2026 MW exam papers revealed

Team JR

Tuesday 16 June 2026 • 7 min read

Here are the questions posed to those striving for those coveted two letters, among them our very own Sam Cole-Johnson.

Earlier today, the Institute of Masters of Wine (IMW) revealed the list of wines and accompanying questions from the 2026 stage two Master of Wine (MW) exam and stage one assessment (S1A), which were undertaken by students in Adelaide, London and Napa between 1 and 6 June.

This year, 101 stage one students sat the S1A. This one-day assessment comprises a 12-wine blind-tasting paper in the morning and a theory paper in the afternoon.

Over the next four days, 111 students, who must previously have passed the S1A, sat the stage two closed-book exam: three 12-wine blind-tasting papers and five theory papers.

Those who successfully pass the stage two theory and practical exams will progress to stage three: a research paper.

The MW stage two exam questions are reproduced below, followed by the S1A questions.

Master of Wine exam 2026

Practical paper 1

Question 1

Wines 1–6 are from the same single grape variety and come from five different countries.

For each wine:
a) Identify the origin as closely as possible. (6 x 10 marks)
b) Discuss how winemaking has influenced the wine’s style. (6 x 10 marks)
c) Comment on the commercial position. (6 x 5 marks)

Question 2

Wines 7–9 are from the same single variety and come from three different countries.

With reference to all three wines:
a) Identify the grape variety. (15 marks)

For each wine:
b) Discuss the quality in the context of its region of origin. (3 x 15 marks)
c) Comment on the wine’s maturity. (3 x 5 marks)

Question 3

Wines 10–12 are wines from regions influenced by the Mediterranean Sea.

For each wine:
a) Identify the primary grape variety and origin as closely as possible. (3 x 10 marks)
b) Discuss how winemaking has impacted the freshness of the wine. (3 x 10 marks)
c) Comment on the commercial position. (3 x 5 marks)

Wines

Meursault Les Narvaux, Domaine Latour-Giraud, 2023. Burgundy, France. (13.5%)
Chardonnay, Greywacke, 2022. Marlborough, New Zealand. (14%)
Chardonnay Prelude, Leeuwin Estate, 2024. Margaret River, Australia. (14%)
Chardonnay Terra Alpina, Alois Lageder, 2024. IGT Dolomiti, Italy. (12%)
Chablis La Butte “O”, Patrick Piuze, 2021. Burgundy, France. (12.5%)
Chardonnay Buttery Reserve, Josh Cellars, 2023. Central Coast, California, USA. (13.5%)
Riesling Federspiel Bruck, Domäne Wachau, 2020. Wachau, Austria. (12.5%)
Riesling Cuvée Frédéric Emile, Trimbach, 2017. Alsace, France. (13.5%)
Riesling, Pewsey Vale, 2024. Eden Valley, South Australia. (11.5%)
Vermentino di Sardegna Costamolino, Argiolas, 2024. Sardegna, Italy. (13.5%)
Assyrtiko Thalassitis, Gaia, 2024. Santorini, Greece. (13%)
Château de Pibarnon Blanc, 2024. Bandol, France. (13.5%)

Practical paper 2

Question 1

Wines 1–3 are from the same country and different single grape varieties.

For each wine:
a) Comment on the style and commercial position. (3 x 11 marks)
b) Comment on the method of production. (3 x 6 marks)
c) Identify the grape variety and origin as closely as possible (3 x 8 marks)

Question 2

Wines 4–6 are from three different countries.

For each wine:
a) Identify the grape variety(ies) and origin as closely as possible. (3 x 10 marks)
b) Comment on the method of production. (3 x 5 marks)
c) Comment on the quality and commercial position. (3 x 10 marks)

Question 3

Wines 7–8, 9–10, and 11–12 form three pairs. Within each pair, the wines are from the same country and region. Each pair is from a different country.

For each pair:
a) Identify the origin as closely as possible. (3 x 20 marks)
b) Compare the style and quality in the context of the region of origin. (3 x 20 marks)
c) Compare the maturity of the two wines, considering the likely vintage. (3 x 10 marks)

Wines

Saumur Les Plantagenêts, Cave de Saumur, 2024. Loire Valley, France. (12%)
Régnié, Domaine de la Margot, 2024. Beaujolais, France. (12.7%)
Trousseau Singulier, Bénédicte et Stéphane Tissot, 2023. Arbois, France. (13.5%)
Amarone della Valpolicella Riserva Vigna Garzon, Pieropan, 2019. Veneto, Italy. (16%)
Shiraz The Factor, Torbreck, 2019. Barossa Valley, Australia. (15%)
Cabernet Sauvignon TD-9, Shafer, 2021. Napa Valley, California, USA. (15.3%)
Rioja Reserva Viña Ardanza, La Rioja Alta, 2019. Rioja, Spain. (14.5%)
Rioja Paso Las Mañas, Artuke, 2021. Paraje el Chorro, Spain. (14%)
Chianti Classico I Sassi, Melini, 2021. Tuscany, Italy. (14%)
Chianti Classico Gran Selezione San Lorenzo, Castello di Ama, 2021. Tuscany, Italy. (13.5%)
Château Giscours, 2017. Margaux, France. (13%)
Château Rauzan-Ségla 2016. Margaux, France. (13.5%)

Practical paper 3

Question 1

Wines 1–4 are sparkling wines and come from four different countries.

For each wine:
a) Identify the origin as closely as possible. (4 x 10 marks)
b) Comment on the quality within the context of the region of origin. (4 x 8 marks)
c) Identify the key winemaking decisions that have affected the wine’s style. (4 x 7 marks)

Question 2

Wines 5–6, 7–8, 9–10, and11–12 are pairs. Within each pair, the wines are from the same country and region.

