CLASS 8 - ELGIN COUNTY AMATEUR WINE MAKERS COMPETITION

Sponsored by the Wallacetown Agricultural Society

NOTE - The folowing definitions of types of wines may be of some help:

Table Wines - vary from light to full-bodied (although white table wines are rarely full-bodied), dry to not more than medium dry, and contain 10% - 12% alcohol. They are used with the main portion of a meal.

Different types are:
Red Wines - should be full red in colour with a lingering aftertaste. Avoid entering wines before their time!
White Wines - white table wines vary from almost colourless through pale gold.
Rose Wines - are pink, delicate in bouquet and flavour, light in body, dry to medium dry and medium in alcohol content.

Country Fruit Wines - are made from 95% - 100% non-grape ingredients. They may be dry or sweet and should be used as a social drink and not with a meal.

Prize Money:

1st - $15
2nd - $12
3rd - $10

Categories:

1. Red table wine - from grapes or concentrate/kit
2. White table wine - from grapes or concentrate/kit
3. Still rose table wine
4. Country fruit wine - dry or sweet
5. Special: Best of Show

RULES and REGULATIONS

A. Exhibitors shall become members of the Wallacetown Agricultural Society. Membership ($5) not retained from previous year's winnings and must be paid at time of entry.

B. All exhibits must have securely tied to each container, a completed tag appropriate for the category.

C. All exhibits will become the property of the Wallacetown Agricultural Society.

D. All general rules of the Wallacetown Agricultural Society, which are applicable, will apply. Any rules relating to the date of manufacture of the exhibit will not apply to entries of this class.

E. No single wine may be entered in more than one category. One bottle per category for each exhibitor.

F. Judging will be based on the following criteria: Colour, Clarity, Bouquet and Flavour, Balance and quality. An entry not appropriate to it's category will be disqualified.

G. Wines must be presented in 700-750mL (28-29oz) classical round wine bottles with corks. Avoid screw caps, liquor or pop bottles.

H. Wines will be judged at room temperature. All entries must be received at the fairgrounds on the evening prior to the day of the competition to insure even temperatures of all entries.

I. This competition is open to amateur wine makers only. A copy of the recipe or details of the concentrate/kit used must accompany each entry.

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