Hello all,
I need help in deciding what to do. As the Chief Coordinator for a wine
competition (Chief Perpetrator to non-winners) , I am in a quandry. The wine
competition that I coordinate judges both Commercial and Non-commercial
side-by-side. There is nothing to prevent (as yet) anyone who wants to enter
a secondary wine or tertiary wine. This past year we did have someone ( home
winemaker) who entered two or three secondary wines. I got a few jaundiced
looks from the judges, but the wines did fare well. However, the comments
from the judges were that they really didn't care to judge secondary wines.
I have since met a few other Home winemakers (homies) who make secondary and
tertiary wines.
My questions are;
Are there any other wine competitions that have categories, or
that judge secondary and tertiary wines?
If you have judged wines; would you prefer not to judge
secondary or tertiary wines?
Is it hersy to enter a seondary wine in a wine competition?
Joanne

What is the name of your competition??


"jmreiter" wrote in message
news
Hello all,
I need help in deciding what to do. As the Chief Coordinator for a
wine
competition (Chief Perpetrator to non-winners) , I am in a quandry. The
wine
competition that I coordinate judges both Commercial and Non-commercial
side-by-side. There is nothing to prevent (as yet) anyone who wants to
enter
a secondary wine or tertiary wine. This past year we did have someone (
home
winemaker) who entered two or three secondary wines. I got a few jaundiced
looks from the judges, but the wines did fare well. However, the comments
from the judges were that they really didn't care to judge secondary
wines.
I have since met a few other Home winemakers (homies) who make secondary
and
tertiary wines.
My questions are;
Are there any other wine competitions that have categories, or
that judge secondary and tertiary wines?
If you have judged wines; would you prefer not to judge
secondary or tertiary wines?
Is it hersy to enter a seondary wine in a wine competition?
Joanne

It is a State Fair Wine Competition. No wines outside the State of New
Mexico are allowed.
Joanne

"Aaron Puhala" wrote in message
. ..
What is the name of your competition??


"jmreiter" wrote in message
news
Hello all,
I need help in deciding what to do. As the Chief Coordinator for a
wine
competition (Chief Perpetrator to non-winners) , I am in a quandry. The
wine
competition that I coordinate judges both Commercial and Non-commercial
side-by-side. There is nothing to prevent (as yet) anyone who wants to
enter
a secondary wine or tertiary wine. This past year we did have someone (
home
winemaker) who entered two or three secondary wines. I got a few
jaundiced
looks from the judges, but the wines did fare well. However, the
comments
from the judges were that they really didn't care to judge secondary
wines.
I have since met a few other Home winemakers (homies) who make secondary
and
tertiary wines.
My questions are;
Are there any other wine competitions that have categories,
or
that judge secondary and tertiary wines?
If you have judged wines; would you prefer not to judge
secondary or tertiary wines?
Is it hersy to enter a seondary wine in a wine competition?
Joanne

jmreiterwrote: My questions are;
Are there any other wine competitions that have categories, or that judge
secondary and tertiary wines?
If you have judged wines; would you prefer not to judge secondary or
tertiary wines?
Is it hersy to enter a seondary wine in a wine competition?

Joanne - My wine club (Greater Kansas City Cellarmasters) will have it's 5th
annual contest November 8th. We have 59 categories for wines and meads but
we do not distinguish between first, secondary or tertiary wines. Several
of our club members make secondary wines and they are excellent. I think it
depends on the winemaker and the grapes he or she has to work with. Just my
opinion but I would get rid of the first, secondary or tertiary tags on your
wine entries and let each wine stand on it's own. Our wine contest is only
for amateur winemakers but I know many of the entries would compete very
well with commercial wines.

Bill Frazier
Olathe, Kansas

Bill,
thanks for the reply. But I am still left pondering, as the commercial
entries are all primary wines in the competition that I coordinate.
Joanne

"William Frazier" wrote in message
...

jmreiterwrote: My questions are;
Are there any other wine competitions that have categories, or that judge
secondary and tertiary wines?
If you have judged wines; would you prefer not to judge secondary or
tertiary wines?
Is it hersy to enter a seondary wine in a wine competition?

