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Programme of Events |
| 9.15 to 9.45am
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Entries to arrive
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| 9.30 to
9.45am
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Judges to arrive
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| 10.00 to 12.30pm
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Judging of Entries
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| 12.45
to 1.30pm
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Lunch
|
| 1.30 to
2.00pm
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Entries to be collected
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| 2.00pm
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Close
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For further details of the Show and/or a schedule and entry form, please contact the
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Show Schedule
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The classes are as follows:
- Table Dry White
- Table Dry Red
- Table Rose Dry / Medium *
- White-Golden/Brown Sweet
- Red Sweet
- Aperitif Dry / Medium * (any colour) (oxidised/herb/citrus) **
- Liqueur (fortified) ***
- Beer - Light ****
- Beer - Dark ****
- Savoury Dish
- Sweet Dish
* please specify whether dry or medium
** please specify whether oxidised, herb or citrus
*** please specify whether fruit, herb/spice, cream, chocolate or coffee
**** please specify the type of beer entered
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Definitions of Classes
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1. WHITE TABLE DRY
Pale colour is a pre-requisite and wine should have no pink or brown tone. The wine should
taste dry without any easily recognisable sweetness. The flavour should be light and
pleasant, with no bitter after-taste, and should give an impression of freshness , leaving
the palate clean. Alcohol 8.5%-13% and Acidity 0.5%-0.8%. Bouquet should be clean,
fragrant and vinous. Examples - White Burgundy, Alsace, dry Loire wines such
as Muscadet and Sancerre.
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2. RED TABLE DRY
The colour should be mainly red; tints of purple or black are acceptable; older wines may appear tawny. The wine must be dry, i.e.
without any easily recognisable sweetness. The flavour can be substantial
and should remain in the after-taste. Some astringency from tannins is
expected, with some mellowness and maturity desirable. The bouquet should be
complex and vinous. Alcohol 10%-14% and Acidity
0.45%-0.65%. Examples - Bordeaux, Burgundy, Rioja, etc.
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3. ROSE TABLE DRY / MEDIUM
Rose wine should be pink; variations in colour intensity and slight orange or 'onion
skin' tints are acceptable. The flavour must be light, fruity and fresh, and the bouquet
should reflect these points. There should not be excessive astringency, but
tannins may be quite noticeable in the dry wine. Alcohol 10%-12%; Acidity 0.55%-0.9% Tartaric. Examples -
dry Tavel rosé, medium Anjou Rosé.
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4 & 5. WHITE SWEET / RED SWEET
This includes a range of wines from medium sweet social through to table
sweet or after dinner styles. The wine should have a good balance of
sweetness, acidity, body and flavour, and alcohol.
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6. APERITIF ANY COLOUR
This is a wine drunk before a meal and is intended to stimulate the appetite.
It may range from dry to medium. It should have sufficient acid to taste
fresh and leave the palate clean. Aperitifs are often high in alcohol -
14%-17% - but this is not essential. There are three main types -
- Oxidised - dry or medium sherry
- Herbal or Spiced - vermouth style
- Citrus - no commercial equivalent
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7. LIQUEUR FORTIFIED
Home-made liqueurs are strong, sweet, highly flavoured after dinner drinks.
They are usually produced by steeping fruit
and other basic ingredients in alcohol, with the addition of sugar to give a strong,
sweet, highly-flavoured after-dinner drink. Sometimes a high-alcohol/highly-flavoured
wine is used as a base and is heavily fortified later. The alcohol should be in the form
of an unflavoured spirit, e.g. Polish Spirit, Vodka, Gin. Classify entry as Fruit base,
Chocolate/Coffee base, Cream base or Herb/Spice base.
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8. BEER - LIGHT
Colour light golden to deep copper. The exhibitor should indicate the
style of beer entered. Appropriate examples are Light Lager; Heavy
Lager; Light Ale; Bitter; IPA.
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9. BEER - DARK
Colour brown, deep garnet, through to almost black. The exhibitor
should indicate the style of beer entered. Appropriate examples are
London Brown Ale; Newcastle Brown Ale; Dry Stout; Sweet Stout; Porter.
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10. SAVOURY DISH
Preferably to be made with home-made wine or beer, but can contain
commercial wine or beer; spirits and commercial liqueurs are not allowed. The recipe should serve a
maximum of 6 people. Recipe must accompany the exhibit.
When selecting a recipe, competitors are advised to consider that the dish will be
judged when cold.
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10. SWEET DISH
Preferably to be made with home-made wine or beer, but can contain
commercial wine or beer; spirits and commercial liqueurs are not allowed. The recipe should serve a
maximum of 6 people. Recipe must accompany the exhibit.
When selecting a recipe, competitors are advised to consider that the dish will be
judged when cold.
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Awards |
A single certificate will be awarded showing all places gained. In addition to the
certificate, the following trophies will be awarded to the highest placed member of Ware Wine & Beer Circle
in each class. In the event of no circle member gaining a place in the class, the trophy will not be awarded.
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| Table Dry White |
Joan Devine Trophy |
| Table Dry Red |
Tarling DIY Shield |
| Table Rose Dry / Medium |
Southern Vineyard Trophy |
| Sweet White |
Secretary Trophy |
| Sweet Red |
Ware Shield |
| Aperitif Dry / Medium |
Latton Trophy |
| Liqueur Fortified |
Bill Killen Trophy |
| Beer - Light |
Concorde Trophy |
| Beer - Dark |
Arthur Allen Trophy |
| Savoury Dish |
Gourmet Trophy |
| Sweet Dish |
Blue Ribbon Trophy |
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| Most Successful Ware Wine & Beer Circle member in Wine Classes |
Place House Bowl |
| Best Wine of Show for a Ware Wine & Beer Circle member |
Saffron Walden Trophy |
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The above trophies are to be retained for one year only.
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Competition Rules |
Entries must be made on the entry form
and sent to the
by the date shown on the entry form.
No late entries will be accepted on the day of the Show.
Any entries received after the closing date will only
be accepted at the discretion of the Show Secretary.
Anyone who is a member of both clubs may only enter for one of the clubs.
Entries must be delivered and collected at the stated times only. Staging will be
carried out by the appointed stewards.
All wine entries must have been made by the competitor by the process of
fermentation (except for liqueurs).
Wine bottles must be of the Sauternes type, clear glass, punted, 70-75 cl capacity.
Bottles should be filled to between 1/4" and 3/4" from the bottom of the cork. Liqueurs
are to be presented in clear 37.5cl bottles.
Corks must be of the flanged type with white plastic tops. Capsules must not be fitted.
Beer must be exhibited in one pint or 500ml brown glass bottles without distinguishing
or commercial marks, and sealed with a gold-coloured crown cap. The bottles should be
filled to between 1/2" and 1" from the bottom of the cap.
Labels will be provided by the Show Secretary, one for each entry. The label should be
fixed to the lower part of the bottle, midway between the side seams with the lower
edge of the label 1" from the base of the bottle.
Exhibitors may make a maximum of two entries in any one class, which must be
from different fermentations, but may only obtain
one award in any class.
Judging will be in accordance with N.G.W.B.J. rules. The judges decision is final.
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