2007 COMPETITION ENTRY REGULATIONS

1. ELIGIBILITY
Each entrant must be a member of a winemaking club.

2. ENTRY DEADLINE
Entries must be made through the VAWA Online Registration website and delivered on or before Saturday, April 14 to one of the following drop off points:

Clem Joyce, 6591 Comstock Rd., Richmond (604-277-3376)
Steve Blaschek, 4086 McGill St., Burnaby (604-294-2527)
Ken Beardsell, 4484 West 15 Ave, Vancouver (604-554-3796)
Morris Rychliwski, 637 Alpine Court, N.Vancouver (604-984-3098)
John Matkovich, 61-3939 Indian River Rd, N. Vancouver (604-929-3719)
Axel Kroitzsch, 9962 117 St, Surrey (604-583-0148)
Dave Ewen, 13509 16 Ave, Surrey (604-531-7260)
John Ayris, 216 First St, Chilliwack (604-858-9688)
John Wrinch, 5271 Old West Saanich Rd, Victoria (250-479-4769)
Duane Lukyn, 3279 Smugglers Cove, Nanaimo (250-751-1557)
Bob Jennejohn, 2065 Valleyview Dr, Kamloops (250-372-7966)
Mike Dragani, 1118 West 2nd St, Revelstoke (250-837-9418)

3. ENTRY FEES
All entries are to be listed on a VAWA entry form that should accompany your entries. Fees are $3.00 per entry. There will be no late entries.

4. IDENTIFICATION
Identification must be in the form of a tag printed from the VAWA Online Registration website and attached to the neck of the bottle with an elastic band. These tags will be used to re-identify bottles after judging. (See also 6 & 8). Entrants are encouraged to provide, either on the entry tag or a separate tag for anonymity, as much information as possible on ingredients, procedures, and particularly, the entrant’s objective for that entry. This information will be made available to the judges after the award-winning entries have been selected, to assist the judges in providing more meaningful comments.

5. BOTTLES AND CLOSURES
Bottles should be wine bottles of approximately 750ml. (25oz.) capacity, or half-size wine bottles. They must be clean of any label. Sparkling will be accepted in pressure bottles only. Ciders and beers must be in beer bottles. Wine closures may be of any type appropriate to the bottle. Sparkling wines must have proper pressure closures. Beer bottles must be crown-capped.

6. NUMBER OF ENTRIES
Competitors may have a maximum of three entries in a class, except class R where the maximum is two entries (six bottles ). Where there is more than one entry in a class, they should be marked Entry I, Entry II, Entry III. These entry #’s will be transcribed onto the Judges’ Comment slips that are returned to all entrants.

7. DIFFERENT INGREDIENTS
Multiple wine, beer or cider entries in a class must be made from different main ingredients, varieties, vintages or vineyards. Differing blends or barrel treatments of the same wine are not acceptable. except where the wine is a minor component in otherwise differing blends.

8. THREE WINES FOR A DINNER
Each bottle in the set must have its own tag showing the entrant’s name and which wine in the set it is: aperitif, sparkling, social, red grape, white grape, dessert or after dinner. This information will be transferred to the bottles by the Chief Steward to ensure anonymity of labels. Where a competitor is entering two sets of wines, they must be labeled Set I and Set II; each bottle in the two sets must be different from any of the other five; one set must have a red table, the other a white table. Please refer to class description for further detail.

9. SPARKLING
Sparkling wines belong in Class P only. Wines with noticeable sparkle entered in other classes will be penalized.

10. NOVICE WINE CLASSES
These classes are for competitors who have never won an award in any other wine class. Once the competitor has accumulated 12 or more points in one or more V.A.W.A. Novice Competitions, he/she becomes ineligible to enter the Novice Wine Classes. Novice Competitors are encouraged to enter the regular classes of the competition as well. If a competitor should win an award in a wine class other than Novice in this particular competition, it will preclude that competitor from entering the Novice wine classes in future competitions.

11. ENTRIES MUST BE MADE AT HOME
Products made at “You-Brew” commercial establishments are not eligible for entry.

12. ENTRIES BECOME THE PROPERTY OF V.A.W.A.

COMPETITION AWARD
Medal judging is done in all classes except the Novice Class. Any number of medals may be awarded in a class, or perhaps none at all, as the judges see fit. Wines will be judged on a 20-point scale according to standards set by the B.C. GUILD OF WINE JUDGES, with medals awarded as follows:

Gold - 18 points or more
Silver - 16 to 17.99 points
Bronze - 14 to 15.99 points

In class R, a single medal will, if warranted, be awarded to a set of three wines. In the Novice class, certificates will be awarded for 1st, 2nd, 3rd, and if merited, Honourable Mention.

Points for Winemaker and Beermaker of the Year, and Novice eligibility:

5.00 - Gold or 1st
2.90 - Silver or 2nd
1.68 - Bronze or 3rd
0.98 - Honourable Mention

COMPETITION CHIEF STEWARD
Dave Ewen:
Tel: 604-531-7260
E-mail: bcactionman@hotmail.com

COMPETITION REGISTRAR
Ron Thorne:
Tel: 604-271-8149
E-mail: thorner@shaw.ca

36TH ANNUAL BANQUET & DANCE