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Secondary & Tertiary wines in Competitions

Lum, apology accepted. Our St. Fair Wine Comp is perhaps one of the more schizophrenic competitions. A real hybrid (actually, no pun intended). It just isn't financially feasible or logistically feasable to do a split of the Commercials and the homies at present (which I had pointed out before you made you first comment). That's why I encourage the wine society chapters to hold 'homies-only' competitions of their own. In my perspective; the more competition(s) the better. But this is our situation, and we are making it the best possible. Not always perfect, but we do try to be better every year. As I pointed out, we do not, as yet, have professional judges. It is financially unfeasable for now. Our competition can be best described as "people's choice awards". But, actually, this allows us some leeway in our competition to allow homies to be judged with commercial entries. However, at the same time, as Chief Coordinator, I have to keep in mind the fact that the Commercial wines make up the majority of the entries, and therefore, I tend to lean towards the commercial perspective when making a decision that concerns this competition. Aside from all this, the question remains; what to do with second-press (secondary), etc wines? They are, technically grape wines. I haven't heard of a fruit must being reused (yech!). I am still on the fence. But the fact that commercial wineries are legally prevented from making/selling a secondary, etc wine is weighing heavily. Joanne

"Lum" wrote in message news:N1bob.20763$ snipped-for-privacy@bgtnsc05-news.ops.worldnet.att.net...

Reply to
jmreiter
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Sugar wine is what I've read to be wine made from the pomace and sugar/tartaric/water added. I know of no place that commercial wineries are permitted to produce and seel wines made from pomace.

I believe some Chateau in Bordeaux produce very good second wines, however I would like to add that the term second wine is more appropriate for wines that are made from non-premium grapes or those from younger vines, especially in Bordeaux.

Reply to
Charles H

It would be against the law in France to make a second. They are allowed to add sugar but not acid to their musts. Tim

Reply to
Tim McNally

Reply to
Tim McNally

Not really called seconds, but in parts of Italy, the pomace from one wine will be added to different (lesser) juice to make a less prestigious wine. They can also add sugar and water to the pomace and ferment it out, but usually the resulting "wine" is distilled to make Grappa.

My real point though, was you can not really make generalizations concerning what can and can't be done to make wine irregardless of the location. Each place a wine is made has it's own set of rules and regulations that commercial wineries must follow. Some areas are very strict, some are very lax, some are only strict of you want the wine to be called or labeled with a specific name.

For instance, in order to be labeled a Pauillac (in Bordeaux, France), not only do the grapes have to be grown there, they have to be specific types of grapes, with maximum yields, with many vineyard techniques not allowed and that's before you even get to the restrictions on what can be done in the winery. If a winery wants to break the rules, it can still sell the wine, just not as Pauillac.

There are other parts of the world that have very lax or no restrictions on wine making.

There are absolutely no absolutes :-)

Andy

Reply to
JEP

I think there is a bit of confusion on what constitutes a second wine here... second wines in france refer to wines the chateaux make with the young vine's grapes and those not fit for the 'grand cru'. It's not something made from pomace.

Reply to
Charles H

Not this year. Acid additions are being allowed in many areas.

The regulations are dependent on the area and can change based on the harvest.

Andy

Reply to
JEP

Reply to
Tim McNally

That makes a lot of sense. I haven't yet figured out how to label a "second run" that doesn't sound derogatory. And I'm the only one reading the label. :)

Reply to
Negodki

Reply to
jmreiter

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