THEORY PAPER 1 - THE PRODUCTION OF WINE - PART 1 (Viticulture)
(THREE questions to be answered, ONE from Section A and TWO from Section B)
Section A
1.Temperature is one of the most impactful environmental variables on wine grape growing. Howdoes temperature affect viticulture?
2.Water availability is increasingly an issue in some wine producing
regions. How can a viticulturistbest ensure water sustainability when
establishing and managing vineyards in drought-proneregions?
Section B
3.Labour supply for vineyard work is decreasing in many parts of the
world. If this trend continues,how will this affect viticulture, and how
can vineyard managers around the world best prepare for,and handle,
a shortage of workers?
4.Discuss which vine varieties would be most suitable for the
production of dessert wines. Explainyour choice with specific reference to any climatic requirements.
5.Does soil preparation affect the potential yield and quality in a
vineyard?
6.What are the principal pests and diseases facing vine growers today, and how can they best bemanaged?
THEORY PAPER 2 - THE PRODUCTION OF WINE - PART 2 (Vinification and Pre-bottling Procedures)
(THREE questions to be answered, ONE from Section A and TWO from Section B).
Section A
1.“This wine has been bottled un-fined and unfiltered.” Assess the implications for the winemaker.
2.Sauvignon Blanc appears in many styles throughout the world.
Compare and contrast SauvignonBlanc winemaking practices around the world.
Section B
3.Discuss the roles of enzymes in winemaking.
4.Compare and contrast winemaking techniques best employed for
Syrah grown in Cornas, McLarenVale and Hawke’s Bay.
5.Temperature management is the key to modern winemaking. Discuss.
6.How, and to what extent, can yeast influence the final style and
quality of wines?
THEORY PAPER 3 - THE PRODUCTION OF WINE – PART 3 (Handling of Wines)
(Answer TWO questions from the FOUR listed below)
1.Outline the most important quality control checks during bottling and why each is necessary.
2.What analyses should be carried out at the winery pre- and post-bottling to ensure that a wine isin good condition and conforms to legal
requirements for sale?
3.Many winemakers are reducing the levels of free and total sulphites
in wine. Consider the role ofsulphites at bottling and until the wine
reaches the end consumer. What are the implications ofreduced levels of free sulphites?
4.Briefly discuss three of the following showing their importance to the handling of wine:
a)Preservatives in wine
b)Preventing deposits in bottled wine
c)Inert storage
d)Pre-bottling filtration
THEORY PAPER 4 - THE BUSINESS OF WINE
(THREE questions to be answered, ONE from Section A and TWO from Section B.)
Section A
1.How can the role of the intermediaries between producer and
consumer be justified? How is itchanging? Use examples from several
different wine markets.
2.Can small independent wine retailers compete with large chains on
price? How else can theycompete effectively?
Section B
3.You inherit the equivalent of US$ 10 million and want to invest in the wine industry. How would you spend your money to attract the
greatest return on investment? Explain your logic.
4.In what ways have social media changed the marketing of wine
brands over the past 10 years?
5.You are Export Director of an established large wine company
producing in excess of one million nine litre cases. How would you
seek to capitalise on the potential of the growing Chinese market for
imported wine? What are the risks and how can they be managed?
6.As the owner of a Bordeaux Classified Growth from the Left Bank,
what options are available to you today to present your wine to the
market? Evaluate these options from commercial and brand-building
standpoints.
THEORY PAPER 5 - CONTEMPORARY ISSUES
(TWO questions to be answered, ONE from Section A and ONE from
Section B.)
Section A
1.What is the importance of alcohol in wine?
2.Has science taken away the romance of wine?
Section B
3.How relevant is blind tasting in assessing wine?
4.What are the causes for optimism in the wine world today?
5.Does great wine need a great story?
PRACTICAL PAPER 1
QUESTION 1
Wines 1-3 are all from the same country and region.
For each wine:
a) Identify the origin as closely as possible, with reference to the grape variety(ies) used.
