WTF have i got in to? Finalist Guide GCP 2011

8/6/2019 WTF have i got in to? Finalist Guide GCP 2011

1/25

2011_EWG_ALL R IGHTS RESERVED

FINALIST GUIDE

THE [G'VINE] GIN CONNOISSEUR 2011 WORLD FINALS


2/25

2011_EWG_ALL RIGHTS RESERVED

[FINALIST GUIDE]

P_1

G'VINEGINC

ONNOISSEUR2011WORLDFINALS

The G'Vine Gin Connoisseur note from EWG Spirits & Wine

Welcome from Philip Duff

The Finalists Presentation

The Finals Challenges

Challenge 1: Aroma Seminar & Exam

Challenge 2: Speed Drinkmaking

Challenge 3: Freepouring

Challenge 4: Make your own gin

Challenge 5: The Connoisseur Gin Written Examination

Challenge 6: The G'Vine Summer Ball

Brands Available

Travel Information

Useful Information About France

Table of contents

P_02

P_03

P_04

P_05

P_06

P_07

P_12

P_15

P_16

P_17

P_20

P_21

P_23


3/25


[THE G'VINE GIN CONNOISSEUR NOTE]

P_2

G'VINEGINC


We are very pleased and honoured to welcome you very shortly in our hometown of Cognac for the

second edition of the GVine Gin Connoisseur Program. During these

four days, you will visit the beautiful city of Cognac and its surroun-

ding vineyards, and spend a lot of time in our Villevert headquarters.

We will share with you what drives our company on a daily basis and

makes our life exciting... even sometimes challenging: our dedication

to excellence and passion for uniquely crafted spirits.

Founded in 2001 by experienced distiller and oenologistJean Sbas- tien Robicquet, EWG Spirits & Wine specializes in the creation, inno- vation and distribution of contemporary world class spirits. EWGvision is to leverage its s trong traditions and culture to create ultra-premium products that meet the expectations of todays consumersand modern mixologists.

The EWG concept is unique; it represents the combination of tradi-tional winemaking and spirits distillation techniques from the storied

culture of Cognac with contemporary skills and an unyielding focus onthe consumer. Every item in the EWG portfolio is characterized byunique taste prof iles, complex aromas, stylish packaging and modernpositioning that reflects luxury and style. And every spirit has beenrecognised with the highest grades by all the major worldwide autho-rities: SF Spirits competition, BTI, Ultimate Beverage Challenge,Drinks International

Dear finalists,

and designate the f inest Gin Connoisseur 2010 at the end of the f inals.

In addition to this honorific title and great prizes, we hope you willcome back to your respective country with a better understanding ofour culture and will live with us some unique experiences !

Audrey FORTMarketing & Business Development DirectorEWG Spirits & Wine

Launched beginning of2007, after 3 years ofinception, GVine Gin isnow a benchmark in the

world of spirits and theiconic representative ofour groundbreaking port-

folio. It is the spirit of choicewhich will reveal your skills


4/25


[THE G'VINE GIN CONNOISSEUR NOTE]

P_3

G'VINEGINC


It's been a crazy couple of monthsjust now, launching and running the G'Vine Gin Connoisseur Program

2011. In one especially hectic week we ran Preliminary contests in Bar-

celona, San Francisco, New York and London! Along the way we gotto know an awful lot of very talented and passionate gin bartenders,

and I have no doubt that you are one of the world's 15 best. Well

done!

The tradition we started last year, of having more Wild Cards in our

global final than any other serious contest, even accepting them from

Welcome !

countries which don't even stock G'Vine yet, is s till firmly in place. We

believe that if we're looking for the world's best gin bartender and

we are we can't limit ourselves to bars and bartenders that only

sellG'Vine. So this year, we are welcoming 5 Global Wild Cards, from-

Canada, France, Spain, the Czech Republic and Norway.

However you got to the f inal 15, you should be very proud of yourself.And a little bit afraid! Finals Week is demanding, and you'll get out of

it what you put into it starting with how much you train and prac-

tise now. We arrange a lot of very cool and relaxing activities as well,

though, and if we're lucky you'll get to pick real vineflowers in the

vineyards. It's pretty magical. We've moved the G'Vine Summer Ball

from Paris to beautiful Cognac as well, and we're quietly confident it

will be the best party Cognac sees all year!

I wish you good practising, safe travels and the very best of luckin the

Finals. I'm really looking forward to meeting you in France, and sha-ring a few drinks with you, under the sun, with the other finalists, in

the birthplace of G'Vine.

Cheers !

