2011年的葡萄酒大师(Master of Wine)考试(实践+理论部分)

Master of Wine,葡萄酒大师,也许是全世界葡萄酒职业考试中的最高级别了。到今天为止,全世界现存289位葡萄酒大师,她们(他们)是可以在自己的名字后面加上MW缩写的职业精英。而谈到如何获得葡萄酒大师的“职称”,业内人士都会摇头不止:这是一个魔鬼考试!

Master of Wine学院的logo

2011年6月头上,刚刚结束新一届的葡萄酒大师“考试”(或者说“炼狱”),这里把实践考试(Practical)和理论考试(Theory)的考卷贴出来。

补充点基础知识:葡萄酒大师的考试一般分为三部分:理论考试(Theory),实践考试(Practical),论文(Dissertation,注意,是博士论文的英文单词,不是普通的Paper)。前两个部分一般在每年的六月份,於英国伦敦,或者澳洲悉尼,或者美国纳帕(Napa)举行;而论文则一般在通过前两项魔鬼考试后,再选题写作并稍后提交。只有合格完成所有以上三个部分的考生,才有资格被授予”Master of Wine”的称号。

理论考试要考四天,每天一张考卷,每次3个小时考试时间回答2-3个问题(!!BT啊!才二、三个问题,要回答三个小时!)。理论考试的问题看起来很简单,一般都是一句话而已;但想想看:在一个封闭的房间里面埋头回答这些寥寥几个单词的问题,你是不是有点摸不着边际,然后头皮阵阵发麻?心里不免要咒骂变态的英国鬼子,怎么想出这些鬼问题来为难考生!

实践考试说白了就是盲品,考三天,每天两小时零一刻钟,每次对比品尝12支酒,按照规定的要求答题。对比一下自己的盲品水平,看是不是可以回答其中的一部分?『哦,玩笑说一句:按照我所听说或者偶尔观赏到的国内一些“盲品大师”的水平,比如可以准确猜出具体年份和某个酒庄,抑或凭借气味就能分辨出波尔多右岸之类,肯定要比这些“实践考试”的要求还要优异很多。』

 

亚洲目前只有一位葡萄酒大师(Master of Wine),祖籍韩国。可惜的是咱中国大陆目前还没有通过葡萄酒大师考试的高人。但龙凤美酒的赵凤仪老师似乎有参加这次考试,期待她能够顺利地通过,成为中国首位Master of Wine! (虽然她只有1/2的中国血统。)

 

第一部分:理论考试(theory)。『看看这些bt到只有一句话的问题吧!』
PAPER 1 – The Production of Wine Part 1 – Tuesday 7th June 2011 (3 hours)
THREE questions to be answered, ONE from Section A and TWO from Section B

Section A
1. What are the vineyard factors that influence the choice of rootstocks?
2. Examine the differences between phenolic and physiological ripeness and their impact on winemaking.

Section B
3. Compare and contrast the advantages and disadvantages of organic and non-organic viticulture.
4. Explain the different styles of wine that can be made from Chardonnay and Semillon grapes and examine how the winemaker may influence them.
5. What are the options available for the control of acidity in musts and wines from selecting the date of harvest to the end of the malolactic conversion?
6. Explain recent changes in the uses of Sulphur and Sulphur Dioxide in the vineyard and cellar prior to the completion of the malolactic conversion.

PAPER 2 – The Production of Wine Part 2 – Wednesday 8th June 2011 (3 hours)
THREE questions to be answered, ONE from Section A and TWO from Section B

Section A
1. In order of priority, what quality assurance procedures should a producer have in place to avoid contaminated or defective wine?
2. What factors should influence the choice of a wine’s closure?

Section B
3. What filtration techniques are available to the winemaker after malolactic conversion and before bottling? When and how might each of them be employed?
4. Drawing on examples from around the world, demonstrate how a fortified wine’s style is influenced by its production methods.
5. How do scale and costs influence choices in the use of oak in the maturation of wine?
6. Critically assess the use of yeast lees in the maturation of both still and sparkling wines.

PAPER 3 – The Business of Wine – Thursday 9th June 2011 (3 hours)
THREE questions to be answered, ONE from Section A and TWO from Section B

Section A
1. Using examples from all parts of the value chain, examine whether “green pays”.
2. Examine the advantages and disadvantages of remaining a small wine estate.

