{A} Aperitif Sherry Class    {B} Aperitif Non-Sherry Class

White Wine Classes General    {C1} Chardonnay    {C2} Aromatic White Grape    {C3} White Non-Vinifera Grape Wine    {C4} Other Dry White

{D} Rosé Wine Class    Red Wine Classes General

{E1} Bordeaux Type Dry Red    {E2} Pinot Family Red Table    {E3} Red Non-Vinifera Grape Wine    {E4} Red Zinfandel    {E5} Red Rhone Style    {E6} Other Dry Red

{F} Dessert    {G} After Dinner    {H} Sparkling    {I} Social    {J1} Country One    {J2} Country Two

Beer Classes General Information   {K} Light Lager & Hybrid Beer Styles    {L} Hop-Focused Styles
            {M} Malt-Focused Styles     {N} Roasted & Smoked     {O} Belgian & Wheat

{P} Sparkling Cider

Under no circumstances may the same entry or one that is substantially the same be entered into more than one class. It is the responsibility of the entrant to choose the most appropriate class. This means that the contestant must choose whether the Sweet Cherry Wine goes into Country or Dessert, but not both. Full ingredients must be submitted electronically to AWC as requested each year by the AWC Board and the Vice President of Competition for that year. It is the joint responsibility of the Board and the Chief Steward to monitor the list of entries to ensure that each entry is checked to ensure that it is entered properly, and that full information is received. The final determination of the eligibility of an entry falls to the Vice President of Competition for that year.

Judges should never let personal bias or preference interfere with the judging of any class. Classes must be judged according to the class description rather than previously held opinions. To this end it is recognized that AWC class descriptions need to evolve on an ongoing basis.

The wine classes were originally set up essentially by PURPOSE, rather than by ingredient. While certain ingredients are much more likely to be successful than others, such as vinifera grapes in the Table classes, there are few restrictions. In 2001, varietal Classes were introduced in the White and Red Table sections. The other Sections remained unchanged. In 2008 Classes and number of entries were expanded, with an accompanying need for better information from the producer. It is further recogni

Whereas in our everyday usage of wines there are those which can be used for more than one PURPOSE, in the Competition each wine must be entered in the Class most specifically designed for it. For example, champagne type wines which can be used as aperitifs or anywhere else during a meal are restricted to the Sparkling Class.

Each Class Definition is in four parts: A DESCRIPTION of the wine type; PRODUCTION NOTES; TECHNICAL CHARACTERISTICS and, in some cases, Commercial EXAMPLES.

Numerical data given under "Technical Characteristics" are not intended to provide absolutely rigid bounds; they are rather for the GENERAL GUIDANCE of Competitor and Judge. For example, specific gravity by itself is quite useless inasmuch as the amount of sugar and other dissolved solids brings it up while the amount of alcohol moves it down. A sweet high alcohol wine and a dry wine with low alcohol might well register exactly the same on the hydrometer.

B.        APERITIF CLASS

DESCRIPTION:
Wines in this class will exhibit a strong aperitif characteristic due to ingredients such as muscat, citrus or other strongly flavoured fruit as well as the aromatic and slightly bitter effect of certain herbs. The class includes vermouth type wines as well as those similar to the commercial patent aperitifs. Wines specifically to be drunk before a meal.

PRODUCTION NOTES:
Most Aperitifs will be fortified and sweetened. Many times, flavoring ingredients such as zest of citrus rind or vermouth type herbs will be used. The combination of sweetness and a delicate bitter finish is often found in winning wines. Acidity and astringency should be kept well under control and should not be obvious on the palate.

