British Columbia Amateur Winemakers Association
Competition Handbook
Tenth Revised Edition
March 2007
First Revision April 2009
* PART I. INTRODUCTION
*A. Preamble
*B. Dedication
*C. The Host Club And BCAWA
*PART II. PROVINCIAL COMPETITION DUTIES
*A. Duties of the Chief Steward
B. Duties Of The Registrar Of Entries Before the Judging
*Registrar's Peel-and-Stick Labels
*Procedure for Registering Entries for Judging
*C. Judging
*The Judging Procedure
*Disqualification of Entry
*Disagreement Among Judges
*Best of Class – Single Flight Classes
*Best of Class – Multi-Flight Classes
*Trophy Winner
*Best Wine of Show
*D. Duties Of The Registrar of Entries After the Judging
*E. Duties Of Table Stewards
*F. Duties of the Competition Committees
** Catering and Facilities Committee
* Finance Committee
*Silent Auction Committee
*Competition Trophies Committee
*After the Competition
*Equipment And Supplies Committee
PART III. BCAWA OFFICIAL CLASSES
*A. List of Classes
*B. Wine and Cider Class Descriptions
**Class A. Aperitif Sherry
*Class B. Aperitif
*Class C1. Dry Bordeaux Style Red
*Class C2. Dry Red Pinot
* Class C3. Dry Red Zinfandel
* Class C4. Other Dry Red
*Class C5. Dry Red Cabernet Sauvignon
*Class C6. Rhone Style Dry Red
*Class C7. Non-Vinifera Red Grape
*Class D1. Chardonnay
* Class D2. Dry White Pinot
*Class D3. Other Dry White
* Class D4. Aromatic White Vinifera
*Class E. Rosé
* Class F. Dessert
*Class G. After Dinner
*Class H. Sparkling
*Class I. Social Wine
*Class J1: Country Table Wine
* Class J2. Country Social Wine
* Class K. B.C. Dry Red Grape
* Class L. B.C. White Grape
* Class R. Sparkling Cider
* Class S1. Dry Red Grape Kit
* Class S2. Dry White Grape Kit
*C. Beer Class Descriptions
* Class M. Light Beers
* Class N. Hop-Focused Beers
* Class O. Malt-Focused Beers
* Class P. Roasted and Smoked Beers
* Class Q. Belgian and Wheat Beers
PART IV. AWARDS
*PART V. AMATEUR WINEMAKERS OF CANADA ENTRIES
*PART VI. COMPETITORS’ PACKAGE
*A. BCAWA Wine and Cider Competition Entry Form
*B. BCAWA BEER Competition Entry Form
*C. Competition Information (Example)
*D. Entry Regulations
*E. Presentation of Entries
*PART VII. APPENDIX
*A. Brief History of the British Columbia Amateur Winemakers Association
*B. BCAWA Annual Competition Host Clubs 1973-2009
*C. Trophies
*D. Trophy Plaques
*E. A Silent Auction Bid Sheet
*F. A Financial Statement
*G. Notes To Judges
*H. Competition Judges Flight Assignments
*I. Components of the Competition Computer Program
*Preparations for Registration/Judging
*During Registration
*Examples of completed labels.
*J. BCAWA Judging Form – Sparkling / Cider
*K. BCAWA Judging Form – Beer
*L. Judges Comments Forms
*-87
This handbook has been developed for the following purposes.
1. To provide detailed guidelines for member clubs hosting the Provincial Competition.
2. To provide information for member clubs hosting their own competitions.
3. To provide the information necessary for members of BCAWA clubs to compete in the BCAWA Provincial competitions.
4. To provide procedures by which those competitions may be judged.
The BCAWA Directors may approve minor changes, such as deleting specific references or amending acid and sugar specifications in Class Descriptions. Any changes in policy such as redefining classes, breaking up classes or adding classes require assent from the delegates at a general meeting.
Every major concept in the handbook has been brought before the delegates at a general meeting and been passed.
We have tried to provide more detailed information for the sequential organizing of a competition. The roles of Chief Steward and Registrar of Entries are presented in expanded detail to assist novice organizers and remove some of the mystery of how those events are organized. Hopefully, these amplified guidelines may encourage new volunteers.
We’ve continued the earlier format of beginning a new topic on a new page to facilitate future revisions and to simplify access to specific information. Some forms, such as Master Registration Form, Ingredient Information for Judges, Report of Judges to Registrar, Table of Entries for AWC, and some optional judges comments forms have been removed because they have fallen into disuse.
Class descriptions have been revised to include the extensively changed beer classes (2006), the newly created wine classes (2006/7 and 2008/9) and to reflect changes to existing classes that their creation has required. Red and white table wine class descriptions have been updated and varietal characteristics have been included for the first time.
We have introduced a greater focus on the needs of competitors. The various items of the Competitor’s Package have been assembled in Part VI for easy retrieval and reproduction. We’ve removed the section on judging and scoring systems that was in earlier editions because we believe that subject is more appropriately addressed by the BC Guild of Wine Judges and is of little relevance to organizing or competing.
For the first time we’ve attempted to address the complexities of computerization of data. Basic suggestions for scheduling inputting of information, required fields, label specifics, and worksheet and report needs have been addressed. A compressed file with templates, macros, worksheets, reports, and suggestions is available for downloading from the BCAWA Website and is highly recommended.
We express our sincere gratitude to Stephen Small who devoted many hours to the preparation of the indispensable and highly comprehensive computer material.
To participants in all facets of competitions, we wish you good judging, good tasting and good luck.
John Matkovich, George Gibson,
The Handbook Committee
March 2007
This, the Tenth Edition of the British Columbia Amateur Winemakers Association Handbook, is dedicated to all those individuals past and present who have, and to those in the future who will, selflessly contribute so much time, energy and thought to its development, maintenance and continual improvement.
The Handbook began as a notebook that was passed from hand to hand until it was formatted in a similar form to the present. It has undergone many changes and will continue to do so as our interests and skills in winemaking continue to evolve.
The term "Host Club" is intended to refer to a Member Club or to a group of Member Clubs working together.
BCAWA refers to the British Columbia Amateur Winemakers Association.
The Host Club is required to stage a Wine, Beer, and Cider Competition open to all paid up members of any club in good standing.
Complete Package Option. If the Host Club decides to adopt the "complete package" approach it should hold a "Meet and Greet" event on the first evening, and after the Competition Judging a dinner and Social Event at which the awards are presented. At some point on the Competition Weekend the AGM is required; in mid-afternoon immediately after the Judging is appropriate. To ensure financial success a Silent Auction is a required feature of the Social Event; it is the main source of fundraising associated with the annual Competition.
Competition Judging Option. If the Host Club opts for a "bare bones" approach and not to incorporate social events into the provincial competition but only a Competition Judging, BCAWA will pay all expenses plus a guaranteed profit of $500 upon prior approval of a budget by the BCAWA executive. The AGM should be held after the Judging if appropriate representation by the clubs is expected.
In developing a budget for the event, the sample Financial Statement on p. 76 should be consulted.
If the budget prepared for the event cannot be adhered to and a loss seems unavoidable, the Chief Steward should so inform the Host Club and the BCAWA executive immediately so remedial action may be taken.
For a Complete Package Option, the net profit will be split: 60% to the Host Club and 40% to BCAWA.
Unavoidable losses will be shared equally between the Host Club and BCAWA.
PART II. PROVINCIAL COMPETITION DUTIES
The Chief Steward for the Competition shall be chosen from and by a hosting club each year. The Chief Steward becomes an official member of the BCAWA Executive for the year.
The Chief Steward must select a Competition Committee consisting of members from his/her Club or other Clubs which have agreed to assist with the event.
In the Year Before the Competition the Chief Steward Should
:1. Select the Competition Committee and act as Chairperson at all meetings. The Competition Committee has the following functions to each of which an appropriate member should be assigned:
Registration of Entries (The Registrar of Entries should be highly computer literate),
Catering and Facilities (A hospitality background would be useful),
Finance,
Silent Auction,
Equipment and Supplies,
Trophies.
Convene the first meeting of the Competition Committee in September/October of the year before the competition. All responsibilities should be assigned to Competition Committee members. Time frames should be discussed in detail. Regular meetings should be scheduled.
In January of the Competition Year the Chief Steward Should:
1. Present a progress report at all BCAWA Executive and General Meetings. At the BCAWA Executive meeting in January of the Competition year the Chief Steward with the Committee Member responsible for Finance are required to present a budget for approval by the Executive.
2. Arrange locations throughout the province as drop points for entries. This is done by selecting club members in locations suitable to service competitors from all clubs. Usually, the same individuals are willing to act as drop points year after year.
3. Set the deadline for entries at no less than two weeks in advance of the Competition to allow for replacement of any bottles broken in transit, and to facilitate timely processing of entries and final assignment of Judges.
4. Ensure that by January the
Competitor’s Package has been emailed to:
The BCAWA Webmaster, The Grapevine in time for the January
issue, The official Club Contact of each member
club for distribution to their members. Ensure that The Competitor’s Package (see pp. 57-63 )
comprises:
·
Competition Entry Forms,·
Competition Information including Deadline Date and Entry Fee, List of Drop Points, Social Events details - location, cost, times, etc.,·
Entry Regulations,·
Presentation of Entries instructions.Define how entries will be sent from distant clubs (e.g., Kamloops). If entries are to be shipped the method of shipment and destination must be identified. Shipping costs are the responsibility of the competitor. Entries from Vancouver Island and Lower Mainland are to be picked up from drop sites by a member of the Competition Committee.
In March/April
the Chief Steward Should:
Obtain a list of current Judges and other accredited
Judges from the Guild Master of the BC Guild of Wine Judges. Contact Judges
to determine whether they are willing to participate. Inform them of
compensation available. Try to obtain commitments from more than the
probable minimum required number of judges. Determine availability of glassware and arrange for
rental of approximate quantities needed (see Equipment and Supplies
Committee Duties, p. 22). Obtain Table Stewards to assist the judges. It is
desirable that Stewards be selected from the members of as many clubs as
possible. Issue all Stewards with a copy of Duties of Stewards. Begin collecting several dozen empty liquor cartons,
because although most of the entries will have been placed in cartons at the
drop sites, more cartons will be required to accommodate the Flights. Two Weeks Before the Competition
the Chief Steward Should:
Arrange for pick up of entries from Drop Sites. Decide on date on which all entries will be registered
and contact 6 or 8 individuals as a Registration Team to assist in the
roughly two-hour process.
Print out an adequate supply of large font labels
with class name and letter for taping to cartons after entries have been
sorted. Ensure all Committee responsibilities have been met. One Week Before the Competition
the Chief Steward Should:
1. Assign Judges to classes giving consideration to their
qualifications and classes they have entered. (Ensure Judges are not
assigned flights in which they have entries.) As early as possible Inform
the Judges of the classes they will be judging and the requested arrival
time. Refer Judges to appropriate Class Descriptions so they will know the
criteria available to competitors. To all committed Judges, email "Notes to
Judges" (see Appendix, p.70). Prepare potential judging assignments to allow for one,
two, and three possible "no shows" as well as for all committed Judges to
participate fully. The Day Before the Competition
the Chief Steward Should:
1. Endeavour, as far as is practical, to store the
entries at their optimum temperatures. The following guide is provided in
order that gross errors may be avoided in the storage of entries prior to
judging, resulting in chilled reds or lukewarm whites, etc. Recommended Judging Temperatures: A - Room temperature 20°C (68°F) B - Cellar temperature 13°C (55°F) C - Chilled 9°C (48°F)
Class
Temperature
Aperitif Sherry
A
Aperitif A
Bordeaux Style
Red A
Cabernet
Sauvignon A
Dry Red Pinot A
Dry Red
Zinfandel A
Other Dry Red A
Rhone Style Red
A
Non-Vinifera Red
Grape A
Chardonnay B
Dry White Pinot
B
Aromatic White
Grape B
Other Dry White
B
Rose Table B
Dessert B
After Dinner A
Sparkling C
Social Wine B
Country Table A
Country Social B
BC Dry Red Grape
A
BC White Grape B
Sparkling Cider
C
Dry Red Grape
Kit A
Dry White Grape
Kit B
Light Beers B
Hop-Focused
Beers B
Malt-Focused
Beers A
Roasted and
Smoked Beers A
Belgian and
Wheat Beers B
Notwithstanding any of the above, it is essential
that all entries in all Flights of a Class be presented to the Judges at
the same temperature. On The Day of the Competition
the Chief Steward Should Ensure that there is a no-smoking ban in any area
associated with the Judging Room, Meet with the Table Stewards before the judging to ensure
that they understand their responsibilities and duties. Remind them that
winners' names are to be kept secret, Ensure that the Judges have the necessary Table Stewards,
equipment and supplies, Ensure that all Judges and Table Stewards are familiar
with the schedule for the day’s events and that they are made aware of the
need for only subdued discussion that does not disturb the concentration of
other Judges, Act as an arbiter At his/her discretion break ties by Assign other Judges to situations where the original
Judges are unable to come to an agreement, With the Registrar, determine Best of Class using points
awarded, Collect the standings in each class and calculate the
overall winners according to the 58% system. Winners of Grand Championships
are calculated as follows: Grand Champion Winemaker - Classes A to L plus S1 and S2 Grand Champion Beermaker - Classes M to Q, In conjunction with the Registrar arrange for the judging
of the best wine entries for the Best Wine in Show (all the wines that have
been recommended by the Judges for contention), Have the Table Stewards label all bottles and place medal
winners among the others in their Classes, Present all the winners with their medals and trophies
during the evening Social Event. He/she may appoint another member to
present the awards. After the Competition
the Chief Steward Should:
Within two days provide the Webmaster and Grapevine with
a list of medal and trophy winners containing the winners’ names, clubs,
principal ingredients, medals and trophies. The list must not have any
scores, telephone numbers, addresses, or email addresses. A list of judges
for each class is usually included. Non-medal- winning competitors’ names or
scores are usually not published, Within two days provide the National Director with
complete data from the Competition so he/she may determine those Competitors
eligible for the AWC classes, Within ten days ensure that the Judges' Comment Sheets
have been distributed to all Competitors, Within ten days ensure that the winners are notified and
their medals, trophies etc., distributed, 5. Within ten days ensure that the Archivist receives the
complete data from the Competition, 6. Within thirty days prepare a report on all aspects of
the Competition for the benefit of the following year's Committee, and
indicating problems encountered and solutions, and including a list of names
and addresses of medal winners and trophy winners. The report should be sent
to the Archivist, to the BCAWA President, labeled "Forward to next year's
Chief Steward", and to the Executive.
