2025 MW exam questions unveiled

チーム JR

Tuesday 17 June 2025 • 2 分で読めます

Many slaved, slogged, swirled and spat their way through the Master of Wine (MW) exams last week. Here's what they were confronted with.

The Institute of Masters of Wine (IMW) yesterday released the list of wines and accompanying questions from the 2025 Master of Wine (MW) stage two tasting exam as well as the theory questions. The exams were sat by 141 students between 3 and 8 June in Adelaide, London and Napa.

Ahead of stage two, candidates must pass the stage one assessment – a one-day exam consisting of a 12-wine blind tasting and a theory paper. This year, 85 students sat the stage one assessment.

The MW stage two exam questions are reproduced below, followed by the stage one assessment (S1A) questions.

Practical papers

Paper 1

Question 1

Wines 1 and 2 are blends of the same two grape varieties.

For both wines:
a) Identify the grape varieties. (10 marks)

For each wine:
b) Identify the origin as closely as possible. (2 x 8 marks)
c) Comment on the style, winemaking and quality. (2 x 12 marks)

Question 2

Wines 3–6 are from the same single grape variety.

With reference to all four wines:
a) Identify the grape variety. (16 marks)

For each wine:
b) Comment on the style, quality, and maturity. (4 x 13 marks)
c) Identify the origin as closely as possible. (4 x 8 marks)

Question 3

Wines 7–9 are from the same country and different single grape varieties.

For each wine:
a) Identify the origin as closely as possible, making reference to the grape variety. (3 x 10 marks)
b) Comment on the method of production. (3 x 5 marks)
c) Comment on the style, quality, and maturity. (3 x 10 marks)

Question 4

Wines 10–12 are from three different European countries.

For each wine:
a) Comment on the style of the wine with reference to the relative importance of human inputs versus natural factors. (3 x 15 marks)
b) Identify the grape variety and origin as closely as possible. (3 x 10 marks)

Wines

Château de Fieuzal Blanc, 2021. Pessac-Léognan, France. (12.5%)
Sauvignon Semillon Circa 77, Xanadu, 2023. Margaret River, Australia. (13%)
Chablis 1er Cru Côte de Lechet, Domaine Defaix, 2010. Burgundy, France. (13%)
Chardonnay, Old Stage, 2019. Monterey, California, USA. (14%)
Chardonnay, Iona, 2022. Elgin Highlands, South Africa. (12.5%)
Chardonnay, Moss Wood, 2023. Margaret River, Australia. (14%)
Muscadet Sèvre-et-Maine Monnières Saint-Fiacre l’Ancestrale, Vignobles Günther-Chéreau, 2018. Loire, France. (12%)
Riesling Silberberg de Rorschwihr, Rolly Gassmann, 2021. Alsace, France. (13.5%)
Vouvray Clos du Bourg Demi-Sec, Domaine Huet, 2022. Loire, France. (13%)
Riesling Flussterrassen, Grans-Fassian, 2022. Mosel, Germany. (11.5%)
Rioja Blanco Gran Reserva, López de Haro, 2014. Rioja, Spain. (12.5%)
Vin Santo del Chianti Rufina, Selvapiana, 2015. Tuscany, Italy. (13%)

Paper 2

Question 1

Wines 1–3 are from the same single grape variety or predominant grape variety.

With reference to all three wines:
a) Identify the grape variety. (12 marks)

For each wine:
b) Identify the origin as closely as possible. (3 x 6 marks)
c) Discuss how climate and winemaking techniques have influenced the quality and style of the wine. (3 x 15 marks)

Question 2

Wines 4–7 are from the same country and region.

For each wine:
a) Identify the origin and the grape variety/ies as closely as possible. (4 x 13 marks)
b) Comment on quality within the context of origin. (4 x 7 marks)
c) Comment on the wine’s maturity. (4 x 5 marks)

Question 3

Wines 8–12 are from Europe. They come from five different single or predominant grape varieties, each closely associated with their origin.

