Master of Wine - Exame de 2012

Master of Wine é um dos mais respeitados e cobiçados títulos do mundo dos vinhos, uma espécie de doutorado.

O Institute of Masters of Wine foi fundado no Reino Unido na década de 1950 pelos aprovados no primeiro teste para Master of Wine. Inicialmente, o título era reservado apenas para pessoas que atuavam no mercado de vinhos, abrindo-se posteriormente para outras pessoas.

Um Master of Wine é detentor de grande conhecimento teórico e prático sobre o vinho e todos os aspectos relacionados ao mundo de Baco.

Atualmente existem 297 Masters of Wine, dentre eles os conhecidos e respeitados Michael Broadbent, Jancis Robinson, Serena Sutcliffe, apenas para nomear alguns dos mais famosos.

Os exames anuais, que ocorrem simultaneamente em Napa (Califórnia, EUA), Sidney (Austrália) e Londres (Reino Unido), são rigorosos. Esse ano houve um recorde de candidatos, 98, de 21 países diferentes.



Veja abaixo os testes escritos e práticos, estes com os respectivos vinhos. Você se habilita?

 Cheers!

THEORY PAPER 1

THE PRODUCTION OF WINE – PART 1

Section A

1. How does soil influence wine quality?

2. Compare and contrast the harvesting options available to a vineyard owner and explain how these options affect

wine quality.

Section B

3. What are the roles of tannins in wine and how can a winemaker vary their extraction and presence in wine?

4. Examine the advantages and disadvantages of using cultured yeasts in wine making.

5. Analyse the ways in which changing the trellising system in a vineyard can have an impact on the yields and health

of the vines.

6. Examine the relevance of pH in winemaking up to the completion of the malolactic conversion.

THEORY PAPER 2

THE PRODUCTION OF WINE – PART 2

Section A

1. Consider the purpose, use and limitations of wine analyses.

2. Examine the risks and rewards of bottling wine unfiltered.

Section B

3. When and how should racking be carried out? Assess the risks and benefits of the different procedures in racking wines.

4. What practical steps may be taken to avoid Brettanomyces contamination in a winery, and why?

5. What technical issues should be considered when assessing any THREE of the following packaging formats for

wine?

a) Light-weight glass bottles b) Tetra prisma

c) PET

d) Bag-in box

6. Following the malolactic conversion, what options are available to reduce alcohol levels in finished wine? When and how should they be deployed?

THEORY PAPER 3 THE BUSINESS OF WINE

Section A

1. Critically analyse the challenges for wine producers posed by the imbalances between supply and demand for wine in the global wine market.

2. Which elements of the marketing mix are most effective in influencing the choices made by today’s wine consumers?

Section B

3. What factors would you consider when creating a distribution strategy for a range of New World wines in a

mature market?

4. How important is a strong co-operative in a European wine region?

5. What factors would you consider when creating a brief for a wine bottle label design?

6. What is the future for low alcohol wine?

THEORY PAPER 4 CONTEMPORARY ISSUES

Section A

1. Critically examine the extent to which the increasing emphasis on “natural wine” is a positive development for wine consumers.

2. Is ingredient labelling for wine necessary?

Section B

3. What can the wine industry do to attract the next generation of consumers?

4. Is wine too expensive?

5. Does Fair Trade benefit both consumers and producers of wine?

PRACTICAL PAPER 1 

1. Wines 1-4 are all from the same region of origin.

For each wine:

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

b)           Identify the grape variety(ies) (4 x 6)

c)            Comment on the winemaking (4 x 3)

d)           Discuss the quality with reference to state of maturity (4 x 6)

2. Wines 5-7 are all made from the same single grape variety and come from different countries.

With reference to all three wines:

a)            Identify the grape variety (15)

Then for each wine:

b) Identify the origin as closely as possible (3 x 10)

c) Discuss the quality with particular reference to winemaking techniques employed (3 x 10)

3. Wines 8-10 are all from the same region and are from the same vintage.

For each wine:

a)            Identify the specific origin as closely as possible (3 x 10)

With reference to all three wines:

b)           Compare the quality of the wines, within the context of the region of origin (30)

c)            Identify the vintage (15)

4. Wines 11 and 12 are both made from the same predominant grape variety. 

With reference to both wines:

a)            Identify the predominant grape variety (18)

Then for each wine:

b)           Identify the region of origin (2 x 8)

c)            Comment on the quality, style and potential for further ageing (2 x 8)

PRACTICAL PAPER 2 

1. Wines 1-6 are from 6 different countries. All are made from one or more of the red varieties permitted in Bordeaux. The same variety may feature more than once.