B. Duties Of The
Registrar Of Entries
Before the Judging The principal duty of the Registrar is to receive the
bottles, make them anonymous for judging in such a way that each bottle is
carefully tracked and re-identified after the judging and be responsible for
entry into the Database and retrieval of all required data Competitors may have provided entry data by any of the
following methods: Completed Competition Entry Form enclosed with tagged entries
(Traditional Method), Entry Form by Web Page email (If one has been
established.) or Entry Form by regular mail or fax. Registrar's Peel-and-Stick Labels 1. Registration Number Labels In advance of the Competition use Avery 5167
label forms (80 labels per sheet) and Avery label software. Number
duplicate labels starting with "Reg. # 1" in two columns or rows
then continue numerically to the approximate expected total number
of entries, e.g., 500. 2. Information Labels Using Avery 5160 label forms produce three labels
for each entry.
·
The first label has the following: Registration Number, Entry 1 of 1 or Entry 1 or 2 of 2, Class Identifier and abbreviated Class name, and abbreviated Ingredient Information and Vintage. This label goes on the bottle for the judging.·
The second and third labels have all of the above plus the participant’s name and club. After the judging one of these labels goes on the bottle and the other on the Judges Comments form.3. Medal Labels
Use an Avery 5293 circular label form (24 labels per sheet).This label is prepared at the judging for mounting on the backs of the competition medals.
4. Faulty Entry Label
Use an Avery 5979 label form (coloured) for identifying faulty entries. This label goes on faulty entries and entries scoring below 12 points and which should not be put on the social table.
NOTE. Samples of these labels appear in the Appendix, p. 82
Procedure for Registering Entries for Judging
Every Competitor must have completed the Competition Entry Form with the following:
name, Address (required for mailing of comments sheets) Club, Phone and E-mail address, Class Identifier and name, Entry 1 or 2 (in that class), Vintage, Principal Ingredients and their percentages (required for verifying Class and for the judges).
In some classes style or sweetness should have been stated for judging purposes. In Kit Classes, name of Kit and Producer must have been included.1. Sorting requires a large room. With the Registration Team and the cartons of bottles assembled, the Registrar of Entries should supervise Registration as follows (or use an equally efficient method):
Each Team member takes a carton of bottles and a sheet of Registration Number Labels 5167 to a work space and removes all bottles, Entry Forms and cheques from the carton. For each bottle in turn, one of the two Registration Number Labels is affixed to the Bottle and one to the appropriate line of the Entry Form. Particular care should be exercised to affix the appropriate labels opposite Entry 1 and opposite Entry 2 on the Entry Form.
The Bottle Tags should be left on the bottles.
The Team Member then places his/her labelled bottles in the appropriate groups by class on the tables, passes the labelled Entry Forms to the Registrar, the cheques to the Chief Steward, and collects another carton of bottles for registering.
During the registering the Team Members should be instructed to watch for bottles that have been entered in the wrong class or with incomplete information. (There are always some incorrectly assigned entries and it is much better to find them at this point than when the entries have been arranged in flights or are on the judging tables.)
The Registrar must correctly reposition erroneously assigned entries. That action may result in a competitor ending up with more than two entries in one class. In such a case, the Chief Steward must disqualify the incorrectly entered entries and see that they are removed from the Competition.
When the Registrar has verified that all entries have been labelled, allocated correctly to class and has made a note of entries requiring more information, the bottles should be boxed in class-labelled cartons. Entries should be stored where they can be accessed by the Registrar for segregation into Flights and to the Chief Steward for temperature control (see p. 11).
While it is possible to begin data entry from the Entry Forms during registration it is usually more convenient and practical to carry out that rather lengthy procedure elsewhere, e.g., at the home of the Registrar.
The Chief Steward should assign to someone the responsibility of contacting Competitors for missing information.
2. When the Registrar and Chief Steward are satisfied with the Database, the Registrar should create in the Database flights of 7 or 8 bottles if possible, but of not more than 12 bottles. Preferably, Flights should be based on similarity, e.g., all 10 Merlots entered, all 12 Rhone type reds, but it will often be necessary to have a mixture of varieties. Where possible, different styles (e.g., Country dessert and table styles) should not be mixed. Once flights have been established in the Database, the appropriate bottles for each Flight should be moved to individual, clearly labelled liquor cartons.
3. The Avery 5160 Information Labels should be prepared and printed out and the first labels (no competitor name) affixed to the appropriate bottles. At that point the original Bottle Tags may be discarded.
To facilitate locating the correct bottles a report listing all entries by Flight should be prepared and printed out.
A list of Judges and their entries should be printed out and Flight assignments created.
A large envelope should be identified as to Class and Flight and the second and third 5160 Information Labels (still on their backing sheet) put in it. The envelopes should be placed in an appropriate box under the control of the Registrar.
The Class Description and the appropriate number of Judging Forms, Judges Comments Forms and Table Identifiers for that Flight should be placed in Flight-labelled folders (= Class-labelled folder for Single Flight Classes). It is useful to have all folders in one Class the same colour and different from those of the other Classes.
4. The Competition Entry Forms should be boxed alphabetically for possible reference during judging.
Within each flight the entries should have been arranged by variety, blend, or style so that similar wines may be judged together.
Judges must have been assigned to Flights in such a way that each Flight is judged by a pair of Judges. Each Judge will be allotted several small Flights of 7 or 8 bottles (a maximum of 12). Judges must not have entries in Flights they are judging.
The following information should have been distributed to Judges in advance of the Competition:
Flights he/she will be judging,
Class descriptions identical to those provided the Competitors,
"Notes to Judges" from the Handbook.
Flights assigned to a Judge should be compatible with each other and in suitable order, such as white before red, light before heavy, dry before sweet. Judges working in both wine and beer classes should judge wine before beer.
Including the time to dictate comments to the Table Steward for the Judges Comments Forms, a suggested rule of thumb is to allow approximately five minutes per entry for completion of a Flight.
Each Judge will independently assess each entry in the Flight and complete his/her Judging Form. When each Judge has assessed all the entries in the Flight the Judges will confer and agree on a score for each entry and on which entries, if any, are of medal quality based on the following scores: Gold - 18 or more; Silver - 16 to 17.99; Bronze - 14 to 15.99. The Judges and Table Steward will cooperatively complete the Judges Comments Forms.
The Chief Steward must be consulted before an entry is disqualified as being out of class. A check should be made to determine whether the entry was correctly registered. If it was incorrectly registered and belongs in another class it should be added to the appropriate Class and Flight for judging if possible and providing the Registrar of Entries finds no conflict. If the appropriate Flight or Class has already been judged, the entry should be judged independently and its results and class position should be correctly included in the Database.
If a pair of Judges is unable to reach agreement on the top entries in their Flight, the Table Steward should refer the matter to the Chief Steward who may assign arbiter judges to resolve the impasse. A check should be made to ensure that arbiter Judges do not have entries among those under consideration.
Best of Class – Single Flight Classes
In Single Flight Classes the highest scoring medal entry is the Best of Class.
In Multi-Flight Classes the Chief Steward shall assign a pair of impartial judges to assess all Gold Medal entries and the highest scoring Silver Medal entries above 17.0 brought forward by the Table Stewards from each Flight. If the Class contains only Silver and Bronze Medals, the highest scoring Silver (or several high Silvers if their scores are very close) from each Flight should be brought forward. If the Class contains only Bronze Medals, the Bronze above 15.5 should be brought forward. If no medals were awarded in the Flights, the highest scoring wine may or may not be awarded Best of Class at the discretion of the Judges. The following constraints must be adhered to in determining Best of Class.
The role of Best of Class Judges shall be to agree on the most appropriate representative of the Class irrespective of its original score or medal status or those of other entries in the Class. During their judging Best of Class Judges shall not be made aware of the scores or medals previously assigned.
The original score of the wine judged Best of Class should be altered by the least amount necessary to make it the highest scoring wine in the Class.
The original medal status of the wine judged Best of Class should be altered to conform to the new score.
There should be no ties for Best of Class.
After Best of Class has been chosen the Table Steward should ask the Judges whether or not they recommend that the entry compete for Best of Show.
The entry that has been judged Best of Class is awarded the appropriate trophy.
All wines that were judged Best of Class and were recommended by Judges to compete for Best of Show should be assembled for a pair of impartial Judges to agree on a single Best of Show winner.
1. When the judging of a Flight has been completed the Registrar of Entries will give the Table Steward the envelope containing the two remaining 5160 Avery labels for each entry.
2. The Table Steward will label the Bottles and the Judges Comments Forms and give the completed Judges Comments Forms to the Registrar who will arrange for the scores to be entered into the Database.
3. The Registrar will arrange for a printout of the names of the trophy winners and for that information to be relayed as early as possible to the trophy shop by email, fax, or in person.
4. The Registrar will arrange to have the Avery 5293 circular labels printed out and affixed to the appropriate medals.
5. The Registrar will arrange for the Judges Comments Forms to be sorted manually by Club and then by Competitor and placed in 24x10.5mm envelopes labelled with the Competitor’s name. To the extent possible the Judges Comments Forms should be distributed to Competitors and club representatives at the awards presentation, thus reducing postage costs and post-Competition chores. Undistributed Comments Forms and medals should be mailed or otherwise delivered to Competitors as soon as possible.
6. A printout of medal winners and trophy winners should be available for the Master of Ceremonies (Chief Steward) to read out at the awards presentation.
7. Medals should be sorted by Class for presentation.
The principal duties of the Table Steward are to assist the Chief Steward as directed before and after the judging, and to assist the Judges throughout the judging procedure. The Steward's cooperation in minimizing such distractions as odours (cigarette smoke, perfume, coffee, etc.), breezes and noise is required.
It is expected that the Judges will involve the Steward in the tasting process, to help in the Steward's education. In some cases, due to the size or difficulty of the class, the Judges may not feel able to do this, but will prefer complete silence in order to concentrate. The Steward should be sensitive to the Judges’ wishes. Verbal comments made by the Judges during the judging are not to be repeated. names of winners are confidential and should not be conveyed to the Judges. The Table Steward is required:
1. To arrive, with necessary equipment (corkscrew, lint-free dish towel) at the place of the Competition at the time the Chief Steward has assigned,
2. To introduce themselves to the Chief Steward and to the Judges they are assisting,
3. To prepare a set of identical glasses for each Judge. Glasses should be numbered on the foot to correspond with the number of each entry,
4. To provide each Judge with water for palate cleansing, the temperature of which should be close to the temperature of the wines being judged. A pitcher of water and 2 glasses should be at each judging table,
5. To ensure a supply of cubed or sliced baguette is available on the table,
6. To open and pour the entries for the Judges. In all classes the Judges should be consulted as to how the entries are to be poured and when they are to be opened. The Judges should determine how many entries should be opened at one time. Entries which contain sediment should be carefully handled. In the Beer classes, the glasses should be rinsed with bottled water immediately before pouring if the Judges so wish,
7. To provide the Judges with such additional glasses as required for re-tasting toward the end of the judging process,
8. When initial pouring has been completed the Table Steward should recork wine bottles with T-corks, and Sparkling, Cider, and Beer bottles with crown caps,
9. When the judging has been completed the Registrar of Entries will give the Table Steward the envelope containing the two remaining 5160 Avery labels for each entry in that Flight,
10. The Table Steward will then label the bottle and the Judges Comments Form for each entry, set aside the highest scoring entry as the Best of Class (or entries for Best of Class determination) and the faulty, flawed, and "under 12" entries,
11. The Table Steward will then return the Judges Comments Forms to the Registrar of Entries who will have the scores entered into the Database,
12. To box the bottles appropriately, dispose of dirty glasses, clean the judging table and prepare for the next Flight as required,
13. Before leaving, to check with the Registrar of Entries that all necessary tasks have been done.
F. Duties of the Competition Committees
Catering and Facilities Committee
1. In October/November of the year before the competition arrange for a suitable Hall for the Competition and Social Event. The facility should have natural light and air conditioning for the judging. Obtain quotes for catering, rental, etc. It is best to negotiate a deal which includes all costs (including taxes and gratuities).