For each wine:
a) Identify the origin and the grape variety as closely as possible. (5 x 10 marks)
b) Comment on the quality within the context of wine globally. (5 x 7 marks)
c) Comment on the style and commercial appeal. (5 x 8 marks)

Wines

Chinon Les Barnabés, Olga Raffault, 2021. Loire Valley, France. (12.5%)
Cabernet Franc, El Enemigo, 2021. Mendoza, Argentina. (13.5%)
Toscana IGT “Aranum”, Tenuta di Arceno, 2018. Tuscany, Italy. (14.5%)
Gigondas, Chateau de Saint Cosme, 2022. Rhone Valley, France. (14.5%)
Crozes-Hermitage “Papillon”, Gilles Robin, 2023. Rhone Valley, France. (13%)
Cornas Granit 30, Vincent Paris, 2022. Rhone Valley, France. (13%)
Côtes du Rhône Réserve, Famille Perrin, 2022. Rhone Valley France. (14%)
Touriga Nacional, Quinta do Vallado, 2019. Douro, Portugal. (14%)
Zweigelt, Bergh, 2021. Niederösterreich, Austria. (12.5%)
Barbera d’Alba Trevie, Vietti, 2022. Piedmont, Italy. (14.5%)
Beaujolais Villages “Le Perreon”, Domaine de la Madone, 2023. Beaujolais, France. (13%)
Xinomavro “Hedgehog”, Alpha Estate, 2022. Amyndeon, Greece. (14%)

Paper 3

Question 1

Wines 1 to 3 are made from the same single grape variety.
a) Identify the grape variety with reference to all three wines. (12 marks)

For each wine:
b) Identify the origin as closely as possible. (3 x 7 marks)
c) Comment on the winemaking techniques. (3 x 5 marks)
d) Comment on the style and quality. (3 x 9 marks)

Question 2

Wines 4 to 6 are from the same country.

For each wine:
a) Identify the origin as closely as possible. (3 x 10 marks)
b) Comment on the winemaking techniques. (3 x 5 marks)
c) Comment on the quality and commercial position. (3 x 10 marks)

Question 3

Wines 7 to 12 are a mixed bag.

For each wine:
a) Comment on the quality and commercial position with specific reference to its classification. (6 x 15 marks)
b) Comment on the winemaking techniques. (6 x 10 marks)

Wines

Riesling Sekt Extra Dry, Dr. Loosen, NV. Mosel, Germany. (11.5%)
Riesling, Framingham, 2023. Marlborough, New Zealand. (12%)
Riesling Beerenauslese, Dr. Loosen, 2018. Mosel, Germany. (7.5%)
Cava Brut Reserva “Essential Púrpura, Juvé y Camps, 2021. Penedès, Spain. (12%)
La Bruja, Comando G, 2022. Valle del Tiétar, Sierra de Gredos, Spain. (14%)
Oloroso VORS 30 Years, Bodegas Tradición, NV. Jerez, Spain. (20%)
Côte de Provence Cru Classé, Chateau Galoupet, 2023. Provence, France (14%)
Pinot Gris Spiegel Grand Cru, Schlumberger, 2022. Alsace, France. (13.5%)
Tokaji Édes Szamorodni, István Szepsy, 2017. Tokaji, Hungary. (12%)
Sercial 10 Years Old, Henriques & Henriques, NV. Madeira, Portugal (20%)
Fine Ruby Port, Cockburns, NV. Douro, Portugal. (19%)
40 Year Tawny Port, Kopke, NV. Douro, Portugal. (20%)

Theory papers

Paper 1 (Viticulture)

Three questions to be answered, one from Section A and two from Section B.

Section A

1. How effectively can vineyard pests and diseases be controlled without using agrochemicals?
2. “Bacterial and phytoplasma diseases are the greatest threats to vine health today.” Discuss.

Section B

3. How can artificial intelligence (‘AI’) be used in viticulture to improve the quality of wine grapes?
4. To what extent does soil management affect the quality of wine grapes?
5. How do changing rainfall and wind patterns affect viticulture?
6. To what extent can rootstocks be used to mitigate the effects of climate change?

Paper 2 (Vinification)

Three questions to be answered, one from Section A and two from Section B.

Section A

1. Critically assess the key techniques a winemaker can use to enhance complexity and texture in bottle-fermented sparkling wines.
2. Evaluate the different winemaking techniques that can enhance a wine’s potential for extended bottle ageing.

