WSET L4 - D4 SPARKLING WINES REAL EXAM NEWEST 2025-
COMPLETE 120 QUESTIONS WITH CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS 100%) - ALREADY GRADED A+ -
NEW VERSION!!
WSET L4 - D4 2025
Why is a cool climate is preferable for the growing of grapes for traditional method
sparkling wines? - - ANS - -Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavors are not overwhelmed
Acidity is retained
-Required for balance in final wine
- Required for aging of wine
Slow accumulation of sugars
-low alcohol levels of 9-11% in wine required to allow increase in alcohol produced in
second fermentation (1-2%)
ABV of the base wine after the first fermentation - - ANS - -9-11% ABV
Second fermentation used in many methods of making sparkling wines produces an
additional ABV of - - ANS - -1-2%
, Attributes of Chardonnay and Pinot Noir for super-premium sparkling wines - - ANS -
-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 - - ANS -
-- 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 - - ANS - -- 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 - - ANS - -- 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 - - ANS - -14-20 C
COMPLETE 120 QUESTIONS WITH CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS 100%) - ALREADY GRADED A+ -
NEW VERSION!!
WSET L4 - D4 2025
Why is a cool climate is preferable for the growing of grapes for traditional method
sparkling wines? - - ANS - -Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavors are not overwhelmed
Acidity is retained
-Required for balance in final wine
- Required for aging of wine
Slow accumulation of sugars
-low alcohol levels of 9-11% in wine required to allow increase in alcohol produced in
second fermentation (1-2%)
ABV of the base wine after the first fermentation - - ANS - -9-11% ABV
Second fermentation used in many methods of making sparkling wines produces an
additional ABV of - - ANS - -1-2%
, Attributes of Chardonnay and Pinot Noir for super-premium sparkling wines - - ANS -
-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 - - ANS -
-- 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 - - ANS - -- 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 - - ANS - -- 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 - - ANS - -14-20 C
