Study Facts or Fiction?
Wednesday 2 June
Master of Wine students will be sitting their exams this week. Thank God I’ve decided not to sit this year as I’ve got a stinking cold – I can’t taste or smell a thing. For those who are taking the four-day nightmare that is the MW exam, good luck to you and, I hope you haven’t got the lurgy. Speaking to a few fellow students, I know they just want it all to be over so they can get their lives back.
On twitter there’s now a hashtag for all the MW students called #MWStudyFacts. If you have a geeky fact, it’s the place to post it.
Following the recent Veuve Clicquot tasting I attended, a Study Fact I learned many moons ago has been upended.
My trusty old Wine and Spirit Eductation Trust Advanced book tells me that non-vintage Champagne must spend 15 months maturing on lees (dead yeast cells) after the second fermentation, giving the distinct biscuitty/yeasty note to the wine. Wikipedia (not exactly the most reliable source) also says 15 months on lees is required.
But Veuve Clicquot’s winemaker, Francois Hautekeur, says this is incorrect. “The laws say it is 15 months between bottling and selling, including a minimum of 12 months on lees and three months for the sugar from the dosage to integrate.” So, for the past five years, have I been misled? Seems so.
Of course, most Champagne houses worth their weight would leave the wine on lees for longer eg 24 months for non-vintage at Veuve but there are surely others who are less scrupulous.
#mwstudyfacts has been fascinating to follow.
I completed my Diploma about 18 months ago and now am wondering where I found the 1.5 days per week I spent studying for it. I hate to think what the equivalent for MW students is. 8 days per week?!
- by Colin Smith
Supposedly 15 hours a week - but I’m not sure I’ve been doing as much as I’m supposed to. Right, less time on twitter and more time with my nose in the books!
- by Rebecca