2025 MW Exam Questions Revealed: Get a Sneak Peek!

Numerous candidates endured grueling efforts as they tackled the Master of Wine (MW) examinations last week. Below is an overview of what they faced.

Yesterday, The Institute of Masters of Wine (IMW) published the wine list along with related questions from the 2025 Master of Wine (MW) second phase examination. This test was taken by 141 candidates between June 3rd and 8th in locations including Adelaide, London, and Napa.

Before moving on to stage two, candidates are required to successfully complete the stage one evaluation – a comprehensive test spread over one day that includes a blind tasting of 12 wines along with a written theory component. This time around, 85 participants took part in the stage one examination.

The questions for MW stage two are provided below, followed by the stage one assessment (S1A) questions.

Practical papers

Paper 1

Question 1

Wine numbers 1 and 2 are made from the same two types of grapes mixed together.

For both wines:

a) Determine the types of grapes involved. (10 points)

For each wine:

b) Identify the origin as closely as possible. (2 x 8 marks)

c) Provide feedback on the style, winemaking process, and overall quality. (24 marks total)

Question 2

Wines numbered 3 through 6 originate from the same singular grape variety.

Regarding all four wines:

a) Determine the type of grape. (16 points)

For each wine:

b) Provide feedback on the style, quality, and maturity. (4 points for each of the 13 marks)

c) Identify the origin as closely as possible. (4 x 8 marks)

Question 3

Wines numbered 7 through 9 originate from the same nation but come from distinct single grape types.

For each wine:

a) Determine the source with precision, referring specifically to the type of grape involved. (3 × 10 points)

b) Provide feedback on the manufacturing process. (3 x 5 points)

c) Provide your thoughts on the style, quality, and maturity. (30 points total)

Question 4

Wines numbered 10 through 12 originate from three distinct European nations.

For each wine:

a) Discuss the characteristics of the wine’s style, considering how much weight should be placed on human intervention compared to environmental influences. (3 × 15 points)

b) Determine the specific grape type and its place of origin as accurately as you can. (3 x 10 marks)

Wines

Château de Fieuzal Blanc, 2021. Pessac-Léognan, France. (12.5%)
Sauvignon Semillon Circa 77, Xanadu, 2023. Margaret River, Australia. (13%)
Chablis 1er Cru Côte de Lechet, Domaine Defaix, 2010. Burgundy, France. (13%)
Chardonnay, Old Stage, 2019. Monterey, California, USA. (14%)
Chardonnay, Iona, 2022. Elgin Highlands, South Africa. (12.5%)
Chardonnay from Moss Wood, produced in 2023. It hails from Margaret River, Australia, with an alcohol content of 14%.
Muscadet Sèvre-et-Maine Monnières Saint-Fiacre l’Ancestrale from Vignobles Günther-Chéreau, produced in 2018, hails from the Loire region of France. It has an alcohol content of 12%.
Riesling Silberberg from Rorschwihr, produced by Rolly Gassmann in 2021. Comes from Alsace, France. (Alcohol content: 13.5%)
Vouvray Côte de Bourg Demi-Sec from Domaine Huet, produced in 2022. Originating from the Loire region of France, this wine has an alcohol content of 13%.
Riesling Floodplain Terraces, Grans-Fassian, 2022. Mosel, Germany. (11.5%)
López de Haro Rioja Blanco Gran Reserva, 2014. Rioja, Spain. (12.5%)
Vin Santo del Chianti Rufina, from Selvapiana, produced in 2015. It comes from Tuscany, Italy, with an alcohol content of 13%.

Paper 2

Question 1

Wines numbered 1 through 3 are made primarily from the same grape variety or share a dominant grape variety.

Regarding all three wines:

a) Determine the type of grape. (12 points)

For each wine:

b) Identify the origin as closely as possible. (3 x 6 marks)

c) Explore the ways in which climate and vinification methods have shaped the characteristics and types of wines produced. (3 × 15 points)

Question 2

Wines 4 through 7 originate from the same nation and area.