(3 x 11 marks)
b) Discuss the winemaking techniques used to arrive at this
style. (3 x 8 marks)
c) Discuss the commercial potential. (3 x 6 marks)
QUESTION 2
Wines 4-5 are made from the same grape variety.
With reference to both wines:
a) Identify the grape variety. (16 marks)
For each wine:
b) Identify the origin as closely as possible. (2 x 6 marks)
c) Discuss the wine’s quality and maturity within the context of
its origin. (2 x 6 marks)
d) What are the key winemaking techniques used in the wine’s production? (2 x 5 marks)
QUESTION 3
Wines 6-7 are from Italy and are made from different grape varieties.
For each wine:
a) Identify the origin as closely as possible with reference to the
grape variety used. (2 x 12 marks)
b) Discuss the wine’s style and quality; in which area of the
trade would this wine be most successful? (2 x 13 marks)
QUESTION 4
Wines 8-10 are all from Europe and each is made from a different
grape variety.
For each wine:
a) Identify the grape variety. (3 x 8 marks)
b) Identify the origin as closely as possible. (3 x 8 marks)
c) Consider how the winemaker has sought to retain the wine’s sense of place. (3 x 9 marks)
QUESTION 5
Wines 11-12 are made from the same grape variety.
For each wine:
a) Identify the origin as closely as possible. (2 x 10 marks)
b) Identify the vintage and consider the capacity to improve in
the bottle. (2 x 8 marks)
c) Discuss the method of production with particular reference to
the use of oak. (2 x 7 marks)
1.Muscadet Sèvre et Maine, Vincent & Sébastien Chéreau. 2015. Loire,
France (12%)
2.Savennières, Château d’Epiré. 2014. Loire, France (13.5%)
3.Pouilly Fumé, Les Griottes, Jean-Pierre Bailly. 2015. Loire, France (12.5%)
4.Pinot Gris, Charles Schleret. 2007. Alsace, France (14%)
5.Pinot Gris, Neudorf. 2015. Nelson, New Zealand (14%)
6.Soave Classico, Inama. 2016. Veneto, Italy (12%)
7.Roero Arneis, Cornarea. 2016. Piemonte, Italy (13.5%)
8.Muscat Réserve, Trimbach. 2014. Alsace, France (12.5%)
9.Albariño, Pazo de Villarei. 2015. Rias Baixas, Spain (12.5%)
10.Condrieu, Coteau de Vernon, Georges Vernay. 2014. Rhône, France (14%)
11.Meursault, 1er Cru Les Charmes Dessus, Château de Meursault. 2013. Burgundy, France (13.5%)
12.Chablis, Vieilles Vignes de Sainte Claire, Jean Marc Brocard. 2014. Burgundy, France (12.5%)
PRACTICAL PAPER 2
QUESTION 1
Wines 1-4 are from different countries. They all share a common
dominant grape variety.
With reference to all four wines:
a)Identify the common dominant grape variety. (16 marks)
For each wine:
b)Identify the origin as closely as possible. (4 x 8 marks)
c)Identify the key winemaking techniques used, with reference to other grape varieties andany oak maturation. (4 x 6 marks)
d)Comment on quality and maturity. (4 x 7 marks)
QUESTION 2
Wines 5-8 are from the same country but from different regions.
For each wine:
a)Identify the origin and variety(ies) as closely as possible.
(4 x 12 marks)
b)Assess the quality within the context of the region of origin.
(4 x 7 marks)
c)Comment on the maturity. (4 x 6 marks)
QUESTION 3
Wines 9-12 are made from different grape varieties.
For each wine:
a)Identify the grape variety. (4 x 8 marks)
b)Identify the origin as closely as possible. (4 x 8 marks)
c)Comment on quality and commercial potential, within the
context of the region of origin.