2. Arrange for a large room with tables (usually part of the Competition Hall) where the entries can be sorted and registered on the weekend before the Competition.
3. Provide Catering for the following events:
Friday evening Meet and Greet. (This event is a get together for participants. Interesting appetizers are appropriate for this event.) Attendees are encouraged to bring their best bottle,
Saturday morning before judging. (Coffee, tea and pastries for Chief Steward, Registrar, Judges, Table Stewards, assisting members),
Saturday Lunch. (for Chief Steward, Registrar, Judges, Table Stewards, assisting members),
Saturday Social Event (Dinner, Dance, Awards, entertainment),
(Sunday) Annual General Meeting (Breakfast for attendees if the AGM is held on the Sunday).
4. By January arrange for Music for the Social Event.
5. Arrange for transportation (pickup from ferries etc.) with priority for Judges.
6. Obtain "Serving it Right Information" from ICBC by April.
7. Decorations as required.
8. Arrange for cleanup after event if required.
9. Obtain Hotel rates for members requiring accommodations.
10. Determine whether any members are willing to billet guests.
12. Make and post directional signs to the event if required.
13. Promote the wearing of Club Tee Shirts.
T
1. Planning a budget for the competition, business and social events; this person must work closely with all committees.
2. Submitting a budget to the BCAWA Executive at its January meeting.
3. Arranging for design, printing, and distributing of tickets and collecting payment in advance of the event.
4. Paying all expenses.
5. Submitting a financial statement to BCAWA within one month of the Competition (see Appendix, p. 76).
1. The silent auction is one of the most important events because of its financial potential. Items can be obtained from many sources; wine suppliers, wine kit suppliers, hotels, restaurants, golf courses, event tickets, gift certificates, members etc. Non-wine items should be obtained for the interest of those who are not interested in buying wine items. The member who chairs this event must be interested in and capable of soliciting items from various sources.
2. The Silent Auction tables should be set up to display attractively all the items obtained. The tables should be well lit. Each item should have a bidding sheet with a starting bid and minimum increments clearly listed (see Appendix p. 75). A pencil should be placed at bidding sheet.
3. The time at which the Auction closes should be announced during the event.
4. The Silent Auctioneer should collect the bidding sheets and announce the winners’ names when bidding closes.
5. The member responsible for Finance should assist the Silent Auctioneer in collecting the amounts bid.
6. A system for minimizing the confusion of collecting and paying for correct items should be in place.
Competition Trophies Committee
Trophies are awarded in all Classes in this Competition (see Appendix, p. 71). The list of the previous
year’s winners should be available from the club which hosted that event of the last Chief Steward. The member responsible for the trophies has the following duties:At Least 6 Weeks Before the Competition
1. Arrange for all
Since the trophies, updated with the appropriate stick-on plaques with the names of the new winners, will be presented at the Social Event, a trophy shop must be found that is willing to engrave on very short notice on the Saturday. The types of plaques required (see Appendix, p. 65 section on Trophies and their plaque sizes) should be discussed with the trophy shop in advance. The means (email, fax, or delivery in person) of relaying information to the engraver as soon as the results of the judging have been entered into the Database should be established.
About 2 Weeks Before the Competition
1. Inspect trophies and have repairs or modifications noted or made before the Competition if possible. Clean and polish neglected trophies.
2. Obtain an estimated surplus of bronze, silver, and gold medals and the tastevin from the BCAWA Treasurer.
3. Take tray trophies and tastevin to the Trophy Shop. Select the stein for Grand Champion Beermaker from the Trophy Shop.
On the Day of the Competition
Double check spelling of trophy winners’ names before conveying them to engraver.
2. Collect the plaques from the engraver and affix them to the trophies.
Prepare a tally of the total number of medals used so the Finance Committee can include their value in the Financial Statement. Ensure return of unused medals to the BCAWA Treasurer.
Equipment And Supplies Committee
All supplies and equipment required for the Competition are listed below. There may be other items that the Committee wishes to use.
Competitors’ Package (see p. 57 for Package)
BCAWA Competition Entry Forms,
Competition Information including Deadline Date and Entry Fee, List of Drop Points, Social Events details - location, cost, times, etc.
Entry Regulations,
Presentation of Entries Instructions.
2. Avery labels for the Registrar of Entries.
#5167 (4x20) for numbering Bottles and Entry Forms,
#5160 (3x10) for creating the 3 Identification Labels,
#5293 (4x6) for the circular labels for medals,
#5979 (3x10) for faulty entries (coloured labels).
3. The following sheets are required by the Judges (see Appendix, pp.83 to 86):
BCAWA Judging Form -Wine,
BCAWA Judging Form -Sparkling/Cider,
BCAWA Judging Form - Beer,
Each form has spaces for 14 entries. Enough copies of each form must be available for all the judging sessions,
Judges’ Comments Forms. These forms are used by the judges for recording comments and scores. They will be sent to the competitors (see Appendix, p. 86-87).
4. BCAWA Class Descriptions. Every Class in the Competition has a Description sheet, which defines its Technical Characteristics. Class Descriptions shall be provided to the Judges for the Flights they will judge (see Class Descriptions section, pp.27 to 54.)
5 Large cards with class letters and flight numbers to identify each Flight for judging.
6. Wall chart designating schedule for judging and Judges and Stewards for each Flight.
7 A sufficient number of glasses for the competition. The glasses should be identical.
Still wine glasses must be clear, colourless
Beer and cider glasses must be clear, colourless glasses of 375ml (13oz) capacity.
Sparkling wine glasses must be flutes.
.Water glasses and water at about the same temperature as the entries in the Class.
8 A sufficient number of tables:
Judging tables should be rectangular and arranged in such a way that all bottles in a particular class may be lined up and glasses poured at one time.
Tables should be covered with white paper (cloth stains and is too soft to write on).
Tables for lunch for Judges and Stewards should be distant from judging tables.
9. Non-Permanent marking pens for identifying glasses.
10. A plastic T-cork for closing each entry after the initial pouring has been completed.
11. Miscellaneous supplies: stapler, staples, scotch tape, scissors, masking tape, felt pens, elastic bands and pencils, paper towels and napkins.
12. A spittoon for each judge.
13. Computer with printer and paper for entering all competition entry information and printing results.
14. The Competition Medals.
Dump buckets and water carafes for social tables at banquet. Cards naming Classes for social tables at banquet.
A. Aperitif Sherry
B. Aperitif
C1. Dry Red Bordeaux Style
C2. Dry Red Pinot
C3. Dry Red Zinfandel
C4. Other Dry Red
C5. Dry Red Cabernet Sauvignon
C6. Rhone Style Red
C7. Non-Vinifera Red Grape
D1. Chardonnay
D2. Dry White Pinot
D3. Other Dry White
D4. Aromatic White Grape
E. Rosé Table
F. Dessert
G. After Dinner
H. Sparkling
I. Social
J1. Country Table
J2. Country Social
K. BC Dry Red Grape
L. BC Dry White Grape
. Sparkling Cider
S1. Dry Red Grape Kit
S2. Dry White Grape Kit
M. Light Beers
N. Hop-Focused Beers
O. Malt-Focused Beers
P. Roasted and Smoked Beers
Q. Belgian and Wheat Beers
Numerical data given under "Technical Characteristics" are not intended to provide absolutely rigid bounds; rather, they are for the general guidance of Competitor and Judge. The term "varietal’ refers to a wine with 85% or more of the named variety. Examples are given for clarification and are not intended to be prescriptive.
Wines in Classes C1 through C7, K, and S1 are red wines to be consumed with food. Better wines in these classes are virtually free of residual sugar, although a well-balanced and well-aged wine will have a softness that could be mistaken for sweetness. The garnet edge of a well-matured wine is preferable to the red-purple of a young wine.
This class is intended for dry and not very sweet sherry, Madeira and related wines.
The very sweet wines of these types belong in the After Dinner Class.
Technical Characteristics
Ingredients: Commonly used grapes would include Palomino and Muscat. Herbs and other flavourings should NOT be used in this class.
Alcohol: 15.5% - 20%
Colour: No restrictions
Sugar: 0% - 10%
Specific Gravity: 0.980 - 1.007
Acid: 4.0 g/l - 5.5 g/l
pH: 2.9 - 3.3
All entries in this class will be considered for the AWC National Competition as AWC Class A, Aperitif Sherry.
Herbed or otherwise flavoured wine for use as an aperitif. Wines that exhibit the strong aperitif characteristic of the ingredient such as citrus, muscat, or other strongly-flavoured fruits belong in this class. The class includes vermouth type wines as well as those similar to the patent aperitifs. Most tend to the sweet rather than the dry end of the sugar spectrum.
Technical Characteristics
Ingredients: No restrictions.
Alcohol: 16% - 18%
Colour: No restrictions.
Sugar: Medium to very sweet.
Specific Gravity: 1.000 - 1.040
Acid: 4.0 g/L - 5.0 g/L
Tannin: May be somewhat astringent.
Bitterness: A bitter characteristic is permissible.
All entries in this class will be considered for the AWC National Competition as AWC Class B, Aperitif.
Class C1. Dry Bordeaux Style Red
Varietal (= single variety) wines in this class are those that contain at least 85% of any one of the following five varieties: Cabernet franc, Carmenere, Malbec, Merlot, or Petit Verdot. Note that any other grape variety or varieties may be used in the remaining 15%. Note that varietal Cabernet Sauvignon wines belong only in Class C5.
Blended wines in this class must contain at least 85% of any two or more of the following six varieties: Cabernet franc, Cabernet Sauvignon, Carmenere, Malbec, Merlot, or Petit Verdot. Note that any other grape variety or varieties may be used in the remaining 15%. Note that Cabernet Sauvignon is permitted in this class as a component of a blend.
Theoretically, a wine with 84% Cabernet Sauvignon and 16% other Bordeaux varieties would belong in this class, but the best wines will usually be those in which no single variety monopolizes the blend and in which the several varieties have combined to produce elegant complexity.
Wine Characteristics
Cabernet franc. Similar in nose and flavour to Cabernet Sauvignon but tending towards coffee and blueberry characters and seldom without a more or less distinctive bell pepper, canned green bean/canned asparagus (methoxypyrazine) character. That character should not be considered a flaw in otherwise good wines but good wines in which it is least aggressive will likely be correspondingly rewarded.
Carmenere. Unless very ripe, tends to exhibit bell pepper herbaceousness. Black currant, smoke, raspberry, earth, spice, violets on the nose. Plummy, black fruit, tea, chocolate, dried herbs in the flavour.
Malbec. Flavours of earth, truffles and dark chocolate accompany the black and red berry flavors.
Merlot. Herbal, cherry, raspberry, plum, eucalyptus, cedar, bell pepper, nut, chocolate, raisin, tobacco.
Petit Verdot. This wine adds colour and minty, musky flavors to Merlot, and Bordeaux Style Blends.
Technical Characteristics
Ingredients: Grapes
Alcohol: 11% - l6%
Colour: Medium red to garnet
Sugar: 0.0% - 1%
Specific Gravity: 0.990 - 0.995
Acidity: 5.0g/L - 6.7g/L
pH: 3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as Class C1, Dry Red Bordeaux Type.
Wines in the Dry Red Pinot Class must contain at least 85% of one or more of the following varieties: Pinot noir, Pinot Meunier, or Gamay noir. Ideally, these wines exhibit fruity attributes and may be at their peak when young. The best mature examples demonstrate complexity and finesse while retaining substantial fruit.
Wine Characteristics
Pinot noir. Nose – earthy, Bing cherry, spice, light, plum, dry black cherry; and an aroma that can resemble wilted roses. Flavour – cherry, spice, raspberry, currant, mushroom, along with earth, tar, herb and cola notes. Complex, silky tannins, barnyard notes. Velvety mouth feel. Long finish.
Pinot meunier. Somewhat light in colour and body. Strawberry, black currant, plum, raspberry, blueberry in the flavour.
Gamay noir. Violet, rose petal, cherry, strawberry, raspberry aromas and flavour.
Technical Characteristics
Ingredients: Grapes
Alcohol: 11% - l6%
Colour: Medium red to garnet
Sugar: 0.0% - 1%
Specific Gravity: 0.990 - 0.995
Acidity: 5.0g/L - 6.7g/L
pH: 3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as AWC Class E2, Dry Red Pinot
Wines in this class must contain at least 85% Zinfandel.
Wine Characteristics
Raspberry, blackberry, cherry, plum, tar, earth, leather, spice, pepper. Full-bodied.
Technical Characteristics
Ingredients: Grapes
Alcohol: 11% - l6%
Colour: Medium red to garnet
Sugar: 0.0% - 1%
Specific Gravity: 0.990 - 0.995
Acidity: 5.0g/L - 6.7g/L
pH: 3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as AWC Class E4, Dry Red Zinfandel.
