WSET L4 SPARKLING WINES FINAL EXAM
SCRIPT 2026 COMPLETE QUESTIONS AND
ANSWERS 100% CORRECT
◉ Key factors affecting quality of Champagne. Answer: Hand
harvesting of grapes to avoid damaging or risk of colouring the juice.
Grapes are not destemmed or crushed, only pressed and only the juice
released by the gentlest pressure is used to make Champagne.
Blending is vital to quality and making a consistent house style. Best
producers have access to large number of different parcels of wine,
making this process easier to achieve.
Length of time spent on lees, which is controlled by law and/or the style
of wine being produced. Longer time on the lees will result in a richer
wine with more autolytic character.
Level of sweetness adjusted by the dosage.
◉ Transfer Method. Answer: Secondary fermentation happens in bottle.
, The wine is decanted into a sealed tank for clarification and then re-
bottled.
◉ Tank Method. Answer: Secondary fermentation happens in a sealed
tank.
This method is cheaper. Autolytic character can be kept to a minimum
and is ideal for wines made with aromatic varieties such as Riesling and
Muscat.
◉ Asti Method. Answer: Must is chilled until it is needed.
Only one fermentation takes place in a sealed tank to retain CO2. This
fermentation is interrupted, wine filtered and the wine is bottled for
immediate sale. Wines do not age.
◉ Carbonation Method. Answer: CO2 injected into a still wine. Only
used for cheap sparkling wine.
◉ Climate. Answer: Cool continental
◉ Weather. Answer: Vintage variations, vintage Champagne only made
in outstanding declared vintages.
SCRIPT 2026 COMPLETE QUESTIONS AND
ANSWERS 100% CORRECT
◉ Key factors affecting quality of Champagne. Answer: Hand
harvesting of grapes to avoid damaging or risk of colouring the juice.
Grapes are not destemmed or crushed, only pressed and only the juice
released by the gentlest pressure is used to make Champagne.
Blending is vital to quality and making a consistent house style. Best
producers have access to large number of different parcels of wine,
making this process easier to achieve.
Length of time spent on lees, which is controlled by law and/or the style
of wine being produced. Longer time on the lees will result in a richer
wine with more autolytic character.
Level of sweetness adjusted by the dosage.
◉ Transfer Method. Answer: Secondary fermentation happens in bottle.
, The wine is decanted into a sealed tank for clarification and then re-
bottled.
◉ Tank Method. Answer: Secondary fermentation happens in a sealed
tank.
This method is cheaper. Autolytic character can be kept to a minimum
and is ideal for wines made with aromatic varieties such as Riesling and
Muscat.
◉ Asti Method. Answer: Must is chilled until it is needed.
Only one fermentation takes place in a sealed tank to retain CO2. This
fermentation is interrupted, wine filtered and the wine is bottled for
immediate sale. Wines do not age.
◉ Carbonation Method. Answer: CO2 injected into a still wine. Only
used for cheap sparkling wine.
◉ Climate. Answer: Cool continental
◉ Weather. Answer: Vintage variations, vintage Champagne only made
in outstanding declared vintages.