Philip Duff


5/25


[THE FINALISTS' PRESENTATION]

P_4

G'VINEGINC


Jill SaundersBeaufort Bar at the Savoy

Hotel

London - UK

Terry CashmanThe Hoxton Pony

London - UK

Torsten SpuhnModern Masters

Erfurt - GERMANY

Rene SoffnerRoomers Bar

Frankfurt - GERMANY

David GonzalezShikku Izakaya

Madrid - SPAIN

Gegham GhazaryanXandom

Alicante - SPAIN

David WolowidnykWest

Vancouver - CANADA

Rob MontgomeryMiller Tavern

Toronto - CANADA

Michael PazdonSolbar

California - USA

Jeff BellPDT

New York - USA

Guillaume FerroniChteau Cressauds

Aubagne - FRANCE

Monica BergIce Bar

Oslo - NORWAY

Ladislav GlaserZapa Bar

Prague - CZECH REPUBLIC

Siegel SolomonVeneto

Victoria - CANADA

Javier Ruiz VeraCocteleria Lubbock

Barcelona - SPAIN


6/25


[THE FINALS CHALLENGES]

P_5

G'VINEGINC


Challenges 1-5 will take place Tuesday 14th, Wednesday 15th & Thurs-

day June 16h from 0900h onwards: you will learn when you arrive inCognac which Challenge happens where, and when. The G'VineSummer Ball will take place in Cognac on Thursday June 16h.

The scores from all the Challenges will remain confidential until after the crowning of the Gin Connoisseur 2011, at the conclusion of theG'Vine Summer Ball. You will receive a breakdown of your and theother finalists' scores in each of the Challenges after the announce-ment.

For some Challenges, f inalists waiting to compete will be sequesteredapart from those who have already competed. Waiting finalists willbe required to hand in their mobile phones and refrain from contact

with the outside world while they wait their turn this is so everyf inalist gets a fair go.

The entire Finals will be live-blogged and Tweeted, both on the blogsand Facebook pages of our two celebrity Live-Bloggers, and on theofficial G'Vine Gin Connoisseur Twitter tell your friends and family

to follow us on Twitter at @gvinegins so they see what you're up to,

live !

Each finalist enters the Finals on an equal footing, with the scores from thePreliminaries online or real-world wiped clean.

Some of the Challenges are based on absolute scores, but most of

them are based on your relative placing: the highest-scoringbartender in a Challenge earns 1st Place, with the maximum amountof points, the next-highest-scoring bartender earns 2nd Place, with

the next-highest amount of points, and so on. You are already oneof the best of the best: dur ing four days in Cognac and Paris, you geta chance to prove you are the best.

Your success in the Finals is directly related to the amount of workand study you put into preparing. We hope the followinginformation will help you understand, and train, for the Finals.

The Finals Challenges & Points

There are 1000 points in total to be earned.

CHALLENGE

Aroma Examination

Speed Drinkmaking

Pourtesting

Gin Nosing & Tasting

The Connoisseur Gin Written Examination

The G'Vine Summer Ball

1.

2.

3.

4.

5.

6.

LOCATION

Cognac

Cognac

Cognac

Cognac

Cognac

Cognac

MAX. POINTS

100 points

100 points

100 points

100 points

100 points

500 points
http://twitter.com/#!/GVineGinshttp://twitter.com/#!/GVineGins


7/25


[CHALLENGE #1 AROMA EXAMINATION]

P_6

G'VINEGINC


HOW TO STUDY ?

Read everything you can about aroma sensory perception andprocessing. Practise identifying pure aromas in blind tests. Pay specialattention to aromas in common gin botanicals.

TIP

Using a Nez du Vin or similar aroma-training kit may be a usefulpractise for this Challenge.

This Challenge requires you to demonstrate sensory discernment skills, aromamemory and good judgment. Aroma makes or breaks a great gin, and while anymodern bartender can create a cocktail that is pleasant on the tongue, only a

Connoisseur can create one with a delightful aroma.After a seminar from a world-renowned nose the aromaexperts who design not only the world's best-selling perfumes, butall sorts of other fragrances, including those used in food and drinkproducts you will have to complete an exam, designed by theNose himself, within a limited time-frame.

The seminar is a one-of-a-kind, designed especially for mixologists ofthe modern era, and the exam will test both innate skills and those

learned during the seminar.

Highest grade :2nd3rd4th5th6th7th8th9th10th11th12th

100 points90 points81 points72 points63 points54 points45 points36 points27 points18 points9 points0 point

SCORING


8/25 2011_EWG_ALL RIGHTS RESERVED

[CHALLENGE #2 SPEED DRINKMAKING]

P_7

G'VINEGINC


THE DRINKS

1 x G'Vine Nouaison & Fentimans Tonic1 x G'Vine Floraison & Fever Tree Tonic1 x Jasmine1 x Floral Martini1 x Negroni with your choice of G'Vine gin. You must state whichG'Vine gin, Floraison or Nouaison, you wish to use before the roundbegins.

