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LA CHAÎNE DES RÔTISSEURS
Concours International
des Jeunes Sommeliers
OFFICIAL COMPETITION GUIDELINES (February 3, 2014)
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Managing Committee
Joseph M. Girard, Président Grand Argentier
Vice-Président International Honoraire Membre du Conseil d'Administration et du Conseil Magistral, Paris
E-mail: [email protected]
Marie E. Jones Vice-Président International
Membre du Conseil d'Administration et du Conseil Magistral, Paris E-mail: [email protected]
George H. Brown Bailli Délégué des Etats Unis
Membre du Conseil d'Administration et du Conseil Magistral, Paris E-mail: [email protected]
Klaus Tritschler Bailli Délégué d’Allemagne
Membre du Conseil d’Administration et du Conseil Magistral, Paris E-mail [email protected]
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Summary
Preface .................................................................................................................................. 4
Eligibility ................................................................................................................................. 4
The Process........................................................................................................................... 4
Regional and National Testing ............................................................................................... 5
Attire ...................................................................................................................................... 5
Application to Compete and Acceptance ............................................................................... 5
Companions........................................................................................................................... 5
The Competition .................................................................................................................... 6
Results ................................................................................................................................... 6
Press Release ....................................................................................................................... 6
Prizes ..................................................................................................................................... 7
Financing ............................................................................................................................... 7
National and International Finals Competition ....................................................................... 7
Practical Guidelines ............................................................................................................... 8
Equipment ............................................................................................................................. 8
Wine and Spirits ..................................................................................................................... 8
Host Bailliage ......................................................................................................................... 9
Young Sommeliers ................................................................................................................ 9
Judges ................................................................................................................................... 9
Informational Packets .......................................................................................................... 10
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Preface A mission of our Society is to promote the enjoyment, knowledge and understanding of fine wines and crafted beverages. The framework of our organization provides for professional participation, with one of its goals being to provide help, encouragement and support for the young professionals who are to be the best sommeliers of the future. The Concours des Jeunes Sommeliers promotes the expertise of the young wine and spirit professionals and encourages mastery of wine and spirit knowledge.
Eligibility The Concours des Jeunes Sommeliers is open to any qualified individual who:
s s onsored b an a ti e ro essionnal member o la C a ne des tisseurs Has an interest in the wine and crafted beverage industry and must file an application
with the designated person in the participating country. Is at least 21 (twenty-one) and not more than 30 (thirty) years of age on September
1st of the year in which the competition is held. The selected candidates will be notified of the time and place to take the qualifying test, which consists of a written theory exam that may include short answer, multiple choice or essay questions. Knowledge in all areas of wine and wine production laws, viticulture and vinification. To attain the distinction of being selected as the Best Young Sommelier of the year at the International Final, the candidate must successfully progress through tests conducted at the regional or national level for selecting the best-qualified individual representing their country.
• An individual should not compete more than twice at the Regional Competition • A winner of the Regional Competition is only eligible to compete ONCE in the
National Competition. • The winner of the National competition is not eligible to compete more than ONCE in
an International Competition.
The Process a ational Bailliage o a C a ne des tisseurs ill sele t one andidate, it t e highest test result, who will be announced by the country delegate by July 1st of the year. The individual country competition should be held between January 1st and June 30th of the year. A contestant may not represent his home country if working abroad. However, he may compete in the National Competition of the country where he is employed. Should he win he represents this country in the International Competition regardless of his nationality. The first place winner from each designated country is then qualified to participate in the International Final.
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Regional and National Testing
As well as spirits beers, ales, ciders, port and sherry may be tested. The Theory section will have a one-hour time limit. Other testing may be accomplished in each country using the Court of Master Sommelier methods, if possible. The results will be submitted to the Sommeliers Committee by no later than July 1st of the year. The Jeunes Sommeliers Committee recommends that regional and national competitions be organized in a manner consistent with the rules of the international competition. This will ensure the greatest chance of success reaching the level of the international competition. The winners and runners up of a national competition receive the competition award Silver and Bronze medals. The medals can be obtained (at least 4 weeks prior to the competition) through the Jeunes Sommeliers Committee.
Attire Attire for the female contestants is business suit or after-five/evening attire appropriate for a Professional Sommelier. Attire for the male contestants is a business suit or tuxedo (black tie) appropriate for a Professional Sommelier. Attire for the Judges is appropriate for a Pro essional ommelier and t e C a ne ribbon as to be orn
Application to Compete and Acceptance The Application to Compete Form must be accompanied by • a o o t e a li ant’s alid ass ort • Professional Membership Application Form A competitor will be accepted upon receipt of the Application to Compete Form duly completed as specified above. Competitors will be notified of their acceptance or rejection by mail, e-mail or fax. Copies of the acceptance will be sent to the Bailli Délégué of the country hosting the competition and the Bailli Délégué of the country sponsoring the competitor. This notification will be issued by the Jeunes Sommeliers Committee.
