White Table Wines Red Table Wines Rosé Wines

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White Table Wines Red Table Wines Rosé Wines

CLASSIFICATION RULES All varietal wines must contain at least 75% of the varietal, or it must be entered in a blend category. RULE 1 All blended wines must have varietal percentages indicated on the Entry Form. RULE 2 All entries with residual sugar over 0.1% must have residual sugar % stated on the Entry Form WHITE TABLE WINES RED TABLE WINES ROSÉ WINES W100 Chardonnay W200 Cabernet Sauvignon W300 Rosé Blends W104 Chardonnay Blends W204 Other Bordeaux Varietals W310 Varietal Rosés W110 Sauvignon Blanc W205 Premium Bordeaux Blends W112 Pinot Blanc ($25 & over) RULE 1 SPARKLING WINES CHENIN BLANC RULE 2 W206 Bordeaux Blends (under $25) RULE 1 W120 0.7% r.s. or below W207 Premium Non-Bordeaux Blends W410 Blanc de Blanc (0-6 g/l) W121 0.71% r.s. or above ($25 & over) RULE 1 W420 Blanc de Noir RIESLING, JOHANNISBERG/WHITE RULE 2 W208 Non-Bordeaux Blends (under $25) RULE 1 W430 Brut (less than 12 g/l) W130 0.7% r.s. or below W210 Merlot W440 Extra Dry (12-17 g/l) W131 0.71% r.s. or above W211 Malbec W470 Sparkling Rosé W132 2% r.s. or above W220 Zinfandel W475 Sparkling Red W133 6% r.s. or above W230 Petite Sirah (Durif) W480 Native American Sparkling GEWÜRZTRAMINER RULE 2 W231 Syrah (Shiraz) W485 Varietal Sparkling W140 0.7% r.s. or below W235 Other Red Rhône Varietals W490 Other Sparkling W141 0.71% r.s. or above W236 Red Rhône Blends RULE 1 W142 2% r.s. or above W240 Pinot Noir FORTIFIED WINES W143 6% r.s. or above W241 Chianti W500 Port W160 Viognier W242 Sangiovese W510 Sherry W161 Other White Rhône Varietals W243 Sangiovese Blends RULE 1 W517 Other Fortified Wines W162 White Rhône Blends RULE 1 W250 Other Italian Reds W164 Pinot Gris / Pinot Grigio W260 Tempranillo RICE BASE W166 White Italian Varietals W261Spanish / Portuguese / Argentine Reds W167 White Italian Blends RULE 1 (varietals and blends) RULE 1 W600 Sake W168 Spanish / Portuguese / Argentine W270 Other Red Varietals Native American Reds W620 Rice Wine WHITES (VARIETALS AND BLENDS) RULE 1 W280 Norton W170 Other White Varietals RULE 1 W281 Nobel (Muscadine) FRUIT WINES W175 Other White Blends RULES 1 & 2 W281 Concord W670 Fruit Wine NATIVE AMERICAN WHITES W285 Other Native American Reds W680 Fruit Flavored W180 Diamond HYBRID REDS RULE 1 W181 Niagara W290 Frontenac SPECIALTY WINES W185 Other Native American Whites W291 Maréchal Foch WHITE HYBRIDS W292 Marquette W725 Honey Wine W190 Seyval Blanc W293 Other Red Hybrid Varietals W730 Non-Alcoholic Wines W191 Vignoles W295 Red Hybrid Blends W192 Other Hybrid White Varietals W298 Late Harvest Reds RULE 2 OTHER W193 Hybrid White Blends RULE 1 W817 Premixed Wine Cocktails W194 Late Harvest Hybrid Whites RULE 2 W196 Other Late Harvest Whites RULE 2 W197 Ice Wine (all white varietals) RULE 2 COPYRIGHT © 2019 NEW YORK WORLD WINE & SPIRITS COMPETITION. ALL RIGHTS RESERVED. NYWSCOMP.COM 4.

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Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Jfiola
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center 18330 Keedysville Road Keedysville, MD 21756-1104 301-432-2767 ext. 344; Fax 301-432-4089 [email protected] www. http://extension.umd.edu/smallfruit.umd.edu Fruit Wine Chemistry, Processing and Fermentation Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Fruit Wine Chemistry and Fermentation Fruit Wine Chemistry and Fermentation Marketing Benefits Fruit Wine Chemistry and Fermentation Market Health Benefits Fruit Wine Chemistry and Fermentation General Benefits • Varietal Character – true to type • Availability – year round • Frozen – Utilize tank space • Quick turn around – Fruit to bottle • Very Popular – Diversify portfolio – Add sweet/dessert Fruit Wine Chemistry and Fermentation Marketing Benefits Fruit Wine Chemistry and Fermentation General Comments • High Acid – Need to ameliorate – Balance with sugar • Types of acids – malic, citric – Stability considerations • Malic, citric • MLF; sorbate • Ellagic acid Fruit Wine Chemistry and Fermentation General Comments • High Acid – Need to ameliorate – Balance with sugar • Types of acids – – primarily citric – little malic • Stability considerations • sorbate Fruit Wine Chemistry and Fermentation General Comments • Types – sweet • balance acid with sugar – dry • Difficult balance – “ice” and fortified – sparkling Fruit Wine Chemistry and Fermentation Fruit Organic Acids: Primary and Secondary Tree Fruit Primary Secondary Apple Malic Quinnic Pear Malic Citric, =Malic Peach Malic Citric, =Malic Cherry Malic Citric, Quinnic, Shikimic Plum Malic Quinnic, Shikimic Grape Tartaric =Malic, Citric Fruit Wine Chemistry and Fermentation Fruit Organic Acids: Primary and Secondary Berries Primary Secondary Raspberry Citric Malic Blackberry Citric Malic Strawberry Citric Malic, Quinnic, Succinic Red Currant Citric Malic, Oxalic, Succinic Black Citric Malic, Citric Currant Gooseberry Citric Malic, Shikimic Fruit Wine Chemistry and Fermentation Fruit Organic Acids: Primary and Secondary Conc.
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Brut Champagne
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Woodbury Winery & Vineyards Online Wine List
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Tasting Notes
Autumn 2021 Tasting Notes 2015 Aglianico Gold | Platinum 2015 Barbera Gold Platinum 2014 Cabernet Sauvignon Gold | Platinum 2016 Cabernet Sauvignon Concierge 2014 Carignane Platinum 2014 Malbec Gold Concierge 2015 Merlot Concierge 2015 Petite Sirah Gold | Platinum 2017 Syrah Concierge The busy season is here... As autumn approaches, we’re keeping an eye on the ripening grapes while preparing to bottle the remainder of the 2019 vintage, and thus make room in the cellar for the new wines to come. The general buzz on the grapevine (pun intended!) is that this vintage will be a bit ear- lier than usual, and that vineyard yields will be less than average. So much comes down to the last month or so of ripening in the vineyard, and we’re just entering that time as this goes to print. Fingers crossed, for an excellent, and “uneventful” harvest! With gratitude and appreciation for our wine club friends, all of us at Amphora Winery wish you a wonderful autumn, and CHEERS! Our 2015 Aglianico (pronounced ah-YAH-nee-koh) was our second vintage to spend time aging in our terracotta amphorae, and the influence of the clay lends an old-world profile to this wine: bracing yet gentle tannins, a clean minerality, and subtle red fruit notes. The character of this varietal works well with the clay influence, and makes for a food-friendly wine. This one will age elegantly for years, and if you plan to enjoy it in the short-term, be sure to decant it. Delightful pairings include cacio e pepe, and grill roasted lamb with rosemary and garlic.
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Tasteany for Only
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