* To get more information about each stage, click on the step above.

Once we have received your samples to the office we will double check to make sure everything is correct and then send the samples to the monopoly. Please note the importance of the samples arriving to us on time for the deadline. Should your samples arrive late we will not be able to participate in the tasting and the tender will therefore be cancelled. The monopoly does not accept the samples after the deadline. Our purchase coordinators will inform you of the deadlines as well as make sure to help you remember to send your samples on time.


  • The tasting is done by a tasting panel at the headquarters.
  • The tasting is done blind.
  • The tasting panel consists of the responsible buyer as well as 2 other tasters.
  • The tasting process is subdivided into 2 different categories, which are as follows:

Systembolaget always provides the characteristics (taste profile) for each tender (this information can be found on the tenders page from the date that the tender is published). It is important that the product you send for the tasting is in line with the published taste profile. As this is what Systembolaget will base their decision on.

To understand better please see the following example:

If your product profile matches these characteristics there are high chances to reach the final round of tasting or getting selected.

The taste profile is considered by the buyer. It plays a huge role in the pre-preparation stage. The buyer checks each submitted product and if the product does not match the characteristics, the chance to win the tender is very small.

Pre-Judgement tasting

Pre-judgement tasting is divided into flights. This depends on the number of participating products. Each flight has a maximum of 10 products. So, for example, if there are 40 products – there will be 4 flights.

  • In this stage, the tasters rate the product at 4 points or 6 points.
  • 4 points mean not selected while 6 points mean selected.
  • If all the 3 tasters rate the product 4 (Taster 1: 4 + Taster 2: 4 +Taster 3: 4 = 12), the product is not selected for the final round.
  • When 2 tasters rate the product 4 and 1 taster rates the product 6 (Taster 1: 4 + Taster 2: 4 +Taster 3: 6 = 14), the product is not selected for the final round.
  • If 2 tasters rate the product 6 and 1 taster rates the product 4 (Taster 1: 4 + Taster 2: 6 +Taster 3: 6 = 16), the product is selected for the final round.
  • When all the 3 tasters rate the product 6 (Taster 1: 6 + Taster 2: 6 +Taster 3: 6 = 18), the product is selected for the final round.
  • Therefore, the product needs 16 or more to be selected for the final round.
Final Round

The final round of tasting is also divided into flights. Each flight has a maximum of 10 products.

  • Each taster ranks the product 1 to 9, which makes the maximum score 27 (9+9+9).
  • If the product gets 20 to 27, the product is in the winning category. However, the product which gets the highest ranking will be the winner.
  • In the category 20 to 25, the product usually has a high chance of winning.
Other Points to consider:
  • The description of the characteristics (taste profile) is very important to consider from the start. Since the final decision from the buyers is not only based on the quality of the wine but also how close the wine is to the published taste profile. The offered wine needs to first of all match all the published requirements for the tender (when it comes to ageing, grape specifications, appellations etc.) and then in the blind tasting it needs to be as close to the published taste profile as possible.