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Slideshow
See the questions and wines from this year’s Master of Wine exam
Want to see what this year’s students had to contend with in the Master of Wine examination? Look no further, as we bring you the questions and wines from 2019’s ordeal.
Revealed by the IMW this morning was this year’s Master of Wine papers, which cover both a ‘theory’ essay-writing element and a ‘practical’ exam, which comprises three 12-wine blind tastings, held over consecutive mornings.
The famously difficult test was held from 3 June to 7 June, with 160 students sitting the exam across three sites: London, San Francisco and Adelaide.
Over four days, the students had three 12-wine ‘blind’ practical papers and five theory papers on the subjects of viticulture; vinification and pre-bottling procedures; handling of wines; the business of wine; and contemporary issues.
The practical and theory exams form the second stage of the MW study programme.
The first step is the stage 1 assessment, which is a one-day examination comprising a 12-wine blind tasting exam in the morning and a theory exam in the afternoon.
Over 110 students sat the stage 1 assessment in London, San Francisco and Adelaide on 2 and 3 June. Students can only progress to stage 2 of the MW study programme by successfully passing this assessment.
Those who successfully pass the stage 2 theory and practical exams will progress to stage 3, the research paper, the final stage of the MW study programme.
The papers can be viewed on the following pages, starting with the practical assessment.
Paper 1 – tasting: whites
Question 1
Wines 1-4 are from two different countries. They may be blends or single varieties, but one variety is common to all.
With reference to all four wines:
a) Identify the common grape variety. (20 marks)
For each wine:
b) Identify the origin as closely as possible. (4 x 10 marks)
c) Comment on quality and style with reference to winemaking. (4 x 10 marks)
Question 2
Wines 5-6, 7-8 and 9-10 are paired by country. Each pair is from a different country.
For each wine:
a) Identify the origin and grape variety(ies) as closely as possible. (6 x 12 marks)
b) What are the key winemaking techniques used in the wine’s production? (6 x 7 marks)
c) Comment on the quality. (6 x 6 marks)
Question 3
Wines 11-12 are from two different Old World countries.
With reference to each wine:
a) Comment on the winemaking. (2 x 10 marks)
b) Discuss the wine’s style, quality and commercial potential. Do not spend time thinking about the wine’s specific origin. (2 x 15 marks)
And the wines were…
1.Sancerre Les Boucauds, Claude Riffault, 2017. Loire, France (13%)
2.Sauvignon Blanc Reserve, Clifford Bay, Villa Maria, 2018. Awatere Valley, Marlborough, New Zealand (13%)
3.Château La Louvière, 2013. Pessac-Léognan, France (12.5%)
4.Sauvignon Blanc, The Doctors’, 2017. Marlborough, New Zealand (9.5%)
5.Rioja Blanco, Allende, 2015. Rioja, Spain (13.5%)
6.Albarino, Santiago Ruiz, 2017. Rias Baixas, Spain (13%)
7.Grillo, Isola della Fiamma, 2018. Sicily, Italy (12.5%)
8.Moscato d’Asti, Elio Perrone, 2017. Piedmont, Italy (5.5%)
9.Watervale Riesling, Mount Horrocks, 2018. Clare Valley, Australia (12.5%)
10.M3 Chardonnay, Shaw and Smith, 2016. Adelaide Hills, Australia (13%)
11.Chinuri, Iago, 2016. Kartli, Georgia (12.5%)
12.Vecchio Samperi, Marco de Bartoli, NV. Sicily, Italy (16.5%)
Paper 2 – tasting: reds
Question 1
Wines 1-4 are made from Bordeaux varieties.
For each wine:
a) Identify the origin and grape variety(ies). (4 x 10 marks)
b) Comment on the quality in context of the origin, with reference to maturity and the potential for development. (4 x 10 marks)
c) Identify the key winemaking techniques used. (4 x 5 marks)
Question 2
Wines 5-8 come from four different countries in North and South America.
For each wine:
a) Identify the origin and variety as closely as possible. (4 x 15 marks)
b) Comment on the quality and the likely market position. (4 x 10 marks)
Question 3
Wines 9-12 come from Europe, but not from France, Italy or Spain.