This Challenge requires you to make a round ofgin cocktails, to recipe, as quicklyas possible.

In a world where cocktailsand mixed drinks have

overtaken wine and beer in the better bars, it is moreimportant than ever to beable to make excellentcocktails, exactly to recipe

fast ! Real liquor, juices, etc.will be used for this round.




P_8

G'VINEGINC


THE EQUIPMENT

Every item with an article code can be seen in the PDF catalogs onwww.apssupply.com

Pourspouts:

Spill-Stop 285-50 pourspouts, can be seen onwww.barproducts.com

Glassware:Longdrink/hiball/Collins: 12oz., article code # 2345SR/920734.Shortdrink/rocks/tumbler: 9oz., art icle code #15481.

V-shaped martini: 6oz., article code #8876.Cocktail coupe: 4oz. article code #3777.

Shaker:Two G'Vine branded 28oz.-Boston-shaker-&-16oz.-mixing-glass sets.

Equivalent of: article code # 00139-SC. You may bring, and use, yourown two shakers, two mixing glasses or any combination of the twoif you wish.Hawthorne strainer:One 2 pronged Haw thorne, ar ticle code # 00186. You may bring,and use, one Hawthorne strainer of your own if you wish.

Julep strainer:One julep strainer, ar ticle code # 00046. You may bring, and use, one

Julep strainer of your own if you wish.

Jigger:2 double-headed jiggers, one -1 oz./22.5ml/45ml (article code#00074) and one -1 oz./15ml/30ml (ar ticle code #00658). You maybring, and use, up to two jiggers of your own if you wish, but theymust first be inspected and approved by the judge.

THE BAR
http://www.apssupply.com/http://www.apssupply.com/




P_9

G'VINEGINC


RULES & UNDERSTANDINGS

1. All drinks must be made exactly to recipe. Points will be deducted for deviation, including spills, overpours, underpours and incorrecttechnique.

2. You must use a jigger for each liquid ingredient except bitters andtonic water.

3. You may choose in which order you make the drinks.

4. Time starts when the judge says GO!

5. Time ends when you step back and raise both your hands aboveshoulder height. You cannot thereafter do anything more to yourdrinks.

6. Drinks must be made on the bartop.

7. You may dump a dr ink and start it again.

8. No additional tools may be used.

9. All shakers, mixing glasses, strainers, barspoons and jiggers usedmust be cleaned between uses if they are being used for differentingredients, and must be cleaned and back in their place at the end of

the round. Cleaned = quickly rinsed under the tap or in the rinsebucket.

10. Any shakers, mixing glasses, strainers, barspoons, jiggers, knives,lemon squeezers or ice scoops dropped on the f loor must be cleanedbefore being used again.

Barspoon:27.5cm Urban Bar spoon, ar ticle code # 00397. You may bring, anduse, one barspoon of your own if you wish.

Spremadura/lime & lemon squeezer:Combination lemon and lime squeezer, article code #00704. You

may bring, and use, one lemon squeezer of any design of your ownif you wish.

Bottle opener:Bar blade, s tainless steel, ar ticle code #00099. You may bring, anduse, one bottle opener of any design of your own if you wish.

Cutting board:Black, article code # 00129-BLK.

Knife:Victorinox, Black handle, serrated, article code # 00130-BLK

Ice:Regular cubes, possibly Hoshizaki 28mm x 28mm x 32mm. Not dou-ble-frozen ice.

Crushed ice:Ice cubes (as above) run through either a manual hand-crankedcrusher or a Santos or Wessamat electric crusher. Not snow ice.

Ice scoop:Large aluminum, article code # 00059.

Cocktail picks:Twisted bamboo, similar to article code # 00940 but slightly shorter.




P_10

G'VINEGINC


EXPLANATION SPEED DRINKMAKING JUDGES SCORE SHEET

Incorrect Technique refers to, but is not limited to: deviating fromthe recipe, not using a jigger, not using a jigger correctly, not pre-chil-ling glasses as the first action of the round, not stirring or shakingcorrectly, pre-cutting garnishes, not placing finished drinks in the desi-

gnated place, not returning items to their area.

Unhygienic technique refers to, but is not limited to: not washingshakers, mixing glasses, strainers, barspoons and jiggers betweenuses if they are used for different ingredients or at the end of theround, or if they have been dropped on the floor (dropping on the

floor includes knives, lemon squeezers and ice scoops), scooping icewith anything other than the ice-scoop or a clean shaker.

