Entry Book

Dept. 15 Home - Wine and Beer

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 DEPT. 15 HOME - WINE AND BEER

SUPERINTENDENTS:  Pam Oberholtzer  (330) 625-2945, Jack Mikals
PRE-ENTRY REGISTRATION: ENTRIES CLOSE JULY 20,  AT 4 P.M.  MAIL ENTRIES MUST BE POSTMARKED BY JULY 14.
ENTRIES: Sunday, July 29 from 2 P.M. to 5 P.M.

JUDGING: July 29 after close of entries. Building will be closed during judging.
DISMISSAL TIME: Sunday, August 5 from 8:00 P.M. to 9:00 P.M.

RULES:
1. Wines may be made from grapes, other fruit, berries, vegetables, grains, other suitable ingredients, or blends of  these.
2. Ingredients may be fresh, dried, canned, concentrated or otherwise preserved.
3. Wines should be amateur-homemade by the process of fermentation and must not be blended with commercial wines.
4. Wines appropriate for fortification may be fortified with suitable commercial spirits.
5. Only one bottle may be entered in each class.
6. Exhibits should be submitted in clear or colored smooth glass bottles of approximately 26 ounces (4/5 quart) capacity.
7. Bottles should have nearly straight sides and a top which can be removed without tools except for a corkscrew.
8. Bottles should be filled within 1" to 2" of the fully installed top or cork and must not be overfilled.
9. Wines should be clear and free of flotation particles (not cloudy).
10. Table wine should be free of effervescence.
11. Do not label bottles. Labels will be provided when wine is brought to the Fair.
12. Any exhibitor wishing to take their wine and beer home after judging must bring an extra bottle of same color water for display. If not replaced bottles will be emptied. A label may be on the replacement bottle. After judging, the judge will discuss the wines with the exhibitors if they wish. If a ribbon is awarded it must be left on the extra bottle for display.
13. All wine and beer entered in this department must be made by the exhibitor named. If a family makes them together, only one member may be the exhibitor and winner.
14. Any exhibitor wishing to take their wine and beer home after judging must bring an extra bottle filled with water to be left on display. If not replaced, bottles will be emptied and filled with water. A label must be on the replacment bottle. If a ribbon is awarded, it must be left on the extra bottle for display.
15. All wine and beer entered in this department must be made by the exhibitor named. If a family makes them together, only one member may be the exhibitor and winner.
16. Please make sure your entry is correct. No changes will be made on day of entry.
 
Section A - WINE
PREMIUMS: 1st-$5; 2nd-$4; 3rd-$3; 4th-$2.
BEST OF SHOW trophy , rosette and $25 gift certificate
Sponsored by Matus Winery
CLASSES:
1. Red Dry-Grape: Obviously red, blue, or purple and alcohol content for dinner table use.
2. Red Dry-Other than Grape: Obviously red, blue, or purple of  suitable taste and alcohol content golden, for table use.
3. White Dry-Grape: obviously white of golden with no tinge of pink, brown or gray; of suitable taste and alcohol content for dinner table use
4. White Dry-Other than Grape: Obviously white or golden with no tinge of pink brown or gray; of suitable taste and alcohol content for dinner table use. 
5. Dry Rose Grape: Obviously pink, with no tinge of brown;delicate in bouquet and flavor; light in body and alcohol; suitable for dinner table use.
6. Red Sweet Grape: Obviously red, blue or purple, with heavier body and flavor and higher alcohol content than dry table wine. Suitable for drinking by itself for pleasure.
7. Red Sweet Non-Grape: Made from any fruit or berry, red or purple in color, alcohol content the same as table wine, not fortified. Suitable for drinking by itself for pleasure.
8. White Sweet Grape: Obviously white, with no tinge of pink, brown or gray; heavier body and flavor and higher alcohol content than dry table wine.
9. White Sweet Non-Grape: Obviously white, with no tinge of brown or gray; heavier body and flavor and higher alcohol content than dry table wine.
10. Aperitif: A wine of any color or alcohol content suitable in flavor for drinking by itself before a meal to stimulate the appetite. May be fortified.
11. Red Dessert: Obviously red, blue, purple, tawny or dark brown, rich in bouquet and flavor, medium to sweet, full bodied and of high alcohol content. May be fortified and/or oxidized.
12. White Dessert: Obviously white or golden to light brown, rich in bouquet and flavor, medium to sweet, full bodied and of high alcohol content. May be fortified and/or oxidized. Most suitable for serving at the end of the meal with sweets.
13. Honey Wine: Obviously white, golden or brown with a tinge of pink or gray, of suitable taste and alcohol, sweetening and flavor should be mostly derived from honey.
14. Sweet Rose: may be any fruit, berry or grape.
15. Port: May be any fruit, berry or grape and may be fortified.
 
Section B - HOMEMADE BEER
PREMIUMS: 1st-$5; 2nd-$4; 3rd-$3; 4th-$2.
BEST OF SHOW plaque, rosette and $25 gift certificate
 
16. Ale: amber to dark brown in color; low to moderate hop aroma; medium to medium full body; off white head
17. Lager: pale straw to gold color; little to medium-low malt aroma; white frothy head seldom exists; very clear
18. Pilsner:  light straw to golden color. Taste can range from slightly sweet to earthy.
19. Specialty Beer: Specify the style of beer and any special ingredients or processes which make the beer a “specialty”. Judges must know the “special character” of the beer in order to properly judge it. Please label ingredients.

SECTION C--WINE LABEL
PREMIUMS: 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
RULES: Must be original work, non-professional only, must be exhibitor's own work, maximum 4"x5"
CLASSES:
1. Computer Generated
2. Hand Drawn
3. Humorous