Joanne - My wine club (Greater Kansas City Cellarmasters) will have it's
5th
annual contest November 8th. We have 59 categories for wines and meads
but
we do not distinguish between first, secondary or tertiary wines. Several
of our club members make secondary wines and they are excellent. I think
it
depends on the winemaker and the grapes he or she has to work with. Just
my
opinion but I would get rid of the first, secondary or tertiary tags on
your
wine entries and let each wine stand on it's own. Our wine contest is
only
for amateur winemakers but I know many of the entries would compete very
well with commercial wines.

Bill Frazier
Olathe, Kansas

Sorry to be so thick ( Stupid) but I don't understand what you mean by
"primary". "secondary " & "tertiary" in relation to wines. A totally new
term in my book!
Presumably something to do with competition entries but I never enter any of
my wines in competitions -- just not my style!

--
Trevor A Panther
In South Yorkshire, England
Remove "SPAMLESS" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"jmreiter" wrote in message
...
snip snip

On 10/27/03 2:39 AM, in article
, "Pinky"
wrote:

Sorry to be so thick ( Stupid) but I don't understand what you mean by
"primary". "secondary " & "tertiary" in relation to wines. A totally new
term in my book!
Presumably something to do with competition entries but I never enter any of
my wines in competitions -- just not my style!

Hmm, when I read the post, the first thing I thought of was a "second" wine
-- that is, you take the pulp after pressing and add water and sugar (or
another grape juice) and ferment that as a second wine from the same grapes.
I have not heard of anyone doing this a third time (tertiary). Is this what
you are talking about?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Greg Cook wrote:
On 10/27/03 2:39 AM, in article
, "Pinky"
wrote:


Sorry to be so thick ( Stupid) but I don't understand what you mean by
"primary". "secondary " & "tertiary" in relation to wines. A totally new
term in my book!
Presumably something to do with competition entries but I never enter any of
my wines in competitions -- just not my style!


Hmm, when I read the post, the first thing I thought of was a "second" wine
-- that is, you take the pulp after pressing and add water and sugar (or
another grape juice) and ferment that as a second wine from the same grapes.
I have not heard of anyone doing this a third time (tertiary). Is this what
you are talking about?

Hi Greg

In Italy after the third wine is made they will reuse the pomace one
more time to make another wine. That wine is distilled and is usually
clear. The liquor is known as grappa.

Regards

Frank

Greg,
you are indeed correct. I am refering to second and third wines. The
reason for my quandry is that the competition that I coordinate judges both
commercial and non-commercial side-by-side. Quite a few of our home
winemakers (homies) have gone on to become professional winemakers in recent
years. And I know of _no_ commercial winery that makes or offers for sale a
secondary wine. Or tertiary, for that matter. Hence, my queery.
Joanne
"Greg Cook" wrote in message
...
On 10/27/03 2:39 AM, in article
, "Pinky"
wrote:

Sorry to be so thick ( Stupid) but I don't understand what you mean by
"primary". "secondary " & "tertiary" in relation to wines. A totally new
term in my book!
Presumably something to do with competition entries but I never enter
any of
my wines in competitions -- just not my style!

Hmm, when I read the post, the first thing I thought of was a "second"
wine
-- that is, you take the pulp after pressing and add water and sugar (or
another grape juice) and ferment that as a second wine from the same
grapes.
I have not heard of anyone doing this a third time (tertiary). Is this
what
you are talking about?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

Even at 66 years old I learn something new every day!!!!!!!!!!!!!!!!!!!
I would have reacted to 1st Pressing etc a bit sooner but I suppose Primary
wine , Secondary wine is less of a mouthful than "1st pressing wine" etc.
Tkx all

--
Trevor A Panther
In South Yorkshire, England
Remove "SPAMLESS" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!