11. Ice may only be scooped with the ice-scoop or a clean shaker.

12. You may not rearrange the backbar.

13. Tools ( shakers, mixing glasses, strainers, barspoons, jiggers,knives, lemon squeezers and ice scoops) ingredients (liquor bitters)

and garnishes (fruit and cocktail picks) must be returned to the areathey came from at the end of the round, but not necessarily to theexact place. This means items from the ice well (scoop) must bereturned to the ice well, items from the bartop to the bartop, items

from the backbar to the backbar and items from the worktop to theworktop. See the Speed Drinkmaking schematic for details.

14. Pre-chilled means filled with crushed ice as the f irst action of thespeed drinkmaking round.

15. Stir with barspoon in ice-filled mixing glass means stirr ing for atleast 10 full 360 rotations in a mixing glass full of ice.

16. Shake all in shaker with ice means shaking all the ingredientswith a full mixing glass of ice in the sealed shaker, up and down orhorizontally back-and-forth, for a minimum of 10 seconds.

17. Garnishes may not be pre-cut.

18. The ice scoop must be resting on, not in, the ice at the start of the

round.




P_11

G'VINEGINC


Example:You complete the round in 5 minutes, which is 35 seconds over 4m15s.35 points are deducted from 50 to give you your final Speed score,

which is 15.

Your round had ten deductions. 10 points are deducted from 50 to

give you your final Drinkmaking score, which is 40.

Your Speed Drinkmaking score is (15 + 40) 55.

If one other fellow Connoisseur finalist got a Speed Drinkmakingscore of 70 and everyone else has less than 55, your final points in thisround will be 90, because you had the 2nd highest grade in SpeedDrinkmaking.

HOW TO TRAIN

Practise the speed round. Use water-filled bottles (of the correctingredients), but try to make everything else as exactly real as pos-sible: real ice, real fruit, and so forth. Set your practise bar up exactlylike in the schematic. Time yourself and get a friend to judge you using

the score sheet and recipes.

TIP

When you've gotten better in practise, start making i t hard for your-

self when practising practise with wet hands, in the dark, with boo-ming loud music, etc., and also practise making mistakes and recove-ring from them. Mistakes happen in everyone's speed round winningis about how quickly and successfully you recover from them.

SCORING

There are 100 points for this round.

50 points are for Speed: if you can complete the round in 4 minutes25 seconds or less, you score maximum Speed points. You start with

a per fect score of 50; for each second you are over 4m25s, 1 point isdeducted from 50. Rounds of 4min 25sec round have been testedand achieved in practise.

50 points are for Drinkmaking; if you can complete all 5 drinks without any deductions i.e., exactly to recipe you scoremaximum Drinkmaking points. You star t with a perfect score of 50;

for each deduction, 1 point is deducted from 50. Forgetting a drinkentirely incurs a 20-point penalty.

Your total Speed Drinkmaking Score determines the points you earnin this round, which are relative to your placing in the group:

Highest grade :2nd3rd4th5th6th7th8th9th10th11th12th

100 points90 points81 points72 points63 points54 points45 points36 points27 points18 points9 points0 point



[CHALLENGE #3 FREEPOURING]

P_12

G'VINEGINC


TO BE POURED

G'Vine Nouaison & Fentimans Tonic :1oz/45ml G'Vine Nouaison gin

G'Vine Floraison & Fever Tree Tonic :1oz/45ml G'Vine Floraison

Jasmine :1oz/45ml G'Vine Floraisonoz/15ml Camparioz/15ml Cointreau

Floral Martini :1oz/45ml G'Vine Floraisonoz/15ml Noilly Prat dry vermouthoz/15ml Esprit de June liqueur

Negroni :1oz/30ml your choice of G'Vine ginYou must state which G'Vine gin, Floraison or Nouaison, you wish to

use in the Negroni before the round begins.1oz/30ml Carpano Antica Formula sweet vermouth1oz/30ml Campari

This Challenge requires you to freepour the liquor of the Speed Drinkmaking roundas quickly and accurately as possible.

Much derided by modern mixologists, freepouring is an ancientand integral skill of the professional bartender, and a well-trained

and frequently-tested freepouring bartender is easily as accurate asone using a jigger.

Real liquor will be used for this round. You will be pouring into theactual glasses (2 x longdrink, 2 x mixing glasses, 1 x shortdrink glass)you would pour into to make these drinks. The glasses will be empty(no ice) and labelled.