TECHNICAL CHARACTERISTICS: [These are GUIDELINES only, NOT RIGID BOUNDS]
Ingredients: No restrictions
Alcohol: 16% to 18%
Colour: No restrictions
Sugar: Dry to very sweet
S.G.: 0.990 to 1.045
Acid: 4.0 g/l to 8.0 g/l

C.        WHITE TABLE WINE CLASSES: General Information

DESCRIPTION: Note: Class "C" has been split into Classes C1, C2, C3, and C4 below. These are generally wines to accompany lighter flavoured foods although the dividing line between usage of reds and whites is anything but clear. Colour can range from almost colourless through to golden. Browns and greys virtually always signal unacceptable oxidation. The nose should be inviting and can range from aromatic and fruity in the case of wines that have seen no oak to complex in the case of those that exhibit the combination of aroma and bouquet due to the choice of ingredient and subsequent treatment such as barrel ageing. In the mouth the wine should fulfill the promise of the nose. The wine may be completely dry or may have some residual sugar. Any residual sugar must be in good balance with acid, fruit and body.

PRODUCTION NOTES: Different fruits lend themselves to different treatments. Thus grapes such as Chardonnay and Sauvignon Blanc may benefit from barrel ageing. Others may not.

C1.        CHARDONNAY CLASS

DESCRIPTION:
Wines that contain at least 85% Chardonnay. Examples would be: 85% Chardonnay / 15% Pinot Blanc; 90% Chardonnay / 10% Other White. There can be no blends (sic) (i.e. less than 85% Chardonnay) in the Chardonnay Class.

TECHNICAL CHARACTERISTICS[These are GUIDELINES only, NOT RIGID BOUNDS]
Ingredients: Grapes
Alcohol: 10% to 14%
Colour: Pale straw to light gold. No amber, brown or grey tinges.
Sugar: 0.0% to 1.0%
Specific Gravity: 0.990 to 0.998
Acidity: 6.5 g/L to 8.5 g/L
pH: 3.0 to 3.7

C2.        AROMATIC WHITE CLASS

DESCRIPTION: Wines from grapes that contain at least 85% of any varietal wine or combination of Gewurztraminer, Riesling, any Muscat, Viognier, Siegerrebe. Aromatic non-vinifera grapes can be up to 15% of an entry to this class, but any white wine containing more than 15% non-vinifera grapes should be entered into Class C 3 – NON-VINIFERA WHITE. Wines with more than 1% non-grape content do not belong in this class.

TECHNICAL CHARACTERISTICS [These are GUIDELINES only, NOT RIGID BOUNDS]
Residual Sugar should be no more than 3%, alcohol should be below 15%, acidity, bitterness and other flavour components should be within the generally accepted normal profile of the grape variety (ies) listed. Thus Gewurztraminer can and almost should exhibit a characteristic varietal bitterness, where Riesling should not. Riesling may be high in acidity, yet Gewurztraminer should not be. It is up to the judges to determine whether it is typical.

Other information to follow

C2.        WHITE NON-VINIFERA GRAPE WINE CLASS

DESCRIPTION: A dry white table wine made 100% from grapes which are non-vinifera. The flavour profile of non-vinifera grapes is different from vinifera grapes and each should be judged as itself. Sugar acid balance is the determinant as to whether an entry is out of class. The wine should taste dry. Alcohol levels should be consistent with table wine usage. It is recognized that this class will present challenges to judges who lack experience with these varieties, or when newer varieties are use.

TECHNICAL CHARACTERISTICS [These are GUIDELINES only, NOT RIGID BOUNDS]
To follow.

C2.        OTHER DRY WHITE CLASS

DESCRIPTION: Wines that do not fit the definition of any other White Table Wine class. Examples could include 85% Sauvignon Blanc / 15% Semillon (= varietal Sauvignon Blanc); 84% Sauvignon Blanc / 16% Semillon (= white blend); 80% Pinot Blanc / 20% Chardonnay (= white blend). Wines in this class cannot include those with 85% or more from members of classes C1, C2, and C3. Other Dry White entries made from non-grape or blends of grape with non-grape are quite acceptable but must fit the general description of the class, though sugar, acid, and the balance of sugar / acid / alcohol / tannin may be different.

TECHNICAL CHARACTERISTICS   (Guidelines not requirements)

Ingredients                              No restrictions.

