The International Wine Contest Groups & Categories
THE INTERNATIONAL WINE CONTEST
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CATEGORY I - WHITE WINES OF NON-AROMATIC GRAPE VARIETIES Group A – Still wines
(carbon dioxide overpressure < 0.5 bar at 20°C)
Group B – Pearl wines
(carbon dioxide overpressure from 0.5 to 2.5 bars at 20°C)
Group C – Sparkling wines
(carbon dioxide overpressure > 2.5 bars at 20°C)
CATEGORY II - ROSÉ WINES Group A – Still wines
(carbon dioxide overpressure < 0.5 bar at 20°C)
Group B – Pearl wines
(carbon dioxide overpressure from 0.5 to 2.5 bars at 20°C)
Group C – Sparkling wines
(carbon dioxide overpressure > 2.5 bars at 20°C)
CATEGORY III - RED WINES Group A – Still wines
(carbon dioxide overpressure < 0.5 bar at 20°C)
Group B – Pearl wines
(carbon dioxide overpressure from 0.5 to 2.5 bars at 20°C)
Group C – Sparkling wines
(carbon dioxide overpressure > 2.5 bars at 20°C)
CATEGORY IV - WINES OF AROMATIC GRAPE VARIETIES
(Muscat – Gewürztraminer – some Sauvignons – Scheurebe,...) Group A – Still wines
(carbon dioxide overpressure < 0.5 bar at 20°C)
Group B – Pearl wines
(carbon dioxide overpressure from 0.5 to 2.5 bars at 20°C)
Group C – Sparkling wines
(carbon dioxide overpressure > 2.5 bars at 20°C)
CATEGORY V - WINES "UNDER A FILM OF YEAST" Group A – Wines containing less than 4 g/l of sugar
Group B – Wines containing from 4.1 to 20 g/l of sugar
Group C – Wines containing more than 20 g/l of sugar
CATEGORY VI - NATURAL SWEET WINES
(Ex. Late harvest, botrytised wines, ice wines…) Group A – Non aromatic grape varieties
Group B – Aromatic grape varieties
CATEGORY VII - LIQUEUR WINES Group A – Non-aromatic grape varieties:
(Ex: Porto, Marsala, Madera, Mistelles, Tokay...)
Group B – Aromatic varieties: (Ex: Muscats...)
Group C – Liqueur wines under a film of yeast
(Ex: Jerez, Fino, Montilla-Morilles...)
CATEGORY VIII - MISTELLES Group A - Mistelles