Companions Competitors may bring a companion to the competition and events. The Companion is responsible for all charges made by him/herself.
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The Competition The format of the competition will be based on the Advanced Sommelier Exam conducted by the Court of Master Sommeliers. The format will feature three areas of examination. These areas are Theory, Practical and Blind Tasting. The exam format may be modified as deemed necessary by the Judges. It is a two tier (semi-final and final) competition with the final open to the public. The final will take place in the afternoon. Only the Judges and the Competitor are to be in the exam room. There are to be no observers in the testing room.
Theory Testing: The Theory section will consist of a written theory exam that may include short answer, multiple choice or essay questions. Knowledge in all areas of wine production, laws, viticulture and vinification, as well as spirits, beers, ales, ciders, port and sherry may be tested. The Theory section will have a one-hour time limit.
Practical Skills Testing: The Practical Skills section is a station based service performance exam that may include Decanting, Champagne Service, appropriate glassware choices, blind Spirit Identification of crafted beverages (by nose) and other real world tasks. The Judges will provide the spirits. The Practical Skills section is characterized by a reasonable time limit at each task station. It is a role-playing exercise requiring full restaurant service skills, composure, dress and personal equipment. (See figure 1 for room setup) Blind Tasting: The Blind Tasting section is a timed (twenty-five minutes) double blind tasting of four wines. The Judges shall provide the wines. Scoring will be done on the Master Sommelier deductive tasting method. Scores will be assigned for assessment by sight, nose, and palate and by initial and final conclusions of each wine. In order to protect the integrity of the Blind Tasting section, the identity of the wines will not be revealed after the exam. (See figure 2 for room setup)
Results The results of the competition must remain unknown to the public until the Awards Ceremony as announced by the Sommeliers Committee for the International Finals. The determination of the Judges is final. There is no appeal mechanism and appeals will not be considered. The announcement will take place in an appropriate location, as determined by the Sommeliers Committee, followed by an Awards Dinner.
Press Release The announcement of the results shall be recognized with photographs and press releases. The i e C argé e de Presse s all be res onsible or all otogra s and Press releases or t e indi idual ountries om etitions e C argé e de Presse nternational or delegate) shall be responsible for all photographs and Press releases for the International
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inals ese otogra s and Press releases s ould be in luded in t e ollo ing issue o t e nternational C a ne des otisseurs ear Boo
Prizes The first place winners of the participating countries Concours des Jeunes Sommeliers is entitled to take part in the Concours des Jeunes Sommeliers Final. Each participating ountries’ inner ill re ei e a sil er medal during t e announ ement eremonies e medals are to be engraved with the competition date and place.
The winners of the International Final of the Concours des Jeunes Sommeliers will be awarded:
Gold Medal and Trophy to First Place Silver Medal to Second Place Bronze Medal toThird Place
Financing The Sommelier Committee shall provide the total budget and guidelines for the Super Regional Level Competition. The Bailliage sponsoring the candidate shall pay expenses for the contestant for all regional or national competitions. The sponsoring country for each finalist participating in the Concours des Jeunes Sommeliers will pay travel expenses and a non-refundable entrance fee of (after June 30th) EUR 500,00 to host country for competition. The entrance fee must be transferred wire or invoiced by the Siège Mondial. An invoice from the Siège Mondial will be provided on request.
National and International Finals Competition The International Office assumes the financing responsibility of the Concours des Jeunes Sommeliers. The Young Sommelier Committee shall establish the budget for the Concours des Jeunes Sommeliers e budget is subje t to a ro al b t e Conseil d’Administration Bailliages are encouraged to look for sponsors to assist with their expenses of the Concours National des Jeunes Sommeliers e s onsors must re le t t e alues and ideals o t e C a ne des tisseurs e eunes ommeliers Committee s all alidate all e enses incurred in connection with the International Final Competition and shall produce a detailed expense report, including legible copies of all submitted invoices. These expenses will be reimbursed in accordance with the established International reimbursement policy or as dire ted b t e Conseil d’Administration
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Practical Guidelines The testing room shall be provided by the sponsoring Bailliage and must be both private and of adequate size to accommodate the Competitors and Judges comfortably and without distractions. In addition a seperate room shall be available to accommodate/rest the Contestants during the Competition. In this room some refreshments (Coffee, Tea, Mineral Water) should be served.
