Competitions with twists: taster sensitivity and food affinity are keys.

Lodi, Calif.; Ankeny, Iowa -- In most wine competitions, judges blind-taste, compare and rate wines by variety, and medals are awarded to the top-scoring entries. Two upcoming competitions are about to give that concept a new twist. On March 11 and 12, the Lodi International Wine Awards aims to

Billed as "a rather revolutionary concept in wine judging and evaluation," the first Lodi International will use methodology based on research by Drs. Michael O'Mahony and Rie Ishii, of UC Davis, and wine educator Tim Hanni, MW.

Open to wineries from the United States and Canada, the competition will divide judges into panels according to palate sensitivity: "tolerant," "sensitive" or "hypersensitive." The categories are defined:

* Tolerant -- Favor dry, high-intensity, assertive wines

* Sensitive -- A broad range of preferences

* Hyper-sensitive -- Aversion to bitterness; favor delicacy over intensity. Often prefer some degree of sweetness in wines.

"Most wine judges are either tolerant or sensitive tasters," event director G.M. Pucilowski said. "People with the hypersensitive tongues tend to be people who don't drink wine."

Consumers can test their tastebuds through an online questionnaire and a "budometer" (budometer.com). Wineries will receive information about the "bud" rating of their entries, which they can use to target consumers. For more information, visit lodiwineawards.com.

Food-friendly judging

Judges for the 2008 Mid-American Wine Competition will evaluate wines alongside appropriately matched foods.

"All good wine should show better with food," said chief judge Doug Frost, MW. "Too many critically acclaimed wines obliterate all but the heaviest of foods. We think that all wine competitions ought to consider food affinity."

Wineries will choose one food item per wine from a list prepared by local chefs. The event is open to all bonded wineries in the Midwest. For more information, visit dmacc.edu/ici/winecompetition.asp.