FAQs

Become a member today by clicking here! After we receive your payment, you will have unlimited access to everything ever published on the liveliest and most substantial bits of the site since its inception in 2000. You can choose whether to pay on an annual or monthly basis.

Your membership will be renewed automatically unless you decide to cancel (see below).

Please fill in this contact form, and one of the JancisRobinson.com team will get back to you soon. For membership questions, please email support@JancisRobinson.com.

Please remember that passwords are CasE-SensiTiVe, so they have to be entered exactly as you entered them when you signed up. 

If you still can’t access the members-only portions of the site, click on the Login button at the top right of any page, then click on the Forgot your password link. Follow the instructions that are emailed to you.

To change your password, click on the 'Change password' tab under 'My profile' in your account.

Click on the silhouette in the upper right-hand corner of the page to access your account, then click on the Payment cards tab and follow the instructions. Please note that we do not hold your credit card details; the payment provider that processes transactions on our behalf does. Our payment company is Stripe.com. Please email support@jancisrobinson.com if you have any problems or questions.

Please see this

If you have any further questions, please contact support@jancisrobinson.com and we will be happy to help.

Go to Forum via the main menu at the top of the page and see the Forum guidelines there.

If you don't like what you find on our site, you may cancel and receive a full refund provided you do so within the first 14 days of becoming a member; just email support@jancisrobinson.com to say you wish to cancel.

If you decide to cancel after the first 14 days of your membership, you can simply go into your member portal (the silhouette in the top right-hand corner) and click on 'cancel' under 'Subscriptions'. Or send a note to support@jancisrobinson.com and we will make sure your subscription does not auto-renew.

There is never, and has never been, any fee for submitting samples.

While we endeavor to taste as much and as widely as possible, we discourage wineries and distribution companies from sending unsolicited samples and reserve the right to ignore them. If you are interested in submitting wines to us, please email tastings@JancisRobinson.com for permission and directions. Understand, however, that due to the large volume of wines we receive, we cannot confirm delivery; please check with your carrier for delivery confirmation. Reviews will be at the discretion of the reviewer and editorial; we do not guarantee coverage.

Many of our reviews are generated from formal tastings set up by a regional consortium, importer, retailer, winery group or winery. We do accept invitations to such tastings, but we do not accept any payment to attend, nor do we promise coverage of an event and/or its wines.

At times we will request wine samples according to our editorial needs. When doing so, we ask for single bottles of each wine, and discourage the use of Styrofoam/polystyrene packaging. We will send shipping instructions with those requests.

Please note: all of our tasting notes are behind a paywall as they are there for the benefit of our readers. If you would like to access the reviews, please become a member now. Permission to share or reproduce the notes for commercial purposes (whether online or in printed materials) is enjoyed only by those holding a current Professional membership.

To search for specific tasting notes, click on Tasting notes in the main menu bar and use the search box on the left. You can enter keywords, and then use the dropdown menus to narrow your search criteria – for example, country, region and vintage. These menus will automatically adjust to your other search criteria.

For a comprehensive explanation of our tasting notes search, please see this article.

For a detailed explanation of our scoring policy, see How we score. To read more about our wine reviewers, see Our Team.

Sometimes the same wine will get tasted several times over the course of its life, and we think it is interesting to see how a wine might show differently at these stages. A wine may also be tasted by more than one taster at the same stage in its life.

Wines change over time. Young wines can taste very different from what they will be like once they have fully evolved and matured, and the wines that need cellaring can often be very difficult and closed/tannic/tight when young. In the case of any wines tasted en primeur, ie before they are bottled and even before the final blend has been made, the wine can sometimes taste very different from a wine that has been in bottle a few years. (NB: We always make it clear if we are tasting an unfinished wine (eg by noting ‘cask sample’), with the caveat that it is only a provisional score and note.)

Two bottles of the same wine may vary considerably, either because of the storage conditions or the closure, which can affect how quickly the wine has developed in the bottle.

