AMATEUR WINEMAKER'S COMPETITION
The Province of Ontario, through the L.L.B.O. has authorized the Rockton
Agricultural Society to hold an Amateur Winemaker's Competition with the
co-operation of the Amateur Winemakers of Ontario. For the purpose of this show,
provided the rules are followed (Note in particular the entry requirements), it
will be legal to transport homemade wine from the competitor's home to the
office of the Rockton Agricultural Society.
Rules and Regulations:
1. There will be a registered Judge.
2. All wines to be judged must be made by amateur winemakers.
3. All competitors must pay the required exhibitor fee of $10.00 to the Rockton
Agricultural Society as well
as $1.00 per bottle submitted for competition.
4. Each entry must bear a tag supplied by the R.A.S.
5. All competitors must comply with all L.L.B.O. requirements.
No wines will be
displayed; none will be returned.
6. Containers must be standard green, clear or yellow/brown wine bottles and may be of either cork or
screw-cap finish. Volume must not exceed 1 litre; there shall be no
distinguishing marks, or labels. Non standard wine bottles will not be accepted.
7. Entries will be accepted at the Fair Office, Monday, Sept. 29th, 2008 between
1:00 p.m. and 5:00 p.m., and Wednesday, Oct. 1st, 2008 between 5:00 p.m. and
9:00 p.m. Judging commences at 7:00 p.m. sharp, Friday, Oct. 3rd, 2008; doors
open at 6:30 p.m. Each exhibitor may bring one guest. NO LATE ENTRIES
ACCEPTED.
8. No single wine may be entered in more than one category. Only one entry per
exhibitor per class. (e.g.) only one bottle of white table wine per white table
wine class.
9. Judging will be based upon the following criteria: Colour, Clarity, Bouquet
and Flavour, Balance and Quality (and Sparkle where appropriate). An entry not
in its appropriate section will be disqualified.
10. All wines to be judged become the property of Rockton World's Fair, and will
be disposed of according to L.L.B.O. direction.
11. Any disputed judgment will result in the immediate disqualification of the
disputant's wine.
12. At the conclusion of the class judging, two over-all wines will be chosen
from the First Prize winners in each category.
A Champion Best of Show award, and a Reserve Champion award will be presented.
13. Attendance at the judging is by invitation only.
14. It is important to remember your Exhibitor Number.
15. If more than 20 entries in anyone category, the category will be divided and
judged as two separate sections of the same category. Winners will be picked
from each of the two sections.
16. Ribbons are awarded for first through fourth if entries warrant it.
SPECIAL
AWARDS
Champion Best of Show - Donated by Dennis & Ena Kerr
Reserve Champion - Donated by Dr. David & Dorothy Richardson
Highest Number of Points - $25.00 by the Ladies of the Fair
Prizes: 1st $10.00; 2nd, $7.00; 3rd, $3.00; 4th, $2.00
1. White Table - A wine to be served with lighter flavoured foods.
The colour range from colourless to straw or golden. Bouquet is fresh and crisp.
Sweetness may range from bone dry to medium. Made from grape or grape
concentrate, contains 9% to 12% alcohol. Residual sugar must not exceed 2%.
2. Rose Table - A wine to be served with food. Pale pinks, oranges,
purples and light reds are acceptable. Roses are light to medium- bodied and
have an alcohol content of 9% to 12%. Delicate in bouquet and flavour with a
clean, refreshing aftertaste.
3. Red Table - A wine to be served with richly flavoured foods. The
colour range is from light red through ruby and garnet with the tawny edge of ,
a well-matured wine. Medium to full-bodied with an alcohol content of 10% to
13%. Bouquet should be rich and full. A varietal bouquet is very
acceptable.
4. Mead - A wine made from honey. It can be flavoured with fruits,
flowers, herbs or spices. There are two main ways to make Mead. One is
balanced as a table wine to be consumed with food, and the other is a social
wine to be consumed on social occasions rather than an accompaniment of food.
Either is acceptable for judging.
5. Country - Wines in this class must be made at least 95% from
non- grape ingredients. Oxidized and herbed wines are not acceptable. A wide
latitude of colour is permissible but the colour must be attractive. The wine
should be still, however, where appropriate, a slight touch of spritz is
permissible. The bouquet must be delicate and inviting. Sweetness may range from
dry to sweet. Alcohol must be in balance with the character of the wine.
6. Social - Non-sparkling wines of any colour, body or alcoholic
content. Wine should be drunk alone rather than as an accompaniment of food. Any
sweetness is acceptable.
7. Dessert - A wine to be consumed with dessert. Alcohol is 13% to
15%. Alcohol is derived from fermentation. Any attractive colour is
acceptable. The bouquet is fruity and full. Medium to full-bodied. Sweet
and in I character with dessert. The aftertaste is clean but persistent.
8. Ice Wine - A Dessert Wine. Most popular wine in Ontario, and the
best in the world. Made from grapes that have been frozen on the vine. Dark
golden in colour. All natural sweetness and full bodied. Bouquet is rich, full
and sweet. Not to be fortified.
9. Sparkling - Produces small bubbles which rise continuously
throughout the duration. Any colour is acceptable providing it is attractive.
Clarity is imperative. Dry to sweet wines are acceptable. Light to medium-bodied
with 8% to 12% alcohol.
NOTE: When the amount of Prize Money won by an exhibitor is $20.00 or over,
$10.00 will be retained by the Society as exhibitor's fee for the following year,
and a Fair pass worth $10.00 will be enclosed with the new prize book.
For More Information Call (519) 647-2502
