Sydney Wine Competition
Competition's Aims and Objectives
1. One of the main aims of the Competition is to offer consumers independent
information to help in their choice of wines more likely to enhance the pleasures
of the daily dining experience and, by so doing, to add enjoyment and contentment
to their everyday lives. This is the main service the Competition offers.
2. Food comes in a myriad of flavours and textures, at many temperatures -
both in Celsius - and spice. Wines, too, offer many flavours and styles. Wine can
enhance the dining experience by adding complementary flavours to the food that
cannot be added in the cooking or preparation process.
3.There is little organised food-related information available to the average
consumer to help him/her know which wine to choose to complement a given dish.
Chosen without discernment, wine becomes merely another alcoholic beverage.
4. Most wine competitions stop at judging wine quality. Since it's inception
in 1982, this Competition has gone beyond that, seeking out wines of highest
quality that go well with food, with judges' comments as to why they believe
this to be so, and placing the best wines into thirteen easy to understand w
ine styles, sufficient to meet most dining requirements.
(*There is certainly room for a judge's dissent.)
5. The choice of wine that will provide greatest satisfaction in combination
with a given dish will always be a matter of purely personal sensory preference and
the Competition has neither aim nor intention to tell anyone "you should drink this
6. Each year, the Award winning wines of the Competition are promoted
through the Competition's highly informative website and through the Sydney Awards
Presentation Banquet and Wine Tasting Exhibition, both of which are open to members
of the public.