A - APERITIF
These fall into two groups: those whose production involves the addition of herbs, bitters or other flavourings (such as vermouths): and those made as sherry types. Muscat and citrus wines may be made that suit the aperitif class in that they have their own aperitif type of flavouring. Wines may range from completely dry to moderately sweet, but should not be as sweet and heavy as after dinner wines. Alcohol should be considerably higher than in a table wine. You may provide the judges with a description such as Sweet, Dry, Vermouth, or Herbed on the entry tag.
C - DRY WHITE GRAPE
Sugar content in white table wines can vary from uncompromisingly dry (as in Burgundies or Washington or California Chardonnays), to slightly sweet (as in dry German wines, to SG 1.010. Colour is pale straw to light gold, with no amber or brown tinges. Acid 0.5%- 0.8%. Alcohol 9%- 13%.
D - DRY RED GRAPE
A red table wine is usually free of residual sugar (under 0.75%), although a well balanced and aged red will have some glycerin and a softness that could be mistaken for "sweetness". Colour may range from light red to garnet, with the tawny edge of a well-matured wine being preferable to the red-purple of a younger wine. Wines should be medium to full bodied, and may be noticeably astringent. Acid 0.4%- 0.6%. Alcohol 11%- 13%.
E - STILL ROSE GRAPE
Wines in this class may range in colour from the palest pink to a very light red. Purple tinges are undesirable but an orange tinge is permissible if it is not too pronounced. Sugar may range from completely dry to slightly sweet.
F - NON-GRAPE
A Non-Grape wine might fit the purpose of any other wine class and would thus have the technical characteristics of that particular class. For example, a port-style wine made from blackberries should otherwise comply with the definition of the After Dinner class. The entrant must specify with which style and sweetness their entry conforms, so the judges can be made aware of this information.
H - B.C. WHITE GRAPE;
I - B.C. RED GRAPE
At least 95% of the grapes in these wines must have been grown in B.C. Refer to red & white grape classes for guidelines.
K - B.C. RIESLING
May be dry to slightly sweet. Must be at least 95% B.C. Riesling.
L - TABLE DESSERT
Wines to be drunk with the dessert course of a meal. Should be sweet and luscious but with sufficient acid (0.7% - 0.85%) to keep them from being cloying, and should not be astringent. Sauternes and sweet late harvest Rieslings are examples. May be grape or fruit. Alcohol should be 10% to 15%, and developed only by fermentation of the wine. These are not fortified wines. (Ports, sherries, madeiras and other fortified wines don’t belong in this class- see After Dinner
M - AFTER DINNER
These wines are for use after dinner, perhaps with nuts or cheese or in place of a liqueur. Ports, sweet sherries, madeiras or other wines that are fortified, baked or otherwise made using port or sherry type methods belong in this class. An appropriate, completely naturally fermented wine such as fig or raisin also belongs here. These wines are invariably sweet (SG 1.025 - 1.050), with alcohol 15% - 20%. |
P - SPARKLING
There are Sparkling wines appropriate for any occasion, for use with virtually any food. Wines will be judged on initial sparkle and on duration/retention of sparkle. (Pressure of CO2 should be 2 - 5 Atm.) May be grape or fruit, dry or sweet, any colour. Acid 0.6% - 0.8%. Alcohol 9% - 12%. Sparkling wines must not have sediment in the bottle.
Q - SOCIAL
A wine from either grape or fruit that strikes a happy medium: neither too sweet nor too dry; not too high in alcohol (it should be possible to drink it all evening without trouble). A wine with universal appeal, that would be enjoyed by someone who is not necessarily knowledgeable about wine. Social wines should be able to stand on their own without food.
R - THREE WINES FOR A DINNER
An entry consists of three wines as follows: Either: one bottle from Group 1, one from Group 2 and one from either Groups 3 or 4. Or: one bottle from each of groups 2, 3, and 4. Group 1: aperitif sherry; herbed aperitif; sparkling; social. Group 2: white grape or red grape. Group 3: dessert. Group 4: after dinner. Each of the three wines should be of comparable quality and thus form a balanced set. If an entrant wishes to submit two entries, one must include a red from Group 2, the other, a white.
Note: Cider and beers may have bottom sediment, but should be clear when poured.
S - SPARKLING CIDER
Must be made from apple. Alcohol should be in the 6% range. Ciders must retain their sparkle when poured.
T - PALE BEER
Colour may be straw to golden, but not amber. Should have good hop aroma, with maltiness in balance with bitterness. Examples are blonde lagers, pale and light ales, bitter ales.
U - DARK BEER
Colour from amber to dark brown, may have reddish tones. May be dry or slightly sweet, generally smoother, heavier-bodied and more flavourful than pale beers. Examples are dark lagers, brown ales, mild ales, porters.
V - STOUT
Dark brown in colour, stout may be dry or sweet. Full flavoured but with a smooth finish. Dry types are usually highly hopped and consequently bitter. Examples are milk stout, Russian stout, Guinness. BEER ENTRY NOTE: To assist beer judges in evaluating your entry(ies), please include, in addition to the class you are entering, the beer style you feel your entry most closely resembles (Pilsner, Lager, Northern Brown Ale, Oatmeal Stout, etc.).
1N - NOVICE DRY WHITE GRAPE
2N - NOVICE DRY RED GRAPE
3N - NOVICE NON-GRAPE
4N - NOVICE SOCIAL
See class descriptions for classes C, D, F, Q, T, U, V.
BEER ENTRIES: To assist judges in evaluating your entries, please include, in addition to the class you are entering, the beer style you feel most closely resembles (Pilsner, Lager, Northern Brown Ale, Oatmeal Stout, etc.). |