This class contains all other red wines, either varietals or blends, that do not fit the definitions of Classes C1 (Dry Red Bordeaux), C2 (Dry Red Pinot), C3 (Dry Red Zinfandel), C5 Cabernet Sauvignon), C6, (Rhone Style Red) or C7 (Non-Vinifera Red Grape). So, dry red wines that contain less than 85% Bordeaux varieties, less than 85% Cabernet Sauvignon, less than 85% Pinot, less than 85% Zinfandel, less than 85% Rhone Style reds or less than 95% dry red non-vinifera grape belong in this Other Dry Red Class. Varietal vinifera wines in this class must contain 85% or more of vinifera varieties such as Lemberger, Barbera, Dornfelder, Nebbiolo, Ruby Cabernet, Sangiovese, Touriga Nacional, Tempranillo (Valdepeñas), or Zweigelt. The remaining 15% may be any other ingredient. Wines that include interspecific hybrid grapes are eligible for this class provided they are from less than 95% hybrid. Non-grape dry red table wines belong in either this class or J1 (Country Table).
Wine Characteristics
Lemberger. Black cherry, raspberry, cassis, black pepper, rose petal, earthy.
Montepulciano. Raspberry and anise aromas; textured flavours, full fruit, black pepper, hints of spice.
Sangiovese. Cherry, dark cherry, plum, herby, bay leaf, dry supple texture and medium-to full-bodied spice, raspberry, cherry and anise flavours.
Technical Characteristics - Ingredients: Alcohol:11% - l6%. Colour:Light red to medium red to garnet. Sugar:0.0% - 1%. Specific Gravity:0.990 - 0.995. Acidity:5.0g/L - 6.7g/L pH:3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as AWC Class E6, Other Dry Red.
Class C5. Dry Red Cabernet Sauvignon
Wines in this class must contain at least 85% Cabernet Sauvignon.
Wine Characteristics
Black currant, cassis, plum, black cherry and spice. It can also be marked by herb, olive, mint, tobacco, cedar and anise, and ripe, jammy notes. Generally accepted that oak improves it by softening tannins and imparting, woody, toasty, cedar, vanilla characters.
Technical Characteristics
Ingredients: Grapes
Alcohol: 11% - l6%
Colour: Medium red to garnet
Sugar: 0.0% - 1%
Specific Gravity: 0.990 - 0.995
Acidity: 5.0g/L - 6.7g/L
pH: 3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as Class C1, Dry Red Bordeaux Style.
A dry red table wine made from at least 85% of one or more of the following grape varieties: Alicante Bouschet, Carignane, Grenache, Mourvèdre, Petite Sirah (Durif), and/or Syrah (Shiraz). Blends may also contain any other variety permitted in Chateauneuf-du-Pape. The remaining 15% may be any ingredient.
Wine Characteristics
Grenache. Light to medium-bodied red wines that have lots of red fruit flavors (e.g. raspberry, cherry, etc) and soft tannins.
Mourvèdre. Medium weight, spicy cherry and berry flavours and moderate tannins.
Petite Sirah. Black pepper, blackberry jam, blackberries, oranges, plums, boysenberries, vanilla, red meat, black tea, dried sage and clove. Deep colour.
Syrah. Blackberry, pepper, plum, dry pepper, spice, black cherry, tar, leather and roasted nut flavours, a full bodied, smooth, supple texture and smooth tannins.
Technical Characteristics - Ingredients:Grapes. Alc.:11% - l6%.Colour:Light red to med. red to garnet. Sugar: 0.0% - 1%. Specific Gravity:0.990 - 0.996. Acidity:5.0g/L - 6.7g/L. pH:3.4 – 4.0.
All entries in this class will be considered for the AWC National Competition as AWC Class E6, Red Rhone Style.
Class C7. Non-Vinifera Red Grape
A red table wine made from grapes of which at least 95% are interspecific hybrid varieties. They include, as varietals or blends, Baco noir, Castel, Chambourcin, Chancellor, De Chaunac, Frontenac, Landal, Landot, Lucie Kuhlmann, Léon Millot, Maréchal Foch, Michurinetz, Sabrevois, and St. Croix among many others.
The remaining 5% may be any ingredient. As with any table wine, the sugar-acid balance must convey the impact of dry table wine style. Judges should have sufficient general familiarity with these wines that they recognize their positive attributes and realize that entries should not be penalized for characters that are typical of the varietal.
All entries in this class will be considered for the AWC National Competition as AWC Class E3, Dry Red Non-Vinifera.
A white wine to be consumed with food. Wines must contain at least 85% Chardonnay.
Wine Characteristics
A dry, full bodied white with rich mouthfeel. .Apple, pear, fig, melon, peach, pineapple, lemon, grapefruit, along with nutmeg, honey, butter, butterscotch. Any combination of barrel fermentation and/or aging, sur lie, stirring, ML may require time to develop in glass. Oak should blend with fruit.
Technical Characteristics
Ingredients: Grapes
Alcohol: 9% - 15%
Colour: Pale straw to golden. No amber, brown or grey tinges.
Sugar: 0.0% - 1.0%
Specific Gravity: 0.990 - 0.995
Acidity: 6.0 g/L - 7.5 g/L
pH: 3.0 - 3.7
All entries in this class will be considered for the AWC National Competition as AWC Class C1, Chardonnay
A white wine to be consumed with food. Varietal wines in the Dry White Pinot Family Class must contain at least 85% of any one of the following varieties: Pinot Blanc, Pinot Gris, white juice from Pinot Noir, Pinot Meunier or Gamay Noir.
Blended wines in the Dry White Pinot Family Class must contain at least 85 % of any two or more of the above varieties.
Wine Characteristics
Pinot blanc. Ripe pear, spice, citrus and honey. Oak should not overpower. Styles range from fruity to Chardonnay-like complexity.
Pinot gris. Aromas of tropical fruit, tangerine, floral perfume, magnolia blossom, smoky, anise. In the mouth, flavours of citrus, tangerine, peach, anise, almond and pear. Should have excellent mouth feel and lingering finish. Oak usually not very successful. May have pink or bronze tints.
Technical Characteristics
Ingredients: Grapes
Alcohol: 9% - 15%
Colour: Pale bronze or bronze-pink to pale straw to light gold. No amber, brown or grey tinges.
Sugar: 0.0% - 1.5%
Specific Gravity: .990 - .997
Acid: 6g/l - 8.5g/l
pH: 3.0 - 3.7
All entries in this class will be considered for the AWC National Competition as BCAWA Class C4, Other Dry White
This class contains all other white wines, either varietals or blends, which do not fit the descriptions of Classes D1 (Chardonnay), D2 (White Pinot), or D4 (Aromatic White Grape). A white wine to be consumed with food. Varietal vinifera wines in this class must contain 85% or more of vinifera varieties such as Auxerrois, Chasselas, Chenin blanc, Colombard, Grűner Veltliner, Madeleine Angevine, Sauvignon blanc, Semillon, or Trebbiano . The remaining 15% may be any ingredient. Blends in this class must not fit the definitions of D1, D2, or D4. Wines that include interspecific hybrid grapes are acceptable in this class and their ingredient percentages must be specified so their eligibility in the appropriate AWC class can be determined. Aromatic white grape varieties are acceptable in blends provided their impact is subdued. Non-grape dry white table wines belong in either this class or J1 (Country Table).
Technical Characteristics - Alcohol: 9% - 13.5%. Colour:Pale bronze or bronze-pink to pale straw to light gold. No amber, brown or grey tinges. Sugar:0.0% - 1.5%. Specific Gravity: 0.990 - 0.998. Acidity:6.0g/L - 7.5g/L. pH: 3.0 - 3.7.
All entries in this class will be considered for the AWC National Competition as AWC Class C4, Other Dry White.
Class D4. Aromatic White Vinifera
A dry to off-dry white wine (0% to 3% Residual Sugar) from Vitis vinifera grapes such as any of the muscats,, Bacchus, Ehrenfelser, Gewűrztraminer, Malvasia, Optima, Ortega, Pearl of Csaba, Scheurebe, Schőnburger, Siegerrebe, Symphony, Viognier, or White Riesling. Aromatic non-vinifera grape wines are acceptable in this class. Unblended varietals that demonstrate a striking perfumed quality tend to be more successful than blends. Aromatic quality may reflect floral characters, fruit characters, or both. Preferred examples will usually have been cold-fermented. The final decisions about which entries best represent the concept of 'aromatic' must be left to the judges. Wines in this class should be judged cool.
Wine Characteristics
Gewűrztraminer. Floral (rose petal), lychees, peach, apricot, grapefruit, anise, spicy. Oak should be very subtle, if present. Slight bitterness acceptable varietal character. Noticeable acidity acceptable. May have pink or bronze tints.
Muscats. Strong, spicy, floral, musky, orange peel, ripe peach, table grape characters expected. Usually short to medium finish. Seldom oaked. Muscat of Alexandria, Golden Muscat, Orange Muscat, White Muscat, Morio Muscat, Muscat Ottonel, etc.
White Riesling. Floral, honeysuckle, lychee, apricot, citrus, apple, peach, lime, pie crust, mineral, and petroleum notes reported. "Racy" acidity. Long finish.
Viognier. Honeysuckle, jasmine, primroses, apricots and peaches, candied peel, musk and spice. Creamy mouthfeel.
Technical Characteristics - Ingredients: Grapes. Alcohol: 9% - 13.5%. Colour: Pale bronze or bronze-pink to pale straw to light gold. No amber, brown or grey tinges. Sugar: 0.0% - 2%. Specific Gravity: 0.990 – 1.000. Acidity: 6.5g/L – 8.0g/L. pH: 3.0 - 3.7.
All entries in this class will be considered for the AWC National Competition as AWC Class C2, Aromatic White Vinifera.
Light, refreshing pink wines. In grape rosé wines, varietal characteristic is a definite plus. Strongly aromatic wines such as raspberry are generally unsuitable for use as table wines.
Technical Characteristics
Ingredients: Red and black grapes with colourless juice are most successful, but blends of red and white wines are permitted.
Alcohol: 9% - 12%
Colour: Pink: pale to deep. An orange tinge is permissible. Red or purple are undesirable. Amber is unacceptable.
Sugar: 0% - 1.5%
Specific Gravity: 0.990 - 0.998
Acid: 6.0 g/L - 7.5 g/L
pH: 3.1 - 3.7
All entries in this class will be considered for the AWC National Competition as AWC Class D, Rosé Table.
Wines to be drunk with the dessert course of the meal. Should be sweet and luscious, but with sufficient acid to prevent them from being cloying. Alcohol must have been developed by fermentation of the wine. These are NOT fortified wines.
Wines such as ports, sweet sherries, Madeira types, and other wines that are fortified, baked or otherwise made using port, sherry, Madeira etc. processes do NOT belong in this class.
The Dessert Class has three style sub-categories: Botrytis Affected, Icewine Style and Other Dessert Styles (such as Late Harvest, etc.). The style of the wine should be indicated on the Registration Form and/or Bottle Tag.
Technical Characteristics
Botrytis Affected Icewine Style Other
Ingredients: No restrictions
Alcohol: 12% - 14% 8.5% - 13.5% 8.5% - 14%
Colour: No restrictions
Sugar: 7.5% - 10% Min. 8.5% 5.5%-8.5%
Specific Gravity: 1.024 – 1.034 1.028 - 1.048 plus or minus
Acid: Min. 8 g/L 9 g/L - 14 g/L Min. 8 g/L
pH: 3.1 - 3.9 3.1 - 3.9 3.l - 3.9
All entries in this class will be considered for the AWC National Competition as AWC Class F, Dessert.
Wines in this class are for use after dinner, perhaps with nuts and cheese, or in place of a liqueur. Wines such as ports, sweet sherries, Madeiras, or other wines that are fortified, baked or otherwise made using port, sherry etc. type processes belong in this class. This does not however prevent a competitor from entering in this class an appropriate wine naturally fermented to high alcohol.
Technical Characteristics
Ingredients: No restrictions
Alcohol: 15% - 20%
Colour: No restrictions
Sugar: 15% - 20%
Specific Gravity: 1.017 - 1.040
Acid: 3.9 g/l - 5.5 g/l
pH: 3.2 - 3.9
All entries in this class will be considered for the AWC National Competition as AWC Class G, After Dinner.
There are Sparkling wines made that are appropriate for all occasions. They can be drunk alone, or with virtually any food. Wines sparkled by the Champagne method have an unmistakable yeasty flavour which adds to their complexity. Those that have been carbonated tend to exhibit fruitier characteristics. Sediment is unacceptable.
Technical Characteristics
Ingredients: No restrictions.
Alcohol: 9% - 12%
Colour: No restrictions.
Sugar: 0% - 6%
Specific Gravity: 0.992 to 1.016
Acid: 9 - 12 g/L
pH: 2.8 - 3.4
All entries in this class will be considered for the AWC National Competition as AWC Class H, Sparkling.
A Social wine should be enjoyable without the accompaniment of food. Colour can fall into a wide range but it should be inviting. The wine should have an inviting fruity aroma. The wine should be neither dry nor excessively sweet. It should not be noticeably high in alcohol. In many types of wine a peak or peaks appear in the flavour spectrum - for example a White Table wine might have an acid peak; in the Aperitif class, a bitter peak is not out of place. There should be no such peaks in a Social wine. Good balance between sugar and acid is essential. A touch of "spritz" is permissible. This is a patio wine not a table wine and may be served alone or with light style foods (snacks).
