WSET L4 - D4 SPARKLING WINES
EXAM WITH ALL ANSWERS
CORRECT
Why bgis bga bgcool bgclimate bgis bgpreferable bgfor bgthe bggrowing bgof bggrapes bgfor
bgtraditional bgmethod bgsparkling bgwines? bg- bg bgcorrect bganswer- bgJust bgripe bgfruit
bgcharacteristics bg(apple, bglemon)
bg- bgmore bgdelicate bgso bgthat bgautolytic bgflavors bgare bgnot bgoverwhelmed
Acidity bgis bgretained
bg-Required bgfor bgbalance bgin bgfinal bgwine
bg- bgRequired bgfor bgaging bgof bgwine
Slow bgaccumulation bgof bgsugars
bg-low bgalcohol bglevels bgof bg9-11% bgin bgwine bgrequired bgto bgallow bgincrease bgin
bgalcohol bgproduced bgin bgsecond bgfermentation bg(1-2%)
ABV bgof bgthe bgbase bgwine bgafter bgthe bgfirst bgfermentation bg- bg bgcorrect bganswer- bg9-
11% bgABV
Second bgfermentation bgused bgin bgmany bgmethods bgof bgmaking bgsparkling bgwines
bgproduces bgan bgadditional bgABV bgof bg- bg bgcorrect bganswer- bg1-2%
Attributes bgof bgChardonnay bgand bgPinot bgNoir bgfor bgsuper-premium bgsparkling
bgwines bg- bg bgcorrect bganswer- bgBoth bgvarieties bgcan bgripen bgin bgcool bgclimates
Both bgvarieties bgwill bgretain bgacidity
Both bgvarieties bgrespond bgwell bgto bgautolysis
Why bga bgproducer bgwould bgchoose bgto bgpick bgthe bggrapes bgearlier bgfor bgsparkling
bgwine bg- bg bgcorrect bganswer- bg- bgfruit bgcharacteristics bgwill bgbe bgmore bgdelicate bgbut
bgripe, bgit bgis bgimportant bgthat bgthey bgdo bgnot bgdisplay bgunripe bgflavors
- bglower bgpotential bgalcohol bgwhile bgretaining bghigh bgacidity
- bgavoid bgautumn bgrain bgand bgdamage bgto bgfruit bgfrom bgfungal bgdisease
, Advantages bgto bgwhole bgbunch bgpressing bg- bg bgcorrect bganswer- bg- bgIt's bga bggentle
bgform bgof bgpressing bgwhich bgprovides bgdelicate bgjuice
- bgThe bgjuice bgis bglow bgin bgphenolics bgand bgtannins bgwhich bgcan bgcreate bgbitterness
- bgJuice bgis bglow bgin bganthocyanins bgthat bgprovide bg(unwanted) bgcolor
- bgStems bgprovide bgchannels bgfor bgjuice bgto bgflow, bgminimizing bgpressure bgrequired
Disadvantages bgto bgwhole bgbunch bgpressing bg- bg bgcorrect bganswer- bg- bgCan bgbe
bgslow bgas bgwhole bgbunches bgtake bgup bgmore bgroom bgin bgthe bgpress bgthan
bgcrushed bggrapes
- bgIt bgis bgmore bgexpensive bgas bgthe bgpress bgload bgis bgsmaller bgcompared bgto
bgdestemmed bgand bgcrushed bgfruit
Temperature bgof bgthe bgprimary bgfermentation bgof bgsparkling bgwine bgproduction bgis
bgusually bgbetween bg- bg bgcorrect bganswer- bg14-20 bgC
How bgmight bgmalolactic bgconversion bgbe bgused bgduring bgsparkling bgwine
bgproduction? bg- bg bgcorrect bganswer- bgMalolactic bgconversion bgcan bgbe bgused bgto
bgreduce bgacidity, bgwhich bgcan bgbe bga bgproblem bgwith bgcool bgclimate bgsparkling
bgwines. bgLactic bgacid bgis bgproduced bgduring bgmalolactic bgconversion, bgwhich bgcan
bgbe bgcreamy bgin bgtexture. bgMalolactic bgconversion bgis bgoften bgused bgto bgenhance
bgtexture bgin bgthe bgbase bgwine bgas bgwell bgas bgstabilizing bgthe bgwine. bgIf bgmalolactic
bgconversion bgdoesn't bgtake bgplace bgduring bgthe bgfirst bgfermentation bgit bgcan bgoccur
bgduring bgthe bgsecond bgfermentation, bgwhich bgis bgoften bgundesirable. bgThe bgbuttery
bgflavors bgoften bgassociated bgwith bgstill bgwines bgare bgrare bgin bgsparkling bgwines
bgbecause bgdiacetyl bg(which bggives bgthe bgbuttery bgflavors) bgis bgmetabolized bgby bgthe
bgyeast bgduring bgthe bgsecond bgfermentation. bgAlthough bgmalolactic bgconversion
bgadds bgstability, bgit bgis bgnot bgalways bgrequired; bgin bgthis bgcase bgthe bgwine bgwill bgbe
bgsterile bgfiltered.
