Wine Making: 2012

DIVISION M–W
WINE MAKING
Superintendent: Ray Davis; Asst. Supts. Janie Seiler, Mary Lou Haley, Annetta Holmes, Joyce Patrick, Doris & Mike Kissling
1. Entry fee is 25 cents ($.25) for each entry.
2. All entries to be at fairgrounds on Monday, Sept. 3, 2012 between 1:00 and 6:00 P.M. only.
3. All wines must be made by exhibitor.
4. Judging will be at 6:00 P.M., Tuesday, September 4, 2012.
5. Class A wine is made from grapes only. Class B wine is made from fruit other than grapes. Class C is any other wine not using grapes or fruit.
6. Ingredients may be fresh, dried, canned, concentrated or otherwise preserved.
7. Wines can only be amateur–homemade by process of fermentation and not blended with commercial wines.
8. Wines appropriate for fortification may be fortified with suitable commercial spirits.
9. Two (2) bottles are to be brought for each category. One bottle will be opened for judging and recorked and must be picked up after judging is complete, or it will be disposed of by the department. The other bottle will be left for display and be picked up on Sunday at 7:00 P.M.
10. Bottles – should be nearly straight sided and top removable with nothing but corkscrew, about 26–ounces and filled to within 1–2 inches from top. Wine should be clear of flotation particles. Table wines free of effervescence.
11. Label bottles.
PREMIUMS:
First Place – $3.00, Second Place – $2.25
Third Place – $1.75, Fourth Place – $1.00
CLASS A – GRAPES ONLY
A1. Red: Obviously red, blue or purple of suitable taste and alcohol content for table.
A2. White: Obviously white or golden with no tinge of brown, pink or gray of suitable taste and alcohol content for table.
A3. Rose: Obviously pink, no tinge of brown, delicate in bouquet and flavor, light in body and alcohol content for table.
A4. Sparkling – Red: Must be naturally carbonated through fermentation.
A5. Sparking – White: Must be naturally carbonated through fermentation.
A6. Sparking – Rose: Must be naturally carbonated through fermentation.
CLASS B – ALL OTHER FRUIT WINES
B1. Red: Obviously red, blue or purple of suitable taste and alcohol content for table.
B2. White: Obviously white or golden with no tinge of brown, pink or gray of suitable taste and alcohol content for table wine.
B3. Rose: Obviously pink, no tinge of brown, delicate in bouquet and flavor, light in body and alcohol content for table wine.
B4. Sparkling – Red: Must be naturally carbonated through fermentation.
B5. Sparking – White: Must be naturally carbonated through fermentation.
B6. Sparkling – Rose: Must be naturally carbonated through fermentation
CLASS C – NOVELTY WINE
C1. Wine made from vegetable – label type of vegetable
C2. Any other wine not made from grapes, fruit, or vegetables – label type of wine
A Champion Rosette and $2.00 will be given to the Best of Show from Classes A1–C2. A Reserve Champion Rosette will be given to the second place winner. Awards courtesy of Hardin County Agricultural Society.

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Posted by Kenton Times on June 11, 2012. Filed under Fair. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry