Randomness

Question 1

GPF – MBMB is your mnemonic for MOPS. What does it mean?

Answer 1

Grapes, pre-fermentation /fermentation, MLF, blending, maturation, bottling.

Question 2

MOPS grapes

Answer 2

Grapes: you can discuss here which varieties are harvested, if relevant. E.g., if varieties have not been asked about already, or in the case of sparkling wines or other blends: ‘Pinot Noir and Chardonnay grapes harvested…’. Condition of grapes at harvest: botrytis, frozen grapes, ripe/unripe (e.g. early harvest such as Hunter Valley Semillon or long hang time – provided you can justify from the glass). Whole cluster – certain styles such as sparkling wines/carbonic Beaujolais must harvest whole cluster, so note it. (Although if you can taste stem inclusion, it is better to leave that observation until the fermentation stage of the answer.)

Question 3

Mops Pre-fermentation handling:

Answer 3

Pre-fermentation handling: preparation of dried grapes (Amarone, passito etc); cold soak for reds is only a probable because it is questionable whether you can perceive it. Skin contact for whites. Direct press is a probable for pale coloured rosé.

Question 4

MOPS Fermentation

Answer 4

Fermentation: vessel, temperature, method (for non-table wines, e.g. charmat, halted fermentation in sweet/fortified wines); maceration technique for reds (carbonic maceration, stem inclusion; but punch down/pumpover is only a probable); length is a probable (e.g. classic Barolo shows extended maceration).

Question 5

Mops Malolactic fermentation

Answer 5

Malolactic fermentation: for whites: state whether it has occurred or has not (because it has been stopped or otherwise). For reds, even though it is standard, state it anyway.

Question 6

MOPS Blending: of varieties

Answer 6

Blending: of varieties. Blending across parcels or vintages for freshness/richness/balance is likely to be only a probable, because it is difficult to say with absolute confidence from the glass (the one exception may be NV Champagne, which can often be more autolytic than vintage).

Question 7

MOPS Maturation:

Answer 7

Maturation: vessel, length, lees contact, anaerobic or oxidative ageing. There is plenty to say here for all wines, but especially for sparkling, sweet and fortified wines.

Question 8

Bottling MOPS

Answer 8

Bottling: filtration or not; you can also refer back to maturation length (e.g., ‘early bottling for freshness’) and time in bottle since bottling, which is very relevant for some traditional method sparkling wines (do not forget about dosage either). Many wines are only released after a period in bottle, but you can also mention subsequent ageing in bottle even if not technically winemaking any longer.