INSTITUTE OF MASTERS OF WINE

MASTER OF WINE EXAMINATION 2014

Theory Paper 1 – The Production of Wine – Part 1

(one question to be answered from Section A and two from Section B)

Section A

1) How can viticultural and winemaking techniques influence aromatic compounds in wine? Refer to wines made from Riesling, Sauvignon Blanc and Pinot Noir.

2) Skin contact can last from minutes to months. Assess how varying this technique can influence wine style and quality before, during and after fermentation.

Section B

3) Do the highest potential quality wines come from vines planted on a slope?

4) Why do winemakers use different fermentation temperatures? Refer to white and red table wines. 5) What are the quantitative and qualitative implications of young and old vines?

6) How important is the management of the area between the rows? Consider vineyards in

both warm and cool climates.

Theory Paper 2 – The Production of Wine – Part 2

(one question to be answered from Section A and two from Section B)

Section A

1) Assess the role of oxygen in the maturation of fortified wine.

2) What are the critical factors (following primary fermentation and possible malolactic conversion)

affecting quality in bottle-fermented sparkling wine?

Section B

3) What quality control procedures can make it possible to trace the origin of a bottle of wine? 4) Why are fining agents required during winemaking, and what factors influence the choice of

fining agent?

5) Consider micro-oxygenation as an alternative to barrel ageing.

6) “We consider the best wine is one that can be aged without any preservative; nothing must be

mixed with it which might obscure its natural taste” (Columella, 4-70AD). Assess the impact of chemical and physical intervention on the handling of wine following malolactic conversion.

Theory Paper 3 – The Business of Wine

(one question to be answered from Section A and two from Section B)

Section A

1) What matters more, what's in the bottle or what's on the bottle? Does the wine industry take packaging seriously?

2) Which factors are the most important for the long term success of a wine brand?

Section B

3) How close should a producer be to the end consumer? What are the best practical means of creating that relationship?

4) Can Australia recover its export markets?

5) What would be the implications of a short harvest in 2014 in European vineyards? 6) Are price promotions bad for the wine industry?

Theory Paper 4 – Contemporary Issues

(one question to be answered from Section A and one from Section B)

Section A

1) Is wine becoming too industrial?

2) Does the wine industry lack innovation?

Section B

3) To what extent do you agree with the assertion that viticultural legislation does more harm

than good?

4) Can the wine industry ever be socially responsible?

5) To what extent is fake wine a problem in today’s wine market?

Practical Paper 1

Question 1.

Wines 1-4 come from the same country. With reference to all four wines

a) Identify the country of origin. (16 marks)

For each of the four wines

b) Identify the region of origin as closely as possible. (4 x 5 marks).

c) Discuss the key winemaking techniques used to produce this style.

(4 x 8 marks)

d) Discuss quality in relation to the region of origin. (4 x 8 marks)

Question 2.

Wines 5-8 come from four different countries and are made from the same single grape variety.

With reference to all four wines

a) Identify the grape variety. (24 marks)

For each wine

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

c) Discuss quality and style. (4 x 9 marks)

Question 3.

Wines 9-12 are all made from a single variety. Two varieties are represented.

a) Divide the wines into their respective varietal pairs using both wines to identify the variety. (2 x 20 marks)

In addition to being paired by variety, they are also paired by country.

b) Divide the wines into their respective pairs by country and discuss their individual origins as closely as possible. (2 x 20 marks)

c) Taking one of the geographical pairs you have identified above, compare and contrast their method of production. (10 marks)

d) For the other geographical pair of wines you have selected which characteristics might you highlight to a potential customer? (10 marks)

1. Viognier, Organic, Yalumba. 2012. South Australia, Australia (14.5%)

2. Semillon, Bin 9000, McGuigan. 2007. Hunter Valley, Australia (11%)

3. Chardonnay, Shadowfax Wines. 2009. Victoria, Australia (13%)

4. Sauvignon Blanc – Semillon, Suckfizzle, Stella Bella Wines. 2009. Margaret River,

Australia (13%)

5. Watervale Riesling, Mount Horrocks. 2013. Clare Valley, South Australia, Australia

(12.5%)

6. Riesling, Grand Cru Muenchberg, Domaine Ostertag. 2011. Alsace, France (13.5%)

7. Riesling, Domaine Rewa. 2011. Central Otago, New Zealand (11.5%)

8. Deidesheimer Kieselberg Riesling, Kabinett Trocken, Dr. von Bassermann-Jordan.

2011. Pfalz, Germany (11.5%)

9. Chablis, Grand Cru Les Clos, Duplessis. 2010. Burgundy, France (13%)

10. Chardonnay, Coddington, Kumeu River. 2011. Auckland, New Zealand (13.5%)

11. Sancerre, Domaine Vacheron. 2012. Loire, France (12.5%)

12. Sauvignon Blanc, Tinpot Hut. 2013. Marlborough, New Zealand (13%)



Practical Paper 2

Question 1.

