Categories

Wine Is Wisconsin

UW-Madison Professional Wine Competition

Rules:

Grapes: All wines must be a minimum of 75% northern grape varietals and sourced from Wisconsin and nearby portions of bordering states, (Eastern Minnesota, Northeastern Iowa, Northern Illinois, and Michigan’s Upper Peninsula).

Non-grape:  All wines must be a minimum of 75% local fruit, honey or applicable specialty crop sourced from Wisconsin and portions of nearby states, (Eastern Minnesota, Northeastern Iowa, Northern Illinois, and Michigan’s Upper Peninsula).

Awards:

Double Gold, Gold, Silver, Bronze – Per each category

Best of Class – Eligible for all entrants

Best Wine of Wisconsin – Top placing wines from each category produced from 100% Wisconsin grapes will be judged for Best Wine of Wisconsin.

Best Mead or Fruit Wine of Wisconsin – Top placing wines from each category produced from 100% Wisconsin fruit and or honey will be judged for Best Mead or Fruit Wine of Wisconsin.

Best Cider of Wisconsin – Top placing ciders from each category produced from 100% Wisconsin fruit will be judged for Best Cider of Wisconsin.

Classes and Categories

  • Class
  • Sparkling Wine
    • Categories:
      • Note: Categories 100 through 102 must be 100% grape. Indicate grape varietal(s) on registration.
    • 100: Method Champenoise
      • Traditional Champaign method of sparkling wine. Carbonation must be from yeast fermentation in bottle.
    • 101: Charmat
      • Tank fermented sparkling wine. Carbonation must be from yeast fermentation.
    • 102: Sparkling
      • Carbonated wine produced using carbonation not from yeast fermentation (forced carbonation).
    • 103: Sparkling fruit wines and meads
      • May be carbonated using bottle, tank, or forced carbonation. Blends of grape and fruit or honey should be registered in this category.
      • Indicate fruit(s) and or honey on registration.
  • White Wines
    • Categories:
      • Wines must be minimum 75% varietal for varietal classes
    • 200: Brianna
    • 201: Edelweiss
    • 202: Frontenac gris
      • Note: Skin fermented Frontenac gris, rosé style wines should be entered as a rosé or blush
    • 203: La Crescent
    • 204: St. Pepin
    • 205: All other varietal white wines
      • Note: Please indicate varietal on registration form
    • 206: White grape blends
      • Note: Please indicate varietals and percentages in the blend
      • Note: Blends using red grapes/wines should be entered as a blush
  • Red Wines
    • Note: Sweet red wines should be entered in category 306. Red wines with slight amounts of residual sugar may be entered in categories 300 to 305.  Categories 300 to 305 will be judged as standard red table wines and are expected to have an acid and sugar balance consistent with the style.  Slight amounts of residual sugar may help with overall balance and will be scored at the discretion of the judges.  Wines entered in categories 300 to 305 that are considered by the judges to be sweet, may receive a lower score than the wine may receive if entered in category 306.
    • 300: Frontenac
    • 301: Marechal Foch
    • 302: Marquette
    • 303: Petite Pearl
    • 304: All other varietal red wines
      • Note: Please indicate varietal on registration form
    • 305: Red Grape Blends
      • Note: Please indicate varietals and percentages used in the blend
    • 306: Sweet red wines (Ex off-dry, semi-sweet)
      • Note: Please indicate varietal or varietals if a blend. Dessert wines should be entered in the appropriate dessert wine category.
  • Rosé and Blush Wines
    • Notes: For this competition, rosé wine is produced from a minimum of 75% red grapes. The color of these wines should result from the controlled maceration and fermentation of the fruit.  For this category, skin fermented Frontenac gris wines may be entered as a rosé.  Frontenac gris wines produced with minimal skin contact and blended with a red varietal should be entered as a blush.  Wines with more than 25% white fruit should be entered as a blush.  Wines produce from the blending of a red wine with a white wine should be entered as a blush.
    • 400: Rosé
      • Note: Indicate varietal or varietals on registration form.
    • 401: Blush
      • Note: Indicate varietals used on registration form.
  • Dessert Wines
    • 500: Late Harvest
      • Please indicate varietal(s) on registration form
    • 501: Ice Wine
      • Note: These wines should be produced using fruit that was frozen while on the vine.  Please indicate varietal(s) on registration form
    • 502: Iced wine
      • Notes: These wines are produced from the post-harvest freezing of gapes or juice.  Please indicate varietal(s) on registration form
    • 503: Fortified “Port” style wine
      • Notes: These wines should be produced such that the fermentation is arrested using an addition of grape neutral spirits or grape brandy, leaving residual sugar.  Wines that do not contain the addition of spirits should be entered in category 504.  Please indicate varietal(s) on registration form
    • 504: Other sweet style dessert wines produced from grapes.
      • Please indicate varietal(s) on registration form
    • 505: Fruit, honey, and flavored dessert style wines
      • Please indicate varietal(s) on registration form
  • Fruit Wines
    • Note: Sparkling wines should be entered in category 103. Dessert style wines should be entered in category 505.
    • 600: Apple/Pear
      • Indicate fruit(s) on registration form
    • 601: Stone Fruit
      • Indicate fruit(s) on registration form
    • 602: Berry
      • Indicate fruit(s) on registration form
    • 603: Fruit and vegetable blends
      • Indicate type on registration form
    • 604: Vegetable Wines (Ex Rhubarb)
      • Indicate type on registration form
    • 605: Grape and fruit blends
      • Note: Meads produced with fruit or grapes should be entered as a mead.
    • 606: Naturally flavored wines
      • Note: Any wine, grape, fruit, or honey, or blend thereof, which is flavored using a natural flavor extract, or other ingredient, should be entered in this class. Indicate fruit variety and flavor on registration form.  Wines using artificial flavors are not permitted in this competition.  Dessert wines should be entered in category 505.
  • Cider
    • Cider
    • 700: Apple hard cider
    • 701: Pear hard cider
    • 702: Apple or pear hard cider with fruit added or blended
      • Indicate fruit(s) on registration form
    • 703: Fruit hard cider
      • Indicate fruit on registration form
  • Mead
    • Note: Sparkling meads should be entered in category 103. Dessert style meads should be entered in category 505.
    • 800: Pure honey wines and meads
    • 801: Honey and grape blends (Pyment)
      • Note: Indicate grape varietal on registration form
    • 802: Honey and fruit (non-grape) blends (Melomel, cyser, etc)
      • Note: Indicate fruit varietal on registration form
    • 803: All other blended or flavored honey wines and meads (Spices, flowers, etc)
      • Note: Please indicate blend or flavoring.