精度、分析力は必須、最難関マスター・オブ・ワインの2017年試飲問題

　先週行われた世界最難関のワイン資格「マスター・オブ・ワイン」（MW）の理論と実技の試験問題を、マスター・オブ・ワイン協会が発表した。実技（試飲）問題を見ると、世界の広範な分野をカバーし、精度の高い評価をしないとMWになれないことがわかる。
　MWの試験は、1日で行うステージ1の試験を通過すると、ステージ2の理論と実技に挑戦できる。これに合格すると、最後にリサーチ・ペーパーという難関が待ち受けている。150人の受験生が6－9日にかけてロンドン、サンフランシスコ、シドニーで理論と実技の難問に挑んだ。理論の問題は、栽培、醸造と瓶詰め前の作業、ワインのハンドリング、ワインビジネス、時事問題の5つの分野からなり、実用的な専門知識、具体的なデータ、バランスのとれた世界観などが求められる。
　ブラインド・テイスティングの試験は、3回に分かれていて、1回の試験で12のワインを試飲する。ペーパー1は白のスティルワイン、ペーパー2は赤のスティルワイン、ペーパー3はスパークリング、酒精強化、ロゼなどが含まれる。試験の時間は2時間15分。単純計算では、1本のワインにかけられる時間は11分あるが、複数のワインが関連する複雑な問題に手書きで答えるには、試飲自体にかけられる時間はさらに少ない。
　今年の試験では、ブルゴーニュ、シノン、キアンティ・クラッシコのような伝統産地がある一方で、南ア・ステレンボッシュのボルドー・ブレンド、アルト・アディジェのラグレイン、豪マーガレット・リヴァーのオレンジワイン、カリフォルニア・アンダーソンヴァレーのレート・ハーベスト・ゲヴュルツトラミネール、ルーションのモーリーなどが出題されている。産地や品種を特定するだけでなく、品質、カギとなる製法、残糖、市場での位置づけなどを問う問題もあり、幅広く深い知識と正確な分析力が求められる。

実技のペーパー1からペーパー3の問題は次の通り。

【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 Sevre et Maine, Vincent & Sebastien Chereau. 2015. Loire, France (12%)
2. Savennieres, Chateau d’Epire. 2014. Loire, France (13.5%)
3. Pouilly Fume, 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 Reserve, Trimbach. 2014. Alsace, France (12.5%)
9. Albarino, Pazo de Villarei. 2015. Rias Baixas, Spain (12.5%)
10. Condrieu, Coteau de Vernon, Georges Vernay. 2014. Rhone, France (14%)
11. Meursault, 1er Cru Les Charmes Dessus, Chateau de Meursault. 2013. Burgundy, France
(13.5%)
12. Chablis, Vielles 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 and
any 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. Chateau Montrose. 1996. St Estephe, 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. Spatburgunder, Martin Wassmer. 2014. Baden, Germany (13.5%)
11. Pinotage, Kaapzicht. 2013. Stellenbosch, South Africa (14.5%)
12. Lagrein, Castel Turmhof, Tiefenbrunner. 2014. Sudtirol / Alto Adige, Italy (13%)

【PRACTICAL PAPER 3】

QUESTION 1

Wines 1-3 are roses 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 each
wine. (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 Rose, Pradel. 2015. Provence, France (13%)
3. Pelorus Rose, 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. Gewurztraminer, Late Harvest, Husch Estate. 2014. Anderson Valley, California, USA (11%)
7. Cuvee Juveniles, Torbreck. 2014. Barossa Valley, Australia (14.5%)
8. Chateauneuf du Pape, Domaine du Vieux Lazaret. 2013. Rhone Valley, France (14%)
9. Cote de Nuits Villages, Vielles Vignes, Domaine David Clark. 2012. Burgundy, France (13%)
10. Nuits St Georges, 1er Cru Clos des Argillieres, 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%)