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International Cider & Perry Competition 2010
The results of the International Cider & Perry Competition held at the Cider Museum in Hereford on Wednesday 12th May 2010 are as follows. The judges were: Mr. John Thatcher of Thatchers Cider; A total of 110 entries were received from 30 cidermakers from throughout the United Kingdom. Overall Champion - Gwynt-y-Ddraig Cider, Pontypridd, Mid Glamorgan (Medium Cider) Class 1 ? Dry Cider H. Weston & Sons Ltd., Much Marcle, Herefordshire Ross-on-Wye Cider & Perry Co. Ltd., Peterstow, Herefordshire Mr. Stuart Cooper, Checkley, Hereford Class 2 ? Medium Cider Gwynt-y-Ddraig Welsh Cider & Perry Co., Pontypridd, Mid Glamorgan Gwatkin Cider Co. Ltd., Abbey Dore, Herefordshire The Amazing Cider Company, Kynaston, Ledbury, Herefordshire Class 3 ? Sweet Cider Gwatkin Cider Co. Ltd., Abbey Dore, Herefordshire Rosie?s Triple D Cider, Llandegla, Wrexham, Denbighshire Ross-on-Wye Cider & Perry Co Ltd, Peterstow, Herefordshire Class 4 ? Perry Joint First Burrow Hill Cider, Martock, Somerset & Gwatkin Cider Co. Ltd., Abbey Dore, Herefordshire H. Weston & Sons Ltd., Much Marcle, Herefordshire Class 5 ? Single Variety Cider No prizes awarded. Class 6 ? In-Bottle Fermented Cider or Perry Joint First Oliver?s Cider & Perry Ltd, Ocle Pychard, Herefordshire & Once Upon A Tree, Putley, Ledbury, Herefordshire Class 7 ? Best Presented Packaged Cider or Perry Ashridge Cider, Totnes, Devon Oliver?s Cider & Perry Ltd, Ocle Pychard, Herefordshire Gwynt-y-Ddraig Cider, Pontypridd, Mid Glamorgan Want to know what the terms and conditions are for entering such a prestigious award? CONDITIONS 1. All entries to be Cider or Perry, made from not less than 75% cider apples or perry pears, which must be naturally matured. Addition of sulphur dioxide is permitted. Cider and Perry may be sweetened with sugar only. 2. Not more than 1 entry per class per entrant permitted. 3. Entries for Classes 1-5 to be presented in one-gallon clear glass demijohns, bearing a tie-on label stating name and class number. Entries for Class 5 to state the variety of apple used. In all cases corks only should be used but not wired down. Entries may, if necessary, be submitted in bottles to be decanted into demijohns on the day of the judging. In this case, sufficient bottles must be supplied to provide approximately 4.5 litres of product. 4. Class 6 entries to be contained in bottles with tie-on label. Corks should be wired down and bottles should conform to safety standards i.e. toughened glass, with a punt (e.g. Champagne-type bottle). Entries with crown caps will NOT be accepted. 5. Class 7 entries to be presented in retail dress (contained in bottles, capped/corked and labelled, or contained in cans) to be judged on presentation only. 6. All entry forms and fees must be received by the Cider Museum by 4th May 2010. 7. Entries to be delivered to the Cider Museum, 21 Ryelands Street, Hereford by 12 noon on Tuesday, 11th May 2010. No late entries will be accepted. N.B. Overseas entries to be submitted ?duty paid?. 8. Cider and Perry must be the product of the entrant and not obtained from elsewhere. 9. The Judges? decision will be final. 10. The Judges reserve the right not to award a prize or certificate if, for example, it is considered that the entries do not meet the required standard. N.B. It is requested that Prize Exhibits should remain on display at the Museum until Tuesday, 18th May 2010. All other cider and perry to be collected from the Museum by 5.00 pm on Wednesday 12th May 2010. Entries remaining after that date will be disposed of at the discretion of the Museum Director. All entries to be Cider or Perry, made from not less than 75% cider apples or perry pears, which must be naturally matured. Addition of sulphur dioxide is permitted. Cider and Perry may be sweetened with sugar only. Not more than 1 entry per class per entrant permitted. Entries for Classes 1-5 to be presented in one-gallon clear glass demijohns, bearing a tie-on label stating name and class number. Entries for Class 5 to state the variety of apple used. In all cases corks only should be used but not wired down. Entries may, if necessary, be submitted in bottles to be decanted into demijohns on the day of the judging. In this case, sufficient bottles must be supplied to provide approximately 4.5 litres of product. Class 6 entries to be contained in bottles with tie-on label. Corks should be wired down and bottles should conform to safety standards i.e. toughened glass, with a punt (e.g. Champagne-type bottle). Entries with crown caps will NOT be accepted. Class 7 entries to be presented in retail dress (contained in bottles, capped/corked and labelled, or contained in cans) to be judged on presentation only. Cider and Perry must be the product of the entrant and not obtained from elsewhere. The Judges? decision will be final. The Judges reserve the right not to award a prize or certificate if, for example, it is considered that the entries do not meet the required standard. related searches : International
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