Two weeks ago, MW students sat their exams. Yesterday at 3.51 pm in London, the 2024 MW exam wines were revealed. Candidates can expect their results on 13 September.
The Institute of Masters of Wine (IMW) explain The practical and theory exams form the second stage of the MW study programme. Over four days, students sat three 12-wine blind practical papers and five theory papers on the subjects of viticulture; vinification and pre-bottling procedures; handling of wines; the business of wine; and contemporary issues. This year 145 students sat the MW exam in centres in Adelaide, London and Napa between 4 and 8 June.
Those who successfully pass the Stage 2 theory and practical exams will progress to Stage 3, the research paper – the final stage of the MW study programme.
Before sitting the Stage 2 exams, students must have passed the Stage 1 assessment, a one-day exam comprising a 12-wine blind tasting exam in the morning and a theory exam in the afternoon. 129 students registered to sit the Stage 1 assessment this year. Students can only progress to Stage 2 of the MW study programme by successfully passing this assessment.
Sam writes Last year, which was my first attempt at the MW Stage 2 exam, seems like another lifetime. While it may sound terrible, I walked into that exam already thinking about sitting it again this year.
Don’t misunderstand me; I studied my heart out. But I’d done some back-of-the-envelope calculations and, to give you a sense of the odds, in 2023, 137 people sat one or both parts of the MW Stage 2 exam; 17 of them passed into Stage 3 (12.4%). Of those who passed, only five were taking the exam for the first time (3.6%).
Because of this, I figured that I was better off planning for resilience than for pure brilliance. And, because my expectations were reasonable, I walked out of 2023 exams smiling and happy that the theory portion had felt good (which, as it turned out, I had passed). I resolved to tackle practical this year …
After yesterday’s reveal, my tasting note-cards have made a reappearance on my desk.
Identification isn’t everything and there are wines where straight identification isn’t as important – you’d be given a wider funnel of options for the Moschofilero, the Pinot Noir from Canada’s Niagara Peninsula (though you would be expected to call it Pinot Noir), the pair of Jura wines, or the Beerenauslese from Burgenland below. But it is assumed, at this level, that you are very familiar with the classics (Sauternes, New Zealand Sauvignon Blanc, Burgundy) and woe betide you if you try to shove too many of these into boxes into which they do not fit. Unfortunately, I do believe I have some rather lumpy boxes in a few of the classical categories – most notably where I tried to shove a rather muted 2020 Muscat de Beaumes-de-Venise into the category of white port even though the alcohol was around 5% left of centre!
Still, no complaints, and no conclusions. I will hang onto hope until 13 September. If I am correct, my plan of resilience over pure brilliance may need to be stretched another year.
The MW exam questions are reproduced below, followed by the Stage 1 assessment (S1A) questions.
Practical papers
Paper 1
Question 1
Wines 1–2, 3–4 and 5–6 are pairs. Each pair is made from the same single grape variety.
For each pair:
(a) Identify the grape variety with reference to both wines. (3 x 10 marks)
(b) Compare and contrast the quality, maturity, and capacity to age. (3 x 20 marks)
For each wine:
(c) Identify the origin as closely as possible. (6 x 10 marks)
Question 2
Wines 7–9 are each from different single grape varieties.
For each wine:
(a) Comment on the method of production. (3 x 7 marks)
(b) Comment on the style, quality, and commercial position. (3 x 12 marks)
(c) Identify the grape variety and origin as closely as possible. (3 x 6 marks)
Question 3
Wines 10–12 are from the same country and are all blends.
