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Showing Wines (calling Tom) (Read 10539 times)
Fermenting Tom
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Shrewsbury Flower Show
Reply #20 - Aug 4th, 2014 at 8:50pm
 
Entries closed---
Judging takes place Thursday evening commencing 9.00pm.
I've been allocated classes 36 & 39.
It's a GREAT show for all the family, something to interest most people, if the weather Friday or Saturday is dry, its a good day out.
Wink Wink
F.T.
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Fermenting Tom
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Reply #21 - Feb 20th, 2015 at 9:37pm
 
Just had the Schedule arrive for the 46th Annual Burton Wine Festival on Saturday 9th May , at The Priory Centre,  Church Road, Stretton,  Burton-on-Trent .

In the OPEN there are classes 15 for Home made Wine , also ,
Restricted to Burton Members only ---  5 Classes of wine.
Entries cost 20p per bottle !!! There are 24 Trophies to be won !!
Schedules from John Francis 01283 214814.

Burton also advise further "local" wine shows.........
18th April  @ Eastwood.
27th June  @ Bramcote
12th Sept  @ Nottingham.

So if you want to find out how good your wine is -- here's the opportunity .

Wink Wink
F.T.
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Fermenting Tom
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Reply #22 - Mar 12th, 2015 at 6:19pm
 
Schedules are now available for this years show on 14th & 15th August, Judging takes place on the Thursday evening commencing 9.00 pm, so show can be open to public from 8.00 am Friday.
Closing date for entries is 31st July.  No Late Entries Accepted.
Classes are as listed lower down the page.
. Wink Wink
F.T.
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Fermenting Tom
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Reply #23 - Apr 7th, 2015 at 11:19am
 
Only a month left till the Burton Show, have you sorted your wines out to enter ?
Wink Wink
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Reply #24 - May 7th, 2015 at 5:17pm
 
Bottles can be entered on the day -- this Saturday -- if you advise the Entries Secy., in next 24 hrs, it would help with Judges allocation of classes  and table space.
Wink Wink
F.T.
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Fermenting Tom
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Re: Showing Wines (calling Tom)
Reply #25 - May 9th, 2015 at 8:56pm
 
Fairly good day at Burton, entered bottles in 6 classes 1x2nd, 2x3rd, 1x4th cards and 2 collars(final selection) out of 187 bottles staged in 15 classes.  Four exhibitors from other areas, outside host circle area.
Standard of presentation good, most wines of high quality, main error by exhibitors of incorrect sweetness balance, in Medium Sweet and Sweet classes, some mistaking excess acidity for dryness !!
Wink Wink
F.T.
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Fermenting Tom
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Reply #26 - Jul 7th, 2015 at 1:51pm
 
As already advised, this show in it's 128th year will be taking place Friday14th. and Saturday 15th August, with family entertainment throughout the 2 days, plus 100's of Trade, Food Marquee, Bars & Charity stalls, Craft Marquee,  Farm Equipment, Luxury Cars, Welsh Choirs, Military Bands and Displays, a GREAT family day out.
The WINE section is in the Severn Marquee, 13 classes, entries close Friday 17th July -- NO LATE ENTRIES ACCEPTED.
I've been advised of the 2 Classes I will be Judging,on the Thursday evening starting at 9.00 pm, so all judging is complete in readiness for public, early Friday morning.
Wink Wink
F.T.
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Reply #27 - Aug 14th, 2015 at 12:22pm
 
Judged 2 classes with a very efficient Steward, thanks Barry.

Class 40 . 3 bottles for a meal, comprising Aperitif Dry, Red Table Dry and Sweet Dessert any colour .
One of my favourite classes to judge, particularly with a Steward who's prepared to learn and understand the nuances of what exhibitors perceptions are, he was surprised at the range of variance from the specification .

Class 35 Sweet Dessert White, Obviously, not so many deviations, other than the degree of sweetness, flavour, body and alcohol.
Back home 12.50am this morning having driven through the heavy rain storms.

Overall quality standard, not as high as last year.

Hopefully the weather over the weekend will not deter visitors from a brilliant show.

Wink Wink
F.T.
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Re: Showing Wines (calling Tom)
Reply #28 - Aug 21st, 2015 at 11:42pm
 
Only just seen this, I'm sure my uncle Brad (William Bradshaw of Malpas) used to show his chrysanth's at Shrewsbury(and elsewhere Wink he was a fanatical grower of chrysanthemums, I can still remember the brown paper bags tied over the blooms to protect them, a very nice man but not to earwigs! Wink
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Fermenting Tom
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Re: Showing Wines (calling Tom)
Reply #29 - Aug 22nd, 2015 at 12:34am
 
H , I remember my father in law, in early '60's doing the same,  I couldn't comprehend -- but like your  uncle he was an avid shower in allotment  and gardening clubs, before the became "horticultural societies", back then in the Black Country they wouldn't have known what that meant -- he even had his own "special chair" next to the bar.
Heaven help anyone who didn't vacate on his arrival, the barman was heard to call Charlie's  here !! -- with---  "If I was yow, ower kid, I'd move, afore yow git wan!!",--- several felt his walking stick --- and moved !!
Wink Wink
F.T.
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« Last Edit: Aug 22nd, 2015 at 12:35am by Fermenting Tom »  

