Official AWC Regulations are online at this location.

• It is strongly recommended that with as much lead time as possible the competitor open, sniff, taste and apply the penny test and then top up every wine he/she intends to enter. Those precautions will intercept bottles with unexpected slight volatile sulphur compounds, developing oxidation and TCA.
• Products made in brew-on-premises are not eligible.
• B.C. requests that entries in classes C1, C3, C4 and E1 to E6 be in 750ml bottles because for the pre-dinner tasting we intend to set up tables for the pouring of silver and gold medal wines by province (and 375s just wouldn’t provide enough samples per bottle). B.C. recommends that wine entries in other classes be in 375ml. bottles. No potentially identifying feature may be used including capsules and, preferably, no winery-branded corks or brewery caps.
• No wine may be entered in more than one class.
• Each wine or cider entry into the National must have qualified in the 2009 provincial competition and must be exactly the same entry. There can be no substitutions. More recent brews of exactly the same type as qualified in the provincial competition may be substituted if desired.
• Sparkling wines may be entered only in the Sparkling Class, and must be presented in thick-walled sparkling wine glass bottles for safety.
• Beers and Ciders are to be glass or plastic beer bottles of approximately 350ml capacity with appropriate closures.
• All entries must be labeled with an appropriate Bottle Tag securely affixed to the bottle using elastic bands and wrapped in taped bubble pack with a copy of the tag taped with transparent tape on the outside of the wrapping.
• Luggage tags are ideal Bottle Tags (and 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. Information required on the Bottle Tags is Competitor’s name, Class, Class ID, and Province. Beer Bottle Tags should include the Subclass Name and Subclass ID.
• Each entry must be accompanied by an entry form.
• Each entry form should show year, principal ingredients and percentages, sweetness and/or style or other required data. Grape or must geographic source should be included and if made from a kit, name of manufacturer and name of kit. Beer Entry Forms should include abbreviated Subclass names and ID.
• The 2009 Entry Fee is $10 per entry. Competitors should enclose with their entries a cheque made out to the appropriate provincial organizer. For beer, two bottles are requested and they constitute one entry. For Provincial Directors, Chief Stewards, etc.
• Each Province is entitled to up to TWO entries in each class with up to 50 FURTHER ENTRIES in whichever classes the Province decides. Based on the Census of January 1, 2009 provinces will be allowed one EXTRA ENTRY in any of the classes for every five members or portion thereof over 100 [E.g., a province with 126 members would be allowed (126-100)/5=6 EXTRA ENTRIES.]
• B.C. is entirely in favour of using 375s for entries wherever possible and we realize that requesting 750s will increase shipping costs. BC is willing to reimburse provinces for the additional cost of shipping 750ml bottles in the above classes. We will rely on the Directors to provide us with a calculation of the increased costs once entries have been assembled.
• B.C. strongly recommends that those responsible for shipping entries to B.C. arrange the bubble pack wrapped entries carefully and snugly in 23L poly pails, separating entries with newspaper where possible. Lids should be taped on with duct tape. Each pail should be numbered (e.g., 1 of 5).
• Directors or provincial organizers are requested to mail separately to Doug Ellis, 1270 Cloverly Street, North Vancouver, BC V7L 1N8 one cheque for all entries -made out to Vinovan Wine Club.
• Directors should enclose all entry forms in one plastic envelope (e.g., ziploc) and include them in one of the pails.
• Provincial Chief Stewards or Directors are urged to read over the new Wine and Cider Class Descriptions, paying particular attention to the percentages of varietal ingredients, to ensure each entry has been allocated to the correct class. Beer classes remain unchanged.
• As early as possible in advance of shipping, Directors are requested to email an Excel spreadsheet with all required data to georgegibson@shaw.ca
• The entries and completed Entry Forms are to be shipped to Michael Leeper, 209 West Braemar Road, North Vancouver, BC V7N 2T2, 604-986-3640. Shipments should arrive in North Vancouver as close to July 17 as possible. Information on shipping date, number of pails, carrier, waybill or tracking number should be emailed to leeper.michael@gmail.com .

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