Technical Characteristics
Ingredients: No restrictions.
Alcohol: 8% - 11%
Colour: Appealing, no restrictions.
Sugar: 2.0% - 5%
Specific Gravity: 1.000 - 1.012
Acid: 6 g/l - 10 g/l
pH: 3.1 - 3.4
All entries in this class will be considered for the AWC National Competition as AWC Class I, Social.
Country Classes
A country wine is any wine made from at least 95% non-grape
ingredients. Some country wines are intentionally made in a style closely
matching the description of one of the "functional" grape classes: A (Aperitif
Sherry), B (Aperitif), F (Dessert), G (After Dinner), or H (Sparkling) and
must be entered in those classes.
Others may fit the definitions of
classes C4 (Other Dry Red), E (Rosé), D3 (Other Dry White), or I (Social) and
may be entered there or in Class J1 (Country Table) or J2 (Country
Social), whichever seems most appropriate. The Country Wine Classes J1 and J2
are intended for those country wines which depend heavily on their non-grape
origins for their interest and character and have been made in a functionally
table or functionally social style. Still meads and melomels are appropriate for
this class and should be entered in either J1 or J2 depending on sweetness.
Any dry to medium dry (0-3% Residual Sugar) country wine intended as table wine. Balance is of great importance in determining a successful wine. Flavour may range from very delicate to very intense. A touch of "spritz" is acceptable, especially in lower alcohol or lighter flavoured wines.
All entries in this class will be considered for the AWC National Competition as AWC Class J1, Country Table.
Any country wine intended to be appreciated on its own, rather than to accompany food. Country Social Wines are medium dry to medium sweet (3-8% Residual Sugar) and are not sweet enough to be dessert wines. Class J2 is intended primarily for wines which are outside the parameters of Class I (Social) because of their fruit characteristics and often, sweetness. Country Social Wines typically have one or more dramatic
"peaks" in their profile - an immediately recognizable intensity of fruit aroma and/or flavour, or noticeable acidity and freshness, or a hint of bitterness, or a higher alcohol level through fermentation than is suitable for Class I (Social). Astringency and/or bitterness and/or high acidity are not faults in themselves but must have been balanced by appropriate sweetness and/or flavour intensity and/or mouthfeel. A touch of spritz is acceptable, especially in lower alcohol or less intensely flavoured wines
.All entries in this class will be considered for the AWC National Competition as AWC Class J2, Country Social.
At least 95% of the grapes in these wines must have been grown in British Columbia. The same guidelines apply as for Classes C and D, the Red and White table classes.
The wines entered in these classes may be eligible to be sent to the AWC National Competition. To avoid confusion, a wine entered in either of these two classes may NOT also be entered in any other class.
A sparkling beverage of 6 to10% alcohol content, dry to medium sweetness, low to medium acidity, made from either or both apple juice (Cider), or pear juice (Perry) or from some combination of one or both of those juices with other fruit (non-grape) juice. The other juice must be less than 50% of the blend and the flavour of the other fruit should not dominate. The difficult-to-define, zesty character of traditional cider must be present and will be a direct reflection of the cidermaker’s skill in selecting ingredients. Any form of carbonation acceptable in the Sparkling Class is also acceptable in the Sparkling Cider Class. Sparkle should be controlled and prolonged. Fine champagne-like bubbles trailing from the bottom of the glass are preferred. Cider may be disgorged or presented on the priming yeast. In the latter case the cider must pour clear to within 3 cm of the bottom of the bottle.
All entries in this class will be considered for the AWC National Competition as AWC Class P, Sparkling Cider.
A dry red table wine whose grape ingredients (juice, concentrate, skins) are only those contained in the kit or kits as purchased. Grapes, skins, must, concentrate, juice, wine or fresh or dried plant materials from any other source are not allowed. Winemaking techniques (e.g., barrel fermentation, barrel aging, blends of the same product made with different yeasts, and blends of different products) and the addition of adjuncts (e.g., oak chips, oenological tannins, enzymes, and yeast derivatives) are encouraged. Entries must have been made entirely at home. Specific Gravity should not exceed 0.998.
A dry white table wine whose grape ingredients (juice, concentrate, skins) are only those contained in the kit or kits as purchased. Grapes, skins, must, concentrate, juice, wine or fresh or dried plant materials from any other source are not allowed. Winemaking techniques (e.g., barrel fermentation, blends of the same product made with different yeasts, and blends of different products) and the addition of adjuncts (e.g., oak chips, oenological tannins, enzymes, and yeast derivatives) are encouraged. Entries must have been made entirely at home. Specific Gravity should not exceed 0.998
.
The beers are classified by style. Style descriptions can be found on the Beer Judge Certification Program (BJCP) website. It is strongly recommended that competitors consult the BJCP style guidelines to ensure their entries are compatible with the appropriate BJCP descriptions. BJCP style identifiers are included below. In addition to full ingredient labeling, the entrant must state the style of beer each entry represents, based on the list of styles considered acceptable under each class.
Definition:
Essentially this is the former Light Beer class and it groups styles with the clean malt flavour of Pilsner and other very lightly kilned malts. Some styles call for adjuncts such as corn or rice to reduce the maltiness. Hopping in most styles will be low to moderate, with the stronger hopped styles balanced by residual maltiness. Typical colour will be straw to golden.
1a. Light American Lager
1b. Standard American Lager
1c. Premium American Lager
1d. Munich Helles
1e. Dortmunder Export
2a. German Pilsner
2b. Bohemian Pilsner
2c. Classic American Pilsner
3a. Cream Ale
3b. Blonde Ale
3c. Koelsch
3d. American Wheat or Rye Beer
Definition:
This class splits up two quite different style groupings that formerly coexisted within the Dark class. It groups styles with a toasty malt character, often with nutty or biscuity flavours from the use of more highly kilned base malts such as Pale Ale, Vienna and Munich malts. The beers will generally have a more noticeable caramel character from increased use of caramel/crystal malts. The unifying element to this class will be a noticeable hop presence, even in the maltier styles. Hop bitterness and character can be moderate to extreme. Typical colour will be amber to copper, although some styles can expand the range from golden through brown.
4a. Northern German Altbier
4b. California Common Beer
4c. Dusseldorf Altbier
5a. Standard/Ordinary Bitter
5b. Special/Best/Premium Bitter
5c. Extra Special/Strong Bitter
6a. American Pale Ale
6b. American Amber Ale
6c. American Brown Ale
7a. English IPA
7b. American IPA
7c. Imperial IPA
8a. Old Ale
8b. English Barleywine
8c. American Barleywine
Definition:
The remainder of the former Dark class makes up this class. The overall character of this class is more along the lines of what we often associate with dark beers. Noticeable malt sweetness with toffee notes, from higher finishing gravities and darker caramel malts or kettle caramelization, will characterize most of the beers entered here. A light roasted character, similar to chocolate, will also be acceptable in some styles. Hop influence will generally take a back seat to the malts, and never dominate. Typical colour will be copper to dark brown, although some styles can expand the range from amber to black.
9a. Vienna Lager
9b. Oktoberfest/Maerzen
10a. Dark American Lager
10b. Munich Dunkel
10c. Schwarzbier (Black Beer)
11a. Maibock/Helles Bock
11b. Traditional Bock
11c. Doppelbock
11d. Eisbock
12a. Scottish Light 60/-
12b. Scottish Heavy 70/-
12c. Scottish Export 80/-
12d. Irish Red Ale
12e. Strong Scotch Ale
13a. Mild
13b. Southern English Brown Ale
13c. Northern English Brown Ale
Class P. Roasted and Smoked Beers
Definition:
This class expands on the old Stout class to include all beer styles with a moderate to strong roasted grain character. Chocolate, coffee and even some acrid burnt flavours are appropriate. Beers made with smoked grains are also included in this class, although they should probably be judged separately, after the roasted styles, because of their potentially strong and pervasive smokiness. Colour will be very dark brown through opaque black in the roasted styles. Smoked beer colours will vary depending on base beer style chosen.
14a. Brown Porter
14b. Robust Porter
14c. Baltic Porter
15a. Dry Stout
15b. Sweet Stout
15c. Oatmeal Stout
15d. Foreign Extra Stout
15e. American Stout
15f. Russian Imperial Stout
16a. Classic Rauchbier
16b. Other Smoked Beer
Class Q. Belgian and Wheat Beers
Definition:
This class groups beers whose distinctive appearance, flavours and aromas make them seem out of place in the other classes. Styles with a high proportion of wheat will usually have a very hazy appearance. Unusual yeast or bacteria derived characteristics play a prominent role in these beers. Banana, bubble-gum, dried fruit or citrus flavours, clove and pepper phenols, mustiness, Brett (barnyardy), sourness, spiciness (from yeast or spice additions) can all appear in these styles. Generally, these unusual characteristics will play a light to moderate supporting role to the more usual malt and hop character.
17a. Weizen/Weissbier
17b. Dunkleweizen
17c. Weizenbock
17d. Roggenbier (German Rye Beer)
18a. Witbier
18b. Belgian Pale Ale
18c. Saison
18d. Biere de Garde
18e. Belgian Specialty Ale
19a. Berliner Weisse
19b. Flanders Red Ale
19c. Flanders Brown Ale/Oud Bruin
19d. Straight (unblended) Lambic
19e. Gueuze
20a. Belgian Blond Ale
20b. Belgian Dubbel
20c. Belgian Tripel
20d. Belgian Golden Strong Ale
1. Gold, Silver and Bronze medals are awarded in official classes to those entries that merit them. The medals are available from the BCAWA Treasurer.
2. A perpetual trophy is awarded to the top-ranking entry in most classes. (See Appendix for descriptions of trophies and plaque specifications)
3. Once the Judges have established the medal winners in each of the official classes, the Chief Steward awards points to those entries on the following 58% scale: Gold: 5.00 points, Silver: (58% of 5.00) 2.90 points, Bronze: (58% of 2.90) 1.68 points.. The Winemaker with the most points in Classes A through L plus S1 and S2, becomes Grand Champion Winemaker. The Beermaker with the most points in Classes M through Q, becomes Grand Champion Beermaker.
No extra points are awarded to entries designated Best of Class.
No points are awarded for Cider or for Best Wine in Show .
4. A silver-plated tastevin is awarded to the Grand Champion Winemaker, engraved as follows: BCAWA Grand Champion Winemaker Year 20XX
The tastevin is supplied to the organizers by the Treasurer of BCAWA with the competition medals.
5. A metal or glass beer stein is awarded to the Grand Champion Beermaker, engraved as follows: BCAWA Grand Champion Beermaker Year 20XX
The organizers should purchase the stein from the Trophy Shop doing the engraving.
If time permits, the winners’ names may also be engraved on these trophies, otherwise they should be added later.
1. For each of the 25 Amateur Winemakers of Canada classes British Columbia is entitled to forward to the AWC Competition the highest scoring two entries from each corresponding BCAWA class (up to 50 entries), up to 50 other highest scoring entries, plus one entry for every 5 members over 100. (E.g., if BCAWA has 407 members listed for its clubs, BC may enter an additional [407-100]/5=62 entries). That means all gold medal winners, all silver medal winners and most bronze medal winners will be eligible for entry to the AWC Competition.
2. The Chief Steward must ensure that the BCAWA National Director is provided with the particulars of all competitors and all entries in the Provincial Competition so he/she can determine accurately which entries are eligible for the AWC Competition and so inform the competitors as quickly as possible after the BCAWA Provincials.
3. BCAWA classes D2 (White Pinot), C5 (Cabernet Sauvignon), K and L (B.C. White and Red), and S1 and S2 (Red and White Kits) do not exist in the AWC Competition. To determine the eligibility of top wines in Classes D2 and C5 the National Director is required to compare their scores with those of the top wines in D3 (Other White Table) (for D2) and C1 (Bordeaux Style Red) (for C5). To determine eligibility of top wines in Classes K, L, S1 and S2 the National Director is required to compare their scores with those of the top wines in Classes C1 (Bordeaux Style Red), C2 (Red Pinot), C3 (Dry Red Zinfandel), C4 (Other Dry Red), C6 Rhone Style Red and D1 (Chardonnay) and D3 (Other Dry White).
4. AWC Competition rules allow for only one entry per person per class. The National Director must ensure that eligibility created by reallocation of wines from the 6 BCAWA classes is recognized.
5. The Competitor shall enter exactly the same wines into the National Competition as were entered into the BCAWA Competition. No substitution is permitted. Beer entries may include more recently brewed examples of the same type as was entered in the BCAWA Competition.
Pages 57 to 63 comprise the Competitors’ Package as follows:
A. A. Wine and Cider Entry Form,
B. Beer Entry Form,
C. Competition Information,
D. Entry Regulations,
E. Presentation of Entries.
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20xx BCAWA Provincial Competition
Friday evening: 7:00- 9:30pm - Meet & Greet
Saturday:
8:30am – 2:00 pm - Competition Judging2 pm - AGM
6 pm - Dinner and awards
Tickets $xx.00 per person, include "Meet and Greet" and the Awards Dinner
Tickets reserved by e-mail to ………………………. Phone ……………..………
Tickets should be paid for in advance by mail. Make cheque payable to "name of Host Club" and send cheque to ………………………
………………………………………..…..
