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 - Absolutely no grapes, can include any other fruit or flower with 0-3.0% residual sugars. 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. No honey addition. 4. WHITE DRY-OTHER THAN GRAPE - Absolutely no grapes, can include fruits or flowers, with no tinge of pink, brown, or gray, with 0-3.0% residual sugars. No honey additions. 5. DRY ROSE GRAPE - Must be 100% grapes, color to be blush or pink with no tinge of brown, delicate in bouquet and flavor, light in body, with 0-3.0% residual sugar. 6. SWEET ROSE GRAPE - May be any fruit, berry, flowers, or grapes with over 3.0% residual sugars, color to be blush or pink with no tinge of brown, delicate in bouquet and flavor, light body, with 3.0% or above residual sugars. 7. RED SWEET GRAPE - Must be 100% red, blue, or purple grapes, with heavier body and flavor, with 3.0-6.0% residual sugars. Suitable for drinking by itself. 8. RED SWEET NON-GRAPE - Absolutely no grapes with 3.0-6.0% residual sugars. Must include other fruits or berry, red or purple in color, which is not fortified, suitable for drinking by itself for pleasure. 9. 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. 10. WHITE SWEET NON-GRAPE - Absolutely no grapes other fruits or flowers. 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. 11. RED DESSERT WINE - Includes red, blue, purple grapes, and non-grapes. Could 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. 12. WHITE DESSERT WINE - Includes white or golden grapes and non-grapes. Could 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 meal with sweets, with over 6.0% residual sugar. 13. HONEY WINE - Can be blended with grapes or other fruits, obviously white, golden, or brown with tinge of pink or gray, of suitable taste and alcohol content for drinking by itself for pleasure. Any sweetness allowed primary taste and nose must be honey. It can be straight honey or blended with any other fruit or flower. 9 14. SPARKLING WINE - Any type fruits or grapes wine with C02 added naturally T or otherwise. Any sweetness and must be clear, no sediments. N E 15. RED BLENDS - Any sweetness level, can contain any fruits or grapes. M 16. WHITE BLENDS - Any sweetness level, can contain any fruits or grapes within T color no oxidized. R A P E D BEST WINE TROPHY sponsored by MATUS WINERY 106