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.