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Fermenting Tom
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Reply #30 - Jan 28th, 2016 at 10:08pm
 
Had a message today,  reminding me the Burton-on-Trent Wine Festival takes place on the 14th May at The Priory Centre,
Church Road, Stretton.
More details in a couple of months, start selecting you wine now in readiness.
Wink Wink
F.T.
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Reply #31 - May 17th, 2016 at 10:23am
 
Another good show, 186 entries, a little down on last year, but quality not, enough to keep the 6 Judges busy, each judging 3 or 4 classes.
Entered 7 classes took 2 -3rd, 1 -4th and 2 -Collars.
Wink Wink
F.T.
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Reply #32 - Aug 15th, 2017 at 11:28am
 
Just had a message to say entries this year well down, with only 3 entries in one class, a total of 201 bottles only judged.
Shame for such a prestigious show, maybe better 2018.
Wink Wink
F.T.
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Re: Showing Wines (calling Tom)
Reply #33 - Nov 3rd, 2017 at 11:32am
 
Moley wrote on Feb 13th, 2013 at 10:29am:
I have always regarded 0.990 as dry, 0.995 as medium-dry, 1.000 as medium, 1.005 as medium-sweet and 1.010 as sweet.


I had a quick google around and one scale I did find that wasn;t on a homebrew website lines up with Moley's scale:
Quote:
Dry Wine .990 - 1.000

Medium Sweet Wine 1.000 - 1.008

Very Sweet Wine over 1.008
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Reply #34 - Nov 4th, 2017 at 10:44pm
 
HLA91,
It's not surprising how wine producers are changing the level of dryness, peoples taste perception not only change, but also their mood, temperature, tannin and acid content play a big part.
Over the years commercial dry wines have got slightly sweeter, that's what the supermarket customers want.
Judges determine the degree of dryness on the show bench, 20-30 yrs ago dry was DRY 0.886-0.995, remembering we don't use a hydrometer, all things considered the wine must be as one, in balance.
The beauty of making your own wine is, you can always sweeten it, on a number of occasions guests didn't like my wine it was too dry, on one occasion one said it was sour.
I took the glass's to the kitchen, dissolved a little sugar syrup, represented they loved it, a far better wine !!
Taste perception !
I've had winning dessert wines where the sg in the bottle was 1.050, one judge commented it could have stood a little more sugar, the body, tannin and wine was in my opinion, in balance
Wink Wink
F.T.
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Re: Showing Wines (calling Tom)
Reply #35 - Nov 8th, 2017 at 11:22pm
 
Tom, I suspect that the perceived dryness and need for more sugar is due to the amount of sugar/corn syrup used in processed food these days. Huh
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Fermenting Tom
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Re: Showing Wines (calling Tom)
Reply #36 - Nov 9th, 2017 at 4:13pm
 
H,
I bow to your superior knowledge on food advise and guidance,
in relation to ingredients/content.
I just look out to avoid wheat and gluten, restaurant and cafe' awareness has vastly improved in recent years.
However at a garden center Tuesday for coffee and cake, with SWMBO, I asked about Gluten Free, the waitress didn't know, asked the Chef, who appeared with a pre wrapped bar bought in, on a plate, I examined, first ingredient OATS, despite being a man mountain, he apologised and conceded he thought oats were gluten free, he now knows some are some aren't.
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F.T.
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Re: Showing Wines (calling Tom)
Reply #37 - Nov 10th, 2017 at 4:34pm
 
Oats!! I thought they were gluten free but a Coeliac cousin put me right, oats grown after wheat can be contaminated! how I don't know but I am assured that it is so. Wink
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Fermenting Tom
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Reply #38 - Nov 11th, 2017 at 11:27pm
 
H,
The contamination arises from the processing more than the growing, hence oats used and advised as Gluten Free on packaging, to get the Cross-Grain symbol on their food has to be processed in a non contamination environment, usually tested and treated to eliminate any likely hood, I buy those.
Depending upon their tolerance some sufferers do use oats,
but as my Gastroentrologist said 20yrs ago, "I've medically diagnosed you by Endscopy  and advise you avoid ALL risk of gluten for the rest of your life".  I have the camera every 4/5 years, thankfully showing marginal improvement each time.
I don't eat the food if I have the slightest doubt, and have in the past returned goods to supermarkets where their recipe changed, by inclusion of Wheat Flour, in baked beans sauce for example!!. I read every label, and on holiday always notify the hotel in advance and upon my arrival, next weeks holiday there will be 3 coeliacs on the coach .
Hotels and restaurants are much improved toward Coeliacs, Warner's, Wetherspoons and most pub chains have a dedicated Gluten Free menu.
Wink Wink
F.T.
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