WSET LEVEL 4 D4 SPARKLING WINES
COMPLETE STUDY GUIDE AND TASTING
THEORY REVIEW 2026
◉ ABV of the base wine after the first fermentation
Answer: 9-11% ABV
◉ Second fermentation used in many methods of making sparkling
wines produces an additional ABV of
Answer: 1-2%
◉ Attributes of Chardonnay and Pinot Noir for super-premium
sparkling wines
Answer: Both varieties can ripen in cool climates
Both varieties will retain acidity
Both varieties respond well to autolysis
◉ Why a producer would choose to pick the grapes earlier for
sparkling wine
Answer: - fruit characteristics will be more delicate but ripe, it is
important that they do not display unripe flavors
- lower potential alcohol while retaining high acidity
,- avoid autumn rain and damage to fruit from fungal disease
◉ Advantages to whole bunch pressing
Answer: - It's a gentle form of pressing which provides delicate juice
- The juice is low in phenolics and tannins which can create
bitterness
- Juice is low in anthocyanins that provide (unwanted) color
- Stems provide channels for juice to flow, minimizing pressure
required
◉ Disadvantages to whole bunch pressing
Answer: - Can be slow as whole bunches take up more room in the
press than crushed grapes
- It is more expensive as the press load is smaller compared to
destemmed and crushed fruit
◉ Temperature of the primary fermentation of sparkling wine
production is usually between
Answer: 14-20 C
◉ How might malolactic conversion be used during sparkling wine
production?
Answer: Malolactic conversion can be used to reduce acidity, which
can be a problem with cool climate sparkling wines. Lactic acid is
, produced during malolactic conversion, which can be creamy in
texture. Malolactic conversion is often used to enhance texture in the
base wine as well as stabilizing the wine. If malolactic conversion
doesn't take place during the first fermentation it can occur during
the second fermentation, which is often undesirable. The buttery
flavors often associated with still wines are rare in sparkling wines
because diacetyl (which gives the buttery flavors) is metabolized by
the yeast during the second fermentation. Although malolactic
conversion adds stability, it is not always required; in this case the
wine will be sterile filtered.
◉ Identify the two modifications that may be made to the base wine
for sparkling wine production
Answer: 1. Maturing the base wine on lees will impact on the aroma
and flavor profile of the wine. These associated aromas and flavors
will not be desirable for some styles, particularly fruity styles of
sparkling wine like Prosecco and Asti.
2. Maturing the base wine in oak will impact on the flavor,
depending on the age of the oak.
◉ 8 reasons why a sparkling wine might be blended (assemblage)
Answer: balance (more body, or higher acidity)
consistency (NV blend)
style (approachable vs age-worthy)
rose wines (red & white wines)
COMPLETE STUDY GUIDE AND TASTING
THEORY REVIEW 2026
◉ ABV of the base wine after the first fermentation
Answer: 9-11% ABV
◉ Second fermentation used in many methods of making sparkling
wines produces an additional ABV of
Answer: 1-2%
◉ Attributes of Chardonnay and Pinot Noir for super-premium
sparkling wines
Answer: Both varieties can ripen in cool climates
Both varieties will retain acidity
Both varieties respond well to autolysis
◉ Why a producer would choose to pick the grapes earlier for
sparkling wine
Answer: - fruit characteristics will be more delicate but ripe, it is
important that they do not display unripe flavors
- lower potential alcohol while retaining high acidity
,- avoid autumn rain and damage to fruit from fungal disease
◉ Advantages to whole bunch pressing
Answer: - It's a gentle form of pressing which provides delicate juice
- The juice is low in phenolics and tannins which can create
bitterness
- Juice is low in anthocyanins that provide (unwanted) color
- Stems provide channels for juice to flow, minimizing pressure
required
◉ Disadvantages to whole bunch pressing
Answer: - Can be slow as whole bunches take up more room in the
press than crushed grapes
- It is more expensive as the press load is smaller compared to
destemmed and crushed fruit
◉ Temperature of the primary fermentation of sparkling wine
production is usually between
Answer: 14-20 C
◉ How might malolactic conversion be used during sparkling wine
production?
Answer: Malolactic conversion can be used to reduce acidity, which
can be a problem with cool climate sparkling wines. Lactic acid is
, produced during malolactic conversion, which can be creamy in
texture. Malolactic conversion is often used to enhance texture in the
base wine as well as stabilizing the wine. If malolactic conversion
doesn't take place during the first fermentation it can occur during
the second fermentation, which is often undesirable. The buttery
flavors often associated with still wines are rare in sparkling wines
because diacetyl (which gives the buttery flavors) is metabolized by
the yeast during the second fermentation. Although malolactic
conversion adds stability, it is not always required; in this case the
wine will be sterile filtered.
◉ Identify the two modifications that may be made to the base wine
for sparkling wine production
Answer: 1. Maturing the base wine on lees will impact on the aroma
and flavor profile of the wine. These associated aromas and flavors
will not be desirable for some styles, particularly fruity styles of
sparkling wine like Prosecco and Asti.
2. Maturing the base wine in oak will impact on the flavor,
depending on the age of the oak.
◉ 8 reasons why a sparkling wine might be blended (assemblage)
Answer: balance (more body, or higher acidity)
consistency (NV blend)
style (approachable vs age-worthy)
rose wines (red & white wines)
