Below is the first few pages. If interested the full MSWord.doc is available here:
or if you'd like it in another format, email me. (Their site is down at the moment)
clyde
Missouri Winemaking Society
2004 Wine Fair - Quick ReferenceFair:
Sunday, February 15, 2004 Judging begins at Noon
Entries:
$8 per bottle for first three bottles, then $6 per each additional bottle No limit on number of entries Max. 2 categories for the same wine
No label on bottle except wine fair label Cork (still wines) or wired stopper (sparkling wines)
Label competition is $1.00 per label
Deadlines:
Deadline for entry form/fee: January 30, 2004 Deadline for shipped entries: Arrive by February 11, 2004 Deadline for delivery of entries: February 15, 2004, 10 am to
11 amMore Information:
Our Web page:
- WINE SECTIONS:
Wines will be divided into Sections and Classes. There will be five main Sections of wine based on usage as defined by the Missouri Winemaking Society bylaws. The winemaker is responsible for entering the wine in the correct Section, especially according to sweetness.
I. DINNER (TABLE) WINES - Used to accompany main course dishes and are usually dry. They have less than 0.5% unfermented sugar and less than 14% alcohol. These are commonly known as "dry" or "off- dry" wines.
II. SOCIAL WINES - Primarily enjoyed in the evening or afternoon with snacks, but may be used with meals or any time. They typically have 0.5% to 3.0% unfermented sugar with less than 14% alcohol. These are commonly known as "semi-dry" or "semi-sweet" wines.
III. SPARKLING WINES - White, pink or red effervescent (carbonated) wines sometimes referred to as champagne.. The classifications of sweetness are: (1) natural (completely dry); (2) brut (up to 2.0% sugar); and (3) sweet (more than 2.0% sugar).
IV. DESSERT WINES - Full bodied, very sweet wines that are normally served at the end of a meal or with desserts or snacks. These wines contain more than 3.0% sugar and may contain over 14% alcohol. These are commonly referred to as "sweet" wines.
V. SPECIALTY WINES - Includes appetizer or cocktail wines (such as sherry, vermouth, Madeira and port), honey-based wines, and other wines which do not fit the other categories. A fortified wine (Port, Sherry or Madeira) is a wine that uses distilled spirits to increase alcohol level.
- WINE CLASSIFICATION:
Each Section will be further subdivided into Classes as defined by the primary ingredients and/or color of the wine. Wines may be entered for judging in any of the classes defined (See Section
11, "Judging Classifications").A. The winemaker is responsible for entering the wine in the correct classification, especially according to sweetness. The Wine Fair Committee reserves the right to cancel, subdivide, consolidate, or reclassify any class.
B. A minimum of three entries is usually necessary for a class to be judged. Additional classes may be added if a sufficient number of a particular type or style of wine is entered.