14/25



P_13

G'VINEGINC


SCORING


Time:50 points are for time: if you can complete all the pours in 25 secondsor less, you score maximum time points. You star t with a perfectscore of 50; for each second you are over 25s, 1 point is deducted

from 50.

Accuracy:50 points are for accuracy; if you can complete all 11 drinks withoutany deductions, you score maximum accuracy. You start with a per-

fect score of 50; for each deduction, 1 point is deducted from 50.

Forgetting a drink entirely incurs a 20-point penalty.

Accuracy Measurement:For the purpose of this Freepour round, we will assume 1oz. = 30ml (in

fact, 1oz. = 29.57ml).Pours will be judged in milliliters, to the nearest milliliter. All oz. measu-rements equate exactly to milliliters, i.e. 1oz = 45ml.


1. Time starts when the judge says GO!.

2. Time ends when you step back from the bar and raise both yourhands above shoulder height.

3. You may choose in which order you pour, and you may rearrangethe order of the glasses before you start.

4. All the pours must be freepoured using the Spill-Stop 285-50stainless-steel pourspouts supplied. You will be allowed to test thembefore beginning.

5. All bottles with be full.

6. You may dump and re-pour a pour/drink.

7. Correct amounts must be poured, e.g.: if you pour less than1oz/30ml of G'Vine for the Negroni, you cannot compensate bypouring more than 1oz/30ml of Campari or sweet vermouth.

8. All pours must be poured on the bartop.

9. All bottles must be replaced on the backbar.

10. Schematic is the same as for the Speed Drinkmaking round.


15/25



P_14

G'VINEGINC


into account. 11ml (30-19) of deductions are applied, so your accuracyscore is (50-11) 39.

Your Freepouring score is thus (40 + 39) 79.

If one other fellow Connoisseur f inalist got a Freepouring score of 90

and everyone else has less than 79, your final points in this round willbe 90, because you had the 2nd highest grade in Speed Drinkma-king.

HOW TO TRAIN

Practise the freepouring round. Use water-filled bottles (of thecorrect ingredients) andtest yourself with a Pour-Check or Exacto-Pour.

If you use an Exacto-Pour, (which measures only oz.) score it this way:above and below each target pour line is an unmarked line. Thisunmarked line is one-eighth of an ounce. Imagine that, between the

target pour line and the unmarked line above or below, there are 3imaginary lines. Deduct one point for each of these imaginary linesyour pour (measured from the bot tom of the meniscus) is 'out'. If your

total deductions after all 11 pours are 19 points or less, you are pou-ring perfectly accurately.

TIP

When you've gotten better in practise, start making it hard for your-self when practising practise with wet hands, in the dark, etc., andalso practise making mistakes and recovering from them.

Pours will be judged from the bottom of the meniscus of the pour ina Pour-Check test-tube (can be seen onwww.barproducts.com).

A perfect round is one with 19ml or less variance, in total, across all11 pours. This equates to 1.727ml dif ference per 30ml poured, which isless than one-seventeenth of an ounce per ounce poured, and also

equivalent to a 90% score on the 7-tube Exacto-Pour freepouringsystem. Rounds of 19ml difference or less have been achieved inpractise. For every variance up or down after 19ml, 1 point is deduc-

ted.

Your total Freepouring Score determines the points you earn in thisround, which are relative to your placing in the group:

Example:You complete the round in 35 seconds, which is 10 seconds over 25s.10 points are deducted from 50 to give you your time score, which is40.

Your pours had 30ml variance in total. The f irst 19ml are not taken

Highest grade :2nd

3rd4th5th6th7th8th9th10th11th12th

100 points90 points

81 points72 points63 points54 points45 points36 points27 points18 points9 points0 point
http://www.barproducts.com/http://www.barproducts.com/


16/25


[CHALLENGE #4 MAKE YOUR OWN GIN]

P_15

G'VINEGINC


SCORING

Points available : 100 pointsBrand name: 20 pointsCommercial viability: 20 pointsFlavor (pleasant/unpleasant): 20 pointsMore-ishness (enjoyability of f lavor): 20 pointsGin-ness (ranging from not gin to overwhelmingly gin): 20 points

HOW TO TRAIN

Difficult to practice unless you have access to individually distilledbotanicals. Concentrate on nosing and tasting common gin botanicals.

This Challenge requires you to blend a tasty, commercially viable gin from indivi-dually distilled botanicals.

Botanical distillates available will not be disclosed until the Challengebegins, and you will have one hour to produce your best

approximation of a gin, at the approximate strength you would likeit to be.

The gin must be recognizable as a gin, i.e., a distinct f lavor of junipernot obscured by other botanicals, but in fact complemented by them.You may choose whichever strength you wish i t to be (remember, itmust be commercially viable!) and also supply a brand name.

