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. Beer Entry Forms should include
abbreviated Subclass names and Subclass ID.
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 two classes that
do not exist in the National Competition (Dry White Pinot, and Cabernet
Sauvignon) the most successful entries from those two 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. 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.