Master of Wine exam-day guide
Master of Wine · Prepare for the day ahead.
Your checklist
Photo identification
Bring the exact ID document the exam regulations require (typically a current passport or government-issued photo ID). Confirm with the provider which forms are accepted and whether the name must match your registration exactly; do not assume a driving licence or expired document will be accepted.
Admission or confirmation documents
Carry your exam confirmation, candidate number, or joining instructions in printed or offline form. Confirm with the provider whether printed copies are required or digital copies are acceptable, and whether you need to show anything at reception before entering the room.
Tasting glassware and spittoon, if permitted
The practical tasting may require you to supply approved glassware (commonly ISO tasting glasses) and a spittoon. Confirm with the provider what is supplied, what you must bring, and whether any specific glass shape or number is mandated. Mark this needs_review until confirmed.
Water, bread or crackers, and neutral palate cleansers
Confirm with the provider whether food and drink are allowed at the tasting bench and what is provided. If permitted, bring still water and plain crackers or bread to reset your palate between flights; avoid strongly flavoured foods before and during the exam.
Spare pens and a pencil
Bring at least two dark-blue or black ballpoint pens plus a pencil and eraser for any multiple-choice answer sheet. Confirm with the provider whether pencil is required for machine-read sheets and whether correction fluid or erasable ink is prohibited.
Wristwatch or silent timer
A simple analogue or silent digital watch helps you pace tasting flights and written answers. Confirm with the provider whether watches are permitted in the exam room and whether smartwatches or any device with connectivity are banned.
Neutral clothing and no strong fragrance
Wear comfortable, layered clothing and avoid perfume, aftershave, scented hair products, or strongly scented deodorant, as these interfere with sensory assessment for you and nearby candidates. Confirm with the provider whether any dress code applies.
Review the exam format and marking scheme
Re-read the current syllabus and past-paper guidance for the exact structure: number of tasting flights, written questions, time allocation per section, and how marks are distributed. Confirm with the provider that you are using the current-year regulations, since formats can change between sessions.
Prepare a timing plan for each section
Write a simple minute-by-minute plan for the tasting and the written paper, including time to re-read questions and check answers. Practise the plan under timed conditions at least once in the final week.
Travel and accommodation logistics
Confirm the venue address, arrival time, registration desk location, and journey time, allowing a buffer for delays. If travelling, book accommodation near the venue and check the exam start time, which may be earlier than you expect.
Know the late-arrival and absence policy
Confirm with the provider the cut-off time after which candidates are refused entry, and the procedure if illness or travel disruption prevents attendance. Do not assume you will be admitted late or that fees are refundable.
Rest and hydration plan
Protect sleep in the final week and avoid heavy tastings or strong foods for 24 to 48 hours before the exam. Arrive hydrated but not overhydrated, and plan a light, familiar breakfast on the morning.
Plan the day
Stop learning new material and switch to consolidation. Re-read your own tasting notes and summary sheets, re-work two or three timed past-paper sections, and rehearse the structure of a tasting note and a written answer. Check the venue, travel, ID, and permitted equipment against the current regulations, confirming anything unclear with the provider. Avoid alcohol and very spicy or strongly flavoured food, and keep sleep regular.
Do a light review only: key grape varieties, regions, styles, and the marking scheme. Pack your bag with ID, confirmation documents, pens, pencil, watch, glassware and spittoon if required, water, and crackers. Lay out neutral clothing. Confirm your journey and set two alarms. Eat a familiar, mild meal and go to bed at a normal hour rather than cramming late.
Eat a light, plain breakfast and avoid coffee if it dulls your palate or makes you jittery; stay hydrated. Arrive at the venue with a generous buffer, well before the registration cut-off. Re-check that your ID and equipment are with you. Do a brief mental warm-up, such as reciting the tasting-note framework, rather than trying to learn new facts. Keep away from strong smells, including coffee, perfume, and cigarette smoke.
Follow your timing plan: allow a set number of minutes per flight, write notes in a consistent order (appearance, nose, palate, conclusions), and use the spittoon for every sample. Rinse or refresh your palate with water and crackers between flights, and avoid revisiting a wine so many times that you lose time. If a wine is faulty, note it clearly and move on.
Read all questions first, allocate time according to marks, and start with the questions you can answer most confidently. Answer the question actually asked, structure longer answers with clear headings or bullet points, and leave space to add points later. Reserve the final minutes to check that every question has been attempted and that your candidate details are correct.
Do not attempt to reconstruct answers with other candidates in a way that undermines confidence in your own performance. Note any questions or formats you found difficult while they are fresh, for future study or resits, and confirm with the provider the expected results date and any appeal or feedback procedure.
Rules to check
Bring the identification document specified in the current exam regulations and ensure the name matches your registration. If you are unsure which documents are accepted, confirm with the provider before exam day; candidates without acceptable ID may be refused entry.
Arrive before the stated registration time. There is usually a cut-off after which entry is refused, and extra time is not normally granted for lateness. Confirm the exact cut-off and late-arrival policy with the provider.
Follow all instructions from invigilators about permitted materials. Electronic devices, smartwatches, notes, and unauthorised reference material are typically prohibited in the exam room; confirm with the provider what may be kept on your person and where bags and phones must be stored.
Breaks are usually limited and supervised. Confirm with the provider whether you may leave the room during the exam, whether supervised comfort breaks are allowed, and whether the clock stops. Do not assume you will receive extra time for a break.
Tasting conduct matters: spit rather than swallow samples where required, do not disturb other candidates with noise or strong fragrance, and do not share notes or discuss wines during the exam. Confirm with the provider any specific rules on spitting, glassware, and disposal.
Marks are awarded against the published marking scheme, so answer the question asked and show structured reasoning. Confirm with the provider how marks are allocated, whether negative marking applies to any section, and how faults or ambiguities in a sample should be recorded.
Academic integrity rules apply: do not copy another candidate's work, communicate during the exam, or remove exam materials from the room. Confirm with the provider the consequences of misconduct and the procedure for reporting a problem during the exam.
If you are ill or unable to attend, contact the provider as early as possible and confirm the policy on deferrals, refunds, and medical evidence. Do not assume that absence will be treated as a resit without charge.