Competition Information (Example)
20xx BCAWA Provincial Competition
Hosted By ……………………………………………
May xx, 20xx
At the ……………….,

Friday evening: 7:00- 9:30pm - Meet & Greet
Saturday:  	8:30am – 2:00 pm - Competition Judging
		2 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: …………………….……………………, 

D. Entry Regulations

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. 52 to 54). 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 seven classes that do not exist in the National Competition (Dry White Pinot, Zinfandel, 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 Zinfandel – Other Red Table; for Cabernet Sauvignon – Bordeaux Type Red, for BC White – Chardonnay or Other White Table; for BC Red – Bordeaux Type Red, Red Pinot, or Other Red Table; for Dry White Kit – Chardonnay or Other Dry White; for Dry Red Kit – Bordeaux, Red Pinot 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.

E. Presentation of Entries
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. 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.

 		CLASS ID  F       
		CLASS DESSERT
  O	 	ENTRY 1 OF 2
		JOHN M WINEMAKER
		West Van Vintners
 CLUB:         SLEEPY HOLLOW WINE CLUB