Wine Spectator follows a rigorous and transparent blind-tasting process to review over 15,000 wines annually. Their editors conduct tastings in controlled environments, both in their Napa and New York offices and in European vineyard regions. The majority of the wines reviewed are submitted by wineries or their U.S. importers, though the magazine also purchases wines across a variety of price points. Blind tasting is essential to ensure impartiality and accuracy in reviews. Editors specialize in specific wine regions, allowing them to develop expertise and consistently evaluate wines from those areas.

Each wine is evaluated for quality and characteristics, with detailed tasting notes and drink recommendations published regularly. The magazine’s scoring system ranges from 50 to 100 points, with wines receiving scores based on factors like balance, complexity, and overall enjoyment. Editors may also conduct barrel tastings of unfinished wines, giving them a preliminary score within a range (e.g., 85-88 points). These scores are subject to change as the wine matures. In addition to blind tastings, Wine Spectator occasionally features unofficial tastings of finished wines, typically tasted nonblind from personal cellars or during dining experiences, with these reviews clearly marked as nonblind.

To maintain the integrity of its reviews, the magazine adheres to strict ethical guidelines and ensures that its editors remain unbiased, with each wine’s rating finalized by the lead taster. This methodology allows Wine Spectator to offer trusted, expert wine reviews to its global readership.