Identify bgthe bgtwo bgmodifications bgthat bgmay bgbe bgmade bgto bgthe bgbase bgwine bgfor
bgsparkling bgwine bgproduction bg- bg bgcorrect bganswer- bg1. bgMaturing bgthe bgbase bgwine
bgon bglees bgwill bgimpact bgon bgthe bgaroma bgand bgflavor bgprofile bgof bgthe bgwine.
bgThese bgassociated bgaromas bgand bgflavors bgwill bgnot bgbe bgdesirable bgfor bgsome
bgstyles, bgparticularly bgfruity bgstyles bgof bgsparkling bgwine bglike bgProsecco bgand bgAsti.
2. bgMaturing bgthe bgbase bgwine bgin bgoak bgwill bgimpact bgon bgthe bgflavor, bgdepending
bgon bgthe bgage bgof bgthe bgoak.
8 bgreasons bgwhy bga bgsparkling bgwine bgmight bgbe bgblended bg(assemblage) bg- bg
bgcorrect bganswer- bgbalance bg(more bgbody, bgor bghigher bgacidity)
consistency bg(NV bgblend)
style bg(approachable bgvs bgage-worthy)
rosé bgwines bg(red bg& bgwhite bgwines)
complexity bg(flavors bgor bgtexture)
minimization bgof bgfaults bg(rescue bgwine)
volume bg(small bgvineyards)
EXAM WITH ALL ANSWERS
CORRECT
Why bgis bga bgcool bgclimate bgis bgpreferable bgfor bgthe bggrowing bgof bggrapes bgfor
bgtraditional bgmethod bgsparkling bgwines? bg- bg bgcorrect bganswer- bgJust bgripe bgfruit
bgcharacteristics bg(apple, bglemon)
bg- bgmore bgdelicate bgso bgthat bgautolytic bgflavors bgare bgnot bgoverwhelmed
Acidity bgis bgretained
bg-Required bgfor bgbalance bgin bgfinal bgwine
bg- bgRequired bgfor bgaging bgof bgwine
Slow bgaccumulation bgof bgsugars
bg-low bgalcohol bglevels bgof bg9-11% bgin bgwine bgrequired bgto bgallow bgincrease bgin
bgalcohol bgproduced bgin bgsecond bgfermentation bg(1-2%)
ABV bgof bgthe bgbase bgwine bgafter bgthe bgfirst bgfermentation bg- bg bgcorrect bganswer- bg9-
11% bgABV
Second bgfermentation bgused bgin bgmany bgmethods bgof bgmaking bgsparkling bgwines
bgproduces bgan bgadditional bgABV bgof bg- bg bgcorrect bganswer- bg1-2%
Attributes bgof bgChardonnay bgand bgPinot bgNoir bgfor bgsuper-premium bgsparkling
bgwines bg- bg bgcorrect bganswer- bgBoth bgvarieties bgcan bgripen bgin bgcool bgclimates
Both bgvarieties bgwill bgretain bgacidity
Both bgvarieties bgrespond bgwell bgto bgautolysis
Why bga bgproducer bgwould bgchoose bgto bgpick bgthe bggrapes bgearlier bgfor bgsparkling
bgwine bg- bg bgcorrect bganswer- bg- bgfruit bgcharacteristics bgwill bgbe bgmore bgdelicate bgbut
bgripe, bgit bgis bgimportant bgthat bgthey bgdo bgnot bgdisplay bgunripe bgflavors
- bglower bgpotential bgalcohol bgwhile bgretaining bghigh bgacidity
- bgavoid bgautumn bgrain bgand bgdamage bgto bgfruit bgfrom bgfungal bgdisease
, Advantages bgto bgwhole bgbunch bgpressing bg- bg bgcorrect bganswer- bg- bgIt's bga bggentle
bgform bgof bgpressing bgwhich bgprovides bgdelicate bgjuice
- bgThe bgjuice bgis bglow bgin bgphenolics bgand bgtannins bgwhich bgcan bgcreate bgbitterness
