WSET L4 - D4 SPARKLING WINES ACTUAL REAL EXAM BRAND
NEW VERSION (2025/2026) COMPLETE 300 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+!!!.
WSET L4 - D4
Important considerations for sparkling wine grapes - - ANS - -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 - - ANS - -Early budding and ripening => good for cold climate but
vulnerable to frost
Coulure & millerandage
Susceptible to Powdery Mildew and botrytis bunch rot, grapevine yellows
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 age-ability to the blend
Pinot Noir - - ANS - -Early budding and early-ripening => good for cold climate but
susceptible to spring frost
Prone to coulure
Requires low yields for quality as quality drops if to high
Disease prone: downy and powdery mildew, botrytis bunch rot, fan leaf and leaf roll.
Lends body to the blend
Viticultural considerations - - ANS - -Often grown at higher yields to get high acid,
low sugar, and just ripe flavors( under ripe fruit are not desired)
Clean, healthy, ripe fruit is a priority since bubbles emphasize off-flavors from
diseased fruit
,Botrytis infected grapes effect in the wine - - ANS - -The enzyme Laccase released
by botrytis infected grapes can causes serious oxidation
Harvest considerations - - ANS - -Early picking
Hand and machine harvest both used
Hand picking allows sorting, reduces oxidation and extraction of phenolics as can be
picked in small crates which minimise the crushing and splitting of the grapes. But is
slow, labor intensive, expensive
Machine harvest is faster, grapes can be picked at the desired ripeness, allows night
harvest and is cheaper. But can rupture the skin of the grapes, resulting in phenolic
extraction and oxidation.
Pressing - - ANS - -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)
Most common presses used - - ANS - -Pneumatic and Basket due to their ability to
press gently
, Press factions - - ANS - -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? - - ANS - -Neutral yeast may be preferred
for autolytic styles
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 Pressure
Flocculate well and rapid autolysis
Prise de Mousse (EC1118), Epernay (Lalvin DV10)
NEW VERSION (2025/2026) COMPLETE 300 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY
GRADED A+!!!.
WSET L4 - D4
Important considerations for sparkling wine grapes - - ANS - -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 - - ANS - -Early budding and ripening => good for cold climate but
vulnerable to frost
Coulure & millerandage
Susceptible to Powdery Mildew and botrytis bunch rot, grapevine yellows
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 age-ability to the blend
Pinot Noir - - ANS - -Early budding and early-ripening => good for cold climate but
susceptible to spring frost
Prone to coulure
Requires low yields for quality as quality drops if to high
Disease prone: downy and powdery mildew, botrytis bunch rot, fan leaf and leaf roll.
Lends body to the blend
Viticultural considerations - - ANS - -Often grown at higher yields to get high acid,
low sugar, and just ripe flavors( under ripe fruit are not desired)
Clean, healthy, ripe fruit is a priority since bubbles emphasize off-flavors from
diseased fruit
,Botrytis infected grapes effect in the wine - - ANS - -The enzyme Laccase released
by botrytis infected grapes can causes serious oxidation
Harvest considerations - - ANS - -Early picking
Hand and machine harvest both used
Hand picking allows sorting, reduces oxidation and extraction of phenolics as can be
picked in small crates which minimise the crushing and splitting of the grapes. But is
slow, labor intensive, expensive
Machine harvest is faster, grapes can be picked at the desired ripeness, allows night
harvest and is cheaper. But can rupture the skin of the grapes, resulting in phenolic
extraction and oxidation.
Pressing - - ANS - -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)
Most common presses used - - ANS - -Pneumatic and Basket due to their ability to
press gently
, Press factions - - ANS - -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? - - ANS - -Neutral yeast may be preferred
for autolytic styles
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 Pressure
Flocculate well and rapid autolysis
Prise de Mousse (EC1118), Epernay (Lalvin DV10)