Section B
3. Volume or profit? Examine the options facing multi-national wine companies.
4. Using examples from around the world, outline a marketing strategy for a global wine brand to be sold into hotels and restaurants.
5. Examine the extent to which the concept of terroir should influence the position and market for a premium wine.
6. How can the internet influence the success (or failure) of a wine brand?

PAPER 4 – Contemporary Issues – Friday 10th June 2011 (3 hours)
TWO questions to be answered. 

1. How important is the influence of wine journalism in today’s media?
2. Is Wine principally an Art or a Science?
3. Can vineyards and wineries ever truly be biodiverse and sustainable?
4. “Wine from long habit has become an indispensable for my health” (Thomas Jefferson). Examine the extent to which views about the health benefits of wine have changed away from Jefferson’s habit in the 21st century.
5. Some say the majority of wine consumers enjoy wine without understanding it. How will this shape the future of the international wine trade?

 

 

第二部分:实践考试 (Practical)『最高水平的盲品,也就只考较到:葡萄品种的判定,产地(不是酒庄!),酿造技术,质量好坏,酒的风格等。此“葡萄酒大师”非彼算命大师也~』

 

PAPER 1, Tuesday 7June 2011 – 2 1⁄4 hours

QUESTION PAPER

1) Wines 1 to 3 are from the same region of origin, but made from different single grape varieties.
For all three wines:

a) Identify the region of origin (15 marks)
For each wine:
b) Identify the grape variety and comment on the level of quality within the context of the region of origin (3 x 15 marks)
c) Comment on the age / vintage of each wine and its potential to develop and improve further (3 x 5 marks)

2) Wines 4 to 6 are made from the same grape variety.
For all three wines:

a) Identify the grape variety (15 marks)
For each wine:
b) Identify the origin as closely as possible and comment on the level of quality within the context of that origin (3 x 15 marks)
c) Discuss how the wine has been made, with specific reference to the use of oak and malolactic fermentation (3 x 5 marks)

3) Wines 7 to 12 are a mixed bag. Each comes from a different country and a different (predominant) grape variety.
For each wine:

a) Identify the predominant grape variety (6 x 7 marks)
b) Identify the country and region of origin as closely as possible (6 x 8 marks)
c) Comment on the level of quality (6 x 10 marks)

PAPER 2, Wednesday 8 June 2011 – 2 1⁄4 hours
QUESTION PAPER

1) Wines 1 to 3 are from the same country of origin.
For all three wines:

a) Identify the country of origin (15 marks)
For each wine:
b) Identify the grape variety/ies (3 x 10 marks)
c) Comment on the level of quality (3 x 10 marks)

2) Wines 4 and 5 are made from the same single grape variety and are from the same region of origin.
For both wines:

d) Identify the grape variety and region of origin as closely as possible (20 marks)
For each wine:
e) Comment on the method of production (2 x 5 marks)
f) Comment on quality and style, within the context of the region of origin (2 x 10 marks)

3) Wines 6 to 8 are made from different single grape varieties and are from the same region of origin.
For all three wines:

a) Identify the region of origin as closely as possible (24 marks)
For each wine:
b) Identify the grape variety (3 x 8 marks)
c) Comment on the method of production (3 x 4 marks)
d) Comment on quality, within the context of the region of origin (3 x 5 marks)

4) Wines 9 and 10 are from different countries.
For each wine:

a) Identify the grape variety/ies and region of origin as closely as possible (2 x 10 marks)
b) Comment on the winemaking, with particular reference to the use of oak (2 x 10 marks)
c) Identify the vintage and state of maturity (2 x 5 marks)

5) Wines 11 and 12 are both made from the same single grape variety, from different countries.
For both wines:

a) Identify the grape variety (20 marks)
For each wine:
b) Identify the origin as closely as possible (2 x 5 marks)
c) Comment on quality and style, with particular reference to commercial appeal (2 x 10 marks)


