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Stewards
Stewards check wines are in the correct category and ensure that judges remain unaware of any details that might influence them. Knowledge and awareness of wines and the judging process is enhanced.
Judging process
Wines are judged into the following categories:
Commercial Classes – Open Section
- Current Vintage
- One year old wines
- Two years and older
- Fortified wines
- Sparkling wines
- Museum Classes
- Developmental wines
Amateur Section
- Current Vintage
- One year and older
- Fortified grape wine
- Wine made from other fruit
- Mead or Cider
- Non-grape wine
College’s/School Section
- White table wine
- Red table wine
Exhibits are judged on points as follows:
| Colour and clarity |
3 |
| Bouquet |
7 |
| Palate |
10 |
| TOTAL |
20 |
Awards are made as follows:
| Gold Award |
18.5 points and over |
| Silver Award |
17.0 points to18.4 |
| Bronze Award |
15.5 points to 16.9 |
Unbottled wines receive a commendation.
A total of 20 judges, divided into panels along with the Chairman of Judges, will judge wines to find award winners.
Sensory Appraisal
Sensory appraisal begins with the appropriate shaped glass designed to collect the aroma and bouquet within the glass bowl. Sensory wine appraisal develops understanding of quality and style. Appraisal incurs concentration, skill and effort. This process yields both subjective and objective knowledge. Early philosopher Kant said taste is an acquired disposition to discriminate and appraise and this proof of legitimacy he called ‘deduction’: A process which reveals a property of our faculty of cognition which requires analysis. Judgment is subjective, particularly of pleasure and is a normative requirement of responding in a particular way.
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