Tasters can also be affected by environmental and physical factors – the temperature at which the wine is served and that of the room in which it is being served, or the food served with it, even the wines tasted before and after – can affect our perception of a wine. Such factors affect the wine drinker as well as the critic, so it would be misleading to iron out any differences between tasting notes and assert that one tasting note is the absolute summary of the wine.

We could, for the sake of simplicity, delete any duplicate tasting notes that do not concur with each other, but our policy has always been transparency and honesty, and the reality of wine, which is effectively a living liquid that is constantly evolving and changing, is that it doesn't taste exactly the same every time it's poured and to everyone who tastes it. Furthermore, some fine wines such as bordeaux, burgundy, Barolo and white Rhône wines often go through ‘closed’ phases during their evolution – usually in the first three years.

All of this serves to underline that wine tasting is not an exact science, and a wine cannot be measured with precision. This is one reason we really don't like scoring, and we encourage the reader to read the tasting notes and find the taster whose palate aligns most closely with their own.

To search for articles, click on Articles in the top menu and use the search form. You can type any keywords into the box across the top of the page, and/or filter the results by selecting the author, article category, publication date and/or tags on the left-hand side. In mobile view, click the Show filters button to reveal these options.

For a deeper dive into getting the most out of our 15,000+ articles, see this Guide.

To search tasting notes, use the dedicated search form by clicking on Tasting notes in the top menu. You can also search our online version of the Oxford Companion to Wine by keyword.

We publish articles every day. Our five most recently published articles are automatically displayed on the home page. To see more articles, click on Articles in the top menu bar, where you can search within our archive of over 15,000 stories, dating back to 2002. 

You can be automatically alerted to new articles via email by using this IFTTT applet.

If you prefer to get RSS updates from, say, Thunderbird rather than IFTTT, the URL to the RSS feed is: https://www.jancisrobinson.com/rss. 

Please also sign up for our weekly newsletter, which comes out every Friday and highlights everything we've published that week, with links to the articles.

While we are thrilled that you are interested in writing for us, and we are interested to hear your ideas and read your thoughts, we regret that the high volume of unsolicited manuscripts and queries we receive means that we cannot reply to each and every one. We will reach out should we want to pursue a query any further.

Please note that we do not accept tasting notes from anyone other than our own stable of critics, and that we do not publish freelance pieces generated from paid/press trips, or anything of an advertorial nature. Queries that show a knowledge of and sensitivity for the style of the site and the coverage already given a subject will be prioritised.

Click the print icon in the top-right corner of any article to generate a page that is formatted for printing.

Click the envelope icon in the top-right corner of any article (on mobile) or in the left-hand column (on desktop) to generate an email to send to a friend.

Purple Pagers are members of JancisRobinson.com, who get access to all the content that constitutes the meatiest part of the site. This includes a lively forum, insider tips, hot gossip, hundreds of thousands of tasting notes and an online version of the multi-award-winning giant reference work The Oxford Companion to Wine and the wonderfully detailed, fully searchable maps of the world-famous World Atlas of Wine.

Thank you for your interest! As you probably already know, we are the only publication to regularly review a vast swath of newly released beverage books every year, and we do it with unmatched rigour. If you would like to submit a book for review, please email us here. We will respond with the appropriate shipping address if the book is of interest.

But first, a few things to know.

• Unless this is a digital-only title, we require a finished copy of the book, as packaging is integral to the experience of the book.
• If sending a physical issue is a challenge, please contact us directly to discuss.
• Every book submitted will be considered for review. However, we reserve the right to review the book as we see fit, or to decline to review it altogether.

Since we write our reviews for our readers, who are smart, well-read people who are knowledgeable about wine and beverages, we prioritise books that engage with beverages in a deep or novel way. We are looking for titles that deserve to have space made for them on our already crowded bookshelves, books that expand the conversation around beverages, fill a hole in the existing literature or create such delight that we can’t wait to share them.

Because of this approach, most of our reviews are very positive. However, we do warn readers of a book’s shortcomings, and, on rare occasions, shortcomings outweigh the positive remarks. When you submit a book for review, you relinquish control of the outcome of the review; the book will stand on its own, and the review will as well. We do not modify or delete reviews on request.