For each wine:
(a) Identify the origin as closely as possible. (3 x 8 marks)
(b) Comment on the method of production with reference to the use of oak. (3 x 7 marks)
(c) Comment on style, quality, and commercial position. (3 x 10 marks)
1. Riesling Ürziger Würzgarten Kabinett, Dr Loosen, 2022. Mosel, Germany. (8%)
2. Riesling Iphöfer Julius-Echter-Berg Grosses Gewächs, Hans Wirsching, 2019. Franken, Germany. (13%)
3. Corton-Charlemagne, Domaine Louis Jadot, 2019. Burgundy, France. (14.5%)
4. Chardonnay, Yellow Tail, 2023. South Eastern Australia, Australia. (13%)
5. Sauvignon Blanc, Cowrie Bay, 2023. Marlborough, New Zealand. (12.5%)
6. Sauvignon Blanc Section 94, Dog Point, 2018. Marlborough, New Zealand. (14.5%)
7. Moschofilero Wild Ferment, Gaia, 2022. Peloponnese, Greece. (13%)
8. Viognier, Yalumba, 2021. Eden Valley, Australia. (13%)
9. Gewürztraminer Furstentum Grand Cru, Domaine Weinbach, 2021. Alsace, France. (13%)
10. Jurançon Sec Tauzy, Domaine Castera, 2021. Pyrenees, France. (13.5%)
11. Château de Fieuzal, 2021. Pessac-Léognan, Bordeaux Blanc, France. (12.5%)
12. Châteauneuf-du-Pape Blanc, Château de Nalys, 2020. Rhône Valley, France. (14.5%)
Paper 2
Question 1
Wines 1–3 are from the same single grape variety.
With reference to all three wines:
(a) Identify the grape variety. (15 marks)
(b) Compare and contrast the styles and consumer appeal of the wines. (30 marks)
For each wine:
(c) Identify the origin as closely as possible. (3 x 10 marks)
Question 2
Wines 4–7 are from classic European origins.
For each wine:
(a) Identify the origin referencing the grape variety/ies used. (4 x 10 marks)
(b) Comment on the quality in the context of the origin. (4 x 8 marks)
(c) Identify the vintage and suggest an ideal drinking window. (4 x 7 marks)
Question 3
Wines 8–12 are from the same single variety and five different countries.
With reference to all five wines:
(a) Identify the grape variety. (25 marks)
For each wine:
(b) Identify the origin as closely as possible. (5 x 5 marks)
(c) Discuss how climate and winemaking techniques have influenced the quality and style of the wine. (5 x 15 marks)
1. Syrah Outer Limits, Montes, 2022. Aconcagua Valley, Chile. (14%)
2. Cornas Brise Caillloux, Matthieu Barret, 2021. Rhône Valley, France. (12.5%)
3. Shiraz The Bogan, Kaesler, 2021. Barossa Valley, Australia. (14.5%)
4. Barolo, Diego Conterno, 2018. Piedmont, Italy. (14.5%)
5. Brunello di Montalcino Amore e Magia, Podere Le Ripi, 2017. Tuscany, Italy. (14.5%)
6. Château Beau-Séjour Becot, 2018. Saint-Emilion, France. (14.5%)
7. Rioja Gran Reserva 890, La Rioja Alta, 2010. Rioja, Spain. (14%)
8. Savigny-lès-Beaune Les Goudelettes, Antonin Guyon, 2021. Burgundy, France. (13.5%)
9. Pinot Noir Wismer-Parke, Bachelder, 2020. 20 Mile Bench, Niagara Peninsula, Canada. (13.5%)
10. Spätburgunder Sasbacher Limburg Erste Lage, Bercher, 2018. Baden, Germany. (13%)
11. Pinot Noir, Dutton-Goldfield, 2022. Russian River Valley, Sonoma, USA. (13.5%)
12. Pinot Noir, Rockburn, 2022. Central Otago, New Zealand. (13.5%)
Paper 3
Question 1
Wines 1 and 2 are sparkling wines, neither of the wines are from Champagne.
For each wine:
(a) Discuss the quality, winemaking, and style. (2 x 15 marks)
For both wines:
(b) Compare and contrast the commercial opportunities and challenges. (20 marks)
Question 2
Wines 3 and 4 are from the same region.