Highest grade :2nd

3rd4th5th6th7th8th9th10th11th12th

100 points90 points

81 points72 points63 points54 points45 points36 points27 points18 points9 points0 point


17/25


[CHALLENGE #5 THE CONNOISSEUR GIN WRITTEN EXAMINATION]

P_16

G'VINEGINC


SCORING

HOW TO STUDY

Read the G'Vine modules and Gary's book. Pay special attention toproduction methods, botanicals used, alcoholic strengths and uniqueprocesses or practises.

TIP

Ask your friends to devise mini-quizzes for you, and let them gr ill youonce a week or more. Carry f lashcards with gin info, and test yourselfon them whenever you have an idle moment.

This Challengetests your knowledge of the history, production, marketing anddevelopments, to the present day, of the entire category of juniper-based spirits.

It does not feature multiple-choice questions, but ratheressay ques-tions.

75% of the ques tions will be drawn from the G'Vine Gin ConnoisseurProgram modules and Gary Regan's The Bartender's Gin Compen-dium, available fromwww.amazon.com.

The remaining 25% of ques tions will be fromother, publicly-available, sources.

The exam is hand-written and lasts 1 hour.

Grading is from 1 to 100, taking into accountthe following criteria:

Correct spelling and punctuation and clear handwriting.

Correctly and completely answering the question.

Supporting assertions and opinions with reasoned thought,

examples and sources. Displaying evidence of juniper-spirits, bartending, cocktail and

drinks-industry scholarship.

Highest grade :2nd3rd4th5th6th7th8th9th10th

11th12th

100 points90 points81 points72 points63 points54 points45 points36 points27 points18 points

9 points0 point
http://www.g-vine.com/home.php?page=connoisseurspres&lang=ENhttp://www.amazon.com/http://www.amazon.com/http://www.g-vine.com/home.php?page=connoisseurspres&lang=ENhttp://www.amazon.com/


18/25


[CHALLENGE #6 THE G'VINE SUMMER BALL]

P_17

G'VINEGINC


You earn points for:

Your bar decoration 100 points available. Your signature G'Vine cocktail. You must present one or iginal

G'Vine cocktail to be judged. The cocktail you choose to ser ve during the Summer Ball must contain a minimum of oz./22.5ml G'VineFloraison or Nouaison, and no other gin. 100 points available.

Cocktail sales. Cocktails are free for guests. They will be given 5tokens upon arrival and have to pay for the cocktail(s) they like bestbefore the end of the evening. 300 points available.


1. The bars will be more like large tables, about 2 meters long,about 90cm high and about 1meter deep, than speedrail-&-icewellmobile bars.

2. There will be barbacks to assist all finalists in general, but not anyspecific bar.

This Challenge, the last and the toughest, tests your all-around skills as a GinConnoisseur and as a bartender. And it's half of all the total points for Finals! For

the second-everG'Vine Summer Ball in sun-drenched Cognac in the south of

France, you will run your own one-man bar, serving your G'Vine drink to anaudience of Cognac locals and beautiful people, the drinks industry, and barten-ders from local bars.


19/25



P_18

G'VINEGINC

ONNOISSEUR2011WOR

LDFINALS

more tokens, and to communicate the spirit of G'Vine Gin. Each judgewill score your overall Decoration out of 100. The judges' scores willbe averaged to give one f inal score.

Signature Cocktail 100 points.

Name, max. 10 points:. Is the name attract ive? Would it be success-ful in a bar? Doesit describe the essence of the cocktail, and G'Vine?

Appearance, max. 10 points: How does the cocktail look? Is there anattractive garnish?

3. The barbacks will wash and replace glassware, empty garbage,and restock your bar.

4. Ice cubes, crushed ice, glassware, straws, bar rags, tea-towels, gar-bage cans and beverage napkins will all be supplied and will all bereasonable quality. Glassware will be reasonable quality longdrink,

shortdrink, V-shaped martini-cocktail and rocks glasses.

5. You are required to bring all your own bar tools that you need forthis Challenge, including cutting board, knife, jigger, etc.

6. You are required to inform Isabelle Richard, by email, no later than27 May, what your requirements are for cocktail ingredients. It maynot be possible to supply unusual ingredients Cognac is stillgrowing as a cocktail city, and not every thing is easily available, orat all. You are permitted to bring any (legally-allowed) ingredient you

wish, but it is your responsibility to get it though security and Cus-toms! We guarantee to supply ingredients generically, not per brand.Example: we can supply vanilla liqueur, but not necessarily the exactbrand you may prefer

SCORING


Bar Decoration 100 Points.

