All wines for the tasting papers are served blind. Institute of Masters of Wine

Each June, candidates for the gruelling Master of Wine exams congregate at one of the three exam centres around the world to undertake what is often called the hardest wine examination in the world.

In mid-June, the questions (and wines) are made available to the wider wine world. The tasting papers are all blind and candidates not only have to identify what the wines are, they also have to decipher clues about the winemaking, talk about the quality levels of the wines (including their legal quality levels) and discuss commercial variables such as price, positioning and market potential.

Paper One is for white wines, Paper Two for reds and Paper Three is called the mixed paper but is usually where you will find sparkling, sweet and fortified wines. The aim of the examination is not so much to guess what the wine is but to be able to explain clearly in the time given (2 hours and 15 minutes) how that conclusion was made and why it couldn’t be something else.

The five theory papers are a different thing entirely, with candidates being asked to answer a selection of questions from two sections (which ensures that candidates must tackle at least one of the ‘important’ section questions per paper). These fall generally into Paper One for viticulture, Paper Two for winemaking, Paper Three for finishing processes, QA/QC and international shipment of wines. Paper Four pertains to the global business of wine and Paper Five is contemporary issues. Unlike the tasting papers, candidates can have three hours to complete the theory papers. The exams are run across the span of five days so there are three days during which candidates have to sit both a tasting exam and a theory exam in the same day.

I have highlighted a few in bold which I find of particular interest!

Paper One: The White Wine Paper

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

Paper 2: The Red Wine Paper

1. Chinon Les Barnabés, Olga Raffault, 2021. Loire Valley, France
2. Cabernet Franc, El Enemigo, 2021. Mendoza, Argentina
3. Toscana IGT “Aranum”, Tenuta di Arceno, 2018. Tuscany, Italy
4. Gigondas, Chateau de Saint Cosme, 2022. Rhone Valley, France
5. Crozes-Hermitage “Papillon”, Gilles Robin, 2023. Rhone Valley, France
6. Cornas Granit 30, Vincent Paris, 2022. Rhone Valley, France
7. Côtes du Rhône Réserve, Famille Perrin, 2022. Rhone Valley France
8. Touriga Nacional, Quinta do Vallado, 2019. Douro, Portugal
9. Zwiegelt, Bergh, 2021. Niederösterreich, Austria
10. Barbera d’Alba Trevie, Vietti, 2022. Piedmont, Italy
11. Beaujolais Villages “Le Perreon”, Domaine de la Madone, 2023. Beaujolais, France
12. Xinomavro “Hedgehog”, Alpha Estate, 2022. Amyndeon, Greece

Paper 3: The Mixed Paper

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

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

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

Paper 2 (Vinification)

Comment: This year’s Paper Two questions all seem quite dry and technical.
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

1. Examine the roles of bacteria in winemaking. How can bacteria be managed to achieve desired outcomes?
2. Evaluate prevention and correction strategies for each of the following issues:
   1. 0.9g/L volatile acidity in a Chablis wine (pH3.2, 12.5% ABV) intended for lees ageing;
   2. Strong reductive aromas post-malolactic fermentation in a premium Barossa Shiraz
      (pH 3.8, 15% ABV) destined for 24-month oak ageing;
   3. 180mg/L total sulphur dioxide in a Bordeaux blend (pH 3.6, 13.5% ABV) pre-bottling.
3. Considering a diversity of wine styles, critically evaluate the importance of blending to achieve consistency.
4. 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:
   1. Mousiness.
   2. Light strike in bottled wine.
   3. Elevated volatile acidity in bottled wine.
   4. 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:
   1. Entry-level South African Chenin Blanc;
   2. DOCG Barolo; and
   3. 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

1.  How can the wine industry best address the issues of overproduction and falling
   consumption?
2.  To what extent can government wine monopolies benefit producers, retailers and
   consumers?
3. Wineries are increasingly selling direct to consumers. Evaluate the strengths and weaknesses of this approach compared to other routes to market.
4. 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

1. 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?
2. Analyse the major ethical concerns in the production of wine.
3. To what extent does wine’s cultural heritage remain relevant to younger consumers around the globe?