WSET L4 SPARKLING WINES COMPREHENSIVE
EXAM 2026 SOLVED QUESTIONS GRADED A+
◉ Important considerations for sparkling wine grapes. Answer: Intensity
of aromas (aromatic or neutral grape, latter better for autolytic)
Ability to retain acidity while ripening
How the base wine responds to autolysis (Chardonnay becomes creamy,
Xarello becomes toasty and smoky)
◉ Chardonnay. Answer: Early ripening => good for cold climate but
vulnerable to frost
Coulure & millerandage
Susceptible to PM and botrytis
Yields can be high without loss of quality
Well-suited to autolytic styles
,High acid, low alcohol, no underripe flavors
Subtle apple, crisp citrus, and biscuit from autolysis
Lends acidity, structure, and ageability
◉ Pinot Noir. Answer: Early budding and early-ripening => good for
cold climate but susceptible to frost
Prone to coulure
Requires low yields for quality
Disease prone
Lends body
◉ Viticultural considerations. Answer: Often grown at higher yields to
get high acid, low sugar, and ripe flavors
High yields help with disease threat
,Clean, healthy, ripe fruit is a priority since bubbles emphasize off-flavors
Laccase causes oxidation
◉ Harvest considerations. Answer: Early picking
Hand and machine harvest both used
Hand picking allows sorting, reduces oxidation, and extraction but is
slow, labor intensive, expensive
Machine harvest is faster, allows night harvest, cooler temperatures.
◉ Pressing. Answer: Whole bunch press for premium traditional method
(delicate juice, low in phenolics).
Stems help with extraction but less grapes fit in the press
Quick and gentle to minimize extraction (phenolics add bitterness and
coarseness on the palate)
◉ Press factions. Answer: Often split into press fractions
, Press - more phenolic, higher pH, faster maturing
Juice is clarified before fermentation
Nutrients is solids are important
Fining can be used (casein, gelatin, PVPP)
◉ Why do sparkling wm usually inoculate?. Answer: Neutral yeast may
be preferred
Common to use same for 1st and 2nd
Needs to be capable to start in 10% ABV
Low pH, low temperature, high pressure, low nutrients, high TSO2
Flocculate well, low foaming
Prise de Mousse (EC1118), Epernay (Lalvin DV10)
EXAM 2026 SOLVED QUESTIONS GRADED A+
◉ Important considerations for sparkling wine grapes. Answer: Intensity
of aromas (aromatic or neutral grape, latter better for autolytic)
Ability to retain acidity while ripening
How the base wine responds to autolysis (Chardonnay becomes creamy,
Xarello becomes toasty and smoky)
◉ Chardonnay. Answer: Early ripening => good for cold climate but
vulnerable to frost
Coulure & millerandage
Susceptible to PM and botrytis
Yields can be high without loss of quality
Well-suited to autolytic styles
,High acid, low alcohol, no underripe flavors
Subtle apple, crisp citrus, and biscuit from autolysis
Lends acidity, structure, and ageability
◉ Pinot Noir. Answer: Early budding and early-ripening => good for
cold climate but susceptible to frost
Prone to coulure
Requires low yields for quality
Disease prone
Lends body
◉ Viticultural considerations. Answer: Often grown at higher yields to
get high acid, low sugar, and ripe flavors
High yields help with disease threat
,Clean, healthy, ripe fruit is a priority since bubbles emphasize off-flavors
Laccase causes oxidation
◉ Harvest considerations. Answer: Early picking
Hand and machine harvest both used
Hand picking allows sorting, reduces oxidation, and extraction but is
slow, labor intensive, expensive
Machine harvest is faster, allows night harvest, cooler temperatures.
◉ Pressing. Answer: Whole bunch press for premium traditional method
(delicate juice, low in phenolics).
Stems help with extraction but less grapes fit in the press
Quick and gentle to minimize extraction (phenolics add bitterness and
coarseness on the palate)
◉ Press factions. Answer: Often split into press fractions
, Press - more phenolic, higher pH, faster maturing
Juice is clarified before fermentation
Nutrients is solids are important
Fining can be used (casein, gelatin, PVPP)
◉ Why do sparkling wm usually inoculate?. Answer: Neutral yeast may
be preferred
Common to use same for 1st and 2nd
Needs to be capable to start in 10% ABV
Low pH, low temperature, high pressure, low nutrients, high TSO2
Flocculate well, low foaming
Prise de Mousse (EC1118), Epernay (Lalvin DV10)
