Wine Contest

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Competition

Proper preparation and submission within the indicated period of time is a prerequisite for participation. Only bottled wines that are legally sold in retail stores are eligible for participation in the competition. The privately owned wineries and cooperatives that wish to take part in the competition must present all the wines they want from their range together with the participation forms properly filled in. The samples must be delivered to the Secretariat of the competition at the responsibility and diligence of the participant and within the period that is provided.

Evaluation

1st Stage

Each group of wines is tasted by a table of 7 judges. The wines at this stage are evaluated by each taster as being worthy of continuing or not to the next stage. If at least 4 judges find that the wine is worthy of continuing, then the entire table must grade it. The best and the worst grades will be deducted, and the wine will be awarded the average grade of the 5 other judges and pass on to the 2nd stage.

2nd  Stage

The wines are grouped again (if their number allows it) and are tasted a 2nd time, by different groups if that is possible. The wines are graded again by all 7 judges. The best and the worst grades will be deducted, and the wine will be awarded the average grade of the 5 other judges. The grades of the 1st and 2nd stage will be summed up, and the further course of the wine will depend on that sum.

3rd  Stage

The 5 first wines of each category will be tasted by all the judges without taking into consideration the grades given up to this point. They will classify them without grading them, by simply giving a 5 to the best and a 1 to the worst, in their opinion, wine. The wines with the 3 highest grades will receive the following distinctions:

  • 1st PLACE IN CATEGORY
  • 2nd PLACE IN CATEGORY
  • 3rd PLACE IN CATEGORY

Best Winery

The winery whose wines get the highest average grade after the 2nd stage will be awarded in this category. For this award, the average of the 3 best wines of each winery will be taken into account. Wineries participating in the competition with fewer than 3 wines are not eligible to be awarded in this category.

Wine & Spirits Awards:

  • PLATINUM Olymp Award, wine & spirits products with ratings of 95% or more
  • GOLD Olymp Award, wine & spirits products with ratings of 89% and 94%
  • SILVER Olymp Award, wine & spirits products with ratings between 77% and 88%
  • BRONZE Olymp Award, wine & spirits products with ratings between 65% and 76%

Why to participate?

The Award is a reliable sign of superior quality, which can be used both in the domestic and in export markets. Oenologists, sommeliers, wine journalists, wine masters are opinion leaders. Their approval enhances your negotiating power in transactions with distributors, suppliers and retailers. Being able to advertise a certified superior flavour has a proven positive effect on sales. By winning the award for your products, you are maximising your marketing actions across the globe.

Cost of participation

The cost of participation per product group (for example: white wine) is €280 + VAT= €347,2 including max 4 products (or 4 labels) for example: white wine, red wine, rose wine and sparkling wine.

If you are participating with more than 4 samples, the cost is €60 + VAT for each participation after the 4th one.

How to participate

You can send your application online by clicking here

Organising Committee for Wine Contest

BIO

Ioanna Vamvakouri

She was born in Athens in 1979. In 2002, she was admitted at the Université Paul Sabatier Toulouse III and graduated in 2004 with a degree in DNO (Diplôme National d 'Oenologue), with a distinction for the best graduate thesis. In France she gained her first work experience at the Institute Cooperatif du Vin (ICV) à Montpellier and at Chateau d’ Anglars-Juillac à Cahors. In 2004 she came to Santorini working as Quality Control Manager at Santo Wines Winery for two years. In 2006 she became the Head Oenologist of Boutary Winery in Santorini and stayed there until 2014. During 2015-2017 she operated as the Head Oenologist, General Manager and Partner of Venetsanos Winery (Santorini).

Ioanna Vamvakouri

BIO

Dr. Panagiotis Tataridis

He is a Lecturer at the Dept of Enology & Beverage Technology of the TEI of Athens and President (2008-2016) of the Pan-Hellenic Union of Registered Enologists (PANEPO). He is also a member of the Wine Information Council and the PANEPO coordinator in the EU Leonardo da Vinci “Partnerships” program “VET on Wine, Health and Responsible Drinking –
Art de Vivre”. He has worked as an enologist and as a consultant in food safety & quality management. He is specialized in the fields of wine science, brewing science, fermentation technology and microbial interactions. His professional and research work focuses on wine technology, wine quality and sensory evaluation, during winemaking and ageing as well as food safety.

Dr. Panagiotis Tataridis

BIO

Spyridoula Soupioni

Flavor department at Vioryl (chemical & agricultural industry). She is member of of the Pan-Hellenic Union of Registered Enologists (PANEPO).

Spyridoula Soupioni

BIO

Anastasios Kanellis

He studied Oenology and Beverage Technology at the Technological Educational Institution of Athens. He is a Ph.D. candidate in Biotechnology. He has been working as oenologist in charge of the production and participating in miscellaneous research and educational projects in winemaking and brewing. He is a member of PANEPO and I.O.V.

