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Tag Archives: wine competitions

Judging the 2015 Virginia Governors Cup

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2015 Virginia Governors CupThe controversy about whether judges at wine competitions know what they’re doing is never far from my mind when I judge these days. How will the competition I’m working try to fix what seem to be serious problems, including too many wines and not enough judges? The 2015 Virginia Governors Cup took a novel approach — lots of judges, small flights of wine, and standardized score sheets. The process — as well as many of the wines — was impressive. More, after the jump:

6 wines from San Francisco International Wine Competition

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san francisco wine competitionThese wines, which were gold or double gold winners at this year’s San Francisco International Wine Competition, show the strengths and weaknesses of wine competitions. It’s not that the wines are bad or didn’t deserve the medals  they got, but that the results speak to the perspective that the judges bring. In this case, three-quarters of the judges were from California, and many of the wines I tasted showed that perspective — pricey, fruity, and oaky, with lots of alcohol. How about a 15.1 percent tannat?

It’s this perspective that is overlooked when we debate the merits of wine competitions. How can a wine — technically well-made and delicious — do well if the judges don’t appreciate its style? The biggest problem I have when judging is being fair to the kinds of wines like those that won at the San Francisco competition. I find them difficult to enjoy and so mark them down. But at least I know I do this and make an effort. Hopefully, this idea of perspective is something that competition organizers take into account when they select judges.

Having said this, I tasted some terrific wines when the San Francisco wine competition did its Dallas road show last week (and the tannat, if not to my taste, was a wonder of winemaking skill). Check them out after the jump:

Wine competitions and wine scores

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wine scoresThe Wine Curmudgeon’s opinions of wine scores are well known: Get a rope. So what would happen when I had to judge a wine competition that required judges to use scores?

The competition, the Critics Challenge in San Diego, was its usual enjoyable self, featuring wine I usually don’t get to drink as well as some top quality cheap wine. The scores? Meh. More, after the jump (plus some of the best wine I tasted):


Caveats first: The competition pays judges a $500 honorarium and reimburses expenses, and the weather in San Diego is always so much better than it is in Dallas that I’d do it just for the 70-degree temperatures.

But are those good enough reasons to give scores, considering how I feel about them? Probably not. I agreed to judge for two reasons: First, because if you’re going to criticize something, you should do it at least once, and second, because I have tremendous respect for competition impresario Robert Whitley. If Robert wants to do scores, then I’m willing to try it.

Having said that, the scoring process was underwhelming. In years past, we gave wines a silver, gold, or platinum medal; this year, we added scores to those awards. I’m still trying to figure out the difference between a silver medal wine with 87 points and one with 89 points, even though my judging partner, Linda Murphy, did her best to explain it to me. A silver is a silver is a silver, and I don’t understand why two points makes a difference. Or how Linda and I could give the same wine the same medal, but different points. How could one of us like the wine 2.2 percent more than the other (the difference between an 87 silver and an 89 silver)?

Still, there were some terrific wines entered:

• The 2013 Giesen Riesling from New Zealand ($15) was named best in class, an excellent example of the tremendous value available in New Zealand riesling.

• Linda and I agreed that the Yorkville Cellars 2012 Carmenere ($38) was platinum worthy, and it earned best in class honors. Carmenere can be off-putting, unripe and tannic, but this was an intriguing, rich, and earthy effort, with dark fruit and complex finish.

• I’ve been lucky enough to taste sparkling wine from Dr. Konstantin Frank in upstate New York three times since last fall, and each time it has been sensational. The 2007 Chateau Frank Brut ($25) won best of class, and the non-vintage rose ($21) grabbed a silver.

• The 2012 Nottage Hill Chardonnay from Australia’s Hardys ($13) won a platinum, which wasn’t surprising. Aussie chardonnay can often be $10 Hall of Fame quality; the catch, usually, is that the wines vary greatly from vintage to vintage, and what was tasty one year isn’t the next.

• A non-vintage red blend, called Kitchen Sink ($10), won a silver. It’s fruity, but well-made, and I’ve always enjoyed the Kitchen Sink white blend.

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