For each wine:

a) Determine the source and the specific grape varieties as accurately as you can. (4 × 13 points)

b) Discuss the concept of quality in relation to origins. (4 x 7 points)

c) Provide your thoughts on the wine’s stage of development. (4 x 5 points)

Question 3

The wines numbered 8 through 12 originate from Europe. Each of these comes from one of five distinct primary grape varieties, which are strongly linked to where they were produced.

For each wine:

a) Determine the source and the specific grape type as accurately as you can. (5 x 10 points)

b) Discuss the quality of this wine in comparison with others around the world. (5 x 7 marks)

c) Discuss the style and commercial viability. (5 x 8 points)

Wines

Chinon Les Barnabés, Olga Raffault, from the Loire Valley, France, 2021 vintage. (12.5% alcohol)
Cabernet Franc, El Enemigo, from 2021, produced in Mendoza, Argentina. (Alcohol content: 13.5%)
Toscana IGT “Aranum”, Tenuta di Arceno, 2018. Located in Tuscany, Italy. (Alcohol content: 14.5%)
Gigondas, Chateau de Saint Cosme, 2022. Located in the Rhone Valley, France. (Alcohol content: 14.5%)
Crozes-Hermitage “Papillon,” produced by Gilles Robin in 2023, originates from the Rhône Valley, France. It has an alcohol content of 13%.
Vincent Paris Cornas Granit 30, from the Rhone Valley, France, 2022 vintage. (13% alcohol)
Perrin Family Côtes du Rhône Réserve, 2022. Rhone Valley, France. (14%)
Touriga Nacional, Quinta do Vallado, 2019. Douro Valley, Portugal. (14%)
Zwiegelt, Bergh, 2021. Niederösterreich, Austria. (12.5%)
Barbera d’Alba Trevi, Vietti, 2022. Located in Piedmont, Italy. (14.5% alcohol)
Beaujolais Villages “Le Perreon,” from Domaine de la Madone, vintage 2023. Originating from Beaujolais, France. (Alcohol content: 13%)
Xinomavro “Hedgehog”, Alpha Estate, 2022. Amyndeon, Greece. (14%)

Paper 3

Question 1

The first three wines are produced using grapes of a single variety.

a) Determine the grape variety for each of the three wines. (12 points)

For each wine:

b) Identify the origin as closely as possible. (3 x 7 marks)

c) Discuss the methods used in wine production. (3 x 5 marks)

d) Provide feedback on the style and quality. (27 marks total)

Question 2

Wines numbered 4 through 6 originate from the same nation.

For each wine:

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

b) Discuss the methods used in wine production. (3 x 5 marks)

c) Provide feedback on the quality and market standing. (3 x 10 points)

Question 3

Wines 7 through 12 vary widely in quality.

For each wine:

a) Discuss the quality and market standing of the product, specifically referring to its categorization. (6 x 15 points)

b) Discuss the methods used in wine production. (6 x 10 points)

Wines

Riesling Sekt Extra Dry, Dr. Loosen, NV. from Mosel, Germany. (11.5% alcohol)
Riesling, Framingham, 2023. Marlborough, New Zealand. (12%)
Riesling Berrenauslese, Dr. Loosen, 2018. From the Mosel region of Germany. (Alcohol content: 7.5%)
Cava Brut Reserva “Essential Púrpura, Juvé y Camps, 2021. Penedès, Spain. (12%)”
The Witch, Commando G, 2022. Tiétar Valley, Sierra de Gredos, Spain. (14%)
Oloroso VORS 30 Years, Bodegas Tradición, NV. Sherry, Spain. (20%)
Côte de Provence Cru Classé, Chateau Galoupet, 2023. Provence, France (14%)
Pinot Gris Spiegel Grand Cru, Schlumberger, 2022. Alsace, France. (13.5%)
Tokaji Édes Szamorodni from István Szepsy, produced in 2017, comes from Tokaj, Hungary. It has an alcohol content of 12%.
Sercial 10 Year Old, Henriques & Henriques, NV. Madeira, Portugal (20%)
Premium Ruby Port, Cockburns, Non-Vintage. Douro, Portugal. (19%)
Kopke 40 Year Tawny Port, Non-Vintage. Douro, Portugal. (20%)

Theory papers

Paper 1 (Viticulture)

Three

questions to be answered,

one

from Section A and

two

from Section B.

