Tennessee's 'Tickled Pink' Wine Takes Best of Show in a Regional Competition

Entries in 2014 Wines of the South

Wines from 14 states from Virginia to Texas were invited to participate in the 13th Wines of the South competition. A pool of 25 judges considered 304 entries in six classes before becoming "Tickled Pink" by a sparkling wine that won best of show. Photo courtesy UTIA. Download image.

KNOXVILLE, Tenn. — A sparkling wine named “Tickled Pink” from Stonehaus Winery of Crossville, Tenn., tickled the fancy of the judges at the recent Wines of the South competition. The entry won the Best of Show Award.

Apparently 2014 has been a very good year for Tennessee wines. Three of the top seven awards at the competition went to vintages produced by Tennessee wineries:

Best of Sparkling – Tickled Pink, by Stonehaus Winery, Crossville, Tenn.
Best of White –
Diamond, by Wight-Meyer Winery, Shepherdsville, Ky.
Best of Rosé – White Chambourcin, by Arrington Vineyards, Arrington, Tenn.
Best of Red – Ameritage, by Parmund Cellars, Broad Run, Va.
Best of Fruit – Black Peach, by Purple Toad Winery, Paducah, Ky.
Best of Dessert – Cream Sherry, by San Sebastian Winery, St. Augustine, Fl.
Best of Muscadine
Atala, by Tsali Notch Vineyard, Madisonville, Tenn.

The Best of Show Award winner is chosen from the pool of winning entries named best in their class. This was the inaugural year for the Best of Muscadine Award, which can span classes of wines. The winning entry, "Atala," is a sparkling wine.

Wines of the South is an annual regional wine competition designed to promote and celebrate the great tastes of Southern wine vintages. It is an opportunity for wineries to show off their best products and see how they stack up against competitors in their region.

Wines of the South is in its 13th
year. Wineries and vineyards from 14 southern states from Virginia to Texas are invited to submit their best wine products for the competition. This year 25 judges considered 304 entries in six classes as well as muscadine wines. The judges hailed from Alabama, California, Kentucky, Maryland, North Carolina, Ohio, Tennessee and Virginia.

The University of Tennessee Department of Food Science and Technology coordinated the event in support of the Tennessee and regional industry. The event was held at the UT Conference Center in Knoxville October 17-18.

The competition also honored vintages made with 100 percent Tennessee fruit with the William O. Beach Award, which is named for Judge William O. Beach, of Clarksville, Tenn. In the late 1970s the judge  pioneered legislation that revived Tennessee's wine industry.  Later, he was also a co-founder of Beachaven Vineyards & Winery LTD. The 2014 Beach Award winner was the sparkling wine “Muscadine Spumante” by Hillside Winery of Sevierville, Tenn.

Participation in the Wines of the South competition allows for wineries and vineyards to prove their excellence in winemaking. Each entry submitted has a chance to receive a concordance gold, gold, silver, or bronze medal. Based on their placement in the initial round of judging, entries have the potential to go on to be considered for the show’s top awards.

A complete list of medal-winning wines and their vinters will soon be posted online at the Wines of the South website: www.winesofthesouth.com

This year was the first time that Mark Morgan, head of the UT Department of Food Science and Technology, organized the competition. Morgan is in his first year at the University of Tennessee. “The Wines of the South is certainly a great event to help promote the best wines being produced in our region,” he said. “I’m already looking forward to the next event and to making it even better.”

The UT Department of Food Science and Technology is part of the
UT the UT College of Agricultural Sciences and Natural Resources, a unit of the UT Institute of Agriculture. The Institute also provides instruction, research and public service through the UT College of Veterinary Medicine, UT AgResearch and UT Extension offices, with locations in every county in the state.



Rachel S. Lynn,
Department of Food Science and Technology, 865-974-7237

Dr. Faith Critzer, Department of Food Science and Technology, 865-974-7331

Dr. Mark Morgan, Department of Food Science and Technology, 865-974-7331