- bgJuice bgis bglow bgin bganthocyanins bgthat bgprovide bg(unwanted) bgcolor
- bgStems bgprovide bgchannels bgfor bgjuice bgto bgflow, bgminimizing bgpressure bgrequired
Disadvantages bgto bgwhole bgbunch bgpressing bg- bg bgcorrect bganswer- bg- bgCan bgbe
bgslow bgas bgwhole bgbunches bgtake bgup bgmore bgroom bgin bgthe bgpress bgthan
bgcrushed bggrapes
- bgIt bgis bgmore bgexpensive bgas bgthe bgpress bgload bgis bgsmaller bgcompared bgto
bgdestemmed bgand bgcrushed bgfruit
Temperature bgof bgthe bgprimary bgfermentation bgof bgsparkling bgwine bgproduction bgis
bgusually bgbetween bg- bg bgcorrect bganswer- bg14-20 bgC
How bgmight bgmalolactic bgconversion bgbe bgused bgduring bgsparkling bgwine
bgproduction? bg- bg bgcorrect bganswer- bgMalolactic bgconversion bgcan bgbe bgused bgto
bgreduce bgacidity, bgwhich bgcan bgbe bga bgproblem bgwith bgcool bgclimate bgsparkling
bgwines. bgLactic bgacid bgis bgproduced bgduring bgmalolactic bgconversion, bgwhich bgcan
bgbe bgcreamy bgin bgtexture. bgMalolactic bgconversion bgis bgoften bgused bgto bgenhance
bgtexture bgin bgthe bgbase bgwine bgas bgwell bgas bgstabilizing bgthe bgwine. bgIf bgmalolactic
bgconversion bgdoesn't bgtake bgplace bgduring bgthe bgfirst bgfermentation bgit bgcan bgoccur
bgduring bgthe bgsecond bgfermentation, bgwhich bgis bgoften bgundesirable. bgThe bgbuttery
bgflavors bgoften bgassociated bgwith bgstill bgwines bgare bgrare bgin bgsparkling bgwines
bgbecause bgdiacetyl bg(which bggives bgthe bgbuttery bgflavors) bgis bgmetabolized bgby bgthe
bgyeast bgduring bgthe bgsecond bgfermentation. bgAlthough bgmalolactic bgconversion
bgadds bgstability, bgit bgis bgnot bgalways bgrequired; bgin bgthis bgcase bgthe bgwine bgwill bgbe
bgsterile bgfiltered.
Identify bgthe bgtwo bgmodifications bgthat bgmay bgbe bgmade bgto bgthe bgbase bgwine bgfor
bgsparkling bgwine bgproduction bg- bg bgcorrect bganswer- bg1. bgMaturing bgthe bgbase bgwine
bgon bglees bgwill bgimpact bgon bgthe bgaroma bgand bgflavor bgprofile bgof bgthe bgwine.
bgThese bgassociated bgaromas bgand bgflavors bgwill bgnot bgbe bgdesirable bgfor bgsome
bgstyles, bgparticularly bgfruity bgstyles bgof bgsparkling bgwine bglike bgProsecco bgand bgAsti.
2. bgMaturing bgthe bgbase bgwine bgin bgoak bgwill bgimpact bgon bgthe bgflavor, bgdepending
bgon bgthe bgage bgof bgthe bgoak.
8 bgreasons bgwhy bga bgsparkling bgwine bgmight bgbe bgblended bg(assemblage) bg- bg
bgcorrect bganswer- bgbalance bg(more bgbody, bgor bghigher bgacidity)
consistency bg(NV bgblend)
style bg(approachable bgvs bgage-worthy)
rosé bgwines bg(red bg& bgwhite bgwines)
complexity bg(flavors bgor bgtexture)
minimization bgof bgfaults bg(rescue bgwine)
volume bg(small bgvineyards)
