. Real elegance and presence…

Initially expected to open last September but delayed by the pandemic, Sézanne, dedicated to fine French cuisine, just opened in the Four Seasons Hotel Tokyo at Marunouchi. British-born chef Daniel Calvert took his former posting, Belon in Hong Kong, to fourth place of Asia‘s 50 Best Restaurants, so his move to Tokyo is promising. Named after a southerly subregion of Champagne, Sézanne will feature “an eclectic collection of Champagnes.“ sezanne.tokyo…

Dreaming of clams is the cause for some debate amongst dream experts. Some interpret it as a sign of secrecy, others as a sign of tenacity and balance during a transitional period. After the past year, I suspect a lot of us are still transitioning. I held on to sanity by achieving new mastery in the kitchen. The obsession has been most useful, it gave me an outlet, an opportunity to focus on something other than home-schooling and, dare I say it, a chance to shut myself in the kitchen and get away from the family. I have never regretted our big move out of the city, London in my family’s case – I love the silence, the big open spaces, foraging for wild garlic in spring and mushrooms in…

SERIES RESTAURANT ICONS PART 1 ALAIN DUCASSE Cooking, Alain Ducasse once said, was absolute craftsmanship, with the ingredients at the centre of this craft. There was no room in his kitchen for airs and graces. It was with this simple recipe that the 64-year-old Frenchman managed, over four decades, to become one of the world’s most successful gastro-entrepreneurs. The term entrepreneur is key because the times when he manned the stoves himself are long gone. Whether he cooked himself was, he opined, of secondary importance because his head chefs were capable of that, too. Instead, Alain Ducasse is a visionary, a doer. He employs 2,000 people across the globe, achieving healthy turnovers and profits. His Michelin-starred restaurants alone – Le Louis XV in Monte Carlo, Alain Ducasse at The Dorchester…

French travel start-up Midnight Trains plans a route network between large European cities for 2024. With Paris as a central hub, the company is to launch routes connecting Edinburgh, Hamburg, Berlin, Brussels, Milan, Florence, Venice Rome, Barcelona, Madrid and Porto. Backed by French investors, both rolling stock and use of railway networks is still being negotiated. With travellers increasingly concerned about carbon emissions, Midnight Trains plans to entice passengers away from airports with high-standard sleeper cabins featuring private bathrooms. “It‘s a train, a hotel, a restaurant and an app conecting Europe and its cultures with no limit,” co-founder Adrien Aumont said. midnight-trains.com…

BRETTLJAUSE a plate of cheeses and charcuterie, served with pickles, bread and butter LIPTAUER a savoury, home-made dip made from cream cheese, seasoned with paprika, onion and caraway seed BLUNZN the local version of black pudding, often served with sauerkraut GRAMMELSCHMALZ seasoned lard with greaves (pork rinds) served with bread GSELCHTES slices of roast and smoked ham KREN freshly grated horseradish, always served with cold meats WURSTSALAT finely sliced sausage dressed with vinaigrette and onions ERDÄPFEL Austrian term for potato PARADEISER Austrian term for tomato…

99 GLENFIDDICH GRANDE COURONNE 26 YEAR OLD Matured in American and European oak. Finished in cognac barrels. On the nose vanilla, toasted oak, some crème brulée as well as patisserie, subtle vegetal, mossy hints that provide complexity. Very elegant and balanced. Pleasantly round and soft on the palate with a sweet impression of raw cane sugar and spicy hints. Lingering finish. glenfiddich.com 96 ARDBEG SCORCH Limited Edition from particularly heavily toasted casks. Peat and cask smoke on the nose, as well as leathery and spicy nuances. Round and nicely balanced on the palate, again smoky but also characterised by ripe fruity, sweetish nuances. Ends long on smoky notes with a sweet impression. Very enjoyable. Ardbeg.com 95 THE MACALLAN ESTATE Distilled from home-grown barley. Engaging, warm spice on the nose with…

Two Port houses have released ready-to-drink cocktails in 250 ml cans. Both use tonic water as a mixer: Croft presents its Pink Port & Tonic, while Taylor‘s Port offers Chip Dry & Tonic, one of Portugal‘s most popular aperitifs made with white Port. Adrian Bridge, CEO of the Fladgate Partnership which owns both brands, hopes that the cans “will help to bring more consumers to appreciate Port wine.“ Considered a world-first, the cans will be available in the UK, the US and Portugal and, said Bridge, “demonstrate the versatility and range of Port wine.“ fladgatepartnership.com…

The island nation reported a 19% drop in harvest volume compared to 2020. “While the quality is exceptional, the overall smaller harvest means many of our wineries will face tough decisions over who they can supply in their key markets. There is going to be some supply and demand tension because of this,” said Philip Gregan, CEO of New Zealand Winegrowers. nzwine.com…

100 PERCARLO TOSCANA IGT 2016 San Giusto a Rentennano Deep ruby colour. Extremely appealing, multi-layered nose of cigar box and cypress, then rich notes of wild raspberry and black cherry. Very full-bodied on the palate with firm, sturdy tannin, very well developed fruit, profound with earthy notes on the finish, an experience! 99 TENUTA DI TRINORO TOSCANA IGT 2018, Tenuta di Trinoro Deep purple colour. Intense and multi-layered nose, some mint, then blackcurrant and blackberry, compact but also fresh. Fills the palate magnificently, mountains of finely woven tannin, paired with juicy, vivid fruit, very long finish. 98 COLORE TOSCANA IGT 2018 Bibi Graetz Powerful, bright ruby colour. Very intense nose with accentuated spicy notes, clove, blackberry, black cherry, rich wild raspberry, balsamic notes in the background. Dresses the palate wonderfully,…

