Show Classes
2011 RIVERINA WINE SHOW
STILL WHITE TABLE WINE CLASSES
CLASS No:
2011 VINTAGE
1. Still White - Riesling
2. Still White - Other fragrant and floral varieties or blends, e.g., Traminer, Frontignac
3 Still Wine - Moscato (dry styles)
4. Still White - Chardonnay.
5. Still White - Semillon.
6. Still White - Semillon blends, Semillon predominant.
7. Still White - Verdelho.
8. Still White - Sauvignon Blanc.
9. Still White - Pinot Gris/Pinot Grigio
10. Still White - Other white varieties
11. Still White - Other White blends (wines not eligible for Classes 2, 6)
2010 AND EARLIER VINTAGES
12. Still White - Fragrant and floral varieties or blends, e.g. Riesling, Traminer, Frontignac.
13. Still White - Chardonnay (2010 vintage).
14. Still White - Chardonnay (2009 and earlier vintages).
15. Still White - Semillon.
16. Still White - Semillon blends, Semillon predominant.
17. Still White - Verdelho.
18. Still White - Other white varieties
19. Still White - Other White blends (wines not eligible for Classes 12, & 16).
STILL RED TABLE WINE CLASSES
2011 VINTAGE
20. Still Red - Light bodied (including Rose) - Dry Styles
21. Still Red - Light bodied (including Rose) - Sweet styles (residual sugar level to be specified on entry form)
2010 VINTAGE
22. Still Red - Light bodied (including Rose) - Dry Styles
23 Still Red - Light bodied (including Rose) - Sweet styles (residual sugar level to be specified on entry form)
24. Still Red - Shiraz
25. Still Red - Shiraz Viognier.
26. Still Red - Cabernet Sauvignon.
27. Still Red - Merlot.
28. Still Red - Durif.
29. Still Red - Other Red Varieties (wines not eligible for Classes 24- 28).
30. Still Red - Blends of Shiraz and Cabernet (must comprise 85% of the blend)
31. Still Red - Blends of the following - Cab Sauvignon, Cab Franc, Malbec, Merlot & Petit Verdot)
32. Still Red - Other blends
2009 VINTAGE
33. Still Red - Shiraz.
34. Still Red - Shiraz Viognier.
35. Still Red - Cabernet Sauvignon.
36. Still Red - Merlot.
37. Still Red - Durif.
38. Still Red - Other Red Varieties (wines not eligible for Classes 33-37).
39. Still Red - Blends of Shiraz and Cabernet Sauvignon (must comprise at least 85% of blend
40. Still Red - Blends of the following - Cab Sauvignon, Cab Franc, Malbec, Merlot & Petit Verdot)
41. Still Red - Other blends
2008 AND EARLIER VINTAGES
42. Still Red - Shiraz.
43. Still Red - Shiraz Viognier.
44. Still Red - Cabernet Sauvignon.
45. Still Red - Other Red Varieties (wines not eligible for Classes 42-44).
46. Still Red - Blends of Shiraz and Cabernet Sauvignon (must comprise at least 85% of blend
47. Still Red - Blends of the following - Cab Sauvignon, Cab Franc, Malbec, Merlot & Petit Verdot)
48. Still Red - Other blends
SPARKLING WINES (See Rules 18,19)
49. Sparkling White Dry Styles (includes Rose styles) - excluding carbonated wines, see rule 18
50. Sparkling White Other Styles (includes Moscato and Rose Styles) - may include Carbonated styles, see rule 19 (residual sugar level to be specified on entry form)
51. Sparkling Red Dry Styles - excluding carbonated wines see rule 18
52. Sparkling Red Other Styles - may include Carbonated Styles, see rule 19 (residual sugar level to be specified on entry form)
FORTIFIED WINES
53. Fortified - Aperitif styles - Fino, Amontillado or Oloroso (note style on entry form).
54. Fortified - Sweet Styles, including Muscadelle and Muscat.
55. Fortified - Tawny Style.
56. Fortified - Ruby & Vintage Style.
ENTRIES CLOSE 29 July 2011
CLASS DESCRIPTIONS
STILLWHITE TABLE WINE
Should be in brilliant condition, pale to medium straw in colour, preferably with a slight green tinge. Light to full-bodied, medium to high acidity with a fresh bouquet, clean after taste, no lingering sweetness. In the wooded classes, the oak should be balanced and in harmony with the body and flavour of the wine.
