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Regulation 12 Amendment of the principal Regulations

Original text. Later amendments are not shown.

After Schedule 3, there shall be inserted the following Schedule—

“SCHEDULE 3A

RULES GOVERNING USE OF THE TERM “REGIONAL WINE” IN THE DESCRIPTION OF A TABLE WINE ORIGINATING IN THE UNITED KINGDOM

Regulation 5A

PART I

RULES

1

The term “regional wine” shall only be used in the description of a table wine originating in the United Kingdom where—

(a)

it occurs as part of one of the following longer descriptions—

(i)

“English Counties regional wine”, or

(ii)

“Welsh Counties regional wine”; and

(b)

the table wine to which it is applied—

(i)

was produced only from the grapes of one or more of the varieties listed in Schedule 3, excluding Kanzler, Madeleine Royale, Mariensteiner and Perle;

(ii)

was produced only from grapes from vines the total yield from which, in the calendar year in which those grapes were harvested, did not exceed 100 hectolitres of wine or grape juice per hectare of vine cultivation;

(iii)

has a minimum natural alcoholic strength by volume of 6.0%;

(iv)

has been subjected to an analytical test in relation to each factor specified and found to meet each of the standards required to be met as also specified in Part II of this Schedule; and

(v)

has the organoleptic qualities, in relation to its colour, clarity, smell, and taste, that are characteristic in such wine.

2
(1)

The description “English Counties regional wine” shall only be used in the description of a table wine which fulfils the conditions contained in paragraph 1(b) above where the grapes used in the production of such wine were grown only in England.

(2)

The description “Welsh Counties regional wine” shall only be used in the description of a table wine which fulfils the conditions contained in paragraph 1(b) above where the grapes used in the production of such wine were grown only in Wales.

PART II

ANALYTICAL TEST FOR REGIONAL WINES

The analytical test to establish whether any table wine is eligible to be described as a regional wine shall (subject to numbered paragraph 6 below) comprise measurement of each factor specified in the heading to a numbered paragraph of this Part, and the standard (if any) required to be met in relation to that factor in order for the table wine to be so eligible is that specified in the remainder of that paragraph.

Actual Alcoholic Strength

1

A minimum of 8.5% actual alcoholic strength.

Total Dry Extract

2

A minimum of 15 g/l.

Reducing Sugars

3

No standard required to be met.

pH

4

No standard required to be met.

Total Acidity

5

A minimum of 5 g/l expressed as tartaric acid.

Volatile Acidity

6

A maximum volatile acid content as defined in Council Regulation (EEC) No. 822/87, as amended (to be recorded for sweet wines and red wines only).

Total Sulphur Dioxide

7

A maximum as defined in Council Regulation (EEC) No. 822/87.

Free Sulphur Dioxide

8

Where effective oenological techniques are used to ensure the stability of the wine, no minimum, and otherwise 15 mg/l.

  • A maximum of 45 mg/l for dry wines as defined in Article 14(7) of Commission Regulation (EEC) No. 3201/90, as amended.

  • A maximum of 60 mg/l for other wines.

Copper

9

A maximum of 0.5 mg/l.

Iron

10

A maximum of 8 mg/l.

Sterility

11

There must be no indication of yeasts or bacteria liable to cause spoilage of the wine.

Protein Stability

12

The wine must remain unchanged in appearance after being held at 70°C for 15 minutes and subsequently cooled to 20°C.”.