An aid to study
The syllabus outlines briefly the areas that students will need to have studied in depth before they sit the examination. It makes a useful basis for structuring study. Students will need to research the topics thoroughly. In addition , through visits and discussions, students should find their own relevant examples from the wine industry worldwide, to be used during the examination, to show that they understand the issues raised .
Download the current Syllabus here
Syllabus 2009
The Master of Wine Examination
The Examination is divided into three parts: Theory, Practical and Dissertation. Examination candidates are required to undertake both Theory and Practical until a pass is achieved. Candidates may only sit the Theory and Practical parts of the Examination three times within a four-year period, that period to commence from the first attempt. If a candidate achieves a pass in one of the parts, the amount of attempts increases to five within a six-year period, start. (See Conditions of Entry to the Master of Wine Examination for full details.)
The Examination Board reserves the right to change these terms without notice. No candidates already in the programme will be disadvantaged as a result.
Theory
This consists of four papers, each of three hours duration. Each of the four papers carries equal marks.
Papers 1 and 2 - The Production of Wine
Three questions to be answered on each paper. Questions on both papers may be set on any aspect of the Production of Wine unit of the syllabus.
Paper 3 - The Business of Wine
Three questions to be answered.
Paper 4 – Contemporary Issues
Two questions to be answered.
The Theory examination is structured in such a way that candidates are required to answer questions across the spectrum of topics included in the Syllabus. This may be achieved by a compulsory question, by dividing the papers into parts or through the structure of the questions themselves.
Practical Part of the Examination
Three morning papers each of two hours, 15 minutes, with 12 wines to be tasted blind in each paper. Each of the three Practical papers carries equal marks. Pre-printed sheets for answers, which indicate the marks available for each section, will be provided.
While "Practical I" has historically been devoted to white wines, "Practical II" to red, and "Practical III" to include still, dessert, fortified (liqueur), and sparkling wines, the Practical Examination Panel reserves the right to vary this without notice.