Alcohol                                  9% - 14%

Colour                                   Pale bronze or bronze – pink to pale straw to light gold. No amber, brown or grey tinges in grape-based products.  Note that non-grape Other Dry White may have other tints but the colour should be less pronounced than a rose.

Sugar                                    0.0% - ??%

Specific Gravity                         0.990 - ???

Acidity                                  6.5 g/L – ?? g/L

pH                                       ???

D.        ROSÉ TABLE CLASS

DESCRIPTION:
Light refreshing lightly coloured wines to accompany food. There are several distinct types of rosés made commercially. Portuguese rosés are light, lively and slightly sweet. Rosés from the south of France and elsewhere are dry and have the same body as medium whites and reds. Rose entries made from non-grape or blends of grape with non-grape are quite acceptable but must fit the general description of the class, though colour, sugar, acid, and the balance of sugar / acid / alcohol / tannin may be different.

PRODUCTION NOTES:
Most successful rosés are planned from the beginning, rather than being white wines with a little colouring matter added to them. Fermentation is carried out with little skin contact, thus tannin extraction is much less than in red wines.

TECHNICAL CHARACTERISTICS [These are GUIDELINES only, NOT RIGID BOUNDS]
Ingredients: No restrictions. Red grapes with white flesh are very successful.
Alcohol: 9% to 14 %
Colour: Pink: pale to deep. An orange tinge is permissible. Red or purple are undesirable. Amber is unacceptable.
Sugar: 0% to 2% (may be higher with non-grape, must balance as dry to off-dry)
S. G.: 0.990 to 1.005
Acid: 6 to 8 g/l (may be higher with non-grape, must balance as dry to off-dry)
pH: 3.1 to 3.4

E.        RED TABLE WINE CLASSES: General Information

DESCRIPTION: Note: Class "E" has been REPLACED with E1, E2, E3, E4, E5 and E6 below
A red wine to accompany more richly flavoured foods. The colour range is from medium red through ruby to garnet. Purple edges indicate youth, while garnet to slightly tawny edges come with age. The nose should be inviting: possibly delicate, possibly intense. A complex nose from the bouquet due to the ageing process, possibly involving oak, combined with the varietal aroma of the particular fruit used is desirable. The wine in the mouth should be medium to full bodied and should be dry; a glycerine softness in an older wine should not be mistaken for residual sugar. There should be good balance among fruit, acid, tannin and alcohol. The flavour should follow through from the promise of the nose. The wine should finish well without undue astringency or bitterness; a lasting aftertaste will mark a superior wine.

PRODUCTION NOTES:
Fermentation of red wines is carried out on the skins resulting in the extraction of tannin with its accompanying astringency and possibly bitterness, unattractive when the wine is young. With proper ageing, these will be transformed into softer, more elegant flavours. The colour of youth is purple. Age will transform this into more desirable ruby or garnet shades.

TECHNICAL CHARACTERISTICS: [These are GUIDELINES only, NOT RIGID BOUNDS]
Ingredients: No restrictions; Grapes are best by far
Alcohol: 10% to 13%
Colour: Medium red to Garnet
Sugar: 0.0% to 0.3%
S.G.: 0.990 to 0.995
Acid: 5.5 g/l to 7.5 g/l
pH: 3.4 to 3.7

E1.        BORDEAUX STYLE DRY RED CLASS

A red wine to be consumed with food. Better wines in this class are virtually free of residual sugar, although a well balanced and aged red will have a softness that could be mistaken for sweetness. The garnet edge of a well matured wine is preferable to the red - purple of a young wine. Varietal wines in the Bordeaux Style Dry Red Class must contain at least 85% of one of the following grapes: Cabernet Sauvignon; Cabernet Franc; Merlot; Petit Verdot; Malbec or Carmenère.

Examples would be 85% Merlot / 15% Cabernet Sauvignon (= varietal Merlot); 85% Cabernet Sauvignon / 15% Syrah (= varietal Cabernet Sauvignon).

