MW exam 2016: the questions

Having posted the wines that featured in this year’s Master of Wine examination, now we bring you the questions faced by the candidates during last week’s ordeal.

Along with the three ‘Practical’ blind wine tasting papers faced by the candidates, each MW student must pass five essay-based papers  – referred to as the Theory element – covering viticulture and winemaking, as well as contemporary issues and the business of wine.

Each of these Theory papers lasts three hours and requires the candidate to write either three or two essays.

Despite the extremely demanding nature of this week-long test, 2016 saw a record number of students take the Theory and Practical element of the MW Examination from 7-10 June in London, San Francisco and Sydney.

Click here to see the wines that featured in the Practical element and the questions in the Theory papers can be viewed over the following pages. 

THEORY PAPER 1 – THE PRODUCTION OF WINE – PART 1 (VITICULTURE)

(THREE questions to be answered, ONE from Section A and TWO from Section B)

Section A
1. Assess the effectiveness of the options available to organic and biodynamic grape growers to control pests and diseases.

2. What practical options does a viticulturist have at his or her disposal to address long term changes in climate in an established vineyard?

Section B
3. Can Cabernet Sauvignon and Riesling be successful in the same location?

4. Compare the main vine training systems used in the following wine regions:
a. Mosel
b. Alsace
c. Marlborough
d. Châteauneuf-du-Pape

5. What steps can a viticulturist take to provide and maintain proper vine nutrition?

6. When and how can hail cause damage at various stages of vine growth? What methods are most effective for preventing or responding to such damage?

THEORY PAPER 2 – THE PRODUCTION OF WINE – PART 2 (VINIFICATION AND PRE-BOTTLING PROCEDURES)

(THREE questions to be answered, ONE from Section A and TWO from Section B)

Section A
1. It is often noted that some wines are not perfectly clean, and have low levels of potentially faulty aromas, sometimes referred to as “funky”. How can a winemaker best manage a desirable element of “funkiness” in his or her wine?

2. Shape, size and material of a vessel used for fermentation and maturation are important factors in determining style and quality. Discuss with particular reference to Cabernet Sauvignon and Chardonnay.

Section B
3. How can a wine’s tannin profile be managed during vinification?

4. Discuss the impact of malolactic fermentation, or its absence, on wine style.

5. What are the winemaker’s options and challenges in colour management for different wine styles?

6. Examine the pros and cons of skin contact during the winemaking process.

THEORY PAPER 3 – THE PRODUCTION OF WINE – PART 3 (HANDLING OF WINES)

(Answer TWO questions from the FOUR listed below)

1. What are the most common causes of bacterial spoilage in wine? What effect do they each have, and what measures can be employed to guard against them? Your answer may consider the whole grape growing and winemaking process.

2. What should a winemaker’s main considerations be when preparing a finished wine for bottling?

3. Consider the key issues for storage of wine after packing is complete.

4. Evaluate the prevention and correction of the following problems:
a. Pinking in a white wine made for drinking early
b. Phenolic bitterness in a red wine
c. High levels of volatile acidity in a full bodied red wine

THEORY PAPER 4 – THE BUSINESS OF WINE

(THREE questions to be answered, ONE from Section A and TWO from Section B)

Section A
1. Who is making money in the wine industry and why? Discuss in detail three specific examples of profitable wine businesses from different parts of the wine industry supply chain.

2. There is much talk of consolidation in the wine industry, but where is the industry fragmenting and why? Give examples of businesses that are succeeding as a result.

Section B
3. What is a “virtual winery”? Discuss the strengths and weaknesses of this business model.

4. What are the most quantifiable signs that a wine brand is strong?

5. Do today’s wine labels do a good job of communicating the most important information to consumers?

6. What are the commercial advantages and disadvantages of packing/bottling wine in the local market of consumption? Is this trend a good thing for the wine industry?

THEORY PAPER 5 – CONTEMPORARY ISSUES

(TWO questions to be answered, ONE from Section A and ONE from Section B)

Section A
1. “The consumer’s limited knowledge is a blessing for the wine industry.” Discuss.

2. How much should a consumer trust the words of a wine commentator?

Section B
3. Which is more important in wine: tradition or innovation?

4. To what extent is wine just another commodity?

5. Do government drinking guidelines make sense?