Section B

3. Examine the roles of bacteria in winemaking. How can bacteria be managed to achieve desired outcomes?
4. Evaluate prevention and correction strategies for each of the following issues:
a) 0.9g/L volatile acidity in a Chablis wine (pH3.2, 12.5% ABV) intended for lees ageing;
b) Strong reductive aromas post-malolactic fermentation in a premium Barossa Shiraz (pH 3.8, 15% ABV) destined for 24-month oak ageing;
c) 180mg/L total sulphur dioxide in a Bordeaux blend (pH 3.6, 13.5% ABV) pre-bottling.

5. Considering a diversity of wine styles, critically evaluate the importance of blending to achieve consistency.
6. Assess how pH influences winemaking decisions at key stages from grape to finished wine.

Paper 3 (Handling of wine)

Answer two of the following four questions.

1. As a producer of a dry white wine that may age in bottle for up to five years, you are considering changing from natural cork stoppers to an alternative closure. What technical factors should you consider?
2. Write concise notes on three of the following:
a) Mousiness
b) Light strike in bottled wine.
c) Elevated volatile acidity in bottled wine.
d) Management of a tank of rosé with free sulphur dioxide well above its ideal level.

3. What are the key factors to consider when deciding whether to cold stabilise white and red wines? What quality control measures are required to test that wine is stable?
4. Why are fining agents used in winemaking? For each of the following wines, explain which factors might influence the choice of fining agent used:
a) Entry-level South African Chenin Blanc
b) DOCG Barolo; and
c) Vegan AOC Côtes de Provence rosé.

Paper 4 (The business of wine)

Three questions to be answered, one from Section A and two from Section B.

Section A

1. How has Champagne maintained its primacy in the world of sparkling wine?
2. Do sustainability initiatives inevitably compromise profitability?

Section B

3. How can the wine industry best address the issues of overproduction and falling consumption?
4. To what extent can government wine monopolies benefit producers, retailers and consumers?
5. Wineries are increasingly selling direct to consumers. Evaluate the strengths and weaknesses of this approach compared to other routes to market.
6. Discuss the evolution of the négociant business format in Burgundy over the last 15 years, explaining the contributing factors. Are current conditions financially sustainable?

Paper 5 (Contemporary issues)

Two questions to be answered, one from Section A and one from Section B.

Section A

1. What will be the likely impact on the global wine industry if health warnings about cancer risks become increasingly mandatory on wine labels? Discuss the implications of such changes for producers, marketers and consumers.
2. How is the global wine industry adapting to changing societal attitudes towards alcohol consumption, and how should it respond to the challenges and opportunities these changes present?

Section B

3. You are tasked with creating a wine blend that represents the essence of humanity’s wine culture. Which grapes or regions would you include, and which winemaking style and packaging would you use, and why?
4. Analyse the major ethical concerns in the production of wine.
5. To what extent does wine’s cultural heritage remain relevant to younger consumers around the globe?

Stage one assessment (S1A)

Practical paper

Question 1

Wines 1–3 come from three different countries.

For each wine:
a) Identify the origin as closely as possible making reference to grape variety/ies. (3 x 11 marks)
b) Comment on method of production making particular reference to oak. (3 x 7 marks)
c) Comment on quality in the context of the region of origin. (3 x 7 marks)

Question 2

Wines 4 and 5 are from the same region of origin.

For both wines:
a) Identify the origin as closely as possible. (12 marks)
b) Comment on winemaking. (18 marks)
c) Compare and contrast style and quality. (20 marks)

Question 3

Wines 6–8 are made from the same single grape variety and are from three different countries.

For all three wines:
a) Identify the grape variety. (21 marks)

For each wine:
b) Identify the origin as closely as possible. (3 x 8 marks)
c) Comment on quality within the context of the region of origin. (3 x 10 marks)

Question 4

Wines 9–12 are from four different countries.

For each wine:
a) Identify the origin as closely as possible making reference to grape variety/ies used. (4 x 9 marks)
b) Comment on the key methods of production. (4 x 12 marks)
c) State ABV in % (4 x 2 marks)
d) State RS in g/l (4 x 2 marks)

Wines