"jmreiter" wrote in message
...
Greg,
you are indeed correct. I am refering to second and third wines.
snip snip

Trevor,
good to see you again and happy to be of service.
Chin-chin
Joanne
"Pinky" wrote in message
...
Even at 66 years old I learn something new every day!!!!!!!!!!!!!!!!!!!
I would have reacted to 1st Pressing etc a bit sooner but I suppose
Primary
wine , Secondary wine is less of a mouthful than "1st pressing wine" etc.
Tkx all

--
Trevor A Panther
In South Yorkshire, England
Remove "SPAMLESS" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!

"jmreiter" wrote in message
...
Greg,
you are indeed correct. I am refering to second and third wines.
snip snip

On 10/27/03 1:13 PM, in article , "Frank
Mirigliano" wrote:

Greg Cook wrote:
On 10/27/03 2:39 AM, in article
, "Pinky"
wrote:


Sorry to be so thick ( Stupid) but I don't understand what you mean by
"primary". "secondary " & "tertiary" in relation to wines. A totally new
term in my book!
Presumably something to do with competition entries but I never enter any of
my wines in competitions -- just not my style!


Hmm, when I read the post, the first thing I thought of was a "second" wine
-- that is, you take the pulp after pressing and add water and sugar (or
another grape juice) and ferment that as a second wine from the same grapes.
I have not heard of anyone doing this a third time (tertiary). Is this what
you are talking about?

Hi Greg

In Italy after the third wine is made they will reuse the pomace one
more time to make another wine. That wine is distilled and is usually
clear. The liquor is known as grappa.

Regards

Frank


Ah, thanks for the information. Now I understand how frugal Italians are!!!!
Waste Nothing. I always wondered about grappa.


--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

jmreiter wrote:

Hello all,
I need help in deciding what to do. As the Chief Coordinator for a wine
competition (Chief Perpetrator to non-winners) , I am in a quandry. The wine
competition that I coordinate judges both Commercial and Non-commercial
side-by-side. There is nothing to prevent (as yet) anyone who wants to enter
a secondary wine or tertiary wine. This past year we did have someone ( home
winemaker) who entered two or three secondary wines. I got a few jaundiced
looks from the judges, but the wines did fare well. However, the comments
from the judges were that they really didn't care to judge secondary wines.
I have since met a few other Home winemakers (homies) who make secondary and
tertiary wines.
My questions are;
Are there any other wine competitions that have categories, or
that judge secondary and tertiary wines?
If you have judged wines; would you prefer not to judge
secondary or tertiary wines?
Is it hersy to enter a seondary wine in a wine competition?
Joanne



Hi Joanne

Why do the judges object to judging the secondary and tertiary wines?

Regards

Frank

Frank,
as I stated before,......this is a competition where Commercial and
non-commercial wines are judged side-be-side. I know of no Commercial winery
that makes and/or sells a secondary or tertiary wine. The judges seemed to
be of the opinion that all the wines in this competition ought to be primary
wines in deference to the large commercial aspect of this competition.
Hence, my queery.
Joanne

"Frank Mirigliano" wrote in message
...
jmreiter wrote:

Hello all,
I need help in deciding what to do. As the Chief Coordinator for a
wine
competition (Chief Perpetrator to non-winners) , I am in a quandry. The
wine
competition that I coordinate judges both Commercial and Non-commercial
side-by-side. There is nothing to prevent (as yet) anyone who wants to
enter
a secondary wine or tertiary wine. This past year we did have someone
( home
winemaker) who entered two or three secondary wines. I got a few
jaundiced
looks from the judges, but the wines did fare well. However, the
comments
from the judges were that they really didn't care to judge secondary
wines.
I have since met a few other Home winemakers (homies) who make secondary
and
tertiary wines.
My questions are;
Are there any other wine competitions that have categories,
or
that judge secondary and tertiary wines?
If you have judged wines; would you prefer not to judge
secondary or tertiary wines?
Is it hersy to enter a seondary wine in a wine competition?
Joanne



Hi Joanne

Why do the judges object to judging the secondary and tertiary wines?

Regards

Frank

It would be against the law for a winery to make seconds.
Tim