Hope Valley Wine Appreciation Circle
Hope Valley Wine circle was formed in 1973 by a group of Hope Valley wine enthusiasts
and so we will celebrate its 40th birthday in 2013. Membership numbers of between 20 and 30 have been maintained over
the years. New members are always welcome, just come along to a meeting or contact firstname.lastname@example.org. Meetings are held on the third Monday of the month at the Moore Memorial Hall in Bamford and usually
start at 8:00pm.
Aims and objectives
- To foster good fellowship amongst wine lovers and wine makers.
- To keep alive the traditions of wine making and brewing.
- To exchange ideas for the mutual improvement of home made wines and beers.
- To study the showing and judging of wines and beers and to introduce members to
Bottles of homemade wine and beer are usually handed
in at the Moore Memorial Hall on the morning or early afternoon of the Wine Festival. Members can hand in their own
entries or ask a fellow member to do so. Members are asked to return any throphies on the morning of the Festival.
The judges and stewards are usually announced prior to the Wine Festival, and the judging takes place in the afternoon.
Meetings usually include some entertainment from for example a guest speaker. The
evening is rounded off with a supper provided by the members.
The Wine Festival is held
on a Saturday usually in November each year. The ten classes are:
for the Ken Shuttleworth Trophy
- Dry White for the Rev and Mrs C M
- Dry Red for the Brian Fearn Trophy
- Dessert for the Jack Wilson Trophy
Wine for the Marina and Eric Lee Trophy
- Sweet White for the Robert
- Sweet Red for the Andrew Loughlin Trophy
- Rosé for the Emma Cup
for the Eric Bloxham Trophy
- Fortified Wine for the Sheffield Cup
Members may enter up to TWO bottles in each class. The fee is currently 25p
Rules for Competitions
rules apply to mini and annual competitions.
1.1 All wines should be made by the process of fermentation. The fortification of
wine by the addition of extra alcohol is not permissible except for the Fortified Wine class (see 8.3 below).
1.2 Wine should be presented in clear glass punted bottles with high, rounded shoulders
(Bordeaux type) of approx 750mL (26 fl oz) capacity.
1.3 Plastic topped
cork stoppers should be used. All plastic stoppers may not be used. Capsules should not be fitted.
1.4 The bottles should be filled so that when the cork is pushed fully home, the air space
below the cork is between 13 and 25mm (0.5 to 1 inch) in depth.
should be labelled according to their class (Dry Red, Sweet White, etc). Only country wine should refer to ingredients.
1.6 The label should be plain white, approximately 40mm (1.5") in depth and 90mm (3.5")
in width. The bottom of the label should be 50mm (2.0") from the bottom of the bottle and be placed midway between
1.7 For our purposes, a Country Wine is a wine made from fresh
fruit, vegetables or roots. No concentrates, including grape juice, should be used, but raisins can be used as a substitute.
The wine may be of any colour and may be dry medium or sweet. The label should state the main ingredient(s) and the
1.8 A Dessert Wine may be white, golden, tawny or red.
It should be rich in bouquet and flavour, medium to sweet, full bodied and with high alcohol content.
A Rosé Wine should have a true pink colour, with no trace of brown, delicate in flavour, light in texture and alcohol,
and dry to medium.
1.10 A Social Wine may be red, white or rosé
and should state on the label if it is dry, medium or sweet. It should be a pleasant wine suitable for drinking throughout
a social occasion.
2.1 Beers should be presented in clear or brown glass bottles of approx. 0.5l (one pint)
capacity. Metal or plastic tops or crown closures can be used.
The air space between the top of the beer and the bottom of the closure shall be between 13 and 25mm (0.5 to 1 inch).
2.3 The label and its position shall
be as for wine.
3 Fortified Wines
These are made by the normal process
of fermentation whose alcoholic strength is further increased by the addition of ethyl alcohol. The latter should be
in the form of an unflavoured spirit such as Polish Spirit or Vodka, so that the original flavour of the wine is not masked
by the flavour of the sprit. In winemaking, fortification is most often used in the simulation of vermouths and other herb
aperitifs, sherries and ports. The principles and procedures involved in judging fortified wines are the same as those
for unfortified wines. Particular care must be taken while assessing the flavour of a fortified wine to note whether
the alcoholic strength is in balance. Two common faults with homemade fortified wines are (a) an unpleasant burning
harshness in the mouth and (b) the predominance of the flavour of the fortifying spirit.
It is expected that the prize winners (1st,
2nd and 3rd) will be sampled by members during the Wine Festival.
5 Some Comments on the Presentation and Judging of Wines
wine which will score the most points is one which is stable, well-balanced in all aspects, brilliantly clear, with a good
colour (in the case of a red wine) and with a suitable bouquet and flavour. On a standard marking sheet, the maximum
of 50 marks is divided up as follows.
Presentation = 2 Deduct 1 mark
for a dirty cork or a dirty bottle.
Clarity = 4 Deduct 1 or 2 marks for
‘floaters’ or a precipitate or sediment. Award up to 3 points for a well cleared wine. Award 4 points for
a really brilliant wine.
Colour = 4
= 10 This should be vinous or fruity, or a mixture of both. It should not be too powerful.
= 30 Marks should be deducted for acetification, metallic flavour, excessive sulphite, infection, mustiness of lack of vinousity.
Unless otherwise stated, meetings
are held in the Moore Memorial Hall starting at 8:00pm.
Monday, 18th February
2013 - Annual General Meeting
Monday, 18 March 2013 - Chocolate Making by Chocolates of the Peak
15 April 2013 - Ice Cream Tasting by Thorpe Farm
Monday, 20 May 2013 - Commercial Tasting of French White Wine
Monday, 17 June 2013 - Barbeque at a member's home; meet at 7.00pm
Monday, 15 July 2013 - Walk with
Simon Wright; meet at Discovery Centre, Longshaw at 7.00pm prompt
Monday, 19 August 2013 - Open Meeting
Monday, 16 September 2013 - Guest Speaker - to be confirmed
Monday, 21 October 2013 - Talk and Tasting, Barry
Saturday, 23 November 2013 - Wine Festival. Entries for the Annual Competition to be handed in at
the Moore Memorial Hall between 2.00 and 3.00 pm, after which judging will take place. The evening event starts at 7.00
Monday, 16 December 2013 - Christmas Dinner, venue and time to be announced
Monday, 20 January
2014 - Burns Night
17th February 2014 Annual General Meeting.