Anastasios Kanellis

BIO

Antonios Tsakalidis

Born in 1962, he studied physics at the University of Athens and chemistry at the University of Paris XI-center d 'Orsay, and oenologist at the Technological Educational Institute of Athens. Since 1986 he has been conducting the Tsakalidis Analysis & Testing Laboratory and is involved in quality control, metrology and vinification in the vineyards of the Peloponnese, Cyclades, Crete and Attica. He is Vice President of the Hellenic Association of Laboratories and participates in the National Accreditation Council, the International Association of Independent Laboratories (UILI) and the Panhellenic Union of Graduate Oenologists (PANEPO)

Antonios Tsakalidis

Panel of judges - evaluators

BIO

Panagiotis Manolopoulos

Panel Leader

MSc Oinologist, Director Oinologist of the agricultural Cooperative of Megara. Consultant Oinologist in wineries. Alternate member of the Board of EDOAO.

Panagiotis Manolopoulos

Panel Leader

BIO

Alexandros Sakkas

He was born in Athens in 1950. His involvement in wine was created at is early childhood thanks to his chemist/oenologist mother- a graduate of the Athens University herself - who encouraged him to visit the lab regularly and her clients as well. He has studied- among other things - Agricultural Economics at the Mediterranean Agronomic Institute of Montpellier (France) and European Administration and Policy Making at the College of Europe (Bruges, Belgium).His personal active and systematic involvement in wine‎ has started to take shape in 1977 and it has been 30 years ago that wine has become his only job and his only source of income. He is a deep connoisseur of all the Wines of the World. Active professionally in many fields of wine activities: a wine expert for most and best known Greek media as well as some well known media of the French speaking countries, an everyday active/regular Sommelier at restaurants and hotels and a Sommelier at private dinings, he is also a wine consultant and wine advisor. Alex Sakkas is regularly invited to important wine tastings and International Wine Competitions- as a judge- in many countries

Alexandros Sakkas

BIO

Stefanos Kogias

He graduated the Advanced Level 3 Certificate in Wines and Spirits Education Trust (WSET). He has a Certificate of Training in the field of ``Viticulture and Contemporary Methods of Vinification`` by the Aristotle University of Thessaloniki. He is in the final stage of Level 4 for the Diploma at the Wine and Spirit Education Trust. He is taste consultant in design of new food and beverage products, consultant in the organization of food and wine and creating specialized wine lists. He created and manages Wine Style, with activities such as presentation and promotion, communication and promotion of wineries and their products, organization of seminars and thematic tasting tests and training on wine.

Stefanos Kogias

BIO

Klearchos Kanellakis

I have been working as a sommelier for the last 10 years. I have worked in Greece for 5 star hotel Aquila Elounda village In Crete as head sommelier head sommelier in funky gourmet 2 Michelin star restaurant in Athens Botrinis restaurant 1 Michelin Star as assistant head sommelier Etrusco restaurant in Corfu, best Greek restaurant as head sommelier. For the last 2 years that I moved to the UK, I work as sommelier for 67 Pall Mall private members wine club since its opening day. We have the biggest list in the UK (5000 bins), the biggest by the glass list in the world (700 bins) and I m part of a 15-sommelier talented team under the guidance of head of wine Ronan Sayburn MS.

Klearchos Kanellakis

Svetoslav Manolev

BIO

Giannis Flerianos

Chemist – Enologist M.Sc. He holds a B.S. in Chemistry (specialization Enology) from the University of Athens, Greece and an M.Sc. in Food Science/Enology from the University of California, Davis, USA, where he worked as Teaching Assistant while studying with scholarships from the ASEV and the Wine Spectator. After his graduation and an internship in Robert Mondavi (Napa Valley), he started his own company and he is currently the consultant – enologist – in – charge of more than twenty wineries. Furthermore, he is the lecturer on wine and winetasting of the Extended Educational Program of the Hellenic – American Educational Foundation of Athens. Finally, he participates at international wine competitions, as a member of the judging committees and he is professional member of the American Society for Enology & Viticulture and member of the board of the Association of Greek Enologists. He is married and has two children.

Giannis Flerianos

BIO

Eleftherios Hanialidis

He started working in food-service establishments, in 2001. This past 7 years is the head sommelier and store manager of Cava Vegera wine bars & retail stores. He is a Certified Sommelier by Genius In Gastronomy and the Court Of Master Sommeliers. He was 3rd best sommelier of Greece for 2017 and best first appearing sommelier.
During this period, he is a student at Wine & Sommelier expert course of Genius In Gastronomy and is also preparing for the Advanced Sommelier certification

Eleftherios Hanialidis

BIO

Τzela Vekiou

Studied Oenology and Beverage Technology at Technological Educational Institute of Athens and holds the Higher International Certificate of Wine and Spirit Education Trust (WSET). Worked as an oenologist during harvest in Tripoli and east Attica region. Currently is the General Secretary of the “Pan-Hellenic Union of Registered Enologists” and the publisher of two magazines: OINOLOGIA, a scientific journal about vine and wine and D-Files, a magazine about wine, beer and alcoholic beverages.

