Judging process

  1. The samples are poured by the serving staff by wine category.
  2. The samples are assessed in flights by the judges. A flight may contain up to 12 wines.
  3. If the wine category has more than 12 samples, the organising committee will divide the wine category into several flights, preferably with equal numbers of samples.
  4. The judging panels may only evaluate samples between 8 am and 1 pm on the judging days.
  5. At the beginning of judging, the panels will taste a so-called calibration wine, as a trial evaluation. The panel chairs and the president of the wine competition will discuss the score to be given to the wine, so that the judges can begin the judging from the same assessment level.
  6. The judging panels will only know the category and vintage of the wines they are poured.
  7. Samples will be judged with maximum discretion, in silence and without influencing each other. The scores will be awarded according to the following 100-point scoring system:
  8. After the evaluation of each flight, the panel members will hand in their signed evaluation sheets and the scores will be checked by the panel chair. If the difference between the scores for any wine is greater than 5 points, a re-tasting and re-evaluation of the sample may be requested.
  9. If the panel chair finds the scoring satisfactory, he will order that the existing samples to be poured away and the next flight poured. The panel members will take a short break until the next flight is poured.
  10. Halfway through judging, the president of the Wine Competition shall order a short break in tasting.

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