Page 1 of 47
WSET DIPLOMA D4: SPARKLING WINES EXAM
NEWEST 2026 ACTUAL EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) ALL ANSWERED {195 Q & A}
ALREADY GRADED A+ | BRAND NEW! | 100%
GUARANTEED PASS
Traditional Method - ✔✔✔ Correct Answer > Sparkling wine created via
a second fermentation in the bottle in which the wine is also sold
AKA champagne method, classic method,
Harvest (for Sparkling wines) - ✔✔✔ Correct Answer > Typically by
hand to minimize phenolic extraction and oxidation
Lower must weights than still wine
Whole Bunch Pressing - ✔✔✔ Correct Answer > Gentle extraction with
minimal phenolics
Particularly important for red grapes
Often limited by law
First Fermentation - ✔✔✔ Correct Answer > Rapid and warm
Stainless steel most common but oak found
,Page 2 of 47
Blending (assemblage) - ✔✔✔ Correct Answer > Most important part of
sparkling wine production
May include multiple vintages, plots, fermentation styles,
varietals
Non-vintage wines aim to produce house style
Bottling and tirage - ✔✔✔ Correct Answer > Approximately 24g
sucrose needed
Beet, cane or grape sugars
Specific strains of inoculated yeasts are common
Typically sealed with crown cap (historically cork) and stored
horizontally
Liqueur de tirage - ✔✔✔ Correct Answer > mixture of sugar, yeast and
yeast nutrients added to base wine upon bottling
Second Fermentation - ✔✔✔ Correct Answer > Slow and cold (around
10 degrees celcius)
Typically 4-8 weeks
5-6 atmospheres created from CO2 produced
increase of 1.2-1.3% ABV
,Page 3 of 47
Lees aging - ✔✔✔ Correct Answer > Min 9 months most common
Yeast Autolysis
Creates toasty, bready flavors
Reduces risk of oxidation
Very important factor
Autolysis - ✔✔✔ Correct Answer > Destruction of the internal structure
of yeast cells by their own enzymes
Riddling - ✔✔✔ Correct Answer > Gentle movement of the bottle to sur
point position so sediment travels into the neck of the bottle
Facilitates disgorgement
By hand (6 + weeks) or gyropalatte (3 days - matter of hours)
Disgorging - ✔✔✔ Correct Answer > Removal of sediment from the
neck of a sparkling wine bottle
By hand or mechanized
Bottle neck frozen in brine solution to create frozen plug ejected
automatically by internal pressure
May be facilitated by addition of bentonite or other substances
Topping Up and Dosage - ✔✔✔ Correct Answer > also called Liqueur
d'expedition
, Page 4 of 47
Blend of wine and sugar to balance the final wine
May also affect color
Transfer method - ✔✔✔ Correct Answer > Second fermentation in
bottle.
Wine disgorged, filtered, dosed and rebottled under pressure
Common in champagne for unusual sizes (split, jeroboam +)
Tank Method - ✔✔✔ Correct Answer > Second fermentation in
pressurized tank
AKA Charmat or Martinotti
Bottled under pressure
May have some aging and lees stirring
Cheaper and faster
Asti Method - ✔✔✔ Correct Answer > Variation on tank method
Must stored at 0 degrees Celcius until needed
Fermentation -single fermentation as required
temp raised, CO2 allowed to escape until tank
sealed
Continues until approx 7% ABV and 5-6 bars
Leaves some residual sugar
WSET DIPLOMA D4: SPARKLING WINES EXAM
NEWEST 2026 ACTUAL EXAM QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) ALL ANSWERED {195 Q & A}
ALREADY GRADED A+ | BRAND NEW! | 100%
GUARANTEED PASS
Traditional Method - ✔✔✔ Correct Answer > Sparkling wine created via
a second fermentation in the bottle in which the wine is also sold
AKA champagne method, classic method,
Harvest (for Sparkling wines) - ✔✔✔ Correct Answer > Typically by
hand to minimize phenolic extraction and oxidation
Lower must weights than still wine
Whole Bunch Pressing - ✔✔✔ Correct Answer > Gentle extraction with
minimal phenolics
Particularly important for red grapes
Often limited by law
First Fermentation - ✔✔✔ Correct Answer > Rapid and warm
Stainless steel most common but oak found
,Page 2 of 47
Blending (assemblage) - ✔✔✔ Correct Answer > Most important part of
sparkling wine production
May include multiple vintages, plots, fermentation styles,
varietals
Non-vintage wines aim to produce house style
Bottling and tirage - ✔✔✔ Correct Answer > Approximately 24g
sucrose needed
Beet, cane or grape sugars
Specific strains of inoculated yeasts are common
Typically sealed with crown cap (historically cork) and stored
horizontally
Liqueur de tirage - ✔✔✔ Correct Answer > mixture of sugar, yeast and
yeast nutrients added to base wine upon bottling
Second Fermentation - ✔✔✔ Correct Answer > Slow and cold (around
10 degrees celcius)
Typically 4-8 weeks
5-6 atmospheres created from CO2 produced
increase of 1.2-1.3% ABV
,Page 3 of 47
Lees aging - ✔✔✔ Correct Answer > Min 9 months most common
Yeast Autolysis
Creates toasty, bready flavors
Reduces risk of oxidation
Very important factor
Autolysis - ✔✔✔ Correct Answer > Destruction of the internal structure
of yeast cells by their own enzymes
Riddling - ✔✔✔ Correct Answer > Gentle movement of the bottle to sur
point position so sediment travels into the neck of the bottle
Facilitates disgorgement
By hand (6 + weeks) or gyropalatte (3 days - matter of hours)
Disgorging - ✔✔✔ Correct Answer > Removal of sediment from the
neck of a sparkling wine bottle
By hand or mechanized
Bottle neck frozen in brine solution to create frozen plug ejected
automatically by internal pressure
May be facilitated by addition of bentonite or other substances
Topping Up and Dosage - ✔✔✔ Correct Answer > also called Liqueur
d'expedition
, Page 4 of 47
Blend of wine and sugar to balance the final wine
May also affect color
Transfer method - ✔✔✔ Correct Answer > Second fermentation in
bottle.
Wine disgorged, filtered, dosed and rebottled under pressure
Common in champagne for unusual sizes (split, jeroboam +)
Tank Method - ✔✔✔ Correct Answer > Second fermentation in
pressurized tank
AKA Charmat or Martinotti
Bottled under pressure
May have some aging and lees stirring
Cheaper and faster
Asti Method - ✔✔✔ Correct Answer > Variation on tank method
Must stored at 0 degrees Celcius until needed
Fermentation -single fermentation as required
temp raised, CO2 allowed to escape until tank
sealed
Continues until approx 7% ABV and 5-6 bars
Leaves some residual sugar