Τzela Vekiou

BIO

Kostas Provatas

Chemist and graduate of the WSET Diploma. Over the past two years he has consistently published articles on wine sites and magazines.

Kostas Provatas

BIO

Nikos Varvarigos

He was born in Santorini in 1963. After graduating from the Technological University of Athens in 1986 he returned to his home island and devoted himself to winemaking. He worked as an oenologist for the Union of Santorini Cooperatives -Santo Wines- and became Head of the production department in 2003 -a post that he presently holds-. Nikos is a low-profile oenologist and his winemaking philosophy mostly involves highlighting the soil and climate based features of the native varieties. He has espoused production models and developed methodologies that have led to products, which combine high quality and commercial success. Most important however is that throughout his 30-year career he has never failed those wine features that come from Santorini’s cultural and historical continuity. He is member to the Wine Classification Committee of Santorini. He was awarded a prize for his work during the 2nd International Symposium “AMPELOS” (Vitis) in 2006.

Nikos Varvarigos

BIO

Eleni Sintou

Bachelor of Engineering Department of Chemistry, Department of Analytical Chemistry (Kliment Ohridski University, Sofia Bulgaria). Undergraduate Department of Oenology (University of Ioannina). Graduate Department of Microbiology of the University of Ioannina W.S.P.C. Wine tasting and distillation institute (5 out of 6 levels). Since 1999 he has been responsible for production, a chemical and oenologist at Zoinos SA.

Eleni Sintou

BIO

Eftichia Goupiou

Head Sommelier, Aleria Restaurant, Athens. Wine and Spirits Education Trust (WSET) London, Επίπεδο 4 Diploma. Court of Master Sommeliers Certified Sommelier Certificate.

Eftichia Goupiou

BIO

Kostas Lonis

He holds a degree in Oenology & Beverages Technology from TEI Athens and a Level 3 certificate from WSET. Since 2006, he's been trying to split his time evenly between hops and grapes, working (in breweries and bars), tasting (everywhere), writing (in paper and online magazines) and talking (to whoever wants to listen) about them. Since 2015 he's been using Oinoscent as a base for his quests.

Kostas Lonis

Dimitris Skafidas

BIO

Panagiotis Papagiannopoulos

He was born in Darlinghurst of Australia. In 1992 he entered at the Technological Institute of Athens, department of Oenology and Beverage Technology where he graduated 1996. He worked in the production and the qualitative control but also as enologist and director of production for Oenoforos, for Oktana Company (nowadays Strofilia) as well as for the E. Spanos winery. From 2004 until now, he works as an enologist and general director for the winery Tetramythos in Ano Diakopto Aigialeias. From March 2005 he also owns a wine consulting company.

Panagiotis Papagiannopoulos

BIO

Stefanos Kapsoulis

WSET Level 2 Award in Wines & Spirits (W.S.P.C.). He is the creator of the e-shop ``winekingdom.gr``, with the specialization and main objective of the promotion of the Greek vineyard.

Stefanos Kapsoulis

BIO

Ilias Konstantakopoulos

Studied Oenology & Beverage Technology at Technological Educational Institute of Athens and further continued his studies in wine at W.S.P.C. Professionally he began working at the wine-production sector in Mesogeia-Attica based winery, Georga’s Family Organic Wines and continued working as a Sommelier in Wine Bars and Restaurants such as, Vinarte Glyfada, Varoulko Seaside and A for Athens. Furthermore he works as a third-party contractor and wine consultant for Greek wineries and wine import companies.

Ilias Konstantakopoulos

BIO

Giannis Dimakis

He studied at T.E.I. (technological education institution) of Athens in School of Wine and Drink Technology. He worked in the Institute Cooperative du Vin in Montpellier, supervising little wineries in southern France in 1990 and in E. Tsantalis Winery in Agios Pavlos, Halkidiki, as a production manager, from 1992 to 2013. In the Company “Greek Market” as a consultant for the production of pomegranate juice in 2013. In the Agricultural Winemaking Cooperative “DIMITRA” where he is responsible for the production of wines and spirits distilled from 2014 until today. He has been working for many years with various small wineries as a winemaking consultant, in the region of Macedonia and Thrace. Over the years, he has taken part in a number of seminars and research programs on quality assurance, tasting, wine making, and organic wine production. He has taken part in a large number of wine competitions as a taster. He is a member of the Pan-hellenic Union of Graduate Oenologists, PANEPO. Born in Drama, northern Greece, he lives in Kalamaria, Thessaloniki; he is married with two children.

