W   WINE MAKING

*Due in Floral Hall Sunday, September 21, 2008 from 10 a.m. until 1:30 p.m.

1.   PLEASE READ AND FOLLOW ALL FLORAL HALL 
    GENERAL RULES AND ENTRY INFORMATION.
2.   Wines may be made from grapes, other fruits, berries, 
     vegetables, grains, or other suitable ingredients or 
     blends of these.
3.   Ingredients may be fresh, dried, canned, or 
     otherwise preserved.
4.   Wines should be AMATEUR homemade by the process 
     of fermentation and must not be blended with 
     commercial wines.
5.   Only one bottle may be entered in each class.
6.   Each bottle will be opened for judging, recorked, and
     will remain on display for the duration of the Fair.
7.   Exhibits should be submitted in CLEAR, nearly straight
    sided, smooth glass bottles, approximately 26 oz. 
    (4/5 qt.) capacity, and have a top that can be removed 
    without tools, other than a corkscrew.
8.   Bottles should be filled to the tapering of the neck and 
    must not be over filled.
9.   Wines should be clear and free of flotation particles
    (not cloudy).
10. Table wines should be free of effervescence.
11. DO NOT LABEL BOTTLES.  Labels will be provided 
     when the wine is brought to the Fair.  

*WinesW-1 through W-7 are to be made from Grapes.

PREMIUMS $3.00 AND $2.00

W-1     Red Dry:  Obviously red, blue, or purple, of suitable
          taste and alcohol content for table wine.
W-2     White Wine:  Obviously white or gold with not 
          any tint of brown, pink, or gray, of suitable taste and 
          alcohol content for table wine.
W-3     Rose:  Obviously pink, no tinge of brown, delicate 
          in bouquet and flavor, light in body and alcohol suitable
f         or table wine.
W-4     Red Wine:  Obviously red, blue, or purple, with 
          heavier body and flavor, higher in alcohol content than 
          dry table wine.  Suitable for general social drinking.
W-5     White Sweet:  Obviously white or gold with no tinge
         of brown, pink, or gray, with heavier body and flavor, 
         and higher alcohol content than dry wine.  Suitable for 
         social drinking.
W-6     Red Dessert:  Obviously red, blue, or purple, tawny, 
         or brown, rich in bouquet and flavor, medium to sweet.  
         Full bodied and high alcohol content.  May be fortified.
W-7     White Dessert:  Obviously white or gold to light 
         brown, full bodied and of high alcohol content.  May be 
         fortified.  Rich in bouquet and flavor, medium to sweet.
W-8     Mead:  Full bodied, usually dark brown, heavy high 
          alcohol content.
W-9     Fruit Wine:  To be chosen on color and characteristics.
         (Cherry, peach, etc.)
W-10   Wine Unlisted:  Judges’ discretion (name the wine).
W-11  Berry Wine:  To be chosen on color and characteristics. 
         (Blackberry, strawberry, etc)

BEST OF SHOW ROSETTE GRAPE WINE

BEST OF SHOW ROSETTE BERRY AND FRUIT WINE