All entrants should be familiar with the Entry Regulations and Presentation of Entry rules which are posted on the BCAWA site. http://www.bcawa.ca
Electronic forms ………………………………….
Please note that all entries may be presented in bottles of 375ml capacity.
All entries must be labeled with an appropriate tag securely affixed to the bottle using elastic band and must be accompanied by an entry form and the fee of $x.xx per entry. Cheques should be made payable to the "Host Club".
Please note that there are separate entry forms for wine and beer entries. These forms can be downloaded from the BCAWA site.
Entries to be delivered to one of the following dropoff locations by Friday May xx
Victoria: name, Address, Phone, Email
Nanaimo:
North Vancouver:
Delta:
Surrey:
Chilliwack:
Burnaby:
Richmond:
Vancouver:
Revelstoke:
Kamloops:
Chief Steward: ……………………..……….., Registrar: …………………….……………………,
1. The Competitor must be a member in good standing of a wine club that is affiliated with BCAWA (BCAWA dues must have been paid.).
2. The purpose of the Competition is to judge the wines, beers and ciders produced in the homes of members of BCAWA member clubs. Wines, beers and ciders made in brew-on-premises are NOT eligible.
3 The Competitor must submit an Entry Form along with the bottles (see Handbook, pp. 58 to 61). Entry # 1 or 2 in the class should be indicated and year, principal ingredients and percentages, sweetness and/or style. Grape or must geographic source should be included and if made from a kit, name of manufacturer and name of kit are required. names of growers or importers should not be included without their permission
4. Each bottle also requires a tag (see example in "Presentation of Entries").
5 It is the Competitor’s responsibility to ensure that the entries listed match correctly with the information provided, particularly if there have been last minute substitutions.
6. Competitors are requested to read over the
Class Descriptions, paying particular attention to the percentages of
varietal ingredients, to ensure all entries have been allocated to the
correct Class.
7. The bottles, completed Entry Forms and entry fee must
be in the hands of either the Chief Steward or the Registrar of Entries, or
at a designated Drop Site by the Deadline date. Cheques or money orders
should be made payable as indicated by the Chief Steward in Competition
Information. 8. The Competitor may submit two entries in each class.
Competitors entering two bottles in one class must ensure that the entries
are made from different ingredients and, if from grapes, from different
varieties, vintages or vineyards. Different yeasts or slight adjustments to
a blend do not make "different" wines. 9. Because the Provincial has six classes that do not
exist in the National Competition (Dry White Pinot, Cabernet Sauvignon, BC
Dry White, BC Dry Red, Dry Red Grape Kit, and Dry White Grape Kit) the most
successful entries from those seven classes will be reallocated by the
National Director to the appropriate AWC classes. For Dry White Pinot the
AWC class is Other Dry White; for Cabernet Sauvignon – Bordeaux Type Red,
for BC White – Chardonnay or Other White Table or Aromatic White Grape; for
BC Red – Bordeaux Type Red, Red Pinot, Rhone Style Red, Non-Vinifera Red
Grape or Other Red Table; for Dry White Kit – Chardonnay or Other Dry White;
for Dry Red Kit – Bordeaux, Red Pinot, Rhone Style Red or Other Dry Red). In
cases where the same competitor ends up with two or more different wines
allocated to a National class his/her highest scoring entry is selected. In
problematic cases the National Director will contact the competitor.
Although the appearance of the wine will be judged in the glass rather than in the bottle, the Competitor should bear in mind that the Judges will see the bottles and may be prejudiced by sloppy presentation. The Table Stewards will handle the bottles as carefully as possible, but a deposit that is not firm could be stirred up, cloud the wine, and detract from its appearance in the glass, thus losing points.
1. It is strongly recommended that every bottle be opened and tasted, then topped up before being entered. Without that precaution corked, oxidized, or otherwise faulty or flawed bottles may end up on the judging table.
2. Wines are to be presented in bottles with a minimum 375ml capacity unless 750ml is stipulated, e.g., for table classes. This leaves the type of bottle, its shape, colour and closure to the discretion of the Competitor. No capsule or potential identifying feature (including winery-branded corks or caps) may be used.
3 Sparkling wines may be entered only in the Sparkling Class, and must be presented in thick-walled sparkling wine glass bottles for safety. They must not contain sediment.
4 Beers and Ciders are to be presented in glass or plastic beer bottles of approximately 350ml capacity with appropriate closures.
5. The only identification must be in the form of a Bottle Tag (luggage tags are ideal, but tags may be made easily from file folders) attached to the bottle neck by an elastic band through the hole in the tag so it will not come off accidentally, but may be easily removed. The sketch below indicates the form of the label and the information required: Competitor's name and Club, Class ID, Class name, and Designation of "Entry 1" or "Entry 2" as shown, so that after the Competition the Competitor will know to which entry the Judges' Comments refer. Competitors entering Class J. Country Wine, should include on their Bottle Tags the style of the wine (table, dessert, aperitif, etc.) even though such information may have been included on the Registration Form. Beer entry tags should include the Subclass ID.
6, The Wine and/or Beer Entry Form must be enclosed with the entries.
A. A Brief History of BCAWA
B. Competition Host Clubs 1973 - 2009
C. Trophies
D. Trophy Plaques
E. Silent Auction Bid Sheet F. A Financial Statement G. Notes to Judges H. Judges Assignment List I. Components of the Competition Computer Program Labels 1. Avery 5167 Entry Registration Numbers 2. Avery 5160 Entry Information Labels 3. Avery 5293 Circular Label for Medals 4. Avery 5979 Coloured Labels for Faulty Entries J. Wine Judging Form K. Sparkling Wine/Cider Judging Form L. Beer Judging Form M. Judges' Comments Forms
A. Brief History of the British Columbia Amateur Winemakers Association
Amateur winemakers have been around for a long time in British Columbia. European immigrants brought traditional winemaking methods with them; Armed Forces veterans returning from Europe after the Second World War brought a new interest in wine.
Good quality wine grapes for winemaking were not readily available even into the 1980s. BC’s first commercial winery (Growers) made its wine from loganberries in 1921 and fruits other than grapes have always been popular raw materials in BC.
Wine Art opened its first store on Broadway in Vancouver in 1957. They offered Spanish canned grape concentrates and the like. The law required them to have their windows covered with brown paper so passers-by couldn’t see what was being offered for sale within.
For decades reefer trailers started appearing in the fall in vacant lots on the east side of Vancouver. They sold lugs of Zinfandel, Palomino, Alicante and other grapes grown in California’s Central Valley.
Trailers of these grapes could also be found in the parking lot at Spagnol’s at the east end of Ewen Avenue across the Queensborough Bridge.
In the early 1960s the first winemaking clubs started organizing and by the end of the decade amateur winemaking was doing well in BC. Several wine clubs held annual invitational competitions, to each of which was invariably attached a social event. Thus the winemakers in the Fraser Valley, Penticton, Victoria, Vancouver, Coquitlam and North Vancouver all got to know each other quite well.
There was another competition, run by the Penticton Harvest and Grape Festival each fall. Of course, this was a good opportunity to obtain grapes from the Okanagan and Similkameen Valleys. Labruscas were grown in abundance and turned into "foxy" wines. French hybrids such as Seibel 10878 or Baco Number 1 made a much better product. A white grape of unknown parentage called "Okanagan Riesling" was probably the most widely used white grape.
It is interesting to note, in the light of the BCAWA (1998) debate about "varietal wines", that pretty well all amateur wines in the early ‘70s were pure varietals , though commercial blends – "burgundies, Bordeaux" and proprietary concoctions under names such as Sentinel, Tiffany, Alpenweiss, Schloss Weinberg, Maria Christina, and so on were legion.
Realizing it would be more fun if all winemakers attending the Grape Festival were under the same roof, some members of the Bacchus Alumni club of Abbotsford undertook a bit of organizing. Many will remember the times at the Flamingo Motel in Penticton.
On a separate note, in May 1971 an event occurred that would help keep B. C. Amateur Winemakers in touch with each other – "The Grapevine" was born. Its founders were from four clubs; Cordova Bay, Vinovan, Bacchus Alumni and Vancouver. The Grapevine continues to this day as an autonomous newsletter providing competition results, club news and winemaking topics to members of BC. wine clubs.
During the 1971 Penticton Grape Festival, the Penticton Winemaker’s Guild hosted a dinner on the "S. S. Sicamous". The date was September 24th. At that dinner were about 150 amateur winemakers representing ten or so winemaking clubs from all over the Province. A suggestion was made that some sort of provincial winemaking organization might be a good idea.
The direct result of this was a committee known as PIC – the Provincial Investigation Committee. The five-committee members came from Vinovan, Bacchus Alumni, Coquitlam and the Vancouver Amateur Winemakers Association.
Over a series of meetings during the ensuing year, PIC constructed a questionnaire and circulated it to all clubs. It collected the results, analyzed them and devised a set of "Operating Parameters".
By the fall of 1972, interest in the now annual Penticton gathering had grown to the point that the year’s Host Club, Vinovan, had to book the entire Pilgrim House motel and make arrangements for the overflow to be accommodated at the nearby Stardust Inn.
On the morning of September 16th 1972, twenty one winemakers from ten different clubs attended the final meeting of PIC in the Wayfarer’s Room of the Pilgrim House.
The "Operating Parameters" plus a set of proposals for a Provincial Competition were unanimously approved for presentation to a General Meeting in the evening. A slate of officers to serve as the first executive was selected. It included members from Bacchus Alumni, Burnaby Vinegar Flies, Coquitlam Winemakers and VAWA.
The essence of the "Operating Parameters" was as follows:
name: British Columbia Amateur Winemakers Association.
Objectives:
Assist in organizing meetings involving all clubs.
Assist in organizing a B.C. amateur winemaker’s competition.
Assist both organized clubs and those wishing to become organized in whatever ways possible.
Proposals for the Provincial Competition were:
BCAWA to set down the governing rules.
Implementation of the competition and attendant social event to be carried out by Host Clubs.
The General Meeting approved the whole package and The British Columbia Amateur Winemakers Association was in business.
The date of the first Provincial Competition was set for May 26th 1973. The classes were established to be the same as those in the Amateur Winemakers of Canada National Competition. Those classes distinguished wines by purpose rather than by ingredient. There were two beer classes, light and dark, and a cider class. In addition two classes for BC. grapes, red and white, were established.
VAWA was the first Host Club. Members of the Competition Committee were from Bacchus Alumni and Vinovan as well as from the Host Club.
Two file folders containing the experience gained from running the first Competition were passed on and promptly lost. Out of this was born the "Competition Handbook", 23 purple pages run off on a "ditto" machine.
In the early days, Judges for the Provincial Competition were found in the wine profession outside the ranks of amateurs. Reasons for this included concern about conflict of interest and lack of knowledge about the judging abilities of amateurs. It was just assumed that professionals would be competent.
At the October 1973 BCAWA Executive meeting, a report was commissioned to "…correlate available information and ideas concerning the possible formation of a Provincial Guild of Judges." The report was submitted in February the following year. It took three more years to actually get the concept off the ground.
In September 1976, the BCAWA Secretary received a detailed proposal for establishing a Guild of Wine Judges. The BCAWA Council accepted the proposal. A committee was appointed, and the then Winemaster at André’s Winery retained to design and run the first training program.
The program ran for 15 weekly two-hour sessions from February to June 1977. The final session was an exam. All 18 participants passed.
The Judges Guild at this point consisted of people from only the Lower Mainland, and action was taken to get people on Vancouver Island involved.
An early training session held in Victoria had to do with threshold and discrimination testing of various wine components – acidity, bitterness, sweetness etc. The test solutions had been made up using Vancouver tap water. The palate rinsing water was from the Victoria water supply. The difference was so pronounced that the session was a complete failure.
The effort continued, however, and the Vancouver Island branch of the Judges Guild became established. For some time, there was much travelling across the waters to attend Guild sessions on either side. At a certain point, interest on the part of mainland members began to drop off, and Guild activities came to be held exclusively on the Island. Lately, the Mainland has trained many members to be judges and now there are about an equal number of judges in both areas. Maintenance sessions take place in Mainland, Victoria and Nanaimo chapters on a regular basis.
The original "Operating Parameters" under which BCAWA was founded have long since been replaced. First by a more formal "Constitution and By-laws", and more recently by a new set of regulations in part imposed on BCAWA when it chose to be included under the Society Act in 1995. This latter move was made necessary by the possible threat of lawsuits arising from third party liability actions.
Finances have from time to time been a problem, and in times past chocolate bar sales and raffles helped out. People got sick of chocolate and raffles became illegal. Today an important part of our funding comes from the "Silent Auction" held in conjunction with the Competition. This event would not be the success it is without the generosity of many Clubs and Individual Members, and commercial supporters such as RJ Spagnol’s, Winexpert, Cellar Craft, etc.
BCAWA first hosted the Amateur Winemakers of Canada National Competition in 1975, and has done so about every four years since. In some cases, individual Clubs did the hosting, though many times the job was done by members of several Clubs working together.