For each wine:

a) Identify the region of origin and grape variety(ies) (6 x 12) 

b) Comment on the quality (within the context of the region of origin) and maturity (6 x 8) 

c) Comment on the winemaking (6 x 5)

2. Wines 7-9 are from 3 different European countries, excluding France, Italy and Spain. 

For each wine:

a) Identify the region of origin and grape variety(ies) (3 x 12)

b) Comment on the quality (within the context of the region of origin) and maturity (3 x 8)

c) Comment on the winemaking (3 x 5)

3. Wines 10-12 are from 3 different countries. All are made from the same predominant grape variety.

With reference to all three wines:

a)            Identify the grape variety (15)

b)           Comment on the quality (15)

c)            Comment on the winemaking (15)

Then for each wine:

d)           Identify the origin (3 x 10)

PRACTICAL PAPER 3

1. Wines 1 and 2 are from the same region and same producer.

With reference to both wines:

a)            Identify the region of origin as closely as possible (10)

b)           Compare the most relevant winemaking techniques involved in the production of the wines (20)

c) Compare maturity and quality, stating which is the higher quality wine (20)

2. Wines 3-6 are each from a different country. Each is made predominantly from a different, single grape variety.

For each wine:

a)            Identify the region of origin and the grape variety (4 x 15)

b)           To whom is this wine most likely to appeal, and why? (4 x 10)

3. Wines 7 and 8 are from different countries. Each is made from the same, single grape variety.

With reference to both wines:

a)            Identify the grape variety (10)

b)           Compare the quality and methods of production. Discuss the balance between acidity and sweetness in these wines (30)

Then for each wine:

c)            Identify the origin as closely as possible (2 x 5)

4. Wines 9-12 are all made from the same, single grape variety.

For all four wines:

a)            Identify the grape variety, with reference to each wine (12)

For each wine:

b) Identify the most relevant production techniques evident in the wine (4 x 10)

c) State the alcohol level (4 x 5) 

d) Comment on quality and style (4 x 7)

Wine List 2012

Paper 1

1 Ch de la Bretesche 2010 Muscadet Sèvre-et-Maine - 12% - Loire - France

2 Vigneau-Chevreau, Cuvée Silex Sec 2010 Vouvray - 13% - Loire - France

3 Henry Pellé, Cuvée Beatrice 2010 Menetou-Salon - 13% - Loire - France

4 Dom des Forges 2009 Coteaux du Layon - 12% - Loire - France

5 Forte Alto Pinot Grigio 2010 Alto Adige - 12% - Italy

6 Wither Hills Pinot Gris 2011 Marlborough - 13.5% - New Zealand

7 Zind-Humbrecht, Réserve Pinot Gris 2009 Alsace - 13.5% - France

8 J L Chavy, Perrières Premier Cru 2008 Puligny-Montrachet - 13.5% - Burgundy - France

9 Pierre Morey 2008 Meursault - 12.5% - Burgundy - France

10 Patrick Javillier 2008 Corton-Charlemagne 2008 - 13.5% - Burgundy - France

11 Tahbilk, Marsanne 2008 Nagambie Lakes - 13.5% - Victoria - Australia

12 Alain Graillot 2010 Crozes-Hermitage - 13% - Rhône - France

Paper 2

1 Santa Rita, 120 Carmenère 2010 Central Valley - 13.5% - Chile

2 Robert Mondavi Cabernet Sauvignon 2009 Napa Valley - 14.5% - California

3 Yalumba, The Cigar Cabernet Sauvignon 2009 Coonawarra - 14.5% - Australia

4 Glenelly, Lady May 2008 Stellenbosch - 14.5% - South Africa

5 Ch Quinault l'Enclos 2006 St-Émilion - 13.5% - Bordeaux - France

6 Rocca di Montegrossi Geremia 2007 IGT Toscana - 14.5% - Italy

7 Claus Preisinger 2008 Burgenland - 12.5% - Austria

8 Dow, Vale do Bomfin 2009 Douro - 14% - Portugal

9 Becker Pinot Noir 2009 Pfalz - 13% - Germany

10 JC Cellars, Fess Parker's Vineyard 2009 Santa Barbara - 14.8% - California

11 Alain Voge, Les Vieilles Vignes 2007 Cornas - 13% - Rhône - France

12 Mollydooker, The Boxer 2010 McLaren Vale - 16% - Australia

Paper 3

1 Louis Roederer 2004 Champagne - 12% - France

2 Louis Roederer NV Champagne - 12% - France

3 Huet, Pétillant 2005 Vouvray - 12% - Loire - France

4 Jacob's Creek, Sparkling Shiraz NV South Eastern Australia - 12.5% - Australia

5 Brancott Estate, Sparkling Sauvignon Blanc Brut NV Marlborough - 13% - New Zealand

6 Beringer, Sparkling Zinfandel Rosé NV California - 11% - California

7 Selbach-Oster, Junior Zeltinger Himmelreich Riesling Eiswein 2009 Mosel - 8% - Germany

8 Tamar Ridge, Kayena Botrytis Riesling 2009 Tasmania - 9% - Australia

9 Martini NV Asti Spumante - 7.5% - Piemonte - Italy

10 [Producer not mentioned] Cuvée Reserve NV Rivesaltes - 15% - France

11 Barefoot Moscato NV California - 8.5% - California

12 Donnafugata, Ben Ryé 2009 Passito di Pantelleria - 14.5% - Sicily - Italy