Judging
No labels. No prices. No exceptions.
01
Entry
Producers register products online. Each entry is coded and stripped of all branding before it reaches the tasting room.
02
Blind tasting
Panels of chefs, sommeliers, buyers and food scientists assess every sample without knowing origin, brand or price.
03
Scoring
Appearance, aroma, texture, taste, balance and finish are scored independently on a 100-point sensory sheet.
04
Award & feedback
Medals are issued on absolute merit — never on quota. Every entrant receives the panel's written tasting notes.
The sheet
A 100-point sensory scale
- Appearance
- Colour, clarity, structure and visual consistency.
- Aroma
- Intensity, complexity, cleanliness and typicity.
- Texture
- Mouthfeel, body, crumb, crystallisation or carbonation.
- Taste
- Depth of flavour, authenticity and absence of defects.
- Balance & finish
- Harmony of elements and length on the palate.
The panel
Who is at the table
Panels are assembled per category and rotated between sessions. Judges declare any commercial interest and are recused from categories where a conflict exists.
- Chefs & pâtissiers
- Sommeliers & water sommeliers
- Master cheesemakers
- Olive oil tasters (IOC-trained)
- Retail & import buyers
- Food scientists & technologists