GENERAL REGULATIONS

1. Date of Judging: September 10 / 11, 2005

2. Place of Judging : Kitchener and London Ontario

3. Chief Steward: John Peters, 403 Montrose Ave., Toronto, ON, M6G 3H2. john_peters@sympatico.ca Phone (416) 537-0126

4. Registrar: John Tummon, 1029 Queen, New Dundee, ON, N0B 2E0 jwtummon@rogers.com Phone (519) 696-3277

5. Entries must be received by Registrar no later than: August 15th, 2005.

6. Each Province must submit an entry form for each entry.

7. Each bottle must have an entry label attached with an elastic band to the bottle (no tape or string, please) with the entrant’s name, club name, class letter and class name.

8. A single cheque for all entries made payable to John Tummon.

9. Classes and definitions will be in accordance with the latest version of the AWC Handbook. They are on the AWC web page at: www.littlefatwino.com/awc.html

10. All entries must have been judged at the Provincial level first.

11. Failure to comply with any of these rules may result in disqualification.

ENTRIES

1. Each Province is entitled to TWO entries per class, plus TWO FURTHER ENTRIES per recognized class to be chosen by each province.

2. No individual may under any circumstances have more than ONE entry in any given class.

3. Entry fee is $ 6.00 per entry. Please ship entries to

PARMALAT
Attn: Gloria Sauve
12 Main St.
New Dundee, ON
N0B 2E0
519-696-2261
please include phone number on shipping documents.

4. No entry is complete until entry form, fee and tagged bottle are in the hands of the Registrar.

5. Each entry must have an entry label attached to the bottle with an elastic band (no tape or string please) in such a way that it may be readily removed before judging, but cannot come off accidentally in shipping.

6. The entry tag should include:
Letter and name of the competition class,
Competitor's name and phone number,
Competitor's winemaking club or guild affiliation.

7. Bottles must be plain, recognizable as wine bottles and FREE OF ANY MARKINGS except for the entry tag.

8. Entries in STILL WINE classes may be in recognizable wine bottles of 375 ml or 750 ml nominal capacity (or larger sizes).

9. STILL wine bottles may be finished with any appropriate closure.

10. SPARKLING wines must be in PRESSURE type bottles with well-secured PRESSURE type closures.

11. BEERS and SPARKLING CIDER must be in recognizable beer bottles of approximately 350 ml nominal capacity or larger.

12. All entries become the property of AWC and will not be returned.

AWARDS and CERTIFICATES

1. Certificates will be awarded to the top place in each class, all medal winners and merits.

2. Medal judging will be used in all classes and Gold, Silver and Bronze medals will be awarded as follows:

Gold 90 to 100 / Silver 80 to 89 / Bronze 70 to 79 / Merit 65 to 69

3. The Grand Champion Winemaker and Grand Champion Brewmaker of the Year will be awarded to the competitors accumulating the greatest totals of MEDAL points in the REGULAR classes in their respective divisions. (100 MEDAL points for Gold, 58 for Silver, 33.64 for Bronze).

NOTE: Rank points are NOT awarded for Best in Show, NOR for any "special" class.

4. BEST OF SHOW will be awarded at the discretion of the judges to the top entry in the BEER and WINE divisions.

5. Awards are as follows:

1) Grand Champion Winemaker: Gold Key & Certificate
a) Grand Champion Brewmaker: Certificate
1) Grand Champion Cidermaker: Certificate
2) Best Wine in Competition: Certificate
3) Best Brew in Competition: Certificate

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