So, You Want to be a “Master of Wine”?
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There are some notoriously difficult courses of
study in the world – brain surgery and rocket science come to
mind. There are few courses, however, that are as difficult as
the British-run "Masters of Wine" programme. |
Candidates for the title "MW" must spend a several years studying
wine in an effort to pass the course. Most spend years traveling
the wine regions of the world honing their skills at identifying
wines from different countries, areas, regions and even vineyards.
They are subjected to numerous blind-tastings, endeavouring to be
able to identify as much as possible from an anonymously-presented
glass of wine.
Participants in this programme as instructed to "taste like a
detective and answer the question like a lawyer."
If you think you're smart to enroll in the MW course, try answering
these test questions in the form of an essay:
PAPER 1-The Production of Wine Part 1
Four Questions must be answered, the first one being
compulsory.
1. Why are some grape varieties more successful than others
in certain vineyard environments? Discuss the principles involved
and give examples from both hemispheres.
2. If vineyard health is essential to good quality wine
production, what steps can be taken to ensure that vines produce the
quality and quantity of grapes required?
3. Timing decisions are crucial to the success of most businesses.
Assess those of particular significance to the production of a high
quality wine.
4. Viticulture is difficult on acid soil and the grower may need to
rectify the pH of the soil itself. What are the consequences and
the constraints of an acid soil?
5. Tannin extraction during wine production depends on a variety of
factors. Examine the processes involved.
6. Discuss the differences between and the dangers of both
reductive and oxidative winemaking, giving examples of both styles.
7. Grapes are frequently deficient in natural sugars and/or acids.
Examine the relative merits of some of the corrective measures
available.
PAPER 2 The Production of Wine Part 2
Four questions to be answered the first of which is
compulsory.
1. "Refrigeration is more damaging to red wines than
filtration." Discuss.
2. Analyse the differences between post-fermentation procedures
for the following three wines:
a) Vintage Port
b) château-bottled Sauternes
c) top quality Fino Sherry
3. What options are available to the winemaker when considering
fining?
4. Nitrogen, Oxygen and Carbon Dioxide are three gases with which
the winemaker commonly comes into contact. Describe the benefits
and drawbacks associated with each.
5. You have made a wine blend for a supermarket customer which is
being stored in bulk at your supplier and bottled to order. What
quality control measures should you have put in place to ensure the
wine remains in good condition throughout the year?
6. Discuss hygiene procedures in a modern bottling hall. How
sterile can, or should, the process be?
7. Millennium celebrations posed the ultimate challenge to
Champagne producers. As Production Director of a major Champagne
House you may now reveal the nature and extent of your preparations
to meet demand. Particular interest is focused on your build-up of
stock for disgorging and the measures you are taking to maintain
high quality right through Spring 2001.
PAPER 3 The Business of Wine
Three questions to be answered the first of which is
compulsory.
1. As a brand owner, what strategy would you adopt to target
large retailers in a global market?
2. "As consumers are drinking increasingly better quality wines
one would expect average retail prices to rise." Discuss.
3. "PR is one of the few promotional routes open to the smaller
wine producer." Discuss.
4. "The vast majority of wine consumers are less adventurous than
the media would suggest." Discuss.
5. Are there too many vineyards?
6. Examine the requirements for a successful relationship between a
producer and their distributor.
PAPER 4- Contemporary Issues
Two questions to be answered the first of which is compulsory.
1. What are the main ethical dilemmas facing the modern wine
business?
2. "Some rosés are a replacement for white wine and others for
red." Discuss.
3. "French-style regulation of yield, site, grape variety and other
factors do more harm than good." Discuss.
4. How will the internet affect the retail wine market over the
next three years?
5. Discuss the most significant developments of the last 100 years
in the wine industry.
If you are interested in learning more about the "MW" program,
here's a link to their web site:
http://www.masters-of-wine.org/
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