96 2018 CHÂTEAU DURFORT VIVIENS Margaux Deuxième Cru Classé Cedar, tobacco and sandalwood on the nose, ripe plum, pine resin, blackberry and elderberry juice. Rose petals in the empty glass. Mellow tannin, acidity remains mild but effortlessly supports the structure, everything seems to be of one piece, rounded and typical of 2018, but without heaviness, fascinatingly multi-layered finish: liquorice, pepper, allspice, cardamom. U.S. 96 2020 SOL BÉNI COUP DE CHAPEAU Saint Emilion Grand Cru Deep ruby, opaque core, purple reflections. Delicate toasted aromas, a touch of noble wood, blackberry fruit, a hint of liquorice, touch of vanilla and nougat. Powerful, chocolaty texture, dark cherry, taut tannins, mineral on the finish, just on the verge of over-extraction, some black tea on the finish, shows length and future potential P.M. 96 2020…

98 RIESLING CLOS SAINT URBAIN RANGEN DE THANN GRAND CRU 2013 Domaine Zind-Humbrecht A legend in its own right from the southernmost and only volcanic Alsace grand cru. 97 RIESLING SCHLOSSBERG GRAND CRU “CLOS DES CAPUCINES“ 2012 Domaine Weinbach Schlossberg Rieslings, grown on this steep granitic slope are always precise and thrilling. 97 RIESLING VORBOURG “CLOS SAINT LANDELIN“ 2014 Domaine Muré - Clos St Landelin Vorbourg juts out into the Rhine plain. Its limestone soils lend inherent elegance to the wine. 97 RIESLING CUVÉE FRÉDÉRIC EMILE 2017, Trimbach Trimbach is known for its racy, uncompromisingly dry long-lived styles of Riesling. 96 GROSSI LAÜE RIESLING 2013 Famille Hugel The Hugel family relase their Grossi Laüe (a dialect term for grand cru) with bottle age.…

Few pictures illustrate Riesling‘s stylistic diversity better than the one below, taken on the same October day in 2018 in the Pündericher Marienburg vineyard farmed by Clemens Busch and his family in Germany‘s Mosel valley. SELECTIVE HARVESTING Modern trellised farming methods can ensure even ripening of grapes, but Riesling from old vines, grown on single stakes, ripens unevenly and this uneven ripeness – along with selective harvesting – is behind Germay‘s system of Prädikate: the greenish grapes will result in Kabinett wines, the yellow ones in Spätlese, the amber ones in Auslese, Beerenauslese and eventually Trockenbeerenauslese. When these grapes are vinified separately, they result in very different styles. This gave rise to the use of Prädikate. These became an established and accepted quality key for Riesling in the growing regions…

My Penguin Classics copy of Ovid’s Metamorphoses is an unnerving affair. People turn into plants and animals, they sprout leaves and grow scales. Things don’t end well: in one gruesome passage, which I perhaps read at too tender an age, an avid hunter is turned into a deer and torn apart by his own dogs. The cause is, invariably, divine whim. Not so much the hubris of Ancient Greece, but the random accident of the American horror film. The heroes cross a line they never knew was there. For a Roman such as Ovid, the moral was clear: change is for the worst. The past year felt like a painful metamorphosis, a once-in-a-lifetime change. Interestingly though, the reasons people give for this always seem to say more about the person…

Prompted by the pandemic, New York mayor de Blasio suspended existing zoning rules in June 2020 to allow restaurants and bars to use sidewalks and parking spaces for outdoor seating, providng a vital lifeline for more than 11,000 businesses – and delighting restaurant goers in the process. Negotiations are now under way at New York‘s Department of Transport to overhaul or end several of the zoning rules to make outdoor dining a permanent feature. A decision is expected later in 2021.…

LE LOUIS XV – ALAIN DUCASSE *** Hôtel de Paris, Place du Casino 98000 Monaco, T: +377 98 068864 For more than thirty years, this has been the Ducasse calling card: he took less than three years to achieve three Michelin stars at Monte Carlo’s most famous hotel. ALAIN DUCASSE AT THE DORCHESTER *** The Dorchester Hotel 53 Park Lane, Mayfair W1K 1QA London, T: +44 207 6298866 Shortly after opening in 2009, the restaurant received two Michelin stars. The third followed a year later. Fish and crustacea are specialities here. The wine list is impressive, too. BBR BY ALAIN DUCASSE 1 Beach Road Singapore 189673 Singapore, T: +65 6337 1886 The essence of Portuguese, Spanish and Italian cuisines is celebrated in a relaxed atmosphere. Tip: reserve a table in…

WINE TASTING & SCORES Falstaff scores wines according to the 100-point scale. Falstaff tasters also write detailed tasting notes for each wine, putting the score into context. All wines are tasted, described and scored by our Falstaff wine editors. Each editor, and their respective tasting teams, are internationally recognised specialists for their regions. Where tastings by more than one taster are presented in the same feature, the taster‘s initials are shown. International Anne Krebiehl MW (AK) Austria, Bordeaux, Fortified Wines Peter Moser (PM) Germany, Bordeaux, Burgundy Dr Ulrich Sautter (US) Italy Othmar Kiem, Simon Staffler (OK, SS) Switzerland, Spain and Portugal Benjamin Herzog, Dominik Vombach (BH, DV) The Scores 95 – 100 absolute classic 93 – 94 outstanding 91 – 92 excellent 88 – 90 very good 85 – 87…