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Bar Excellance

Tasting Panel Magazine's Anthony Dias Blue and master sommelier Doug Frost are heading a panel of judges for a new national competition, the first annual: "The Crystal Beverage Awards recognize excellence in restaurant beverage programs. Judging criteria include depth, originality, every level of creativity, broadness of appeal and appropriateness to the menu. Wine lists should be well-balanced, organized, listing vintages, varietals and appellations as well as producer names. Misspellings and inaccuracies will count." Why it's better than stuffy wine awards: It honors the entire bar program, not just wine lists. (Mixologists, on your mark.) Submissions will be accepted until May 31. [CBA]