With reference to both wines:
(a) Identify the region as closely as possible. (15 marks)
(b) Compare and contrast the winemaking of the two wines. (15 marks)
(c) Comment on the quality and commercial potential of each wine. (20 marks)
Question 3
Wines 5–7 are from the same region.
With reference to all three wines:
(a) Identify the region as closely as possible, commenting on the commercial opportunities and challenges with reference to the styles. (30 marks)
For each wine:
(b) Discuss the winemaking and quality. (3 x 10 marks)
(c) Comment on the wine’s maturity. (3 x 5 marks)
Question 4
Wines 8–12 all have residual sugar.
For each wine:
(a) State the level of residual sugar. (5 x 2 marks)
(b) State the alcohol level. (5 x 2 marks)
(c) Identify the region and grape variety/ies as closely as possible. (5 x 11 marks)
(d) Comment on the winemaking. (5 x 10 marks)
1. Brut J Schram Blancs, Schramsberg, 2014. North Coast, California, USA. (12.3%)
2. Cava Reserva Brut Nature, Avinyó, 2018. Penedès, Spain. (12%)
3. Chardonnay En Flandre, Domaine de la Touraize, 2021. Arbois, Jura, France. (12.5%)
4. L’Etoile, Domaine de Montbourgeau, 2018. Jura, France. (14.5%)
5. Château Rieussec R de Rieussec, 2021. Bordeaux Blanc Sec, France (12.5%)
6. Rieussec Carmes de Rieussec, 2018, Sauternes, France. (14.0%)
7. Château Rieussec, 2007. Sauternes, France. (14%)
8. Vidal Icewine, Inniskillin, 2021. Niagara Peninsula, Canada. (9.5%)
9. Beerenauslese Cuvée, Kracher, 2019. Burgenland, Austria. (11%)
10. Vin Santo del Chianti Classico, Badia a Coltibuono, 2014. Tuscany, Italy. (15.5%)
11. Muscat de Beaumes de Venise, Domaine de Durban, 2020. Rhône Valley, France. (15%)
12. Clos du Bourg Demi-Sec, Domaine Huet, 2020. Vouvray, France. (12%)
Theory papers
Paper 1 (Viticulture)
Three questions to be answered, one from Section A and two from Section B.
Section A
1. How can vineyard practices minimise the need for must adjustments in the winery?
2. Does manual work in the vineyard deliver better quality wine than mechanised alternatives?
Section B
3. ‘Controlling yields to maintain quality is no longer necessary.’ Discuss.
4. How can slopes in vineyards influence grape quality?
5. Assess the relative merits of high- and low-density planting in vineyards.
6. ‘It is better to have too few nutrients in vineyard soils than too many.’ Discuss.
Paper 2 (Vinification)
Three questions to be answered, one from Section A and two from Section B.
Section A
1. Why would a winemaker choose to filter wine, and what are the advantages and disadvantages of doing so?
2. Discuss how and why acidity is adjusted in musts and wine.
Section B
3. What are the key factors for a winemaker to consider when choosing an appropriate fermentation vessel for wine production?
4. Compare and contrast the key production methods for the following fortified wines: aged Tawny Port; Bual Madeira; Marsala Superiore; Rutherglen Muscat.
5. What is Brettanomyces and how can the factors that influence it be controlled?
6. Blending is a useful tool in winemaking. Discuss how, and in what circumstances, a winemaker would choose to employ it.
Paper 3 (Handling of wine)
Answer two of the following four questions.
1. What are the risks of storing wine in wooden barrels and how can they be mitigated?
2. What quality control measures should be considered when filling bag-in-box compared to traditional glass bottles?
3. What is the difference between processing aids and ingredients in wine? Discuss with reference to recent changes to European Union labelling law for wine and assess the implications of these changes for consumers.
4. Describe the steps a wine technician would take to confirm raised volatile acidity in a bottled red wine sample and to identify the source of the problem.