Wines 1-4 are all made from the same single variety, but come from four different countries.

With reference to all four wines

a) Identify the grape variety. (28 marks)

For each wine

b) Identify the origin as closely as possible. (4 x 8 marks)

c) Comment on the quality and commercial appeal. (4 x 10 marks)

Question 2.

Wines 5-8 come from two different estates. Two wines from estate “A”, two wines from estate “B”. All four wines are from the same region but from four different vintages.

a) Divide the wines into their respective pairs and identify their origin as closely as possible. (2 x 16 marks)

b) Within each pair, compare and contrast relative quality. (2 x 18 marks)

For each wine

c) Identify the vintage giving reasons for your conclusion. (4 x 8 marks)

Question 3.

Wines 9-12 are all from the same country. With reference to all four wines

a) Identify the country of origin. (28 marks)

For each wine

b) Identify the specific origin with reference to the grape variety(ies) used. marks)

c) Comment on the quality and maturity. (4 x 9 marks)

(4 x 9

1. Saint Joseph, Silice, Pierre et Jerome Coursodon. 2010. Rhone, France (14%)

2. Syrah, La Cumbre, Errazuriz. 2008. Aconcagua Valley, Chile (14.5%)

3. Syrah, Qupe. 2011, Central Coast, California, USA (13.5%)

4. Shiraz, The Dead Arm, d’Arenberg. 2009. McLaren Vale, South Australia, Australia

(14.5%)

5. Chateau Lynch Bages. 2006. Pauillac, Bordeaux, France (13%)

6. Chateau Nenin. 2008. Pomerol, Bordeaux, France (13.5%)

7. Chateau Lynch Bages. 2009. Pauillac, Bordeaux, France (13.5%)

8. Chateau Nenin. 2010. Pomerol, Bordeaux, France (14.5%)

9. Villacreces. 2009. Ribera del Duero, Spain (14%)

10. Petalos, J. Palacios. 2011. Bierzo, Spain (14.5%)

11. Simply Garnacha, Bodegas Borsao for Tesco. 2013. Campo de Borja, Spain (13.5%)

12. Vina Ardanza, Reserva, La Rioja Alta S.A. 2004. Rioja, Spain (13.5%)

Practical Paper 3

Question 1.

Wines 1-4 are from four different countries. None of the wines are from Champagne.

For each wine

a) Identify the origin as closely as possible with reference to the grape variety(ies) used. (4 x 10 marks)

b) Discuss the method of production. (4 x 7 marks)

c) Comment on quality and commercial position. (4 x 8 marks)

Question 2.

Wines 5-8 are from three different countries. For each wine

a) Identify the country and region of origin. (4 x 7 marks)

b) With reference to grape varieties used, discuss the method of production.

(4 x 7 marks)

c) Comment on the quality and ability to improve in the bottle. (4 x 7 marks) d) State alcohol level (%). (4 x 2 marks)

e.) State residual sugar (g/l). (4 x 2 marks)

Question 3.

Wines 9-10 are produced from two different countries in Europe. For each wine

a) Discuss the method of production. (2 x 10 marks)

b) Comment on the quality. (2 x 8 marks)

For both wines

c) Compare and contrast the commercial potential. (14 marks)

Question 4.

Wines 11-12 are produced in different countries.

For each wine

a) Identify the country and region of origin as closely as possible. (2 x 10 marks)

b) Discuss the method of production. (2 x 7 marks)

c) Comment on the quality and maturity. (2 x 8 marks)

1. Cava, L’Hereu, Raventos i Blanc. 2011. Penedes, Spain (12%)

2. Vouvray Brut, Francois Pinon. NV. Loire, France (12.5%)

3. Riesling, Sektmanufaktur Graf. 2010. Pfalz, Germany (12.5%)

4. Le Reve, Blanc de Blancs, Domaine Carneros. 2006. Carneros, California, USA (12%)

5. East India Solera Sherry, Lustau. NV. Jerez, Spain (20%)

6. 15-yr old Malmsey, Blandy’s. NV. Madeira, Portugal (19%)

7. Six Grapes, Reserve Port, Graham’s. NV. Port, Portugal (20%)

8. Banyuls, Rimage, Domaine La Tour Vieille. 2011. Roussillon, France (16%)

9. Miraval Rose. 2013. Cotes de Provence, France (13%)

10. Pheasant’s Tears, Rkatsiteli. 2011. Kakheti, Georgia (12.5%)

11. Menage a Trois, Folie a Deux Winery. 2012. California, USA (13.5%)

12. Amarone della Valpolicella, Allegrini. 2009. Veneto, Italy (15.5%)