Jubilee Wine Competition Rules

The 2019 Jubilee Wine Competition is only open to members of the Sacramento Home Winemakers (SHW) organization. These competition rules and instructions are also available on the Club’s website at www.sachomewine.org. ( Note that if you are planning to compete for the SHW Winemaker of the Year award, you must enter at least two separate and distinct wines related to varietal and vintage.) If you are making your wine as a team with other club members, please give your team a name and use that same team name when you enter the wines you have made in other competitions).
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 are made and bottled prior to the effective date of their winemaker’s license.
How To Enter –
Entry Dates:

  1. 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.
  2. Do not use capsules or wax of any form on bottles.
  3. Complete the 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!! If entering as a team of two winemakers, both names may be listed. If more than two members are entering the wine, chose a team name. These forms are included in the newsletter and also available at the SHW website at www.sachomewine.org
  4. 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 the information on the registration for and the wine bottle labels match. If the wine was made by 2 members, list both names on the registration form and the label. You will be considered a “team.”
  5. First entry fee is free; subsequent entries are $8.00. 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.
    Where to Enter:
    Entries open on April 17th and close on May 7th. Entries will be accepted at the April 17th monthly meeting. Drop off locations for subsequent entries will be announced in the March and April newsletter and on the website.
    A simple way is to bring your wines, paperwork and fees to the April general meeting of SHW. Please contact Competition Coordinator Donna Bettencourt at (916) 548-3199 for questions.
    Awards and Results:
    The modified California State Fair Home Winemaking Judging Protocol will be used. Chief Judge reserves the right to collapse or expand published classes. Results will be announced at the Jubilee Picnic on Sunday, June 2, 2019. Certificates for division winners and Best of Show will be awarded at the Jubilee Picnic on Sunday and will also be published in the SHW newsletter and website. Rosettes will be awarded at the July SHW meeting.
    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 earned rosettes at cost; the order is placed quickly so please advise Donna Bettencourt, Competition Coordinator at donnab1045@gmail.com
    Wine Classification (for Use on Entry Forms)
    Classify your wine according to the division and classes listed below. 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; and 2) Miscellaneous varietals and/or blends will be grouped in like flights.
    RS = Residual Sugar || Semi-sweet is less than 3 % RS || Sweet is greater than 3% RS
    DIVISION 1 – White Wine
    Class 1 Chenin Blanc
    Class 6 Rhone Blend (see footnote #2)
    Class 2 Sauvignon Blanc
    Class 7 Misc. White (dry) – specify varietal and/or blend
    Class3 Chardonnay
    Class 8 Misc. White (semi-sweet) specify varietal/blend and RS
    Class 4 Viognier
    Class 9 Misc. White (sweet) – specify varietal and/or blend and RS
    Class 5 Bordeaux Blend (see footnote #1)
    DIVISION 2 – Red Wine
    Class 1 Pinot Noir
    Class 13 Barbera
    Class 2 Sangiovese
    Class 14 Touriga Nacional
    Class 3 Grenache
    Class 15 Petit Verdot
    Class 4 Tempranillo
    Class 16 Petite Sirah
    Class 5 Mourvedre
    Class 20 Rhone Blend – specify (see footnote #2)
    Class 6 Zinfandel
    Class 30 Italian Blend – specify (see footnote #3)
    Class 7 Primitivo
    Class 40 Bordeaux Blend – specify (see footnote #1)
    Class 8 Cabernet Franc
    Class 50 Misc. Red Blend (dry) – specify varieties and %
    Class 9 Merlot
    Class 60 Misc. Red (dry) – specify varietal
    Class 10 Malbec
    Class 70 Misc. Red (semi-sweet) – specify varietal and/or blend & RS
    Class 11 Cabernet Sauvignon
    Class 80 Misc. Red (sweet) – specify varietal and/or blend and RS
    Class 12 Syrah
    Class 10 Barbera
    Class 14 Sangiovese
    Class 11 Mourvedre
    Class 15 Specify varietal
    Class 12 Pinot Noir
    Class 20 Rose (semi-sweet) – specify varietal and/or blend, and RS
    Class 13 Primitivo
    Class 1 Sparkling Wine – Specify varietal and/or blend and RS
    Class 1 Seed Fruit – Specify variety, blend and RS
    Class 4 Other Fruit – Specify variety, blend and RS
    Class 2 Stone Fruit – Specify variety, blend and RS
    Class 5 Vegetable – Specify variety, blend and RS
    Class 3 Berry – Specify variety, blend and RS
    Class 1 Greater than 3% residual sugar – non-fortified – specify varietal and/or type and RS
    Class 2 Fortified – Specify varietal and/or type and RS

1: a Bordeaux blend must consist of traditional Bordeaux grape varietals (i.e. Reds – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot. Whites – i.e. Sauvignon Blanc, Semillon)

2: a Rhone blend must consist of grapes accepted in California as Rhone varietals (i.e. Reds – Syrah, Grenache, Mourvedre, Carignane, Cinsault, Counoise, Petite Sirah. Whites – Viognier, Marsanne and Roussanne.)

3 An Italian blend must consist of two or more of the accepted Italian varietals (i.e. Barbera, Sangiovese, Dolcetto, Nebbiolo, Primitivo, Nero D’Avola, etc)