Section A

1. To what extent can pests and diseases in vineyards be managed without relying on agricultural chemicals?

2. “The most significant dangers to grapevine well-being currently are bacterial infections and phytoplaza-related illnesses.” Discuss.

Section B

3. In what ways can artificial intelligence (‘AI’) enhance the cultivation of grapevines for better-quality wine grapes?

4. To what degree can managing the soil influence the quality of wine grapes?

5. What impact do shifting precipitation and air movement patterns have on grape growing?

6. To what degree can rootstocks help alleviate the impacts of climate change?

Paper 2 (Vinification)

Three

questions to be answered,

one

from Section A and

two

from Section B.

Section A

1. Thoroughly evaluate the primary methods a vintner can employ to increase depth and mouthfeel in bottle-fermented sparkling wines.

2. Assess various winemaking methods that can improve a wine’s capacity for prolonged bottle aging.

Section B

3. Analyze the functions of bacteria in the process of wine production. What strategies can be employed to manage these bacteria for desirable results?

4. Assess preventive and corrective measures for each of the following problems:

a) The Chablis wine has a volatile acidity level of 0.9 g/L (with characteristics including pH 3.2, alcohol content at 12.5%), specifically prepared for lees aging.

b) Significant reduction aromas after malolactic fermentation in an upscale Barossa Shiraz (with a pH of 3.8 and 15% alcohol content), intended for a 24-month aging period in oak barrels;

c) A Bordeaux blend containing 180 mg/L of total sulfur dioxide before bottling (with a pH level of 3.6 and an alcohol content of 13.5%).

5. When examining various types of wines, assess how crucial blending is for maintaining uniform quality.

6. Evaluate the role of pH in shaping winemaking choices throughout critical phases, starting from grape selection all the way to the final product.

Document 3 (Management of Wine)

Answer

two

Of these four questions below.

1. If you produce a dry white wine that can potentially be aged in the bottle for as long as five years, and you’re thinking about switching from traditional natural cork closures to another type of seal, what technological aspects should you take into account?

2. Write brief points about three of the following:

a) Mousiness

b) Light strikes affect bottled wine.

c) Increased acetic acid levels in bottled wine.

d) Management of a pink wine tank where the free sulfur dioxide levels are significantly higher than they should be.

3. What are the main elements to take into account when determining whether to cold stabilize white and red wines? Which quality assurance tests should be conducted to ensure that the wine remains stable?

4. Why are clarifying agents utilized in wine production? For every one of the subsequent wines, discuss what elements could affect the selection of the clarifying agent:

a) Introductory South African Chenin Blanc

b) DOCG Barolo; and

c) Vegan AOC Côtes de Provence pink wine.

Document 4 (Wine Industry Enterprises)

Three

questions to be answered,

one

from Section A and

two

from Section B.

Section A

1. What factors have allowed Champagne to retain its dominance in the global sparkling wine market?

2. Are sustainability efforts bound to reduce profit margins?

Section B

3. What strategies should the wine sector adopt to tackle problems like excess production and decreasing demand?

4. To what degree might state-controlled alcohol beverage industries advantage manufacturers, sellers, and buyers?

5. More wineries are choosing to sell directly to customers. Assess the advantages and disadvantages of this strategy when contrasted with other distribution methods.

6. Examine how the négociant model has changed in Burgundy during the past fifteen years, identifying key driving forces behind these transformations. Is this approach economically viable under present circumstances?

