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
Class Descriptions 2022 (current)
Tech specifications for all wine, beer, and cider classes used in provincial competitions.
PDF
162.7 KB
Class Descriptions 2021
Class descriptions as used in the 2021 Provincial Competition.
PDF
162.7 KB
BCAWA Classes 2019
Class descriptions as used in the 2019 Provincial Competition.
PDF
158.3 KB
Wine Classes (A – J)
| Class | Name | Key Parameters |
|---|---|---|
| A | Aperitif Sherry | 15.5–20% alc, 0–10% sugar, Sherry / Madeira style |
| B | Aperitif | 16–18% alc, medium to very sweet, herbed or flavoured |
| C1 | Bordeaux Style Dry Red | 11–16% alc, 0–1% sugar, Cab Franc / Merlot / Malbec blends |
| C2 | Dry Red Pinot | 11–16% alc, 0–1% sugar, Pinot Noir / Gamay |
| C3 | Dry Red Zinfandel | 11–16% alc, min 85% Zinfandel |
| C4 | Other Dry Red | 11–16% alc, Barbera / Sangiovese / Tempranillo etc. |
| C5 | Dry Red Cabernet Sauvignon | 11–16% alc, min 85% Cabernet Sauvignon |
| C6 | Rhône Style Dry Red | 11–16% alc, Grenache / Syrah / Mourvèdre |
| C7 | Non-Vinifera Red Grape | 11–16% alc, non-vinifera red grape varieties |
| D1 | Chardonnay | 9–15% alc, 0–1% sugar, min 85% Chardonnay |
| D2 | Dry White Pinot | 9–15% alc, 0–1.5% sugar, Pinot Blanc / Gris |
| D3 | Other Dry White | 9–13.5% alc, Sauvignon Blanc / Semillon etc. |
| D4 | Aromatic White | 9–13.5% alc, 0–3% sugar, Gewürztraminer / Riesling / Viognier |
| E | Rosé | 9–12% alc, 0–1.5% sugar, pale to deep pink |
| 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 |
| R | Sparkling Cider | 6–10% alc, apple or pear base |
Beer Classes (M – Q)
| Class | Name | Styles Included |
|---|---|---|
| M | Light Beers | Pilsners, Lagers, Cream Ale, Blonde Ale, Kölsch, Wheat |
| N | Hop-Focused Beers | Altbiers, Bitters, Pale Ales, IPAs, Barleywines |
| O | Malt-Focused Beers | Vienna, Oktoberfest, Bock, Scottish Ale, Brown Ale |
| P | Roasted & Smoked Beers | Porters, Stouts, Rauchbier |
| Q | Belgian & Wheat Beers | Weizen, Witbier, Lambic, Belgian Ales |