There must be a sufficient number of glasses so that no matter how the judging is scheduled, each Judge has a full set (one for each entry in the class) of the SAME TYPE and SIZE simultaneously.

    If the glasses have been rented (or borrowed from your local friendly winery) a good idea is for each Steward to wipe them out with a LINT-FREE dishtowel as they are set on the judging table. Alternatively the glasses should be rinsed in cold water and inverted in a rack [NOT ON PAPER TOWEL] to drain.

    STILL WINE should be judged in stemmed colourless un-patterned glasses of no less than 230 ml (8 oz) capacity. The design should be such that it is possible to SWIRL the wine without dousing everyone at the table with the contents.

    SPARKLING wines are best judged in champagne flutes. (Under no circumstances should the "saucer" type glass be used.) If flutes are unavailable then regular wine glasses may be used.

    The ENTRY NUMBER should be marked on the FOOT of the glass with either a peelable label or waterproof felt pen. (Staedtler Lumocolour Permanent purple fine point works well and comes off in the washing).

    BEER and CIDER should be judged in colourless unpatterned beer glasses of 375 ml (13 oz) capacity. Glasses should be marked near the bottom with the ENTRY NUMBER.

    Each Judge should be provided with a WATER GLASS for palate rinsing between entries.

    Water jugs with ROOM TEMPERATURE water should be available.

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