Blended wines in the Bordeaux Style Dry Red Class include wines usually designated 'Meritage' in North America and are often referred to as Bordeaux blends. Blended wines in the Bordeaux Style Dry Red Class must contain at least 85% of two or more of the above varieties blended to create an elegant combination, rather than a wine resembling one of the components.

Examples would be 70% Merlot / 15% Cabernet Franc / 15% Cabernet Sauvignon (=Bordeaux Style Dry Red blend); 40% Merlot / 30% Cabernet Sauvignon / 15% Cabernet Franc / 15% Zinfandel (=Bordeaux Style Dry Red blend)

TECHNICAL CHARACTERISTICS [These are GUIDELINES only, NOT RIGID BOUNDS]
Ingredients: Grapes
Alcohol: 10% to 14%
Colour: Medium red to garnet
Sugar: 0.0% to 0.35% Specific Gravity: 0.990 to 0.993
Acidity: 5.5 g/L to 6.7 g/L
pH: 3.4 to 3.7

E2.        RED PINOT CLASS

A red wine to be consumed with food or socially. Better wines in this class are virtually free of residual sugar, although a well balanced and aged red will have a softness that could be mistaken for sweetness. Ideally, these wines exhibit fruity attributes and may be at their peak young. The best mature examples demonstrate complexity and finesse while retaining substantial fruit.

Varietal wines in the Red Pinot Class must contain at least 85% of one of the following varieties: Pinot Noir; Pinot Meunier or Gamay Noir.

Examples would be 85% Pinot Noir / 15% Lemburger (= varietal Pinot Noir); 90% Gamay Noir / 10% other red (= varietal Gamay Noir).

Blended wines in the Red Pinot Class must include at least 85% of two or more of the above varieties. Examples would be 70% Pinot Noir / 15% Gamay / 15% Lemberger (= Red Pinot blend); 60% Pinot Noir / 20 % Pinot Meunier / 20% Gamay Noir (= Red Pinot blend).

TECHNICAL CHARACTERISTICS [These are GUIDELINES only, NOT RIGID BOUNDS]
Ingredients: Grapes
Alcohol: 10% to 14%
Colour: Medium red to garnet
Specific Gravity: 0.990 to 0.993
Acidity: 5.5 g/L to 6.7 g/L
pH: 3.4 to 3.7

E3.        NON-VINIFERA DRY RED CLASS

A dry red table wine made 100% from grapes which are non-vinifera. The flavour profile of non-vinifera grapes is different from vinifera grapes and each should be judged as itself. Sugar acid balance is the determinant as to whether an entry is out of class. The wine should taste dry. Alcohol levels should be consistent with table wine usage. It is recognized that this class will present challenges to judges who lack experience with these varieties, or when newer varieties are use.

Further information to follow.

E4.        RED ZINFANDEL CLASS

A dry red table wine made at least 85% from zinfandel grapes. The remaining 15% can be any other ingredient.

Further information to follow.

E5.        RED RHONE STYLE CLASS

A dry red table wine made at least 85% from the approved varieties used to make Chateauneuf-du-Pape in southern France. The following list is from Wikipedia:

Grenache Noir, Syrah, Mourvèdre, Picpoul Noir, Terret Noir, Counoise, Muscardin, Vaccarèse and Cinsaut, and white varieties are Grenache Blanc, Picpoul Blanc, Picardan, Clairette, Roussanne and Bourboulenc. Both red and white varieties are allowed in red Châteauneuf-du-Pape. There are no restrictions as to the proportion of grape varieties to be used.

TECHNICAL CHARACTERISTICS Further information to follow.

E6.        OTHER DRY RED CLASS

A red wine to be consumed with food. Better wines in this class are virtually free of residual sugar, although a well balanced and aged red will have a softness that could be mistaken for sweetness. The garnet edge of a well matured wine is preferable to the red - purple of a young wine. The class contains all red table wines that do not fit the definitions of the above classes.

