WWBC Club Logo WARE WINE & BEER CIRCLE
ANNUAL SHOW

Word Entry Form PDF Entry Form
Programme Classes in Show Definitions of Classes Awards Competition Rules

The 37th Annual Show will be held at the Ware Arts Centre, Ware Click for map.

Programme of Events
9.15 to 9.45am        Entries to arrive
9.30 to 9.45am        Judges to arrive
10.00 to 12.30pm        Judging of Entries
12.45 to 1.30pm        Lunch
1.30 to 2.00pm        Entries to be collected
2.00pm        Close
For further details of the Show and/or a schedule and entry form, please contact the

Show Schedule
The classes are as follows:
  1. Table Dry White
  2. Table Dry Red
  3. Table Rose Dry / Medium *
  4. White Social Medium Sweet to Sweet
  5. Red Social Medium Sweet to Sweet
  6. Aperitif Dry / Medium * (any colour) (oxidised/herb/citrus) **
  7. Liqueur (fortified)  ***
  8. Flower *****
B1 Lager **** (Light/Heavy/Pilsner)
B2 Pale Ale **** (Bitter/IPA)
B3 Dark Beer **** (Mild/Dry Stout/Sweet Stout/Porter)
B4 Continental Beer **** (Wheat/Belgian and French/Belgian Strong/Fruit)

* 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
***** please specify whether dry or medium

Return to top of page

Definitions of Classes
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.


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.


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 ros, medium Anjou Ros.


4 & 5. SOCIAL WINES
A wine for drinking on social occasions, often unaccompanied by food. The wine should be smooth and well-balanced, and leave the palate clean. Alcohol content 10-15%, medium sweet or sweet. Should be more highly flavoured than table wines, but less so than after dinner wines.


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
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.


8. FLOWER
Please specify whether the wine is dry or medium on the entry form.


BEER CLASSES
Definitions of the various beer styles allowed can be found on the Internet.
For NGWBJ definitions see http://www.ngwbj.org.uk/beer_styles.html.
For BJCP defintions, see http://www.bjcp.org/docs/2015_guidelines.pdf


Class Description NGWBJ Classes BJCP Classes
B1 Lager Light Lager
Heavy Lager
1A/1B. American Lager
2. International Lager
3. Czech Lager
4. Pale Malty European Lager
6. Amber Malty European Lager
8. Dark European Lager
B2 Pale Ale Pale Ale / Bottled Bitter
India Pale Ale
5. Pale Bitter European Beer/Ale
11. British Bitter
12. Pale Commonwealth Beer
18. Pale American Ale
21A. American IPA
B3 Dark Beer Dry Stout
Sweet Stout
Porter
Dark Mild
9C. Baltic Porter
13. Brown British Beer
15B/15C. Irish Stout
16. Dark British Beer
17B. Old Ale
20. American Porter and Stout
B4 Continental Beer 7. Amber Bitter European Beer
10. German Wheat Beer
23. European Sour Ale
24. Belgian Ale
25. Belgian Strong Ale
26 Trappist Ale
29. Fruit Beer

Return to top of page


Awards
A single certificate will be awarded showing all places gained. In addition to the certificate, the following trophies are awarded to the first place winners of each class.

Table Dry White Joan Devine Trophy
Table Dry Red Tarling DIY Shield
Table Rose Dry / Medium Southern Vineyard Trophy
Social White Secretary Trophy
Social Red Ware Shield
Aperitif Dry / Medium Latton Trophy
Liqueur Fortified Bill Killen Trophy
Most Points in Beer Classes Concorde Trophy
2nd Most Points in Beer Classes Arthur Allen Trophy

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
Best Beer of Show for a Ware Wine & Beer Circle member Ware Brewer of the Year
The above trophies are to be retained for one year only.

Return to top of page

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.
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 WINE class, which must be from different fermentations, but may only obtain one award in any class. Exhibitors may make a maximum of three entries in any one BEER class, which must be from different brews, 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.

Return to top of page


For further information, contact:
Last updated: 15/08/17
Copyright: 2001 WWBC