This year's MW exam

The Institute of Masters of Wine has published the following outline of this year's exam papers, over which victims like those in the picture hunched last month in the UK, US and Australia. MWs Julia and I thought you might be interested to take a look, not least at the wines listed at the bottom that were served blind in the three so-called Practical exams interspersed with the Theoretical papers immediately below.

Do not be fooled, however. The questions may look deceptively easy. The marking is fiendishly tough and the level of detail required can be terrifying – especially to those of us who took the exams as long ago as 1984.
 

 INSTITUTE OF MASTERS OF WINE ® EXAMINATION BOARD

THEORY EXAMINATION 2009

PAPER 1 – THE PRODUCTION OF WINE PART 1 – TUESDAY 2ND JUNE (3 HOURS)

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

Section A

1.     What role does water play in viticulture?

2.     Using relevant examples, outline the problems and advantages of “marginal climate” vineyard sites for quality wine producers.

Section B

3.    What impact do the trellising systems chosen for a vineyard have on the yield and health of vines?

4.    Why might a winemaker want to adjust sugar, acidity and tannin levels in a wine, and how

can this be done?

5.    What are the advantages and disadvantages of increasing mechanisation in vineyards?

6.    What are the challenges involved in the vinification of botrytis affected grapes?

PAPER 2 – THE PRODUCTION OF WINE PART 2 – WEDNESDAY 3RD JUNE (3 HOURS)

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

Section A

1.    Drawing on examples of rosé production in different parts of the world, illustrate how production methods influence the style of the wine.

2.    Drawing on examples of sweet wine production in different parts of the world, illustrate how production methods influence the style of the wine.

Section B

3.    Critically examine the pros and cons of the techniques available in a winery for the management of alcohol levels in wine.

4.    Outline the options available to the winemaker when considering the use of oak in the production of

a) inexpensive blended red wine

b) premium quality white Burgundy

c) château bottled Bordeaux

5.    As the Quality Assurance manager of a contract bottling operation, what actions will you take when microbial contamination is found in routine samples taken off the bottling line?

6.    How do oxygen transmission rates through different types of wine packaging affect the quality and style of the wine?

PAPER 3 – THE BUSINESS OF WINE – THURSDAY 4TH JUNE (3 HOURS)

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

Section A

1.    How important is vertical integration for the success of wine brands?

2.    Do European wine companies have advantages over their New World competitors in wine marketing?

Section B

3.    As the export manager of a newly-established winery, outline the steps that you would take to plan your export campaign?

4.    Examine the role of currency exchange rates in shaping global wine markets, focusing particularly on the period 2006-2009.

5.    Critically assess the concept of ‘regionality’ in wine marketing.

6.    Examine the challenges of today’s global market for family owned wineries.

PAPER 4 – CONTEMPORARY ISSUES – FRIDAY 5TH JUNE (3 HOURS)

TWO questions to be answered.

1.    What impact is the current financial turmoil likely to have on the global wine market?

2.    How fair is Fairtrade wine?

3.    Examine the statement that “A wine brand is only as good as the content of the bottle.”

4.    To what extent is legislation necessary to regulate wine promotion?

5.    Will the international market for fortified wines recover?

INSTITUTE OF MASTERS OF WINE ® EXAMINATION BOARD

PRACTICAL EXAMINATION 2009

General instructions for all Practical papers: All questions must be answered. You must use the relevant pre-printed answer sheet for each wine. You must write your CANDIDATE NUMBER on EACH answer sheet. You are advised to read each question carefully before answering. Give reasons for your answers wherever possible. You are reminded that any faults that a wine may show will be known to the Examiners. Comment on the wines as they appear to you on the day.

PAPER 1 – TUESDAY 2ND JUNE (2¼ HOURS ALLOWED)

1) Wines 1 to 8 are all from the same single grape variety, from four different countries.

For all 8 wines:

a) Identify the grape variety, drawing evidence from all the wines. (32   marks)

For each wine:

b) Identify the origin as closely as possible. (8 x 8 marks)

c) Comment on quality, with specific reference to residual sugar, alcohol and maturity. (8 x 8 marks)

d) Consider the commercial potential. (8 x 5 marks)

2) Wines 9 to 12 are Chardonnays, from four different countries.

For each wine:

a) Identify the origin as closely as possible. (4 x 10 marks)

b) Comment on the winemaking with specific reference to oak. (4 x 5 marks)

For all four wines:

c) Compare the quality of the four wines. Consider the different styles with reference to the current position of the Chardonnay grape in the global marketplace. (40 marks)

PAPER 2 – WEDNESDAY 3RD JUNE (2¼ HOURS ALLOWED)

1) Wines 1 to 4 are all from one country and region.

For all four wines

a) Identify the country and region of production as closely as possible (20 marks)

For each wine

b) Comment on the style of wine and the winemaking techniques involved.

(4 x 10 marks)

c) Identify the wine’s age. (4 x 5 marks)

d) Comment on quality. Identify the official designated quality level. (4 x 5 marks)

2) Wines 5 to 8 are from four different countries. They are all blends, but share the same predominant variety.

For all four wines

a) Identify the predominant variety. (24 marks)

For each wine

b) Identify the origin as closely as possible and comment on the quality within the context of the region of origin, with particular reference to maturity and capacity to develop. (4 x 16 marks)

For wines 7 and 8

c) Compare specifically the different styles of 7 and 8. Comment on their commercial potential. (12 marks)

3) Wines 9 to 12 are from four different countries. Each is made from a different, single (minimum 90%) grape variety.

For each wine

a) Identify the grape variety and origin as closely as possible. (4 x 12 marks)

b) Comment on the method of production, noting how it has affected the wine’s style. (4 x 5 marks)

c) Comment on quality and capacity to age and develop. (4 x 8 marks)

PAPER 3 – THURSDAY 4TH JUNE (2¼ HOURS ALLOWED)

1) Wines 1 to 5 are from four different countries. Three are from Europe and two from outside Europe.

For each wine:

a) Assess the style and quality. Consider the commercial potential. (5 x 16 marks)

b) Identify the origin and grape variety or varieties as closely as possible. (5 x 9 marks)

2) Wines 6 to 9 are in two pairs: 6 and 7; 8 and 9. The first pair is made from a single grape variety and is from two different countries. The second pair is made from another single grape variety and is from one country.

For each pair of wines:

a) Identify the grape variety. (2 x 16 marks)

b) Identify the origins as closely as possible. (2 x 12 marks)

c) Compare the quality within each pair. (2 x 12 marks)

For all the wines:

d) Compare the different styles of the two varieties. (20 marks)

3) Wines 10 to 12 are from the same country and region.

For all three wines:

a) Identify the origin as closely as possible. (15 marks)

b) Compare the styles and the methods of production, specifying the alcohol levels. (45 marks)

c) Consider the best way to promote these wines. (15 marks)

Share this Story

MW

Jancis Robinson