1|Page
WSET L4 - D4 SPARKLING WINES ACTUAL EXAM
NEWEST 2025/2026 NEWEST ACTUAL EXAM WITH
COMPLETE QUESTIONS AND VERIFIED ANSWERS
WITH RATIONALES |ALREADY GRADED A+|| LATEST
UPDATE!!!
Why is a cool climate is preferable for the growing of
grapes for traditional method sparkling wines? - Answer-
Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavors are not
overwhelmed
Acidity is retained
-Required for balance in final wine
- Required for aging of wine
Slow accumulation of sugars
-low alcohol levels of 9-11% in wine required to allow
increase in alcohol produced in second fermentation (1-
2%)
ABV of the base wine after the first fermentation - Answer-
9-11% ABV
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Second fermentation used in many methods of making
sparkling wines produces an additional ABV of - Answer-1-
2%
Attributes of Chardonnay and Pinot Noir for super-
premium sparkling wines - Answer-Both varieties can ripen
in cool climates
Both varieties will retain acidity
Both varieties respond well to autolysis
Why a producer would choose to pick the grapes earlier
for sparkling wine - Answer-- fruit characteristics will be
more delicate but ripe, it is important that they do not
display unripe flavors
- lower potential alcohol while retaining high acidity
- avoid autumn rain and damage to fruit from fungal
disease
Advantages to whole bunch pressing - 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
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- Stems provide channels for juice to flow, minimizing
pressure required
Disadvantages to whole bunch pressing - Answer-- Can
be slow as whole bunches take up more room in the press
than crushed grapes
- It is more expensive as the press load is smaller
compared to destemmed and crushed fruit
Temperature of the primary fermentation of sparkling wine
production is usually between - Answer-14-20 C
How might malolactic conversion be used during sparkling
wine production? - Answer-Malolactic conversion can be
used to reduce acidity, which can be a problem with cool
climate sparkling wines. Lactic acid is produced during
malolactic conversion, which can be creamy in texture.
Malolactic conversion is often used to enhance texture in
the base wine as well as stabilizing the wine. If malolactic
conversion doesn't take place during the first fermentation
it can occur during the second fermentation, which is often
undesirable. The buttery flavors often associated with still
wines are rare in sparkling wines because diacetyl (which
gives the buttery flavors) is metabolized by the yeast
during the second fermentation. Although malolactic
WSET L4 - D4 SPARKLING WINES ACTUAL EXAM
NEWEST 2025/2026 NEWEST ACTUAL EXAM WITH
COMPLETE QUESTIONS AND VERIFIED ANSWERS
WITH RATIONALES |ALREADY GRADED A+|| LATEST
UPDATE!!!
Why is a cool climate is preferable for the growing of
grapes for traditional method sparkling wines? - Answer-
Just ripe fruit characteristics (apple, lemon)
- more delicate so that autolytic flavors are not
overwhelmed
Acidity is retained
-Required for balance in final wine
- Required for aging of wine
Slow accumulation of sugars
-low alcohol levels of 9-11% in wine required to allow
increase in alcohol produced in second fermentation (1-
2%)
ABV of the base wine after the first fermentation - Answer-
9-11% ABV
,2|Page
Second fermentation used in many methods of making
sparkling wines produces an additional ABV of - Answer-1-
2%
Attributes of Chardonnay and Pinot Noir for super-
premium sparkling wines - Answer-Both varieties can ripen
in cool climates
Both varieties will retain acidity
Both varieties respond well to autolysis
Why a producer would choose to pick the grapes earlier
for sparkling wine - Answer-- fruit characteristics will be
more delicate but ripe, it is important that they do not
display unripe flavors
- lower potential alcohol while retaining high acidity
- avoid autumn rain and damage to fruit from fungal
disease
Advantages to whole bunch pressing - 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
, 3|Page
- Stems provide channels for juice to flow, minimizing
pressure required
Disadvantages to whole bunch pressing - Answer-- Can
be slow as whole bunches take up more room in the press
than crushed grapes
- It is more expensive as the press load is smaller
compared to destemmed and crushed fruit
Temperature of the primary fermentation of sparkling wine
production is usually between - Answer-14-20 C
How might malolactic conversion be used during sparkling
wine production? - Answer-Malolactic conversion can be
used to reduce acidity, which can be a problem with cool
climate sparkling wines. Lactic acid is produced during
malolactic conversion, which can be creamy in texture.
Malolactic conversion is often used to enhance texture in
the base wine as well as stabilizing the wine. If malolactic
conversion doesn't take place during the first fermentation
it can occur during the second fermentation, which is often
undesirable. The buttery flavors often associated with still
wines are rare in sparkling wines because diacetyl (which
gives the buttery flavors) is metabolized by the yeast
during the second fermentation. Although malolactic