For each wine:
a) Comment on the quality and commercial potential. (4 x 10 marks)
b) Assess the current state of maturity and the potential for development. (4 x 8 marks)
c) Comment on the possible origin and grape variety(ies). (4 x 7 marks)
And the wines were…
1.Château de la Grenière, 2012. Lussac-Saint-Emilion, France (13.5%)
2.Vigna d’Alceo, Castello dei Rampolla, 2012. Tuscany, Italy (13.5%)
3.Saumur-Champigny, Le Prince, Domaine de Rocheville, 2014. Loire, France (13%)
4.‘V’, Vergelegen, 2012. Stellenbosch, South Africa (14.5%)
5.Santa Maria Pinot Noir, Au Bon Climat, 2016. Santa Maria, California, USA (13.5%)
6.Malbec, Pulenta Estate, 2016. Mendoza, Argentina (14%)
7.Carmenère, Montes Alpha, Viña Montes, 2016. Colchagua, Chile (14.5%)
8.Single Vineyard Tannat, Bodega Garzón, 2017. Maldonado, Uruguay (14.5%)
9.Pinot Noir, Maximin Grünhaus, 2015. Mosel, Germany (13.5%)
10.Blaufränkisch, Weingut Heinrich, 2015. Leithaberg, Austria (13%)
11.Douro, Quinta da Leda, 2015. Douro, Portugal (13.5%)
12.Villányi Franc, Vylyan Winery, 2015. Villány, Hungary (13.5%)
Paper 3 – tasting: rosé, sparkling, fortified and sweet wines
Question 1
Wines 1-2 are both from the same region.
For both wines:
a) Identify the region. (10 marks)
b) Compare and contrast the method of production. (15 marks)
c) Compare and contrast the style, quality and commercial appeal of the two wines. (25 marks)
Question 2
Wines 3-4 are both from the same region.
For both wines:
a) Identify the region. (10 marks)
b) Compare and contrast the style and quality of the two wines. (30 marks)
c) Discuss the commercial appeal of the two wines. (10 marks).
Question 3
Wines 5-8 are from four different countries (two Old World and two New World), and are made from four different predominant varieties.
For each wine:
a) Identify the origin as closely as possible. (4 x 6 marks)
b) Comment on the method of production. (4 x 7 marks)
c) Comment on the style, quality, and commercial positioning. (4 x 12 marks)
Question 4
Wines 9-10 come from two different countries.
For each wine:
a) Comment on the method of production. (2 x 8 marks)
b) Identify the origin as closely as possible. (2 x 8 marks)
c) Comment on the style, quality, and commercial positioning. (2 x 9 marks)
Question 5
Wines 11-12 come from two different countries.
For both wines:
a) Compare and contrast the method of production. (14 marks)
For each wine:
b) Identify the origin as closely as possible. (2 x 7 marks)
c) Comment on quality and maturity. (2 x 7 marks)
d) State the level of residual sugar (g/l). (2 x 2 marks)
e) State the level of alcohol (%). (2 x 2 marks)
And the wines were…
1.Grand Brut, Perrier Jouët, NV. Champagne, France (12%)
2.Brut Grand Cru Millésime, Egly-Ouriet, 2007. Champagne, France (12.5%)
3.Prosecco Superiore, Giustino B, Ruggeri, 2017. Valdobbiadene, Veneto, Italy (11.5%)
4.Prosecco, La Marca, NV. Veneto, Italy (11%)
5.Rosé, Chateau Miraval, 2018. Côtes de Provence, France (13%)
6.Rosado, Cune, 2018. Rioja, Spain (13.5%)
7.Rosé of Pinot Noir, Rodney Strong, 2018. Russian River Valley, Sonoma County, USA (12.5%)
8.Rosé, Kim Crawford, 2018. New Zealand (13%)
9.Manzanilla Papirusa, Lustau, NV. Sanlúcar de Barrameda, Spain (15%)
10.Cuvée Speciale, Domaine de Montbourgeau, 2012. L’Etoile, Jura, France (13%)
11.Ben Ryé Passito de Pantelleria, Donnafugata, 2016. Sicily, Italy (14.5%)
12.Muscat, Campbells, NV. Rutherglen, Australia (17%)
Theory Paper 1 – Viticulture
THREE questions to be answered, ONE from Section A and TWO from Section B.
Section A
1.Are yield restrictions necessary to produce high-quality wine?
2.Your company has acquired a vineyard suitable for high-quality wine production that is currently producing grapes for bulk wine. Indicate what steps you would take to convert it.
Section B
3.Assess how drought tolerance can be achieved through viticulture.
4.Mildews continue to afflict vineyards. What strategies might a vineyard manager employ to reduce the risk?
5.What are the critical considerations for selecting rootstock when establishing a new vineyard?
6.Discuss the role of the following factors in the production of high-quality grapes:
-Aspect
-Vine density
-Row orientation
Theory Paper 2 – Vinification and pre-bottling procedures
THREE questions to be answered, ONE from Section A and TWO from Section B.