For many years, BCAWA held its Annual General Meeting and its Competition at different times of the year. Eventually it was decided to bring these two events together on the same weekend. That is what happens today.
The AGM, as are all General Council Meetings, is open to all BCAWA Members. They are free to offer their opinions on all matters brought up. Voting, however, is confined to a single Delegate from each Member Club in attendance.
The elected officers of BCAWA consist of the President, Vice-President, Secretary, Treasurer, Chief Steward (usually from the next Host Club), National Director, four other Directors-at-large, and a representative (usually the Guild Master) from the BC Guild of Wine Judges. Various Committees and the position of Archivist are by appointment. The Executive meets a few weeks prior to each Council Meeting, of which there are three including the AGM.
The BCAWA website is at: http://www.bcawa.ca .
March, 2007
|
YEAR |
HOST CLUB(S) |
CHIEF STEWARD |
|
1973 |
Vancouver Amateur Winemakers Association (VAWA) |
Chas Plant |
|
1974 |
Vintners of Coquitlam |
Sid Smith |
|
1975 |
Bacchus Alumni |
Alan Engdahl |
|
1976 |
Victoria WMG & Saanich Sommeliers |
Jim Lord |
|
1977 |
Chilliwack Zymurgy |
Jack Kouwenhoven |
|
1978 |
IOF Nanaimo |
Dick Weismiller |
|
1979 |
East Vancouver Enologists |
Frank Clark |
|
1980 |
VAWA |
Sal Robinson |
|
1981 |
Vinovan |
Adrian Tulip |
|
1982 |
Bacchus Alumni |
Ian Stibbs |
|
1983 |
Victoria WMG & Saanich Sommeliers |
Robin McNeil |
|
1984 |
Chilliwack Zymurgy |
Shirley Mackie |
|
1985 |
Nanaimo Winemakers |
Dick Weismiller |
|
1986 |
Vintners of Coquitlam |
Sonia Garlinge |
|
1987 |
VAWA |
Jamie Ritchie |
|
1988 |
Victoria WMG & Saanich Sommeliers |
Robin McNeil |
|
1989 |
Chilliwack Zymurgy |
Eileen Smith |
|
1990 |
Kamloops Winemakers Guild |
Chuck Douglass |
|
1991 |
Guild of Judges (Cup and Key) |
Sal Robinson |
|
1992 |
BCAWA Executive |
Sonia Garlinge |
|
1993 |
Nanaimo Winemakers |
Tony Pearson |
|
1994 |
Victoria WMG & Saanich Sommeliers |
Robin McNeil |
|
1995 |
VAWA |
Chas Plant |
|
1996 |
Italvino |
Brian Sproule |
|
1997 |
Chilliwack Zymurgy |
Sonia Garlinge |
|
1998 |
Vinovan |
Rob Belanger |
|
1999 |
Revelstoke Winemakers Guild |
Jack Leslie |
|
2000 |
Saanich Sommeliers |
Peter Howe |
|
2001 |
VAWA |
Mike Roman |
|
2002 |
Kamloops Winemakers Guild |
Linda Kouwenhoven |
|
2003 |
Vinovan |
John Matkovich |
|
2004 |
Italian Canadian Winemakers |
Erenesto Salvi |
|
2005 |
Langley Fermenters |
Wayne Crossen |
|
2006 |
Saanich Sommeliers |
Rick Homer |
|
2007 |
VAWA |
Mike Roman |
|
2008 |
Italvino |
Mike Roman |
|
2009 |
BC Guild of Wine Judges |
John Matkovitch |
|
2010 |
||
|
2011 |
||
|
2012 |
||
|
2013 |
||
|
2014 |
||
|
2015 |
||
|
CLASS or TROPHY |
DONOR |
DESCRIPTION |
|
Aperitif Sherry |
Victoria Winemakers Guild and Saanich Sommeliers |
Wooden wine press on teak base. Engraved shields. |
|
Aperitif |
East Vancouver Enologists Club |
Silver wine press on wooden base. Engraved shields. |
|
Bordeaux Style Dry Red |
Devine Winemakers |
Bronze fluted two-tone hand-painted vase on a Walnut tiered base. Crafted by Miklos Farkas. |
|
Dry Red Pinot |
Sumac Slope Vineyard |
Italian crystal and silver decanter on an oval base with pewter grape cluster |
|
Zinfandel Dry Red |
Vinovan Wine Club |
Black metal base with Walnut shelf and Brass Green Antique Cup |
|
Dry Red Cabernet Sauvignon |
Lapidus Trophies & Engraving, North Vancouver |
Gold Eagle on black base |
|
Other Dry Red |
Vancouver Amateur Winemakers Association |
Silver cup on wooden base. Engraved silver shields. |
|
Chardonnay |
Nanaimo Winemakers |
Cup with Handles on Marble Base. Silver exterior Gold Interior |
|
Dry White Pinot Family |
Revelstoke Winemakers Guild |
Cedar Burl split, grape wreath on back, embedded corkscrew, mirror. |
|
Other White Table |
I.O.F. Winemakers of Nanaimo |
Bowl on legs on wooden base. Engraved black shields. |
|
Rosé Table |
Andres Wines |
Large plastic goblet on wooden base. Engraved shields. |
|
Dessert |
Chilliwack Zymurgy Club |
Woman and wreaths on wooden base. Engraved shields. |
|
After Dinner |
Vintners of Coquitlam |
Oval silver tray. names engraved on tray. |
|
Sparkling |
Royal Bank |
Rectangular silver tray. names engraved on tray. |
|
Social |
Homespun Brewing Supplies |
Circular silver tray. names engraved on rim. |
|
Country Wine |
Chilliwack Zymurgy Club |
Large plaque with names on plaque. |
|
B.C. Dry Red Grape |
Bacchus Alumni |
Silver champagne bucket on wooden base. Engraved shields. |
|
B.C. Dry White Grape |
Vinovan Trophy |
Silver bowl on wooden base. Engraved shields. |
|
Dry Red Grape Kit |
||
|
Dry White Grape Kit |
||
|
Formerly Pale Beer and Ale; as of 2006 Class M |
Glenmore Wine Circle |
Totem pole on base. Engraved shields. |
|
Formerly Dark Beer and Ale; as of 2006 Classes N&O |
Glenmore Wine Circle |
Totem pole on base. Engraved shields. |
|
Formerly Stout, as of 2006 Classes P&Q |
Glenmore Wine Circle |
Totem pole on base. Engraved shields. |
|
Cider |
Bert Demonty |
Wooden barrel on stand. Engraved shields. |
|
Making Better Wine Trophy |
Ted and Elise Underhill |
Gold cup on a wooden base with Rococo style vines as handles ending in a leaf at the rim. For the member who has scored the most points in the dry red table classes in BCAWA sponsored competitions of the past year including the current Provincial. |
|
Grand Champion Winemaker |
Chopaka Vineyard |
Oval wooden barrel on stand. Engraved shields. (Classes A-L & S using 58% scoring system). |
|
Grand Champion Beermaker |
Fermenthaus |
Beer mug on wooden base. Engraved shields. (Classes M-Q using 58% scoring system). |
|
Best Wine in Show |
I.O.F Winemakers of Nanaimo in Memory of Dick Weismiller |
Silver bowl on wooden base. For best wine in Provincial. Engraving. |
|
Best BC. Red and White Wine |
Minister of Agriculture Trophy Held in the Kelowna Wine Museum. Shields to be added annually |
Barrel Head (Identify the shields as BC Red & BC White with winner’s name). |
|
Winningest Winemaker |
The Grapevine.. |
A grapevine in stained glass on a mirror mounted in a wooden frame. Crafted by Yves Trudeau For the member who has accumulated the most points in BCAWA sponsored competitions over the past year, including the Provincial. |
|
Gordon Garlinge Memorial Trophy |
Vintners of Coquitlam |
For the club accumulating the greatest number of points in the Provincial Competition. Calculated by dividing the total "58%" club medal value by the number of members of that club and multiplying by the number of entrants from that club in the Provincial. |
|
ID |
CLASS |
COLORcc |
PLAQUE size |
|
J |
Country |
Gold |
|
|
A |
Aperitif Sherry |
Gold |
|
|
K |
BC Dry Red Grape |
Silver |
|
|
C4 |
Other Dry Red |
Silver |
|
|
M |
Pale Beer |
Silver |
|
|
N & O |
Hop-Focused & Malt-Focused Beers |
Silver |
|
|
P & Q |
Roasted & Smoked & Belgian & Wheat Beers |
Silver |
|
|
Winningest Winemaker (presented by the Grapevine) |
Silver |
Trophy Plaques (cont’d)
|
ID |
CLASS |
COLORcc |
PLAQUE size |
|
B |
Aperitif |
Silver |
|
|
C1 |
Dry Red Bordeaux Style |
Gold |
|
|
C2 |
Dry Red Pinot |
Silver |
|
|
C3 |
Dry Red Zinfandel |
Gold |
|
|
C5 |
Cabernet Sauvignon |
Gold |
|
|
D1 |
Chardonnay |
Gold |
|
|
D2 |
Dry White Pinot |
Silver |
|
|
D3 |
Other Dry White |
Black |
|
|
E |
Rosé |
Gold |
|
|
F |
Dessert |
Gold |
|
|
L |
BC Dry White Grape |
Silver |
|
|
P |
Cider |
Gold |
|
|
Best BC Red (Trophy in Kelowna Wine Museum) |
Gold |
||
|
Best BC White (Trophy in Kelowna Wine Museum) |
Gold |
||
|
Making Better Wine |
Gold |
||
|
Gordon Garlinge Memorial Trophy |
Gold |
||
|
Grand Champion Winemaker |
Gold |
SH-3 Shield 1⅜" x 1⅝"
|
|
|
G |
After Dinner |
Silver Plate |
Engraving |
|
H |
Sparkling |
Silver Plate |
Engraving |
|
I |
Social |
Silver Plate |
Engraving |
|
S1 |
Dry Red Grape Kit |
||
|
S2 |
Dry White Grape Kit |
|
SILENT AUCTION BID SHEET |
||
|
BCAWA PROVINCIAL COMPETITION MAY 17 2003 |
||
|
DONATED BY RJ SPAGNOL'S |
||
|
ITEM # 6 SIGNATURE SERIES B C PINOT NOIR KIT |
||
|
VALUE $135. |
||
|
NOTE THIS KIT PRODUCES A HIGH END KIT WINE |
||
|
MINIMUM INCREASE PER BID $5 |
||
|
name |
PHONE NO. |
BID |
|
1 STARTING BID |
$60.00 |
|
|
2 |
||
|
3 |
||
|
4 |
||
|
5 |
||
|
6 |
||
|
7 |
||
|
8 |
||
|
9 |
||
|
10 |
||
|
11 |
||
|
12 |
||
|
13 |
||
|
14 |
||
|
15 |
||
|
16 |
||
|
17 |
||
|
18 |
||
|
BCAWA COMPETITION MAY 2003 |
|||
|
North Vancouver BC |
|||
|
Financial Statement |
|||
|
REVENUES |
|||
|
TICKETS 76 @ $50. |
$ 3,800.00 |
||
|
AGM TICKETS 13 @ $10.00 |
$ 130.00 |
||
|
50/50 RAFFLE |
$ 54.00 |
||
|
COMPETITION ENTRIES 426 @ $3.50 |
$ 1,468.00 |
||
|
SILENT AUCTION |
$ 2,915.00 |
||
|
BCAWA ADVANCE |
$ 1,000.00 |
||
|
TOTAL REVENUE |
$ 9,367.00 |
||
|
EXPENSES |
|||
|
MUSIC |
$ 426.93 |
||
|
MEDALS 207 @ $3.00 |
$ 621.00 |
||
|
TROPHY ENGRAVING |
$ 215.26 |
||
|
GLASSES RENTAL |
$ 0.00 |
||
|
COST OF COLLECTING ENTRIES AND TROPHIES |
$ 321.62 |
||
|
FERRY AND MILEAGE FOR JUDGES |
$ 234.00 |
||
|
JUDGES TICKETS 13 @ $50 (Free tickets for judges) |
$ 650.00 |
||
|
BCAWA EXEC TICKETS 12 @ $10 (Free tickets for BCAWA Exec) |
$ 120.00 |
||
|
DECORATIONS |
$ 151.69 |
||
|
STATIONERY/PRINTING/TICKETS |
$ 389.28 |
||
|
COMPUTER PRINTING |
$ 20.00 |
||
|
JUDGES TABLE BREAD/TOASTING WINE |
$ 46.29 |
||
|
TELEPHONE/POSTAGE |
$ 71.84 |
||
|
MISCELLANEOUS |
$ 38.61 |
||
|
RETURN OF BCAWA ADVANCE |
$ 1,000.00 |
||
|
MEET AND GREET +(Friday Evening) |
$ 250.00 |
||
|
JUDGING MORNING COFFEE (Saturday morning) |
$ 100.00 |
||
|
JUDGING LUNCH (Saturday Noon) |
$ 500.00 |
||
|
BANQUET (Saturday Night) |
$ 2,500.00 |
||
|
ANNUAL GENERAL MEETING BREAKFAST (Sunday Morning) |
$ 400.00 |
||
|
TOTAL EXPENSES |
$ 8,056.52 |
||
|
BALANCE |
$ 1,310.48 |
||
|
60/40 SPLIT WITH BCAWA |
$ 524.19 |
||
1. Judges should equip themselves with the following: pen or pencil, spittoon, corkscrew, bottle opener, flashlight, and pre-1983 clean Canadian one cent piece or other source of copper.
