| Categories: Click on the category to see the sub-groups. | |
1 |
|
2 |
|
3 |
|
4 |
|
5 |
CATEGORY V:
WINES UNDER A FILM OF YEAST |
6 |
CATEGORY VI:
LIQUEUR WINES (Non aromatic grape varieties such as: Porto, Marsala, Madère, Tokaj Aszu, Mistelles, etc.) |
7 |
CATEGORY VII:
WINES OF SPECIFIC NAME |
8 |
|
9 |
|
10 |
CATEGORY X: WINES SOLD BY THE AUTHORIZED DISTRIBUTORS IN QUÉBEC |
11 |
|
| ICE CIDER COMPETITION AT THE TIME OF SELECTIONS MONDIALES DES VINS CANADA All ice ciders, whatever their origin or their mode of development are grouped in the same category |
|
20 |
CATEGORY XX:
ICE CIDERS All ice ciders, whatever their origin or their mode of development are grouped in the same category |
CATEGORIES BY SUBGROUP
ACCORDING TO THE O.I.V. STANDARD ON INTERNATIONAL WINE COMPETITION
BULLETIN OF ANALYSIS
Samples must be accompanied by an analysis certificate drawn up by an accredited laboratory or a competent laboratory in conformity with the laws of the country or certified by an oenologist in charge of the wine cellar with, at least, the hereinafter specifications:
| 1- Alcoholic strength by volume at content at 20° Centigrade vol 2- Sugars (glucose and fructose) 3- Total acidity 4- Volatile acidity 5- Sulphur dioxide (SO2) total 6- Sulphur dioxide (SO2) free 7- Concerning sparkling and pearl wines: pressure in the bottle |
% g/L meq/L meq/L mg/L mg/L (bars) hPa |
The method of analysis used are provided in the compendium of International Methods of Analysis and Appraisal of Wines and Musts.
Regrouping of the wines by level of price
In order to put in competition wines whose production costs are comparable, the products will be grouped according to 3 levels of price per bottle depending of the estimated price based in Quebec market:
1. Less than 20 $CAD
2. Between 20 $CAD and 40 $CAD
3. 40 $CAD and more.
With this intention, the products must be registered by indicating their price ex cellar per bottles, net and without commission, in local currency. That is their price for reselling.
Cancellation of categories, subgroups and sections
Should the number of entries be insufficient, the Competition's Organizer reserves the right to cancel any category, subgroup or sections and/or to group wines according to their similarities.
Judging of samples is done by international juries whose number depends on the quantity and the nature of wines presented in the competition;
Each jury is comprised of 5 (five) to 7 (seven) jurors of which at least one is an oenologist;
Each juror is chosen for his/her personal qualifications and cannot be replaced without the consent of the Competition’s Organizer;
Each jury operates under the President’s authority;
The Competition’s Organizer chooses jurors as well as the President of each jury;
The Competition’s Organizer will ensure the most equitable national representation of juries as well as an equitable and representative number of women on the jury;
In the same jury, the jurors in the majority, must not be nationals of the host country;
The number of jurors can not fall below 5, including 2 national maximum;
Jurors are expected to have technical knowledge of wine tasting and should be mostly oenologists or persons in possession of a diploma equivalent in wine or be recognized as an experienced wine taster;
The President of the Jury must be an oenologist or a person holding an equivalent diploma;
A juror may not participate in a jury if he has a business relationship with the submitted sample.
Samples will be kept under lock in temperature and atmosphere controlled conditions guaranteeing appropriate storage.
Preparation of samples
A room, adjacent to the wine tasting room but out of the jurors’ view, will be dedicated to uncorking. Strict discipline will be upheld. No smoking will be permitted and silence will be enforced.
Wine tasting environment
Jurors will sample wine in isolated, calm, well-lit and well-ventilated rooms for which access will be formally prohibited to people non-essential to the wine tasting process. Room temperature will be maintained between 18°C and 22°C.
Each juror will receive a personal identification number for the duration of the competition.
Each juror will be provided with a chair and a white surface table on which the following items will be placed:
1. Fresh water;
2. Fresh bread;
3. Wine-discard receptacle.
Samples are presented in glasses appropriate for the type of wine being tasted.
Juror behaviour
It is forbidden for jurors to smoke in the wine tasting rooms. In addition, jurors must avoid wearing perfume or cologne as well as refrain from using cell-phones which could disrupt sessions.
Jurors maintain silence and make no gestures or facial expressions indicative of their impressions during the wine tasting session.
Tasting instructions and context
In order to enlighten the jurors on the exercise of their mission, they may be united for one preliminary explanatory meeting and tasting. Each juror’s impressions will be discussed.
In addition, every morning, before the first wine tasting session, as a mise en bouche, jurors will be presented with a wine similar to that of the series of the samples planned for the day. This mise en bouche will not be part of the competition and wine tasting results will be discussed.
Presentation of wines to the juries
Samples will be presented to the juries for each session according to categories defined in present rule.
Wine tasting rating sheet
Before each session, the list of sample numbers will be handed out to the jurors as well as a separate wine tasting rating sheet for each sample.
Each wine tasting sheet includes the following indications relative to organoleptic characters:
1. Visual aspect : limpidity and aspect as well as effervescence, if applicable;
2. Nose : genuineness, intensity and quality;
3. Taste : genuineness, intensity, persistence and quality;
4. Overall impression: harmony and overall impression.
This sheet provides a scale of 5 (five) levels for the evaluation of each organoleptic character:
1. Excellent
2. Very good
3. Good
4. Fair
5. Insufficient
This rating sheet also includes a space for jurors’ observations regarding each organoleptic character.
The rating sheet also includes the jury’s number, the identification number of the juror and a space for the jurors’ and President of the jury’s signatures. Special rating sheets were designed for tasting of sparkling wines as well as for wine and food pairing.
Service of wines
Glasses are filled in the tasting room in the presence of the jurors. The President of the jury will verify the correspondence between the sample number and the wine tasting list and will authorize service of the sample to the jurors. Only the President can order a second bottle.
Wine tasting order
Samples in identical categories are tasted in decreasing order of harvest year. Dry wines are tasted before the sweet wines. Each product shall be tasted individually and not comparatively to other wines.
Tasting temperatures
Products are preferably tasted at the following temperatures :
White and rose wines : 10 to 12 C
Red wines : 14 to 17 C
Effervescent wines : 8 to 10 C
Vins de liqueur : 8 to 10 C
Rating of products by jurors
Following the sensory analysis of the sample, jurors mark the box corresponding to each organoleptic character’s evaluation. Jurors will sign the rating sheet and hand it over to the President who will thereafter sign them for validation unless an electronic rating system is used. No copy of the rating sheet will be left in the jurors’ possession.
Rating sheets control
Officials in charge of collecting the rating sheets will make sure that they are duly completed and signed by the juror.
Upon request, the signatory of the registration form will receive, by e-mail, detailed results for the product presented in the competition.
The results announced by the Organizer of the Competition will be final and without appeal.
The present rules and regulations cancel and replace the previous rules and regulations applying to Sélection Mondiales des Vins Canada.