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 four 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 of Category and Best of 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 Click on a judges name for their bio and photo. DJ Kearney Chief Judge Michelle Bouffard Co-Owner, house wine Geoff Boyd Director of Bar and Concept Development, JOEY Restaurant Group Christina Burridge Drinks Editor, Vancouver magazine Sid Cross Bon Vivant Mark Davidson Market Development Manager, Wine Australia USA Park Heffelfinger Co-Owner, Memphis Blues Barbeque Owen Knowlton Wine Director + Manager, West Restaurant + Bar Kurtis Kolt Professional Wine Enthusiast Judith Lane Wine, Food & Travel Writer Tim Pawsey Journalist, The Courier, North Shore News and hiredbelly.com Barbara Philip MW Barbariain Wine Consulting, BCLDB Iain Philip AIWS Senior Wine Instructor, Art Institute of Vancouver Mark Taylor Owner/Sommelier, Cru Restaurant Rhys Pender MW MW, Owner WinePlus+ Mark Shipway Wine Instructor & Department Head Dave Smith Everything Wine 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 Sake Rice based alcoholic beverage 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.