Giannis Dimakis

BIO

Efi Rigou

She graduated of the Department of Oenology and Beverage Technology of Athens Technological Institute (ATEI) and holds a postgraduate diploma in the Chemistry Department of the National Technical University of Athens with specialization in Industrial Chemistry. During her studies she participated in experimental vinification that took place in the Department of Oenology. Her first steps were taken at the Semeli Winery in Koutzi Nemea, where her practical training took place there. In 2013 he was distinguished in a blind tasting contest of the ``Voroni``. Later he moved to sales, wine and drinks. In 2016 he worked at the ``Boutari`` Winery of Santorini as an oenologist in the visiting area but also in the initiation process.

Efi Rigou

BIO

Giannis Papadimitrakopoulos

He is oenologist graduated of Athens Technological Institute (ATEI), with Master in viticulture and terroir from the University of Burgundy. It has been winemaking in small, medium and large wineries, three times in Greece, Naxos, Limnos and Nemea, three times in France, Languedoc and Burgundy and once in Marlborough- New Zealand, and has worked at a research and advisory level the wine sector in Burgundy, the Loire Valley and England. He has created the educational channel ``The Winemaker's Art`` on YouTube and also publishes articles on scientific issues of oenology.

Giannis Papadimitrakopoulos

BIO

Angelos Damoulianos

Angelos Damoulianos is the founder of botilia.gr, an online platform that changed the wine world by helping users discover strictly curated wines from boutique, artisan wine makers and buying them easily at great prices.
After his studies in informatics and economics, he worked for software houses and banks. For the last 15 years he has been working with wine, specializing in the Greek vineyard.

Angelos Damoulianos

BIO

Georgia Panagopoulou

``Wine is bottled poetry``. During her studies as a Chemical Engineer, she discovers her ``chemistry`` with wine and the stories behind the label. With experience in marketing and communication in the field of Wine and Spirits, studies in WSET, and seminars in Oenology and Viticulture, the last year she traveled in 27 countries discovering the world of wine, through her Master's Degree: MSc OIV in Wine Management. Wine Blogger, among the top 20 influencers for 2017, find her on Instagram @wine.gini, and test if you are ``born to be wine!``

Georgia Panagopoulou

BIO

Georgia Tseine

Graduated from the Department of Oenology and Beverage Technology of Technological Education Institute of Athens and is currently participating at the Msc Quality Management and Technology at the Hellenic Open University. From 2007 she works at the winery Nico Lazaridi in charge of the Chemistry department and since 2014 she is in charge of the Technical Marketing department.

Georgia Tseine

BIO

Manos Kentikelenis

Head Sommelier at Costa Navarino-Navarino Dunes since 2011. He is graduated of WSET Level 3 Advanced Certificate in Wines and Spirits and Le Monde institute of hotel and tourism studies at the departments in ``Restaurant - Bar Management ``and ``Sommelier``. Manos Kentikelenis is also active member of Union de la Sommellerie Greque. Since 2008 runs as a blogger of www.wineillusionclub.gr has organized many events, wine tastings, gourmet events and product launches. Participated in panels and lectures related to gastronomy.

Manos Kentikelenis

BIO

Aris Sklavenitis

Sommelier – Oenologist. With a degree in Oenology, ongoing Wine & Sommelier Expert Course & WSET level 4 Diploma, as well as writing numerous articles for wine blogs. Aris is quite a busy man. He won the competition for the best Greek Sommelier of 2016 and will represent Greece at the International Sommelier Competition in 2019 at Antwerp.

Aris Sklavenitis

BIO

Dimitris Kyritsis

Agriculturist – Oenologist. Viticultural consultant at AGRO OENIKI.

Dimitris Kyritsis

BIO

Dr. Evangelos Beris

Ph.D. in Viticulture. Since 2014, Adjunct Proffessor in the Dep. of Oenology & Beverage Technology of Athens University of Applied Sciences both at the Under-graduate and Post-graduate Courses (MSc in Wine and Beer Science). Director of the study programme: “Viticulture - Oenology” at IEK Praxis. Seminar Instractor, Consultant of Wine Production and Wine Tourism.

Dr. Evangelos Beris

BIO

Stelios Logothetis

Oenologist with over 20 years experience in Greece. He has worked as production manager to many wineries throughout the country. Additionally, for the last 8 years he has been an adjunct lecturer of Industrial Fermentation Biotechnology at Athens Applied Science University. He holds a PhD in Yeast and Fermentation Biotechnology and is a member of the European Federation of Biotechnology, Scottish Microbiology Society, and Organization International du Vin. For the last ten years, he has been working as a consultant for five wineries in Greece. Under his supervision, over 42 different wines are produced from fifteen different terroirs.

Stelios Logothetis

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