#MWStudyBuddy 003 - November 2025

Your free monthly newsletter of targeted MW study resources

Nov 13, 2025

Welcome to the third #MWStudyBuddy. Older posts will go behind the paywall soon, with access for paid subscribers only. Other paid benefits include access to the chat, where our introduce-yourself thread includes posts from MW students based in Portugal, Dubai, California, Singapore, Sydney, Arkansas, Austria, India, France, Texas and Turkey – I’d be delighted for you to join them!

Happy studies,
Richard.

PS, the first episode of my new podcast The Jancis Robinson Story is out now in case you need some inspiration!

Theory

Paper one

Long spur pruning is becoming popular for Sauvignon Blanc in Marlborough because it can half the amount of time (and therefore cost) needed to prune vines, according to this report.
Staying with New Zealand, this trial investigates using UV-light as an alternative to fungicide. While it suggests that UV can be effective in controlling powdery mildew in some stages of growth, it also notes that fungicide is more effective post-veraison. There are important other factors to consider as well – including the need for more tractor passes.
I had never seen white Malbec until I saw it in a Singaporean supermarket recently. The first vintage was made in 2019, and this Forbes article reveals that the fruit is picked at least four weeks earlier (January rather than March) than it would be for red - which might also explain the abv of 10.5%. They apparently use oxygen ‘to burn the colour’ during fermentation, and the liquid in the bottle does look water-white.

Paper two

From 2021, Miquel Hudin’s article includes a passage quoting a winemaker discussing the efficacy of SO2, and especially how low-sulphite regimes can result in the production of amines (specifically related to the bacteria involved with malolactic conversion), which can cause allergic reactions.
There are plenty of global examples relating to whole-bunch fermentation here, including certain claims that invite further investigation, such as fruit from old vines having lower levels of potassium than fruit from young vines (when I checked with a friend growing Riesling in Australia, she said that sometimes the opposite was true!)

From 2010, this NGO’s guidance document on bulk shipping still contains useful information.
The Sustainable Wine Roundtable published this comprehensive report on bottle weight in 2023. Of particular relevance to paper three is the section on Supply Side Issues.

Paper four

Having your own definition of the word ‘brand’ is almost a rite of passage for MW students, and Robert Joseph’s article has plenty of options to consider.
The increasing popularity of white wine seems to be an ongoing worldwide trend, and this US piece gives some useful statistics, with a proviso that the data comes from 2023/24 - are the trends it shows still current?

Paper five

While not directly related to viticulture, this American news story about mapping heat to protect agricultural workers reflects the more widespread concern over workers’ rights in viticulture.
On a similar topic, see also this year’s trial of champagne producers accused of human trafficking.

Practical

At the risk of overcomplicating things, this GuildSomm piece is a very long read on the science of tasting. The section on ‘impact aromas’ (pyrazines, monoterpenes, rotundone etc) is useful; however, other parts are debatable. Does Mendoza Malbec really have ‘diminished’ acidity, for example?
At this early stage of the academic year, it’s worth reviewing whether you intend to type or hand-write your practical paper. Here are two factors to consider: firstly, typing always includes the risk of technology problems during the exam. This isn’t just about lost time, it’s about sustaining concentration and avoiding panic. Secondly, hand-writing allows you to see your entire A4 answer paper in one field of vision, and to flick quickly between pages, helping to avoid putting an answer in the wrong box – which is something I’ve heard mentioned several times by students that typed their exams.
Terminology is important: the sugar level in champagne is not residual, it has been added as dosage; on the other hand, the sugar level in most tank-method wines can correctly be described as residual.

Research Paper

Studying wine advertising campaigns could be a great starting point for an RP topic. A recent video advert for Bread & Butter has attracted praise for its no-nonsense accessibility. There is a big archive of older wine adverts on YouTube, including the famous Paul Masson adverts featuring Orson Welles, potentially allowing a study of how advertising trends have changed.
The headline in this Drinks Business article is a good example of what to avoid in the RP: a conclusion that isn’t supported by the data. Claiming that 25% of global winery revenue comes from tourism sounds unlikely, and the research turns out to have been undertaken by wine tourism companies, which raises questions about impartiality. Plus, the sample size and selection process looks unlikely to be truly representative of the global industry.