WSET L4 - D4 Sparkling Wines 70 QUESTIONS
AND CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED ANSWERS) ALREADY
GRADED A+ 2025 NEW UPDATE
4 components of liqueur de tirage - CORRECT ANSWER: 1. Approximately 24g/l of
sucrose (sugar) is added, this converts into alcohol and CO2. Approximately 1.5% of
alcohol is produced and 6 atmospheres (bar pressure) of CO2, which is appropriate for
most styles of bottle fermented sparkling wine.
2. The selected yeast needs to be able to commence fermentation in an alcoholic
environment (9.5 - 11% abv), low pH, high acid, low nutrient availability and a high
pressure environment.
3. The nutrients available will be low after the first fermentation.
4. To aid flocculation of the yeast, aiding riddling.
6 primary climatic hazards, pests and diseases that may hinder grape growing in the
Champagne region - CORRECT ANSWER: 1. Severe winter frost, which can kill vines
or parts of vines.
2. Spring frosts, which can destroy new buds and reduce yields.
3. Rainy or cold weather can disrupt flowering and fruit set. Yields can also reduce or
the grapes may be unripe / unhealthy.
4. Downy mildew, which can also significantly reduce crop levels.
5. Violent storms and hails in summer, which can damage grapes and vines.
6. Hot and humid weather in summer, especially after heavy rainfall, leading to the rapid
spread of botrytis.
7 permitted grape varieties in the Champagne region - CORRECT ANSWER: Arbanne
Chardonnay
Fromenteau
, Meunier
Petit Meslier
Pinot Blanc
Pinot Noir
8 reasons why a sparkling wine might be blended (assemblage) - CORRECT ANSWER:
balance (more body, or higher acidity)
consistency (NV blend)
style (approachable vs age-worthy)
rosé wines (red & white wines)
complexity (flavors or texture)
minimization of faults (rescue wine)
volume (small vineyards)
price (grape varieties and press fractions)
ABV of the base wine after the first fermentation - CORRECT ANSWER: 9-11% ABV
Advantages to whole bunch pressing - CORRECT ANSWER: - 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
All pruning methods in Champagne are limited to a maximum average number of
fruiting buds per square meter. What is the maximum number of buds per square
meter? - CORRECT ANSWER: 18
Attributes of Chardonnay and Pinot Noir for super-premium sparkling wines -
CORRECT ANSWER: Both varieties can ripen in cool climates
AND CORRECT DETAILED ANSWERS WITH
RATIONALES (VERIFIED ANSWERS) ALREADY
GRADED A+ 2025 NEW UPDATE
4 components of liqueur de tirage - CORRECT ANSWER: 1. Approximately 24g/l of
sucrose (sugar) is added, this converts into alcohol and CO2. Approximately 1.5% of
alcohol is produced and 6 atmospheres (bar pressure) of CO2, which is appropriate for
most styles of bottle fermented sparkling wine.
2. The selected yeast needs to be able to commence fermentation in an alcoholic
environment (9.5 - 11% abv), low pH, high acid, low nutrient availability and a high
pressure environment.
3. The nutrients available will be low after the first fermentation.
4. To aid flocculation of the yeast, aiding riddling.
6 primary climatic hazards, pests and diseases that may hinder grape growing in the
Champagne region - CORRECT ANSWER: 1. Severe winter frost, which can kill vines
or parts of vines.
2. Spring frosts, which can destroy new buds and reduce yields.
3. Rainy or cold weather can disrupt flowering and fruit set. Yields can also reduce or
the grapes may be unripe / unhealthy.
4. Downy mildew, which can also significantly reduce crop levels.
5. Violent storms and hails in summer, which can damage grapes and vines.
6. Hot and humid weather in summer, especially after heavy rainfall, leading to the rapid
spread of botrytis.
7 permitted grape varieties in the Champagne region - CORRECT ANSWER: Arbanne
Chardonnay
Fromenteau
, Meunier
Petit Meslier
Pinot Blanc
Pinot Noir
8 reasons why a sparkling wine might be blended (assemblage) - CORRECT ANSWER:
balance (more body, or higher acidity)
consistency (NV blend)
style (approachable vs age-worthy)
rosé wines (red & white wines)
complexity (flavors or texture)
minimization of faults (rescue wine)
volume (small vineyards)
price (grape varieties and press fractions)
ABV of the base wine after the first fermentation - CORRECT ANSWER: 9-11% ABV
Advantages to whole bunch pressing - CORRECT ANSWER: - 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
All pruning methods in Champagne are limited to a maximum average number of
fruiting buds per square meter. What is the maximum number of buds per square
meter? - CORRECT ANSWER: 18
Attributes of Chardonnay and Pinot Noir for super-premium sparkling wines -
CORRECT ANSWER: Both varieties can ripen in cool climates
