All entries must be submitted in one of the official BCAWA competition classes. Each class defines the expected style parameters — alcohol range, residual sugar, titratable acidity, and character profile — that judges use when evaluating entries.
Download the current class descriptions PDF for the full technical specifications for each class.
Class Descriptions — Downloads
BCAWA Official Classes 2026
Class descriptions as used in the 2019 Provincial Competition.
PDF
218.0 KB
Summary of BCAWA Classes 2026
Tech specifications for all wine, beer, and cider classes used in provincial competitions.
PDF
208.5 KB
Wine Classes (A – Z)
| Class | Name | Key Parameters |
|---|---|---|
| A | Aperitif Sherry | 15.5–20% alc, 0–10% sugar, Sherry / Madeira style |
| B1 | Aperitif | 16–18% alc, dry to sweet, herbed and/or flavoured |
| B2 | Digestif | 18–30% alc, dry to sweet, herbed or flavoured |
| C1 | Chardonnay | 9–15% alc, 0–1% sugar, min 85% Chardonnay |
| C2 | Aromatic White | 9–13.5% alc, 0–3% sugar, Gewürztraminer / Riesling / Viognier |
| C3 | Dry White Non-Vinifera | Not Currently used |
| C4 | Other Dry White | 9–13.5% alc, Sauvignon Blanc / Semillon etc. |
| C5 | Dry White Pinot | 9–15% alc, 0–1.5% sugar, Pinot Blanc / Gris |
| D | Rosé | 9–12% alc, 0–1.5% sugar, pale to deep pink |
| E1 | Dry Bordeaux Style Red | 11-16% alc 0-1% sugar Cab Franc, Cab Sauv, Merlot, etc |
| E2 | Dry Red Pinot | 11-15% alc 0-1% sugar Pinot Noir, Pinot Meunier or Gamay |
| E3 | Non-Vinifera Red | 11-16% alc min 85% non vinifera graps |
| E4 | Dry Red Zinfandel | 11–16% alc, min 85% Zinfandel |
| E5 | Rhône Style Dry Red | 11–16% alc, Grenache / Syrah / Mourvèdre |
| E6 | Other Dry Red | 11–16% alc, Sangiovese, Tempranillo, Nebbiolo, etc |
| E7 | Dry Red Cabernet Sauvignon | 11–16% alc, min 85% Cabernet Sauvignon |
| F | Dessert | 8.5–14% alc, includes Botrytis, Icewine style, Other Dessert |
| G | After Dinner | 15–20% alc, 15–20% sugar, fortified port / sherry style |
| H | Sparkling | 9–12% alc, 0–6% sugar, Champagne method preferred |
| I | Social Wine | 8–11% alc, 2–5% sugar, enjoyable without food |
| J1 | Country Table Wine | 0–3% sugar, min 95% non-grape ingredients |
| J2 | Country Social Wine | 3–8% sugar, non-grape, medium dry to medium sweet |
| P | Sparkling Cider | 6–10% alc, apple or pear base |
| Z | Provincial Crush | Wines made 100% from Provinvial Crush grapes. No blending |