Other Dry Red entries made from non-grape or blends of grape with non-grape are quite acceptable but must fit the general description of the class, though sugar, acid, and the balance of sugar / acid / alcohol / tannin may be different.

Further information to follow.

F.        DESSERT CLASS

DESCRIPTION: Wines to accompany the dessert course of a meal. They should be sweet and luscious but with sufficient acid to prevent them from being cloying. Alcohol must have been developed by fermentation of the wine. Wines whose production involve fortification, baking or controlled oxidation such as port, sherry or madeira types do NOT belong in this class

PRODUCTION NOTES:
The worlds classic dessert wines all have the must concentrated in some way or another. Infection by botrytis cinerea, allowing the sun to evaporate some of the water or even crushing icy grapes after they have been frozen on the vine are methods used. For the home winemaker, freezing the grapes in the deepfreeze can produce a more concentrated must. Back sweetening with syrup obtained from the original must by freezing is useful. Extraction from dried fruit such as apricots or raisins into the base wine can be done. Addition of grape concentrate to the base wine can also be useful. Merely sweetening a table wine with sugar will be unlikely to produce the desired characteristics.

Dessert entries made from non-grape or blends of grape with non-grape are quite acceptable but must fit the general description of the class, though sugar, acid, and the balance of sugar / acid / alcohol / tannin may be different.

TECHNICAL CHARACTERISTICS: [These are GUIDELINES only, NOT RIGID BOUNDS]
Ingredients: No restrictions
Alcohol: 9% to 15%
Colour: No restrictions
Sugar: 5% to 20%
S. G.: 1.01 to 1.100
Acid: 6.5 g/l to 11 g/l
pH: 3.1 to 4.0

G.        AFTER DINNER CLASS

DESCRIPTION:
Wines in this class are for use after dinner, perhaps with nuts or cheese or in place of a liqueur. They are rich, sweet and full bodied. Wines such as port, sweet sherry or madeira types or other wines that have been fortified, baked or otherwise made using port, madeira or sherry type processes belong in this class. This does NOT however prevent a competitor from entering an appropriate completely naturally fermented wine such as fig or raisin in the class.

After Dinner entries made from non-grape or blends of grape with non-grape are quite acceptable but must fit the general description of the class, though sugar, acid, and the balance of sugar / acid / alcohol / tannin may be different.

PRODUCTION NOTES: Most wines in the class will be fortified by the addition of brandy or other spirits ? in the case of port types, soon after the onset of fermentation in order to retain residual sugar ? in the case of sweet sherry types, after ferment and possibly some ageing is complete. Acid and astringency should both be muted.

TECHNICAL CHARACTERISTICS: [These are GUIDELINES only, NOT RIGID BOUNDS.]
Ingredients: No restrictions
Alcohol: 15% to 20%
Colour: No restrictions
Sugar: 15% to 20%
S. G.: 1.017 to 1.040
Acid: 3.9 g/l to 7.0 g/l
pH: 3.2 to 3.9

H.        SPARKLING CLASS

DESCRIPTION:
All wines with detectable carbon dioxide pressure in the bottle and showing visible sparkle in the glass. Carbonation may be achieved by any method including but not limited to carbon dioxide pressure cylinders, and methods of secondary fermentation such as methode champenoise, charmat, and various encapsulated yeast methods. These latter may leave a capsule or capsules in the bottle; this is not to be judged a fault. There are Sparkling wines made that are appropriate for all occasions. They can be drunk alone or with virtually any food. In the glass, the wine should be star bright and exhibit sparkle that persists. Cloudy sediment of any kind, in the bottle or in the glass, is unacceptable. The nose may have the yeasty bouquet typical of the methode champenoise or less complex fruitier aromas of carbonated wines.

Sparkling entries made from non-grape or blends of grape with non-grape are quite acceptable but must fit the general description of the class, though sugar, acid, and the balance of sugar / acid / alcohol / tannin may be different.

