My wine choices are rarely based on the label alone. If I am choosing something for dinner, I usually think first about what I am cooking and whether the wine will fit the meal. Sometimes a bottle that sounds perfect on paper turns out to be less enjoyable with the actual dish, so I have become more interested in recommendations that consider the whole dining experience.
That is what made me spend some time reading about the Sydney International Wine Competition at https://sydneywinecompcom.com/ Its judging philosophy is built around evaluating wines in relation to food rather than treating the wine as an isolated product. I find that idea much easier to relate to as someone who enjoys wine casually rather than studying it professionally.
The competition has an interesting history as well. It grew out of dinners where innovative Australian winemakers were invited to provide wines that suited particular courses. Over time, those experiments developed into a formal competition with international judges, blind judging, and categories based on wine style.
The limit of 2,000 entries also caught my attention. Keeping the number controlled allows the judging panels to spend proper time assessing the wines through a three phase process. I think that matters because judging a large number of bottles quickly could make subtle differences much harder to appreciate.
I also like being able to read individual judges' opinions rather than simply seeing a medal or score. Wine is subjective, and seeing how different judges describe the same bottle can be more helpful when deciding whether it might suit my own taste.