2. Judging Forms and Judges Comments Forms will be provided by the Chief Steward.
3. Please read the Class Descriptions carefully. They are the guidelines provided to the Competitors. If you are unsure whether an entry is in the correct class ask your Table Steward to get the Chief Steward. You may not disqualify an entry for being out of class without consulting the Chief Steward.
4. You will usually be working with another Judge. Each Judge will independently assess each entry and complete his/her judging sheet. When each Judge has assessed all the entries in the Flight, the pair will confer and come to an agreement as to which entries, if any, are of medal quality based on the following point totals: Gold - 18 or more; Silver - 16 to 17.99; Bronze - 14 to 15.99.
5. Discussion should be carried out at a subdued level so as not to disturb nearby Judges who have not completed their assessments.
6. If a pair of Judges is unable to reach an agreement on the top entry, your Table Steward will refer the matter to the Chief Steward who will likely ask another Judge, or Judges, to determine which wine is of higher quality. Note: This is NOT a re-judging, but is to be used only to break the tie.
7. If the Chief Steward has asked you to help determine the Best of Class from a group of Flight winners you will not be re-judging those entries but just selecting the single entry you consider to best represent the Class. The Chief Steward will then ask you and the other Judge whether your selection for Best of Class winner should go forward to contend for Best Wine of Show. Unless your Best of Class is of very high quality it should not be sent forward.
8. If the Chief Steward has asked you to help determine the Best Wine of Show you may be confronted by a large flight (potentially all the Best of Class winners). Your objective is to determine the single wine that best represents its Class. It is usually not difficult to agree on eliminating many of the wines but the finalists will likely require considerable discussion.
9. Thoughtful comments on an entry are greatly appreciated by the Competitor. When an entry demonstrates flaws or faults, comments are essential, and if you are confident in your diagnosis, should include suggestions for improvement or avoiding similar future flaws or faults. You are requested to help the Table Steward in entering comments on the Judges Comments Forms provided, and to ensure that those comments and your names are legible.
10. In the interests of sparing guests at the Social Event unpleasant surprises, have your Table Steward isolate wines you consider inferior (e.g., less than 12 points).
11. Many Stewards volunteer for the job in order to learn about judging. In most cases you should be able to involve the Steward in the tasting process, to help in the Steward's education. In other cases, due to the size or difficulty of the Flight, you may not feel able to do so. In either case, please make clear to your Steward exactly what you require of him/her, including completion of the Judges Comments Forms under your direction, and what you feel comfortable in offering in the way of an educational session.
|
ID |
CLASS name |
JUDGE |
JUDGE |
STEWARD |
FLIGHT# |
TABLE # |
TIME |
size |
|
A |
APERITIF SHERRY |
1 |
AM |
10 |
||||
|
B |
APERITIF |
1 |
AM |
10 |
||||
|
C-2 |
DRY RED PINOT |
2 |
AM |
12 |
||||
|
C-4 |
OTHER DRY RED |
1 |
3 |
AM |
12 |
|||
|
C-4 |
OTHER DRY RED |
2 |
4 |
AM |
9 |
|||
|
D-2 |
DRY WHITE PINOT |
5 |
AM |
10 |
||||
|
D-1 |
CHARDONNAY |
1 |
6 |
AM |
12 |
|||
|
D-1 |
CHARDONNAY |
2 |
7 |
AM |
11 |
|||
|
D-3 |
OTHER DRY WHITE |
1 |
8 |
AM |
11 |
|||
|
D-3 |
OTHER DRY WHITE |
2 |
9 |
AM |
12 |
|||
|
D-4 |
AROMATIC WHITE GRAPE |
AM |
10 |
|||||
|
E |
ROSE |
10 |
AM |
10 |
||||
|
S2 |
WHITE KIT |
11 |
AM |
12 |
||||
|
H |
SPARKLING |
12 |
AM |
12 |
||||
|
L |
BC WH GRAPE |
1 |
13 |
AM |
12 |
|||
|
L |
BC WH GRAPE |
2 |
14 |
AM |
12 |
|||
|
R |
CIDER |
AM |
6 |
|||||
|
C-1 |
DRY RED BORD |
1 |
PM |
12 |
||||
|
C-1 |
DRY RED BORD |
2 |
PM |
12 |
||||
|
C-1 |
DRY RED BORD |
3 |
PM |
12 |
||||
|
C-5 |
CAB SAUV |
1 |
PM |
12 |
||||
|
C5 |
CAB SAUV |
2 |
PM |
12 |
||||
|
C-2 |
RED ZINFANDEL |
1 |
PM |
12 |
||||
|
C-2 |
RED ZINFANDEL |
2 |
PM |
12 |
||||
|
C-6 |
RHONE STYLE RED |
PM |
12 |
|||||
|
C-7 |
NON-VINIFERA RED GRAPE |
PM |
8 |
|||||
|
F |
DESSERT |
1 |
PM |
12 |
||||
|
F |
DESSERT |
2 |
PM |
12 |
||||
|
G |
AFTER DINNER |
PM |
11 |
|||||
|
I |
SOCIAL |
PM |
12 |
|||||
|
J1 |
COUNTRY TABLE |
PM |
12 |
|||||
|
J2 |
COUNTRY SOCIAL |
PM |
8 |
|||||
|
K |
BC RED GRAPE |
1 |
PM |
10 |
||||
|
K |
BC RED GRAPE |
2 |
PM |
10 |
||||
|
S1 |
RED KIT |
PM |
8 |
|||||
|
BEST WINE OF SHOW |
||||||||
|
382 |
||||||||
|
M |
LIGHT BEERS |
|||||||
|
N |
HOP FOCUSED BEERS |
|||||||
|
O |
MALT FOCUSED BEERS |
|||||||
|
P |
ROASTED/ SMOKED BEERS |
|||||||
|
Q |
BELGIAN & WHEAT BEERS |
This program was developed to facilitate the process of recording entries, producing labels for identifying entries and producing all reports required to summarize the Competition results. Currently, Microsoft Office Excel spreadsheet program is used in conjunction with Microsoft Word word-processing program to track competition results and produce necessary output. Detailed documentation is included in the package containing the spreadsheet and word-processing templates and Competition officials are encouraged to review the documentation provided.
All data provided on the Competition Entry form are to be entered into the competition spreadsheet.
The following are some examples of labels, worksheets and reports that will be needed.
Preparations for Registration/Judging
1. The Avery 5167 sheet of labels to generate two registration number labels for each entry (Example #1).
2. The Avery 5160 sheet of labels to produce three labels for each entry. (Example #2).
3. The Avery 5293 sheet of labels to produce the circular label that is put on the medals. (Example #3).
4. The Avery 5979 sheet of labels to produce the rectangular coloured label for faulty wines (Example #4).
5. A worksheet/report identifying the bottles entered by committed Judges/Trainees by Class and Flight.
6. A worksheet/report listing all entries by Class and Flight.
7. All information placed on the Wine Entry form is to be entered into the spreadsheet.
8. Registration numbers on the Avery 5167 labels with the Registration Numbers are to be attached, one to the entry bottle and one to the Entry Form, to uniquely identify the wine.
9. The three part Avery 5160 registration labels are produced by the registration spreadsheet and the anonymous one is to be attached to the entry bottle during registration sorting.
10. A worksheet/report identifying the bottles by Class and Flight. entered by committed Judges/Trainees.
11. A worksheet/report listing all entries by Class and Flight.
After Judging
12. The Avery 5979 sheet of labels (rectangular coloured label) is attached to faulty wines and wines with scores under 12 points (Example #4).
13. Judges Comments Forms are returned to the chief steward so that entry scores can be updated in the competition spreadsheet program
14. The remaining two of the three part Avery 5160 registration labels are applied – one to the wine bottle to identify winemaker and club for the wine tasting session of the banquet and one to the Judges Comments Form to be given to the winemaker.
15. After all scores in a class are entered the Avery 5293 sheet of labels produces the circular label that is put on the medals.
16. The competition spreadsheet can be used to produce the following worksheet reports.
A worksheet/report of Best of Class trophy winners and Best Wine of Show.
A worksheet/report of medals by Competitor and value of medals by Competitor using the 58% rule (Gold 5.00, Silver 2.90, Bronze 1.68) to determine the Grand Champion Winemaker.
A worksheet/report of all entries sorted by class and in ascending or descending order of finish.
A worksheet of all data sorted by Competitor.
Many other reports may be generated.
Example 1. Avery 5167 (4x20 labels, 1.75"x0.5"), top & bottom rows of page 1 of many pages
|
Reg# 1 |
Reg# 1 |
Reg# 21 |
Reg# 21 |
|
to |
to |
to |
to |
|
Reg# 20 |
Reg# 20 |
Reg# 40 |
Reg# 40 |
Example 2. Avery 5160 (3x10 labels, 2.625"x1")
|
Reg# 43 C5 Cab Sauv Entry 1/2 100% Cab Sauv 2003 |
Reg#43 Harvey Winemaker West Van WM C5 Cab Sauv Entry 1/2 100% Cab Sauv 2003 |
Reg#43 Harvey Winemaker West Van WM C5 Cab Sauv Entry 1/2 100% Cab Sauv 2003 |
Example 3. Avery 5293 (20 labels, 1.67")
Example 4. Avery 5979 (3x10 labels, 2.625"x1")
|
Faulty |
Faulty |
Faulty |
Judge_________________________________ Steward________________________________Class_________________________________
|
Appearance / Sparkle |
Aroma & Bouquet |
Balance |
Flavour |
Finish |
Sparkle Retention |
General Quality |
Total Points |
|||||
|
(1) |
(5) |
Acid (2) |
Sugar (1) |
Body(1) |
Astringency (1) |
(3) |
(3) |
(1) |
(2) |
(20) |
||
Judge__________________________________Steward_______________________________Class__________________________ SubClass______________________
|
Clarity |
Head |
Colour |
Aroma (hops, grain) |
Balance |
Flavour |
General Quality |
Total Points |
|||
|
(1) |
(2) |
(1) |
(4) |
Acid (2) |
Sugar (1) |
Body (1) |
(4) |
(4) |
(20) |
|
Judges should circle as many descriptors as deemed appropriate and should comment if applicable.
|
Appearance Clarity |
brilliant clear |
slightly dull |
hazy cloudy bubbles debris |
|||||||||||||||||||||
|
Colour |
appropriate| attractive |
young faded |
wrong for class |
|||||||||||||||||||||
|
Comments |
||||||||||||||||||||||||
|
Aroma & Bouquet |
complex varietal intense appealing pleasant fruity |
delicate light |
closed uninviting slight oxidation high SO2 oxidized corked H2S geranium flawed |
|||||||||||||||||||||
|
Comments |
||||||||||||||||||||||||
|
Balance |
||||||||||||||||||||||||
|
well balanced crisp appropriate |
sl. low sl. high |
high harsh hard flabby sour low for sugar |
||||||||||||||||||||||
|
Comments: |
||||||||||||||||||||||||
|
well balanced appropriate |
slightly low slightly high |
cloying lacking too dry |
||||||||||||||||||||||
|
Comments: |
||||||||||||||||||||||||
|
appropriate full delicate good mouth feel |
slightly thin slightly heavy |
thin too heavy |
||||||||||||||||||||||
|
Comments: |
||||||||||||||||||||||||
|
appropriate |
slightly low slightly high soft |
excessive overpowering low |
||||||||||||||||||||||
|
Comments: |
||||||||||||||||||||||||
|
outstanding complex mature fruity luscious |
lacking lacks fruit |
hot bitter | unpleasant |
||||||||||||||||||||||
|
Comments: |
||||||||||||||||||||||||
|
Finish |
complex appealing long lasting |
pleasant satisfactory |
short lingering off taste |
|||||||||||||||||||||
|
Comments: |
||||||||||||||||||||||||
|
General Qualities |
||||||||||||||||||||||||
|
outstanding distinguished elegant |
good sound no faults young simple acceptable lacks character should improve with age |
flawed faulty unacceptable |
||||||||||||||||||||||
|
Overall Comments: |
||||||||||||||||||||||||
|
Judges names______________________________ ________________________________ Total Score _____________/20 |
||||||||||||||||||||||||
|
0 – 19 Outstanding |
16 – 15 Very Good |
12 – 11 Acceptable |
8 – 0 Not Acceptable |
|||||||||||||||||||||
|
18 – 17 Excellent |
14 – 13 Good |
10 – 9 Faulty |
to Undrinkable |
|||||||||||||||||||||
|
Medal Standing: |
Gold: 18 or more |
Silver: 16 or more |
Bronze: 14 or more |
|||||||||||||||||||||
|
BCAWA Judges’ Comments Form Competition:____________________________ Date:_________________ Class name ______________________________Class ID_____Entry No._________ |
|
Appearance |
|
Aroma and Bouquet
|
|
Balance
|
|
Flavour |
|
Judges: ______________________________ _____________________________ |