Lower carbonation sparkling beverages may also be entered into this class (example Asti from Italy, various Spumante type wines).

PRODUCTION NOTES:
Wines that obtain their carbon dioxide by fermentation in the bottle as Champagne does are allowed to sit on the yeast for a prolonged period of time. During this time, the yeast breaks down and imparts a characteristic complexity to the bouquet and flavour of the wine. An alternate method is to carbonate the wine under pressure. This process results in less complexity, but may be judged preferable for some ingredients which exhibit particularly attractive fruity characteristics.

TECHNICAL CHARACTERISTICS: [These are GUIDELINES only, NOT RIGID BOUNDS.]
Ingredients: No restrictions
Alcohol: 7% to 12%
Colour: No restrictions
Sugar: 0% to 6%
S.G.: wide range
T.Acid: 6 to 8 g/l
pH: 2.8 to 3.4

I.        SOCIAL WINE CLASS

DESCRIPTION:
It should be possible to enjoy a SOCIAL wine without the accompaniment of food. Colour can fall into a wide range but it should be inviting. The wine should have an inviting fruity aroma. The wine should be neither dry nor excessively sweet. It should not be too high in alcohol. In many types of wine a peak or peaks appear in the flavour spectrum - for example a White Table wine might have an acid peak; in the Aperitif class, a bitter peak is not out of place. There should be no such peaks in a Social wine. Good balance is essential. A touch of "spritz" is permissable.

Social entries made from non-grape or blends of grape with non-grape are quite acceptable but must fit the general description of the class, though sugar, acid, and the balance of sugar / acid / alcohol / tannin may be different. Non-grape wines best consumed by themselves should be entered in this class rather than the Country classes unless the sugar is in excess of 7%.

TECHNICAL CHARACTERISTICS: [These are GUIDELINES only, NOT RIGID BOUNDS.]
Ingredients: No restrictions
Alcohol: 9% - 11%
Colour: Appealing
Sugar: 1% to 4%
S. G.: 0.996 to 1.008
Acid: 6 g/L to 8 g/L
pH: 3.1 to 3.5

J1.        COUNTRY WINE CLASS OFF DRY AND MEDIUM DRY

DESCRIPTION
Any wine made from non-grape sources that more properly fits into Aperitif Sherry, Aperitif, Other Dry White, Rose, Other Dry Red, Dessert, After Dinner, Sparkling, Social or Sparkling Cider & Other must be entered into the appropriate class. These styles no longer fit into Country class. Class J1 is for those wines, at least 95% from non-grape ingredients, which are too sweet for table wine classes, too dry for social (or perhaps not made for consumption alone), or are of a style that does not fit into any other class, yet lack the sugar to fit into Class J2. It is highly recommended that producers seek the assistance of their Provincial Directors if in any doubt.

TECHNICAL CHARACTERISTICS: [These are GUIDELINES only, NOT RIGID BOUNDS.]
Further information to follow.

J2.        COUNTRY WINE CLASS SWEET AND OTHER

DESCRIPTION
This Class is only for those wines, at least 95% from non-grape ingredients, which cannot fit any other class. Each entry must be judged upon its own merits, based on the description provided by the entrant to the judges. Any entry to this class that should have been entered elsewhere will be ruled out of class. Entries common to this class will be those sweeter country styles which are too sweet for social, have too much acidity for dessert, or are not sweet enough, or lack the flavourings for the Aperitif classes or the tannin for the After Dinner class. There is a wide range of entries which cannot be entered into any other class which must all fit into this one. Proper ingredient, alcohol and sugar descriptions are necessary. It is highly recommended that producers seek the assistance of their Provincial Directors if in any doubt.

TECHNICAL CHARACTERISTICS: [These are GUIDELINES only, NOT RIGID BOUNDS.]
Further information to follow.

The Amateur Winemakers of Canada www.littlefatwino.com