Section A
1.How can a winemaker manage the impact of oxygen during the winemaking process?
2.Evaluate the options available to the winemaker wishing to make wine with a lower level of alcohol.
Section B
3.Explain the procedures that might be followed in the winery when dealing with rot- degraded fruit.
4.With new French oak barrels becoming increasingly expensive, what alternative options and techniques are available to the winemaker wishing to make high-end wines?
5.Consider the impact of rosé winemaking techniques on wine quality. Are paler- coloured rosé wines better quality?
6.To what extent is it possible for producers of tank method sparkling wines to match the style and quality of wines produced by the traditional method?
Theory Paper 3 – Handling of wines
Answer TWO questions from the FOUR listed below.
1. Explain which pre-bottling treatments and QC analyses you would consider most important for an inexpensive, organic, vegan wine.
2. What steps should a winemaker take, in preparation for bottling and at bottling, to prevent microbial spoilage? Consider both red and white wines.
3. Describe a comprehensive QA and QC system a large winery should implement for the management of dry goods.
4. What are the key factors to consider in drawing up a technical specification for:
a. a white dessert wine bottled at source with 150g/l of residual sugar; and
b. an entry-level red wine imported in bulk with 4g/l of residual sugar
Theory Paper 4 – The business of wine
THREE questions to be answered, ONE from Section A and TWO from Section B
Section A
1. Why does a growing number of large retailers prefer to focus on own and exclusive labels over third-party brands? Is this good for the wine category?
2.How do wine consumers in mainland China decide what wine to buy and what are the implications of their choices for producers and distributors?
Section B
3.Consider the growth in demand for vegan, organic and sustainable wines. What can and should the wine industry be doing in response?
4.Can social media drive brand loyalty in the wine category?
5.How can the fortified wine category evolve to address current consumer trends?
6.Outline the key changes in the fine wine investment market over the past decade. How do you see this developing over the next ten years?
Theory Paper 5 – Contemporary issues
TWO questions to be answered, ONE from Section A and ONE from Section B.
Section A
1.What is the greatest threat currently facing the wine industry and how should this be addressed?
2.Does a changing climate place greater emphasis on terroir or on choice of grape variety?
Section B
3.Does wine have a significant role to play in a healthy lifestyle?
4.How responsible is the wine industry?
5.What makes wine authentic?
Unanswerable questions.
Your company has acquired a vineyard suitable for high-quality wine production that is currently producing grapes for bulk wine. Indicate what steps you would take to convert it.
Need a hell of a lot more data. Cultivar? Trellis? Irrigation? What are the current charecteristics ? What different characters are desired?
Anyone trying to answer demonstrates a lack of mastery.
Paul Vandenberg
Paradisos del Sol
A good question. I have answered and done that several times in the real world.
Interesting questions Section A. Q1. Retailers are opting for BOB for profit reasons. In Aust. 95% of all wine purchased is consumed within 24-48hrs. For the independent, or Coles, Woolworths, Aldi and independents, it makes sense. But at what result? The result is most wines taste the same. You buy cheap, sell at an average price you get an average wine. You are training the average drinker to drink average wine and not recognise quality. Then it becomes harder to sell a more expensive wine or rather a better tasting wine. Brand loyalty is eroded. And brand development is the victim – a winemaker who invests blood, sweat and money see their “goodwill” eroded. And the question then becomes more complicated.
Q2. As for the Chinese market, this is still complicated. By virtue of population, you can sell volume. But the wines that are popular are those with history/reputation and expensive. You can link Q1 with Q2.
Section B. Q1. Vegan, sustainable, organic. I think this area has been hijacked by the Natural Wine Movement. Not enough space here nor in the proper exam. Most winemakers work on tight budgets. They naturally find ways to be sustainable because the industry is an expensive industry to be in. The issue is how to develop an individual style and not develop a style for wine journalists.
Q.2 Social media is important, but what has come to light, you might have 10k, 20k 100k followers on social media, but where are they? in what part of the world do they live? What use is, say a restaurant, has 100k followers when most of them live in countries
outside of where the restaurant is located. Same with a winery. Great to have all those people following you, but I would prefer to have a couple of thousand loyal customers. Far more profitable. That’s when cellar door becomes important.
As for the other questions – in regards to a healthy lifestyle, you can be healthy and enjoy wine. I can forward an example of this, ask me and I’ll send you a link. As for how responsible is the wine industry. Generally very. The wine industry is mainly made up of families – and that is the backbone of the industry. What makes wine authentic? Is what the winemaker strives. But there are also fundamental economic factors that sometimes the winemaker has to compromise for the sake of income eg developing wine for BOBs.
Cheers.