Paper 5 (Contemporary issues)

Two

questions to be answered,

one

from Section A and

one

from Section B.

Section A

1. How might the worldwide wine sector potentially change if regulations mandating cancer risk warning labels on bottles grow more prevalent? Explore the effects these alterations could have on manufacturers, advertisers, and buyers.

2. How is the worldwide wine sector adjusting to shifting public views on alcohol intake, and what strategies should it adopt to address both the obstacles and prospects brought about by these transformations?

Section B

3. For crafting a wine blend that encapsulates the heart of human viniculture, consider incorporating varietals from some of the most renowned global wine-producing areas such as Cabernet Sauvignon from Napa Valley for structure, Pinot Noir from Burgundy for elegance, Syrah from the Rhône Valley for complexity, Tempranillo from Rioja for depth, and perhaps even Riesling from Mosel for freshness. The chosen winemaking approach should be traditional yet flexible enough to highlight each grape’s distinct characteristics—perhaps using both new oak barrels for richness and stainless steel tanks for purity. As for packaging, opt for an elegant bottle design featuring artwork symbolizing unity across cultures—a nod towards diversity within our shared history of viticulture.”

4. Examine the primary ethical issues associated with winemaking.

5. To what degree is wine’s cultural legacy still significant for young consumers worldwide?

Stage one assessment (S1A)

Practical paper

Question 1

Wines number one through three originate from three distinct nations.

For each wine:

a) Determine the source with precision by referring to the grape varieties involved. (3 times 11 points)

b) Discuss the technique of production with special attention to the use of oak. (21 marks total)

c) Discuss the concept of quality with respect to the area of provenance. (3 x 7 points)

Question 2

Wines number 4 and 5 come from the same area of origin.

For both wines:

a) Identify the origin as closely as possible. (12 marks)

b) Discuss wine production. (18 points)

c) Compare and contrast the styles as well as the qualities. (20 points)

Question 3

Wines 6 through 8 are produced using the same singular grape variety but originate from three distinct nations.

For all three wines:

a) Determine the type of grape. (21 points)

For each wine:

b) Identify the origin as closely as possible. (3 x 8 marks)

c) Discuss the quality aspect considering the region where it originates from. (3 x 10 points)

Question 4

Wines numbered 9 through 12 originate from four distinct nations.

For each wine:

a) Determine the source with precision by referring to the specific grape varieties utilized. (4 × 9 points)

b) Discuss the primary techniques used in production. (4 points, each worth 12 marks)

c) Provide the alcohol content in percentage for each sample (4 instances, 2 points each)

d) State RS in g/L (4 for 2 marks each)

Wines

Domaine de Chevalier Blanc Pessac-Leognan, 2021. Bordeaux, France. (13.5%)
Barefoot Buttery Chardonnay, Non-Vintage. USA. (13.5% alcohol)
Shaw and Smith M3 Chardonnay, 2022. Adelaide Hills, Australia. (13% alcohol)
Corte Sant’Alda Valpolicella Amarone, 2016. From Veneto, Italy. (15.5% alcohol)
Allegrini Valpolicella, 2022. Veneto, Italy. (13%)
Felton Road Bannockburn Pinot Noir, 2022. Central Otago, New Zealand. (14%)
Roisin Curley’s Maison, Bourgogne Rouge, 2022. Burgundy Region, France. (Alcohol content: 13%)
Sandhi Santa Rita Hills, 2022. California, USA. (13%)
Disznókő Tokaji 5 Puttonyos, 2013. Tokaj, Hungary. (12%)
Henriques & Henriques Malvasia 10 Years Old, Non-Vintage. Madeira, Portugal. (20%)
Klein Constantia, Vin de Constance, 2019. Constantia, South Africa. (14%)
Gonzalez Byass Leonor Palo Cortado, aged 12 years. Jerez, Spain. (20%)