ENTRY BOOK 721 - WINES CLASSES: 1. RED DRY-GRAPE - Must be 100% red, blue, or purple grapes with 0-3.0% residual sugar. 2. RED DRY-OTHER THAN GRAPE - Includes blend of grapes and non- grapes with 0-3.0% residual sugar. 3. WHITE DRY-GRAPE - Must be 100% white or golden grapes, with no tinge of pink, brown, or gray, with 0-3.0% residual sugar. 4. WHITE DRY-OTHER THAN GRAPE - Includes blends of white or golden grapes and non-grapes, with no tinge of pink, brown, or gray, with 0-3.0% residual sugar. No honey additions. 5. DRY ROSE GRAPE - Must be 100% pink grapes, with no tinge of brown, delicate in bouquet and flavor, light in body, with 0-3.0% residual sugar. 6. RED SWEET GRAPE - Must be 100% red, blue, or purple grapes, with heavier body and flavor, with 3.0-6.0% residual sugar. Suitable for drinking by itself. 7. RED SWEET NON-GRAPE - Includes blends of grapes and non-grapes with a 3.0-6.0% residual sugar. Must include other fruits or berry, red or purple in color, which is not fortified, suitable for drinking by itself for pleasure. 8. WHITE SWEET GRAPE - Must be 100% white or golden grapes with no tinge of pink, brown, or gray, heavier body and flavor and lighter alcohol content than dry table wine, with 3.0-6.0% residual sugar. 9. WHITE SWEET NON-GRAPE - Includes blends of white or golden grapes and non-grapes. Should not have any tinge of brown or gray, heavier body and flavor and lighter alcohol content than dry table wine, with 3.0-6.0% residual sugar. 10. RED DESSERT WINE - Includes red, blue, purple grapes and non-grapes. Should be tawny or dark brown, rich in bouquet and flavor, medium to sweet, full- bodied and of high alcohol content, may be fortified and/or oxidized, most suitable for serving at the end of the meal with sweets, with over 6.0% residual sugar. 11. WHITE DESSERT WINE - Includes white or golden grapes and non-grapes. Should be golden to light brown, rich in bouquet and flavor, medium to sweet, full bodied and of high alcohol content, may be fortified and/or oxidized, most suitable for serving at the end of the meal with sweets, with over 6.0% residual sugar. 12. HONEY WINE - Obviously white, golden, or brown with tinge of pink or gray, of suitable taste and alcohol content for drinking by itself for pleasure. The alcohol, sweetening, and flavor should be mostly derived from honey. Any wine containing any honey. 13. SWEET ROSE - May be any fruit, berry, or grape with over 3.0% residual sugar. 14. SPARKLING WINE - clear wines with C02 added naturally or otherwise with 9 any level of sweetness. Should be disgorged (free of sediment). T N E M T BEST WINE TROPHY R A sponsored by P MATUS WINERY E D 106