This category includes, but is not limited to: your clothing, headgear,posters/banners, cocktail menu(s) and any display aid that can beplaced on your bar/table. You must bring all these things with you.National costume, period clothing, home-made banners it's all up

to you! Tape, staples, etc. will be available for at taching things. Thegoal of such Decoration is to help you attract more people and gain

Utilisation, max. 40points: Can you taste all

the ingredients? Do theyall contribute?

Creativity, max. 10points: Is there success-

ful, innovative use ofingredients or techniquein this cocktail?

Taste, max. 30 points:Is it pleasant? Well-ba-lanced? Would youorder a second one?

The judges' scores willbe averaged to give one

f inal score.
mailto:[email protected]:[email protected]:[email protected]:[email protected]


20/25



P_19

G'VINEGINC

ONNOISSEUR2011WOR

LDFINALS

Cocktail Sales: You accumulate 50 tokens. Your score is 75.

Your overall score is (65 + 80 + 75) = 220.

HOW TO PRACTISE

Read the criteria for Decoration and Signature Cocktail carefully. Becreative and unique. Remember, you have to be able to make thiscocktail, behind a table, at a busy event in Cognac!

TIP

Share your ideas for Decoration and Signature Cocktail with friendsand colleagues. Other people's perspective is vital in this Challenge.

Cocktail Sales 300 points.

Cocktails are free for guests. They will be given 5 tokens upon arrivaland have to pay for the cocktail(s) they like best before the end of

the evening. They will be advised to taste every cocktail first andthen come back to their favorite bars to distribute their tokens (they

can give 1 token to one bar or all their 5 tokens to the same bar,should they wish to!).

The maximum points available are 300 according to the followingscoring :

The number of tokens per guest are limited. Your cocktail musttherefore be outs tanding !

Example:Decoration: Judge 1 gives you 60, judge 2 gives you 65 and judge 3gives you 70. Your score is (60+65+703) 65.

Signature Cocktail: Judge 1 gives you 70, judge 2 gives you 80 andjudge 3 gives you 90. Your score is (70+80+903) 80.

Over 151 tokens :126 to 150 :101 To 125 :81 to 100 :61 To 80 :

51 To 60 :41 to 50 :31 to 40 :21 to 30 :11 to 20 :1 to 10 :0 :

300 points250 points200 points150 points125 points

100 points75 points50 points25 points10 points5 points0 point

[ O G S]


21/25


[EUROWINEGATE BRANDS]

P_20

G'VINEGINC

ONNOISSEUR2011WOR

LDFINALS

EuroWineGate Spirits & Wine (EuroWineGate) is the parent company ofG'VineGin, and these are the products you will have to work with for your cocktail(s)during the G'Vine Summer Ball. You may not use any other gin, floral liqueuror

reposadotequila.Note that you must request in advance if you would like any other ingre-dients for your G'Vine Summer Ball cocktail.

[TRAVEL INFORMATION]


22/25



P_21

G'VINEGINCONNOISSEUR2011WOR

LDFINALS

Your contact peopIe in France are Audrey Fort and Isabelle Richard of EWGSpirits & Wine (EuroWineGate).

Audrey and Isabelle are arranging all aspects of your trip. Pleasecontact them if you have any questions about your travel (to

Cognac and from Cognac), accommodation and the non-Challengeactivities.

For all questions about the Finals Challenges,rules and judging, please contact Philip Duff:

@: [email protected]

Mobile: +31 (0) 626 05 0897

You will be contacted shor tly to arrange your travel to and fromCognac. You may require a visa for travel to France check withyour local French embassy or your own government(www.visahq.com may be useful). It is your responsibility to make all

the arrangements for a visa, in time, if this is the case.

Audrey Fort

Marketing & Business DevelopmentDirector

@: [email protected]: +33 (0) 545 35 8610Mobile: +33 (0) 675 16 2776Fax: +33 (0) 545 35 0555

Isabelle RichardG'Vine Brand Manager

@: [email protected]: +33 (0) 545 35 8611Mobile: +33 (0) 612 85 5933Fax: +33 (0) 545 35 0555

EuroWineGate S.A.S.

