See the questions and wines from this year’s Master of Wine exam

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