PAPER 3, Thursday 9 June 2011 – 2 1⁄4 hours
QUESTION PAPER

Wines 1 to 12 are all presented in pairs: 1&2, 3&4, 5&6, 7&8, 9&10, 11&12. Each pair is from a single region of origin.
For each pair:
a) Identify the region of origin as closely as possible (8 marks per pair)
b) Comment on the methods of production (14 marks per pair)
c) Compare the quality of the two wines, within the context of the region of origin (20 marks per pair)
For each wine:
d) State the alcohol to the nearest degree (12 x 2 marks)
e) State the residual sugar in grammes per litre (12 x 2 marks)

 

 

这里附上全部的酒单,您可以对照一下看,假设泄题给您,您能考出来吗?
Wine List 2011

Paper 1
1
Muscat d’Alsace, Rolly Gassmann 2007 – 12.5% – Alsace – France

2 Riesling, Kappelweg de Rorschwihr, Rolly Gassmann 2002 -12.5% – Alsace – France

3 Pinot Gris, Vendanges Tardives, Rotleibel de Rorschwihr, Rolly Gassmann 1996 – 12.5% – Alsace – France

4 Chablis, 1er Cru Les Vaillons, Billaud-Simon 2007 – 13% – Burgundy – France

5 Chardonnay, Yellow Label, Wolf Blass 2009 – 13% – South Australia – France

6 Chardonnay, Saintsbury 2008 – 13.5% – Carneros – California

7 Semillon, Vat 1, Tyrrell’s 2002 – 10% – Hunter Valley – Australia

8 Riesling, Smaragd, Ried Kellerberg Durnsteiner, Weingut Knoll 2007 – 13.5% – Wachau – Austria

9 Torrontes, Crios, Susana Balbo 2010 – 13.5% – Salta – Argentina

10 Sauvignon Blanc, Errazuriz 2010 – 13.5% – Aconcagua – Chile

11 Condrieu, De Poncins, Villard 2009 – 13.5% – Rhône – France

12 Monopole, CVNE 2008 – 13.5% – Rioja – Spain

 

Paper 2

1 John X Merriman, Rustenberg 2008 – 14.5% – Stellenbosch – South Africa

2 Syrah, Jordan 2007 – 15% – Stellenbosch – South Africa

3 Pinotage, Greywacke, Cape Chamonix  2008 – 14% – Franschhoek – South Africa

4 Beaujolais Villages, Duboeuf 2009 – 13% – Beaujolais – France

5 Fleurie, La Roilette, Metrat 2009 – 13% – Beaujolais – France

6 Barolo, Massolino 2006 – 14% – Piedmont – Italy

7 Dolcetto d’Alba, GD Vajra 2009 – 13% – Piedmont – Italy

8 Barbera d’Alba, Gisep, Massolino 2007- 15% – Piedmont – Italy

9 Château Giscours 2002 – 13% – Margaux, Bordeaux – France

10 Contino Reserva 2005 – 14% – Rioja – Spain

11 Merlot, Fetzer 2008 – 13.5% – California – USA

12 Merlot, Errazuriz 2009 – 13.5% – Aconcagua – Chile

 

Paper 3

1 Taittinger Comtes de Champagne, Blanc de Blancs 1999 – 12% – Champagne – France

2 De Laurency, Brut NV – 12% – Champagne – France

3 Verdelho, 15 years old, Henriques and Henriques NV – 20% – Madeira – Portugal

4 Sercial, 10 years old, Henriques and Henriques NV – 20% – Madeira – Portugal

5 Pinot Noir, The Edge 2009 – 14.5% – Martinborough – New Zealand

6 Pinot Noir, Escarpment 2008 – 13.5% – Martinborough – New Zealand

7 Fonseca Guimaraens, Vintage Port 1995 – 20.5% – Douro – Portugal

8 Taylor’s 10 year old Tawny Port  NV – 20% – Douro – Portugal

9 Wehlener Sonnenuhr Kabinett, J J Prüm 2007 – 9% – Mosel – Germany

10 Brauneberger Juffer Sonnenhur Spatlese, Fritz Haag 2002 – 8% – Mosel – Germany

11 Domaine du Noble, Loupiac 2005 – 13% – Bordeaux – France

12 Château Suduiraut, Sauternes 2005 – 13.5% – Bordeaux – France

 

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