Villervert - Merpins,16100 Cognac - France.Tel: +33 (0) 545 35 3200Fax: +33 (0) 545 35 0555

www.eurowinegate.com

For Connoisseurs arriving byplane at Merignac airport in Bor-deaux: when you collect yourluggage and exit the secure area

closest to the baggage belt foryour flight, there will be someone

waiting to meet you, holding thissign:

This person will guide your tr ip toCognac, by bus.

mailto:[email protected]://www.visahq.com/mailto:[email protected]:[email protected]://www.eurowinegate.com/http://www.visahq.com/http://www.eurowinegate.com/mailto:[email protected]:[email protected]:[email protected]


23/25



P_22


LDFINALS

Your Hotel In Cognac:

Hotel le Valois,35, rue du 14 juillet,16100 Cognac.Tel: +33 (0)5 4536 8300Fax:+33 (0)5 4536 8301

www.hotellevalois.com

Challenges take place at:

Villevert,Merpins.16100 Cognac.Tel : +33(0) 545 35 3200Fax :+33(0) 545 35 0555

www.eurowinegate.com

The G'Vine Summer Ball takes place at:

Anciens Abattoirs,33, rue des Gabariers,16100 Cognac.

[USEFUL INFORMATION ABOUT FRANCE]
http://www.hotellevalois.com/http://www.eurowinegate.com/http://www.eurowinegate.com/http://www.hotellevalois.com/


24/25



P_23


LDFINALS

are designed to fit plugs with two round pins, without or without an earth.

Phones:

Mobile :

All French networks use GSM on the 900/1800 bands, so if you have

a GSM 900/1800 mobile phone, a subscription with international

coverage and your carrier has a reciprocal agreement with a Frenchnetwork, your mobile phone will work in France. GSM coverage is

excellent. CDMA or non-GSM mobile phones will not work in France.

Some areas and networks may have 3G coverage. Text messages

sent internationally to you or by you can sometimes take hours or

days to arrive. You will need to know the international-access number

for your voicemail to access it from abroad, plus (usually) a PIN

number.

Landlines :

International dialling code: +33

WiFi / Internet:

Not widely available in Cognac.

Languages:

French is the native language, but English is widely spoken in Paris, less

so in Cognac. A French phrasebook is useful.

Currency:

Euro ().Notes: 50, 20, 10, 5. Notes of 500 and 100 are

rarely accepted.Coins: 2, 1, 0,50, 0,20, 0,10, 0,05, 0,02, 0,01.

MasterCard and Visa creditcards are widely accepted; American

Express typically only in larger outlets and major cities. PIN numbers

are increasingly required for creditcard transactions make sure you

know yours. Some creditcard firms block use of your creditcard out-

side your home country unless you alert them you will be travelling.

Average June temperatures for Cognac are 25C (77F) in June:

warm and sunny but not too hot. It can get cold in the evenings, so

pack some warmer clothes for after dinner. Sudden, intense summerrain showers are more likely in Paris than in Cognac an umbrella or

rain jacket is useful. Weather permit ting, some of the Challenges will

be held outside if it is sunny, so pack sun-screen, sunglasses and a hat.

Time:

GMT +2.

Water:

Tapwater is dr inkable throughout France.

Food

Please inform Isabelle Richard on or before 01 June if you have any

food allergies or special dietary requirements.

Electricity:

France operates on 220 Volts and 50Hz on AC, and electr ical sockets



25/25

2011 EWG ALL RIGHTS RESERVED


P 24

ATMs where you can withdraw euros from a Maestro/Cirrus bank-card or MasterCard/Visa creditcard account are common eve-rywhere you will need your PIN number.

G'Vine Gin Connoisseur Privileges:

Winning a place in the global Connoisseur finals earns you the

following rewards: Return economy-class flights from your country to Paris.All transfers Paris Airport-Cognac-Paris on 7 June, and to the Parisairport on 11 June.

Hotel accommodation Monday 7th Thursday 10th June(checkout Friday 11 June), including breakfast and WiFi/Internet(where available).

All daily activities, transfers, lunch, dinner and drinks, 7 10 June.

Not included:

Personal hotel charges (such as (mini)bar, telephone, spa, laundry, etc.) Any significant dif ference in f light costs, additional hotel accommo-dation, transfers, food and drinks if you would like to come before the7th to France, or stay after the 10th.

Dress Code:Daytimes: As you would dress for bartending.Evenings: Smart-casual. Pack one dressed-up outfit for our outing

to a Michelin-starred restaurant!Pool party at Villevert bring a swimsuit/shorts/bathing costume.

G'Vine Summer Ball: Your choice (see the advice under 'Decora-tion).

Other Activities:During 13 16 June, there is a full schedule of Connoisseur Challenges,lunch, group activities, drinks and dinner each day and evening,leaving unfortunately no room for additional activities.


LDFINALS

[G'VINE]

Gins de France

www.g-vine.com

WTF have i got in to? Finalist Guide GCP 2011

Documents

Transcript of WTF have i got in to? Finalist Guide GCP 2011