Paper 4 (The business of wine)
Three questions to be answered, one from Section A and two from Section B.
Section A
1. Evaluate the commercial success of three different styles of rosé wine.
2. Do emerging wine regions need international investment to succeed on the global stage?
Section B
3. As sales manager for a small, premium winery, outline your strategy to sell to the ontrade.
4. Examine the profitability of various wine packaging formats from both a production and a retail point of view.
5. Evaluate the strengths and weaknesses of own-label projects for a medium-sized winery.
6. What are the financial barriers to success for a new wine producer and how can these be overcome?
Paper 5 (Contemporary issues)
Two questions to be answered, one from Section A and one from Section B.
Section A
1. ‘Great wine is made in the vineyard.’ Do you agree?
2. Could it be argued that recent climate change has been a good thing for wine lovers?
Section B
3. Propose and justify a contemporary definition of fine wine and discuss how perspectives on this may have changed over time.
4. How and why should governments influence wine consumption?
5. How important is the concept of a defined wine region?
S1A
Practical paper
Question 1
Wines 1 and 2 are from the same region.
For both wines:
(a) Identify the region as closely as possible. (10 marks)
(b) Comment on the production methods for the wines. (20 marks)
(c) Compare the wines’ maturity and quality, stating which is the higher quality wine. (20 marks)
Question 2
Wines 3–5 are all from Europe.
For each wine:
(a) Discuss the major factors involved in the method of production, with particular reference to the role of yeast. (3 x 15 marks)
(b) Comment on quality and style. (3 x10 marks)
Question 3
Wines 6–8 come from the same country and are made from three different single grape varieties.
With reference to all three wines:
(a) Identify the country of origin. (15 marks)
For each wine:
(b) Identify the grape variety and origin as closely as possible. (3 x 8 marks)
(c) Discuss quality in the context of the region of origin. (3 x 7 marks)
(d) Comment on winemaking. (3 x 5 marks)
Question 4
Wines 9–12 come from four different countries. Each is made from a different single grape variety.
For each wine:
(a) Identify the grape variety and origin as closely as possible. (4 x 10 marks)
(b) Comment on winemaking. (4 x 7 marks)
(c) Comment on style and commercial potential. (4 x 8 marks)
1. La Grande Année Rosé, Bollinger, 2007. Champagne, France. (12.0%)
2. Rosé Brut, Bollinger, NV. Champagne, France. (12.0%)
3. Crémant de Bourgogne Brut Réserve, Albert Bichot, NV. Burgundy, France. (12.0%)
4. Manzanilla Papirusa Solera Familiar, Bodegas Lustau, NV. Jerez, Spain. (15.0%)
5. Château-Chalon Vin Jaune, Domaine Berthet-Bondet, 2015. Jura, France. (14.0%)
6. Private Bin Sauvignon Blanc, Villa Maria, 2022. Marlborough, New Zealand. (12.5%)
7. CRU Chardonnay, Smith & Sheth, 2019. Hawkes Bay, New Zealand. (13.5%)
8. Pinot Gris, Kumeu Village, 2022. Martinborough, New Zealand. (13.5%)
9. Chinon, Clos du Chêne Vert, Domaine Charles Joguet, 2019. Loire, France. (13.5%)
10. Malbec, Catena, 2020. Mendoza, Argentina. (13.5%)
11. Pinot Noir, Maximin Grünhäuser, 2020. Mosel, Germany. (14.5%)
12. Blaufränkisch, Moric Lutzmannsburger, 2021. Burgenland, Austria. (13.5%)
Theory paper
Two questions to be answered, one from Section A and one from Section B.
Section A
1. Examine the role of yeast lees during wine maturation. (Paper 2)
Section B
2. What are the critical considerations for selecting rootstock when establishing a new vineyard? (Paper 1)
3. What measures determine the strength of a wine brand? How can brand managers most effectively influence their brand’s long-term performance? (Paper 4)