THE PROCESS JUDGING PROCESS Our judging process sets us apart from other wine competitions. From wine journalists to restaurant sommeliers to wine educators and consultants, we recruit a broad range of judging experts who understand how consumers make their wine choices. Wines are tasted blind on a like-with-like basis with flights organized by style and price. Our judges are divided into three mini-panels and winners are chosen by consensus among the judges, who collectively decide which wines represent the best value. After choosing the category winners, the mini-panels unite to select the Best in Show. This system was designed to recognize diversity and distinction across varietals, focusing on how a particular style of wine is consumed. Our judging panels and consensus-based process ensure that all judges are accountable for their picks. OUR JUDGES David Scholefield Chief Judge Michelle Bouffard Co-Owner, house wine Geoff Boyd Director of Bar & Lounge, Joeys Restaurants Christina Burridge Drinks Editor, Vancouver magazine Sid Cross Taster/Educator/Journalist, Western Living magazine Mark Davidson Department Head, International Sommelier Guild Park Heffelfinger Co-Owner, Memphis Blues Barbeque DJ Kearney Sommelier Instructor, Wine Writer and Consultant Kurtis Kolt General Manager & Wine Director, Salt Tasting Room Judith Lane Wine, Food & Travel Writer Sebastien Le Goff General Manager, Uva Wine Bar and Cibo Trattoria Tim Pawsey Journalist, The Courier, North Shore News and hiredbelly.com Barbara Philip MW British Columbia Liquor Distribution Branch/Barbariain Wine Consulting Mark Taylor Owner/Sommelier, Cru Restaurant Andrea Vescovi Sommelier, Blue Water Cafe CATEGORIES Sparkling Wines with  bubbles. Champagne, Cava, Cremant, Prosecco, Sekt, Asti, Moscato d'Asti Light Whites. Fresh, lively wines without obvious oak. Soave, Frascati, Pinot Grigio, Sauvignon Blanc, Pinot Blanc, Aligote, Ehrenfelser, Vermentino, Vinho Verde, Riesling, Chenin Blanc, Gavi, Orvieto, Albarino, Verdicchio, Muscadet, Dry Muscat Medium Whites. Well-balanced, food-friendly. Chardonnay, Semillon, Sauvignon Blanc, Pinot Grigio, Pinot Blanc, Dry Riesling, Gewürztraminer, Viognier Rich Whites. Big, serious whites for special occasions. New World Chardonnay, White Burgundy, Graves, Sancerre, Pouilly Fumé, Australian Semillon, Pinot Gris from Alsace, Gewürztraminer Rosé White Zinfandel, Loire, Provence, Bandol, Tavel Light Reds. Fresh, fruity wines for casual occasions. Beaujolais, Côtes du Rhone, Cabernet Franc, Valpolicella, Bardolino, Barbera, Chianti (not Reserve) Dolcetto, Montepulciano d'Abruzzo, Malbec Medium Reds. Balanced, mid-weight wines. Cru Beaujolôais, Côtes du Rhone-Villages, Pinot Noir, Rioja, lighter-styled Chirazes and Zinfandel, Dao, Merlot, Rhone Ranger blends, Cabernet Franc Rich Reds. Big, serious, structured wines. Merlot, Cabernet Sauvignon, Bordeaux and Blends, 1er and Grand Cru Burgundy, Chateauneuf-du-Pape, Syrah/Shiraz, Barbaresco, Barolo, Brunello, Chianti Reserve, Douro, Ribiero del Duero, Primitivo, Zinfandel, Amarone Dessert Fruit Wines, Sauternes, Icewines, Late Harvest Fortified Sherries, Port, Madeira, Marsala NOTE: The wine types mentioned above are provided as possible examples of the stylistic categories, with the understanding that exceptions to rules always exist. These examples are to be used as guidelines only.