2013 June Jubilee Competition Rules

Sacramento Home Winemaker – June Jubilee Wine Judging

Competition Rules and Information – Saturday, June 1, 2013

 Eligibility

 The June Jubilee Wine Judging Event for 2013 is only open to Members of the Sacramento Home Winemakers (SHW) organization. These competition rules and instructions will also be available on the Club’s website at www.sachomewine.org.

 Entries are limited to wines produced by members of SHW, Inc. in good standing who are not the owners, winemakers or employees of licensed commercial winemaking concerns, except as set forth below. Members who are owners, winemakers or employees of commercial winemaking concerns, but who are otherwise qualified, may submit wines for competition provided that such wines were made and bottled prior to the effective date of their wine maker’s license.

 How to Enter – Entry Dates

 You may enter as many wines as you like.  An entry is defined as one (1) 750 milliliter bottle. For sparkling wines, an additional bottle (at least 375 ml) is recommended to maintain sparkle for later judging rounds.

  1. Do not use capsules of any form on bottles.
  2. Complete the June Jubilee registration form with your information and list each wine entered. Please refer to the Wine Classification table for divisions and classes. Make copies of the registration form as needed. Please spell your name clearly so we can read it!!  These forms are included in this newsletter and also available at the SHW website at www.sachomewine.org.
  3. Each bottle must have an entry label/wine bottle label (the bottom half of registration form) attached by glue or tape. Make copies of wine bottle labels as needed. If entering several wines of same year and varietal, designate a different lot number for each wine (i.e.,2001 Syrah Lot A, 2001 Syrah Lot B).  Ensure that information on the registration form and the wine bottle labels match.
  4. Entry fee is $10.00 for each bottle submitted. Registration forms, fees and entry-labeled wine must be received together. (Please use appropriate packaging). Make one check for all entries payable to: Sacramento Home Winemakers Club. All wines must be received by May 20, 2013.

Where to Enter

A simple way is to bring your wines, paperwork and fees to the May 15, 2013 regular meeting of the SHW.  Wines, bottle labels attached, may also be shipped or hand-delivered with entry forms and fees. To arrange for delivery, please contact:  Henry Wilkinson, Cellar Master at 916 446-6276.

Awards and Results

The California State Fair Home Winemaking Judging Protocol will be used. Results will be announced and Best of Show Metals will be awarded the day of the June Jubilee and also will be published in the SHW newsletter/webpage.  Metals on Neck Ribbons and Rosettes will be awarded to the “Best of” Categories on the day of the competition.

All other Rosettes will be ordered AFTER the competition including:  Gold; Silver; and Bronze awards. Procuring the rosettes after the competition provides for exact numbers and in turn, minimizes costs. Members will be able to order additional rosettes at cost; the order is placed quickly so please advise Judy Pinegar ASAP after the judging.

Wine Classification (for use on attached Entry Form)

Classify your wine according to the division and classes listed. Improperly classified wines will be reclassified per the discretion of the Chief Judge. Rules: 1. To be entered as a varietal wine at least 75% of the wine must be made from that varietal.  2. Miscellaneous varietals and/or blends will be grouped in like flights.

DIVISION 1 – White Wine

Class 1 Chenin Blanc

Class 2 Sauvignon Blanc

Class 3 Chardonnay

Class 4 Viognier

Class 5 Bordeaux Blend (see footnote #1)

Class 6 Rhone Blend (see footnote #2)

Class 7 Misc. White (dry) – specify varietal and/or blend

Class 8 Misc. White (semi-sweet) specify varietal/blend and residual sugar level

Class 9 Misc. White (sweet) – specify varietal and/or blend and residual sugar level

DIVISION 2 – Red Wine

Class 1 Pinot Noir

Class 2 Sangiovese

Class 3 Merlot

Class 4 Zinfandel

Class 5 Petite Sirah

Class 6 Cabernet Franc

Class 7 Barbera

Class 8 Syrah

Class 9 Cabernet Sauvignon

Class 10 Bordeaux Blend (see footnote#1)

Class 11 Rhone Blend (see footnote #2)

Class 12 Italian Blend (see footnote #3)

Class 13 Misc. Red (dry) – specify varietal and/or blend

Class 14 Misc. Red (semi-sweet) – specify varietal and/or blend and residual sugar level

Class 15 Misc. Red (sweet) – specify varietal and/or blend, and residual sugar level

DIVISION 3 – Blush/Rose Wine

Class 1 Rose (dry) – specify varietal and/or blend

Class 2 Rose (semi-sweet) – specify varietal and/or blend and residual sugar level

DIVISION 4 – Sparkling Wine

Class 1 Sparkling Wine – specify varietal and/or blend and residual sugar level

DIVISION 5 – Fruit/Exotic Wines

Class 1 Seed Fruit – specify variety, blend and residual sugar level

Class 2 Stone Fruit – specify variety, blend and residual sugar level

Class 3 Berry – specify variety, blend and residual sugar level

Class 4 Other – specify variety, blend and residual sugar level

DIVISION 6 – Dessert Wines

Class 1 Greater than 3% Residual Sugar – non-fortified – specify varietal and/or type and R.S. level

Class 2 Fortified Wine -specify varietal and/or type and residual sugar level

FOOTNOTES

• #1 A Bordeaux blend must consist ONLY of traditional Bordeaux grape varietals (Reds – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot. Whites – Sauvignon Blanc, Semillon)

• #2 A Rhone blend must consist ONLY of grapes accepted in California as Rhone varietals (Reds – Carignane, Cinsault, Counoise, Petite Sirah.  Whites – Viognier, Marsanne & Roussanne)

• #3 An Italian blend must consist ONLY of two or more of the following varietals: Primitivo, Barbera, Sangiovese/Sangioveto, Dolcetto, Nebbiolo or other Italian varieties.

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