Would you like a Gold or Silver with that Red or White?
Guest blogger and wine judge Stacie Hunt offers some insight into being a judge at the Los Angeles International Wine & Spirits Competition. Stacie is a commentator on wine for National Public Radio, a Certified Sommelier (AIS), an international wine judge, educator, journalist and blogger.
Everyone has his or her own idea of spring. In the city, the trees are in full bloom, birds sing and the hillsides are green and covered with yellow mustard blossoms.
Aromas are everywhere. For those of us who judge wines at the Los Angeles International Wine & Spirits Competition, the sure-fire sign of spring’s arrival comes from a football-sized room set with dozens of round tables and sparkling stemware; a room filled with scents of yeast, aromatic Riesling, citrusy Chardonnay, berry-scented Cabernet Sauvignon and fleshy Syrah. Ah, yes, 
spring is here! And so more than 100 of us judges gather from around the globe, ready and set to sniff, swirl and (begrudgingly) spit as we taste our way through more than 3,000 wine entries – all vying for medals signifying they are the best.
The judges come from the vineyards, wineries, education, journalism and kitchens of the world.
For three days, beginning May 27, the only sounds you’ll hear emanating from this venue are clinking glasses, inhales and exhales, low-key to insistent opinions, some “oohs and aahhs,” pencils rapidly scratching notes across competition forms, papers rifling and a few exclamations (in several languages) of satisfaction and/or discovery.
The rules are fairly strict. Perhaps most restrictive is the announcement that no PDAs are to be turned on during judging. What? We can’t check emails, text or make and receive phone calls? We feel momentarily disconnected, uneasy and uh…on our own.
But, being selected to be a wine judge at this competition is serious business. We have to look at each pour of wine as an individual. How does it represent the varietal or blend of varietals? Is the color accurate, clear, brilliant or unfiltered? Dipping our noses deep into the bowl of the glass, we sniff for the accuracy of the aromas; the style of the winemaker; the identity of the land of origin; the section of land within that origin. Then as a taste of this sensual liquid comes across our tongues and coats our palates, we determine the final quality of each of the entrants. Is it food friendly or one that lives on its own; are all of the elements of alcohol, fruit, tannin, acidity and sapidity in balance? Does this wine truly represent its birthright?
Then, it’s lunchtime. We file out into the sunny courtyard and fall upon sandwiches, salads and points of view! The conversation gets loud and stories abound. After all, for many, it’s the first time to get together since last year! Business cards flash back and forth, get togethers are planned and conversations are punctuated with laughter, exclamations and shared excitement regarding the wine entries. We’ve almost forgotten to check our emails.
The true benefit of a wine competition is what it means to us as consumers. There are thousands of wines from around the world with so many opportunities to explore and venture into new taste experiences. Where to begin? Which have value and quality? In this new economy, money spent demands a return on investment. We have become more risk aversive. The wines that receive and display their medals act as a guide for the consumer. The bottles with Gold, Silver and Bronze, as well, signify that this wine is set apart from the pack. For those winemakers and wineries, the investment in their work is validated. They’ve now been given a showcase in the world’s wine arena.
When the wine bottle sports a Gold, Silver or Best of Show from the
Los Angeles International Wine & Spirits Competition, there is assurance that a field of pros has awarded this wine with experience, thought and taste. And, that we wine lovers will either pull a cork or crack a seal on a new adventure.
