I'm entering this competition which actually puts my wine in many of the local fairs (several counties).. http://centralcoastwinecomp.com/
Edit: Hmm.. Actually it appears that that is a link to their professional winery competition. There is also one for home winemakers though, it's that one that I'm entering.
Actually no, I'm not selling it short anymore. I realized after chatting with another member here that there is an important point to be learned in the fact that there were only two entries in my category, and one got gold while the other got bronze. That means they judged by points, and my gold would have been the same no matter how many entries there were. I'm really thrilled with this!
The recipe is in this thread- http://www.winepress.us/forums/index.php?/topic/41090-need-blackberry-jam-wine-recipe/
It is the second one mentioned by a member there called Briankos- they call it jam or jelly wine.
I did a few things different.
1. I used Montrachet I believe- I say that because it petered out on me at about 1.030 leaving it sweeter and less hot than I wanted. Starting SG was like 1.095
2. I also oaked it for a very short period of time- maybe 2-3 weeks. French oak medium toast I believe.
I'm going to remake this one but get it dry this time and back sweeten to exactly where I want it.
Thanks everybody! This was my second try at making wine, though I've done about 6 since this one.