(4 x 9 marks)
1.Château Montrose. 1996. St Estèphe, Bordeaux, France (12.5%)
2.Cabernet Sauvignon / Shiraz, Oxford Landing. 2014. South Australia, Australia (13.5%)
3.Cabernet Sauvignon, Silver Oak. 2012. Alexander Valley, California,
USA (14.2%)
4.Rubicon, Meerlust. 2013. Stellenbosch, South Africa (14%)
5.Montepulciano d’Abruzzo, La Piuma. 2015. Abruzzo, Italy (13%)
6.Chianti Classico Riserva, ‘Rancia’, Felsina Berardenga. 2012.
Tuscany, Italy (14.5%)
7.Barolo, Pio Cesare. 2012. Piemonte, Italy (14%)
8.Etna Rosso, Archineri, Pietradolce. 2014. Sicily, Italy (15%)
9.Chinon, Domaine de la Semellerie. 2014. Loire, France (12.5%)
10.Spätburgunder, Martin Wassmer. 2014. Baden, Germany (13.5%)
11.Pinotage, Kaapzicht. 2013. Stellenbosch, South Africa (14.5%)
12.Lagrein, Castel Turmhof, Tiefenbrunner. 2014. Südtirol / Alto Adige,
Italy (13%)
PRACTICAL PAPER 3
QUESTION 1
Wines 1-3 are rosés from three different countries.
For each wine:
a)Identify the origin as closely as possible with reference to the
style.
(3 x 7 marks)
b)Highlight the key winemaking techniques used. (3 x 8 marks)
c)Discuss the commercial appeal and market positioning.
(3 x 10 marks)
QUESTION 2
Consider wine 4 to be of unknown origin.
For this wine:
a)Highlight the key winemaking techniques used. (15 marks)
b)Discuss its style, quality and possible market positioning.
(10 marks)
QUESTION 3
Wines 5-6 are labelled as different single grape varieties.
For each wine:
a)Identify the grape variety. (2 x 8 marks)
b)State the level of residual sugar (g/l) and level of alcohol (%).
(2 x 4 marks)
c)Discuss the quality and commercial potential. (2 x 13 marks)
QUESTION 4
Wines 7-8 are made predominately from the same grape variety.
Considering both wines together:
a)Name the dominant grape variety. (10 marks)
b)Identify the origin(s) as closely as possible. (20 marks)
c)Compare and contrast the styles with reference to the likely
market positioning of eachwine. (20 marks)
QUESTION 5
Wines 9-10 are from the same country and region.
For each wine:
a)Identify the origin as closely as possible. (2 x 8 marks)
b)Consider the likely vintage. (2 x 7 marks)
c)Comment on the quality and potential to improve further in the bottle. (2 x 10 marks)
QUESTION 6
Wines 11-12 are both fortified.
For each wine:
a)Identify the origin as closely as possible. (2 x 9 marks)
b)Comment on the method of production with reference to the
wine’s quality. (2 x 10 marks)
c)Who would buy this wine? (2 x 6 marks)
1.White Zinfandel, Sutter Home. N.V. California, USA (9.5%)
2.Billette Rosé, Pradel. 2015. Provence, France (13%)
3.Pelorus Rosé, Cloudy Bay. N.V. Marlborough, New Zealand (12.5%)
4.‘Amber’, Cullen. 2014. Margaret River, WA, Australia (15%)
5.Riesling, Giesen. 2015. New Zealand (10%)
6.Gewürztraminer, Late Harvest, Husch Estate. 2014. Anderson Valley,
California, USA (11%)
7.Cuvée Juveniles, Torbreck. 2014. Barossa Valley, Australia (14.5%)
8.Châteauneuf du Pape, Domaine du Vieux Lazaret. 2013. Rhône Valley, France (14%)
9.Côte de Nuits Villages, Vieilles Vignes, Domaine David Clark. 2012.
Burgundy, France (13%)
10.Nuits St Georges, 1er Cru Clos des Argillières, Domaine Rion. 2011.
Burgundy, France (13%)
11.Palo Cortado, Viejo CP, Valdespino. N.V. Jerez, Spain (20%)
12.Maury ‘Grande Reserve’, Domaine Pouderoux. N.V. Roussillon,
France (15.5%)
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