What style should I enter in competition?

[rlynge]

Happy brewing, everyone.

I made my first cider and I want to enter into competition. It comes in at around 13% alcohol, is dry with a bit of tart, and is a bit cloudy with a pale color like straw/hay.

Any suggestions as to which category I should enter?

 

[RPh_Guy]

Without knowing anything else about your recipe I'd probably say C2 C: Applewine

The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a standard cider. As such it comes closer to a white wine than any other style. No fruit other than apples may be used in this style.
Overall Impression: Typically like a dry white wine, balanced, and with low astringency and bitterness.
Aroma/Flavor: Comparable to a New World Cider. Cider character must be distinctive. Very dry to sweet, although often dry.
Appearance: Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate.
Mouthfeel: Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.
...
Vital Statistics:
OG: 1.070 – 1.100
FG: 0.995 – 1.020
ABV: 9 – 12%
Commercial Examples: [US] Uncle John’s Fruit House Winery Fruit House Apple (MI), McClure’s Sweet Apple Wine (IN)

 

[rlynge]

I thought about that but the guidelines say a haze is inappropriate. It doesn't drink like a 13% cider, so I was thinking of an English category that allows for a bit of haze.

 

[RPh_Guy]

Nah, only 2 points for clarity. I'd go with the appropriate category based on flavor.

 

[JimRausch]

You could also cold crash the bottles to try and settle the haze. It's the 13% ABV that'll put you in the Applewine category. If you put it in a category that more typically runs 5-8% then the judges will sure know.