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SUSSUDIO ???

FLORAL ALBARIÑO

SARDINIAN WHITE

BOONTLING PINOT

NEW SONOMA RHONE-ISTE OF NOTE

REMARKABLE PINOT

LAKE COUNTY ZIN

STELLAR NEW ARTISAN RIOJA

OSTATU BLANCO

GREAT GRUNER VELTLITER $13.99

NICE LITTLE PINOT $9.99

STONY RIESLING

BLAYE ME!
$14.99

NEW MADIRAN
$14.99

DRY MUSCAT
FROM AOSTA

I'M OKAY
YOUR RUCHE

"TEXTBOOK" CHARDONNAY

RIOJA BARGAIN

PRETTY PETTY SARAH

FORAGING FOR PINOT NOIR

MARSELAN...A HYBRID OF CABERNET & GRENACHE

CLASSIC MACON $13.99

CRISP MOUNTAIN WHITE

BEST BUYS
Good Wines for $5-$15

CASTELÃO BARGAIN

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CAMPANIAN DELIGHTS

COLORFUL ZIN

23 TO BUY 25 REASONS

FIE, FY, FO, FUM

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$21.99

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WHITE BURGUNDIES OF NOTE

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CHERRYISH TUSCAN RED SALE $10.99

2013 TAVEL ROSE

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BILLIONAIRE'S WINES UNDER $30!

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PIERCINGLY GOOD
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SO, YOU WANT TO BE A "MASTER OF WINE"???

The San Francisco Bay Area wine market has some very enthusiastic and knowledgeable people in its midst.

Some people, in furthering their careers in the wine industry, have participated in the British-run "Masters of Wine" programme.  

In addition to digging into their bank account for something like $1650 for each of two phases of the programme, candidates for the title "MW" must spend a couple of years studying wine in an effort to pass the course.

Candidates are subjected to numerous blind-tastings, endeavoring 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."  I don't know if they are required to wear those silly wigs sported by British barristers.

If you think you're so smart, 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 id 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:

MASTER OF WINE

 

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