STILL LIGHT BODIED RED & ROSE
Colour, pink to medium red. A blue or purple tint may be present. Aroma and bouquet - varietal aroma may occur in varying degrees. It should be fresh and fruity and in harmony with the body and flavour of the wine. Palate - soft and light without being thin and rounded in the mid palate. Dry styles should finish clear and crisp with soft astringency.
STILL RED
Colour medium to deep red. According to age, a blue or purple tint may be present in a young wine or a light brown edge may be present in an aged wine. Aroma and bouquet - varietal aroma may occur in varying degrees. It should be fruity and in harmony with the body and flavour of the wine. The bouquet may show evidence of maturation in oak and in older wines, bottle age. Palate soft, rounded and generous in mid palate. Body medium to full and in balance with the acidity. Finish clean, with tannin from maturation in wood but this should not predominate.
FORTIFIED STYLES
Sweet White Dessert Styles
Golden to dark brown in colour depending on age. Must not show Muscat character but have fruity and aromatic bouquet. It must be full bodied, soft and luscious.
Fortified Muscat Styles
Colour golden to red. Distinct muscat bouquet and palate. Full bodied, soft and luscious.
Fortified Tawny Styles
Colour pale red with distinct amber tinge. Bouquet, fruity and aromatic, palate full and soft with distinct dryness on the finish. Some flavour of oak tannin from the maturing wood is desirable. A lingering sweetness on the after palate is undesirable.
Fortified Vintage Ruby Styles
Colour deep ruby to light ruby, possibly with slight amber tint, depending on age. Bouquet- fruity and characteristic of bottle aged vintage port. Should not show wood character. Flavour full and soft with firm astringent finish and no lingering sweetness.
Fortified Pale, Dry, Fino Aperitif Styles
Colour straw to pale golden. Bouquet characteristic of flor sherry. Flavour light and dry without excessive acidity or astringency, but some oak character. Finish dry, aromatic with distinct 'nutty' after taste of sherry.
Amontillado
Colour golden to light amber. Bouquet showing more age than Fino sherry. Palate fuller and softer than Fino with some oak showing through. Finish dry and aromatic with characteristic 'nutty' after taste of sherry.
Oloroso
Colour amber to brown. Bouquet showing both oak and sherry character. Palate soft and round but with a dry finish.
SPARKLING WHITE & ROSE
Colour should be pale to straw or pink. Should have good acidity and not be too light in body. Bouquet should be fresh without particular varietal character and may indicate some years in the bottle. Entries in the dry classshould have a dry finish but show no astringency. Bubbles should be fine and persistent. Carbonated wines are not permitted in the dry class.
SPARKLING RED
Colour should be light to medium ruby. Older wines may show a trace of amber but no more than a trace. Bouquet fruity but may show bottle age. Fairly pronounced acidity. Entries in the dry class ,should have a full flavour and body, some sweetness but with a dry finish, and may show slight oak character. Bubbles should be fine and persistent. Carbonated wines are not permitted in the dry class.
RIVERINA WINE SHOW
TROPHY SCHEDULE 2011
1. Best Semillon - sponsored by the Riverina Winemakers Association
2. Best Semillon Blend - sponsored by Riverina Winemakers Association
3. Best Dry White - Floral Styles - sponsored by Braid Logistics Australia
4. Best Dry White, Other Varieties sponsored by Amcor
and Blends -
5. Best Chardonnay 1yo - donated by the Griffith Show Society
6. Best Chardonnay over 1 yo - sponsored by Diverse Barrel Solutions
7. Best Shiraz - sponsored by Collier and Miller
8. Best Cabernet Sauvignon - sponsored by Patrick Portlink
9. Best Durif - donated by the Second Wednesday Club
10. Best Dry Red, other varieties - sponsored by Riverina Winemakers Association
11. Best Dry Red Blend - sponsored by Riverina Winemakers Association
12. Best Dry Red - sponsored by Riverina Winemakers Association
13. Best Dry White - sponsored by the Ports Of Melbourne
14. Best Muscat - sponsored by Tarac Technologies
15. Best Tawny - sponsored by Ever-Redi Press
16. Best Still Wine of Show - the Ian Bicego Trophy
17. Best Still Wine from Riverina Fruit - sponsored by the Wine Grapes Marketing Board
18. Most Successful Exhibitor of Still sponsored by A & G
Wines made from Local Fruit -
19. Most Successful Exhibitor - sponsored by Sydney Ports Corporation
20. Best popular premium red wine sponsored by Woolworth's Liquor
21. Best popular premium white wine sponsored by Riverina Winemakers Association
22. Best popular premium sparkling wine sponsored by Riverina Winemakers Association