For each pair:
a) Identify the origin as closely as possible. (4 x 8 marks)
b) Comment on the methods of production. (4 x 14 marks)
c) Compare the quality in the context of the region of origin. (4 x 16 marks)

For each wine:
a) State the alcohol level. (8 x 3 marks)
b) State the level of residual sugar. (8 x 3 marks)

Wines

Lambrusco del Fondatore, Cleto Chiarli, 2024. Emilia-Romagna, Italy. (11.5%)
Cava Reserva Expression, Dominio de la Vega, 2022. Utiel-Requena, Spain. (12%)
Vouvray Brut, Château Moncontour, NV. Loire Valley, France. (12.5%)
Blanc de Blancs, Harrow & Hope, 2020. Thames & Chilterns, England. (12%)
Blanc de Chardonnay Brut Nature, Chavost, NV. Champagne, France. (12.5%)
Brut, Delacourt, NV. Champagne, France. 12.5%
20-Year-Old Tawny Port, Kopke, NV. Douro, Portugal. (20%)
Late Bottled Vintage Port, Taylor’s, 2020. Douro, Portugal. (19%)
Château Coutet, 2022. Barsac, France. (13.5%)
Château Delmond, 2023. Sauternes, France. (13.5%)
Riesling Trocken Niederhäuser Hermannshöhle, Jakob Schneider, 2023. Nahe, Germany. (12.5%)
Riesling Spätlese Norheimer Kirschheck, Jakob Schneider, 2022. Nahe, Germany. (8%)

Theory paper 1 (viticulture)

Answer three questions, one from section A and two from section B.

Section A

1. What is regenerative viticulture and how does it compare with other approaches to growing grapes?

2. How can viticulturists manage vineyards to produce fresher wines with lower levels of alcohol?

Section B

3. Assess the beneficial and detrimental effects of fungi and bacteria in viticulture.

4. Compare the impact of different vine training methods on wine quality.

5. How do grape growers decide when to harvest?

6. Which do you consider to be more important: the physical or the chemical properties of vineyard soils?

Theory paper 2 (vinification)

Answer three questions, one from section A and two from section B.

Section A

1. Assess the key considerations for a winemaker when selecting an appropriate fining agent.

2. How can temperature control be used in the winery to influence wine style during winemaking and maturation?

Section B

3. Discuss the key causes of stuck fermentations. How can they be minimised or avoided?

4. Discuss how a winemaker can manage the risks of reducing or eliminating sulphur dioxide use in the winery.

5. Consider how winemakers in warmer winegrowing regions can achieve freshness and balance in their wines.

6. Outline the different types of stability problems that may present in a finished wine prior to bottling. How can these be mitigated?

Theory paper 3 (the production of wine)

Answer two questions.

1. What is the purpose of the HACCP (Hazard Analysis and Critical Control Points) system?

How can it be useful for a winery handling and shipping bulk wine?

2. Evaluate the benefits and drawbacks of shipping wine in bottle compared to shipping it in bulk.

3. As the quality assurance manager of a large winery, what actions would you take if microbial contamination were found in routine samples taken from the bottling line?

4. Consider how oxygen may be controlled during the preparation of finished wine for bottling.

Theory paper 4 (the business of wine)

Answer three questions, one from section A and two from section B.

Section A

1. Discuss the factors that explain Prosecco’s continued global success.

2. How are enduring luxury wine brands built?

Section B

3. What are the main barriers to trade for producers wishing to export their wines to the USA? What strategies can they adopt to address them?

4. Is the current decline in global wine consumption merely cyclical, or a long-term trend?

5. What are the commercial advantages and disadvantages of owning vineyards compared to buying in grapes?

6. How important is public relations in the marketing mix for a medium-sized, premium wine producer?

Theory paper 5 (contemporary issues)

Answer two questions, one from section A and one from section B.

Section A

1. Does the language of wine connect or divide us?

2. “A little learning is a dangerous thing.” (Alexander Pope). Discuss in relation to wine appreciation.

Section B

3. Artificial Intelligence is impacting all aspects of wine from production to consumption.

Who will be the winners and losers by 2035?

4. Which environmental certifications, if any, do you consider most helpful to those who make, sell and consume wine?

5. How would you define a wine influencer in the contemporary media landscape? Consider the extent to which wine influencers help or hinder consumers and the wine trade today.

Stage one assessment (S1A) 2026

Practical paper

Question 1

Wines 1 and 2 come from the same region and the same producer.

For both wines:
a) Identify the region. (10 marks)
b) Compare quality, clearly stating which one is of higher quality. (25 marks)
c) Compare commercial potential. (15 marks)

Question 2

Wines 3 and 4 are made from the same single grape variety and come from two different countries.

For both wines:
a) Identify the grape variety. (20 marks)
b) Comment on style and quality with reference to winemaking. (30 marks)

Question 3

Wines 5–7 are red blends from three different countries.

For each wine:
a) Identify the origin as closely as possible with reference to grape varieties. (3 x 10 marks)
b) Comment on style and quality. (3 x 15 marks)

Question 4

Wines 8 and 9 are from two different countries.

For each wine:
a) Identify the origin. (2 x 8 marks)
b) Comment on the key methods of production. (2 x 7 marks)
c) Comment on style and commercial potential. (2 x 10 marks)

Question 5

Wines 10–12 are fortified. None are from Spain or Portugal.

For each wine:
a) Identify the origin as closely as possible referring to grape variety/ies used. (3 x 9 marks)
b) Comment on the method of production. (3 x 12 marks)
c) State ABV in %. (3 x 2 marks)
d) State RS in g/l. (3 x 2 marks)