Indianapolis international wine making competition

[shoebiedoo]

Just got my results.
SOAVE CLASSICO bronze
PORT (from a stuck brunello) bronze
BAROLO DOUBLE GOLD


I am happy

 

[spaniel]

Just got my results.
SOAVE CLASSICO bronze
PORT (from a stuck brunello) bronze
BAROLO DOUBLE GOLD


I am happy

Good for you!

This was my first-ever wine competition; I only put in a single entry.

Beginner's luck. Spaniel Cellar's 2012 Cayuga White took bronze.

 

[Runningwolf]

WOW thats awesome! Congratulations!

 

[tonyt]

I went backwards from silver my to bronze ty. congrats to all though. ah the illusive gold.

 

[Rocky]

Way to go, Steve. Good for you, Guy!

 

[ibglowin]

Well done!

 

[Pumpkinman]

Congrats!!!!

 

[Fabiola]

Just got my results.
SOAVE CLASSICO bronze
PORT (from a stuck brunello) bronze
BAROLO DOUBLE GOLD


I am happy

Congratulations!

 

[Julie]

Congrats!!!!!

 

[soccer0ww]

Congrats , sound like you did a great job!

 

[RegionRat]

That's awesome!

Could someone explain how the competition works and what are the rules.

RR

 

[Boatboy24]

Very nice, Shoe! Congrats!

Can you tell us a little more about those three wines?

 

[shoebiedoo]

Very nice, Shoe! Congrats!

Can you tell us a little more about those three wines?

RegionRat, You can get more information here: http://www.indyinternational.org/ the short of it is, $30 a varietal and you have to send them 2 bottles of each entry. That's the hard part because if you're entering it, it means you're proud of ot and you have to sacrifice those to the "AGO" gods

Boatboy:
The Soave was made from Moste Bello juice buckets from L'uve Bella in Youngstown Ohio. I let the just do most of the talking. Inle thing I did was add two ounces of med French toast chips during primary fermentation.

The Port was made from A Moste Bello Brunello that ended up getting a stuck fermentation at 1.01 sg. I fortified it with Everclear and back sweetened it with grape concentrate (like syrup). I also added Hungarian oak. It turned out superb but it's not a flavored port.

The Barolo is also the Moste Bello juice. it's layered with 2oz Med French oak beans and 1oz Hungarian med toast. I knew I had a good wine, not from my tastings but the reaction I got from others. I did 18 gallon last fall and it's proving to be just as good.