Equipment Separate tables for the written exam (one per candidate) Champagne ice bucket and stand (one total) Decanters (three total, three different shapes) Decanting Cradle (one total) Six inch white candle with candleholder (one total) Matches or lighter Six Crystal wine glasses per candidate for tasting exam – (10 to 12 oz, plain, colorless, clear without logos) plus six glasses for the Judges Four Champagne flutes per candidate – practical exam Four white wine glasses per candidate – practical exam Four red wine glasses per candidate – practical exam Ten glasses for spirits tasting Six Chairs (three for Judges) (three for Candidates) Eight-foot tables for service testing (two) Eight-foot table for Judges (one) Linen changes for each service table (one per candidate) Napkins for each service table (three per candidate) Gueridon or service cart Five-gallon plastic dump buckets (two) Ice buckets/bus tubs with ice for chilling wines (two to four) Bread and Butter Plates (twelve)
Wine and Spirits The wines for tasting shall be provided by the Judges The spirits for identification shall be provided by the Judges The wines for service testing shall be provided by the sponsoring regions and shall consist of a sparkling wine (12 bottles), a red wine (12 bottles) and a white wine (12 bottles). These wines are not to be consumed and should be inexpensive.
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Host Bailliage The Annual Final of the International Jeunes Sommeliers Competition must be staged during the course of a Grand Chapitre. The pre-competition programme must include one or more related educational events for the competitors. It must also include an official lunch or dinner the day prior to the competition for all competitors and their travelling companions.
The Host Bailliage must ensure that the competition complies with the rules of the Young Sommelier Competition and is conducted with the highest standards as directed by the Court of Master Sommeliers for judging, layout and equipment. An Awards Dinner on the evening of the competition is mandatory. The presentation of the prizes, followed by the Induction Ceremony for the competitors, must be staged in an appropriately elegant fashion. Press coverage and photos are expected.
Young Sommeliers All contestants are expected to attend and participate in official competition functions, promotional functions and public relations activities relating to the competition. Competitors are to be included in as many functions as possible, and networking with the membership and other professionals is encouraged. The Competitors shall treat Judges with respect, and professional decorum is expected from the Judges towards the Competitors.
Judges
The Panel of Judges shall consist of a Chairman plus three Judge members. The Chairman of the Panel is nominated by the Chairman of the Jeunes Sommeliers Competition Committee. In turn, the Chairman of the Panel nominates two of the Judge members - with the approval of the International Competition Committee. The third Judge member is selected by the Chairman of the Panel from a list of suitable candidates proposed by the host Bailliage. The Judges should offer their professional experience to the competition, and must strive to judge objectively and fairly. They will arrive at the competition site at the time specified by the Presiding Judge. Judges shall expect to be treated with respect by the Competitors, and professional decorum is expected from the Judges towards the Competitors. The Presiding Officers will review the rules of the Competition at a meeting prior to the Competition. This meeting shall include only the Presiding Officers, the Competitors, the Judges and personnel directly related to the Competition.
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Informational Packets All Judges, participants and officials shall be provided informational packets containing the schedule, the application of each Competitor, this manual, and other information deemed necessary by the Presiding Officers and Presiding Judges.
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Confrérie de la Chaîne des Rôtisseurs International Sommelier Competition Guidelines
A. Written Theory Test
50 short answer questions covering wine, wine service and spirits
Allotted time: 60 minutes
One point awarded for each correct answer
Total possible points – 50 points
B. Blind Tasting
Six wines from classic grape varieties and regions
Allotted time: 25 minutes
Competitors will be s ored on t eir des ri tions o ea ine’s a earan e,
nose and palate; as well as the accuracy of their final conclusion regarding the
vintage, grape variety, country and appellation of each wine
One point scored for each correct description of appearance, nose and palate
and one point for each correct answer for the vintage, grape variety, country
and appellation
Fifteen possible points for each wine
Total possible points – 90 points
C. Service Test
• Five stations: decanting, Champagne service, food and wine pairing, blind
identification of spirits by smell, dessert wines, spirits and cordials
Decanting: competitors are asked to decant and serve a bottle of red wine
Champagne service: competitors are asked to open and serve a bottle of
Champagne or sparkling wine
Food and wine pairing: competitors are asked to suggest wines for a multi-
course menu o t e judge’s oi e
Blind identification of spirits: competitors are asked to identify eight (8) spirits
by nosing the glasses and not tasting
Dessert wines, spirits and cordials: competitors are asked to answer questions
on production methods, styles, and proper glassware for dessert wines, spirits
and cordials chosen by the judge
Allotted time: 10 minutes at each station
Maximum of 20 points scored for each station with a total maximum score of
100 points possible
Competitors are scored on their knowledge, ability, style, and panache at each
station
