“The updated judging measures mean that lists need not be big or encyclopaedic to rate highly. If they suit the establishment, are balanced, and fit the cuisine, they may also do very well. For example, a casual restaurant will never carry as many wines as a fine dining establishment and should not be penalised for this,” says new Winelist awards’ convenor Jean-Pierre Rossouw who comes with a wealth of wine industry knowledge and publishes Platter's Wine Guide and Rossouw's Restaurants, both by Diners Club.
The revised judging criteria were developed with the help of the South African Sommeliers’ Association who brought their extensive practical experience to bear to ensure that the criteria are fair to restaurants.
Furthermore, restaurants who are in step with the contemporary diner's preferences for good wines by the glass and for wine discoveries will be favoured.
"It remains important that a list is accurate and wine lists with good, personalised descriptions of the wines will be rewarded – generic ones less so. We are also on the lookout for establishments that are investing in wine stewards or sommeliers, and there are bonus points on the table for this,” says Rossouw.
The Winelist will be adjudicated by a team of new judges – a blend of restaurant and wine experts, as well as reviewers, media members and chefs. The South African Sommeliers’ Association will also be involved in the judging.
Entries are now open to all licensed local restaurants that meet the entry criteria. For more information, go to www.dinersclub.co.za. Entries close on 15 June 2016.
