The Sydney International Wine Competition has opened for entry and is the only international wine show that judges finalists in combination with appropriate food.
Wine producers from across the world can enter, with entries capped at a total of 2000 wines to ensure the most rigorous judging process.
Wineries have until 15 September to enter the competition, with judging taking place from 9–13 October, and provisional award and trophy winners notified by the end of October.
With no minimum production requirements, the competition is a great opportunity for experimental and small makers to test their wines alongside major producers.
This year’s competition will be judged by an international panel of 14 judges, which includes five Masters of Wine. Kym Milne MW will return as chair of the judging panel.
New judges to the competition include Mike DeGaris, Corey Ryan, Natasha Hughes MW, Matthew Deller MW and Tan Ying Hsien MW, who qualified as Singapore’s first-ever Master of Wine in 2015.
They join returning judges Kym Milne MW, Stuart Halliday, Sue Bastian, Warren Gibson, Brent Mariss, Ken Dobler, Meg Brodtmann MW and Oliver Masters.
Chef Michael Manners will once again develop menus for the final rounds when wines are tasted with appropriate food.
Competition Director of the Sydney International Wine Competition, Brett Ling, said the Competition continued to attract national and international attention because of the relevance of the judging process to consumer tastes.
“For most consumers, wine is best enjoyed with food,” said Ling. “Judging wines with food in the right environment is the best way to ensure wine show awards are relevant for consumers.”
Online entries can be made via the competition’s website top100wines.com, which contains full details of the judging criteria and judges’ comments on all award winners from the 2017 competition.
