1:
WSET Level 4 – Sparkling Wine Exam
With In-Depth Questions & Model
Answers Latest 2025/2026
What is the impact of cold vs warm climate on sparking wine? ANSWER>>>>- In warmer
areas, the grapes tend to have riper fruit flavours and lower acidity compared to grapes grown
in cooler sites
What is the impact of tank vs. bottle fermentation for sparkling wine? ANSWER>>>>- This
may be desirable for short-aged wines (e.g. those made by tank method or with short time on
the lees in transfer or traditional method), as the fruit will provide the only or dominant
flavours. However, to make elegant, balanced, long-lees-aged sparkling wines less
intense fruit flavours are usually preferable.
Why is Chardonnay suitable for sparking wine? ANSWER>>>>- This variety is well suited to
the production of autolytic styles of sparkling wines; its subtle apple and citrus aromas and
flavours compliment rather than compete with the biscuity aromas from yeast autolysis (the
breaking down of dead cells).
Its early ripening is an asset in cool conditions and it also retains the high levels of acidity and
low levels of alcohol needed in sparkling wines while avoiding under-ripe flavours.
, 2:
What are some of the challenges with growing Chardonnay? ANSWER>>>>- As it is early
budding, it is vulnerable to spring frosts. It is also prone to coulure and millerandage. It has
more disease resistance than Pinot Noir, but is susceptible to powdery mildew, grapevine
yellows and to botrytis bunch rot in wet periods before harvest
Why is Pinot Noir suitable for sparking wine? ANSWER>>>>- It lends body to the blend.
What are some of the challenges with growing Pinot Noir? ANSWER>>>>- This variety is
also an early budding and early ripening variety and is therefore suited to a cool climate. Being
early budding also makes it prone to spring frosts. It is prone to coulure. The yields are more
moderate than Chardonnay and the quality drops if the yield level is too high. It is thin skinned
and more disease prone (downy mildew especially, powdery mildew, botrytis bunch rot, fan leaf
and leaf roll).
What are some of the common grape varieties for sparkling wines? ANSWER>>>>-
Macabeo, Xarel-lo and Parellada in Cava, or Glera in
Prosecco.
What is the practice for pressing? ANSWER>>>>- It is common to split the juice into
different press fractions, and in some regions the maximum amount of press juice (as opposed
to free run juice) that can be used is controlled.
What treatment is typically done to the juice? ANSWER>>>>- Nutrients provided by a
certain amount of grape solids are required for healthy first and second fermentations. If there
is excessive tannin or colour at this stage, fining (e.g. with casein, gelatine or PVPP
polyvinylpolypyrrolidone]) may be used
to amend the juice.
, 3:
What yeast strains are typically used for sparking wine? ANSWER>>>>- Some strains of
yeast can promote certain flavours in the wines, for example thiols or esters. This may be
positive in tank method sparkling wines that are based on fruity flavours. However, these
flavours are
generally not wanted in autolytic styles of wine as they may compete with the flavours from
autolysis. Therefore, these wines will be made using neutral yeast that does not enhance these
flavours.
It is common to use the same yeast for both the first and second fermentation; The yeast called
'Prise de mousse' (EC1118) is one of the most common commercially-available yeasts.
Do you use MLF for sparking wine? ANSWER>>>>- Malolactic conversion may be used to
reduce acidity in an excessively acidic wine. It can also be used to enhance texture. The lactic
acid that is produced in malolactic conversion is perceived to be creamier in texture than other
acids, such as tartaric. (The
buttery flavours found on white wines that have undergone malolactic conversion are not
typically found on sparkling wines. This is because diacetyl, which gives the buttery flavour, is
metabolized by the yeast during the second fermentation.) If malolactic
conversion does not take place at this stage, there is the risk that it could take place during the
second fermentation.
How do you handle the base wine? ANSWER>>>>- There are many options open to the
winemaker for refining and modifying the base wine before it undergoes second fermentation.
Some winemakers choose to mature the base wine in oak and/or leave the wine on its lees.
What is the purpose of blending the base wine for sparkling wine? ANSWER>>>>- The
purpose of blending is for:
WSET Level 4 – Sparkling Wine Exam
With In-Depth Questions & Model
Answers Latest 2025/2026
What is the impact of cold vs warm climate on sparking wine? ANSWER>>>>- In warmer
areas, the grapes tend to have riper fruit flavours and lower acidity compared to grapes grown
in cooler sites
What is the impact of tank vs. bottle fermentation for sparkling wine? ANSWER>>>>- This
may be desirable for short-aged wines (e.g. those made by tank method or with short time on
the lees in transfer or traditional method), as the fruit will provide the only or dominant
flavours. However, to make elegant, balanced, long-lees-aged sparkling wines less
intense fruit flavours are usually preferable.
Why is Chardonnay suitable for sparking wine? ANSWER>>>>- This variety is well suited to
the production of autolytic styles of sparkling wines; its subtle apple and citrus aromas and
flavours compliment rather than compete with the biscuity aromas from yeast autolysis (the
breaking down of dead cells).
Its early ripening is an asset in cool conditions and it also retains the high levels of acidity and
low levels of alcohol needed in sparkling wines while avoiding under-ripe flavours.
, 2:
What are some of the challenges with growing Chardonnay? ANSWER>>>>- As it is early
budding, it is vulnerable to spring frosts. It is also prone to coulure and millerandage. It has
more disease resistance than Pinot Noir, but is susceptible to powdery mildew, grapevine
yellows and to botrytis bunch rot in wet periods before harvest
Why is Pinot Noir suitable for sparking wine? ANSWER>>>>- It lends body to the blend.
What are some of the challenges with growing Pinot Noir? ANSWER>>>>- This variety is
also an early budding and early ripening variety and is therefore suited to a cool climate. Being
early budding also makes it prone to spring frosts. It is prone to coulure. The yields are more
moderate than Chardonnay and the quality drops if the yield level is too high. It is thin skinned
and more disease prone (downy mildew especially, powdery mildew, botrytis bunch rot, fan leaf
and leaf roll).
What are some of the common grape varieties for sparkling wines? ANSWER>>>>-
Macabeo, Xarel-lo and Parellada in Cava, or Glera in
Prosecco.
What is the practice for pressing? ANSWER>>>>- It is common to split the juice into
different press fractions, and in some regions the maximum amount of press juice (as opposed
to free run juice) that can be used is controlled.
What treatment is typically done to the juice? ANSWER>>>>- Nutrients provided by a
certain amount of grape solids are required for healthy first and second fermentations. If there
is excessive tannin or colour at this stage, fining (e.g. with casein, gelatine or PVPP
polyvinylpolypyrrolidone]) may be used
to amend the juice.
, 3:
What yeast strains are typically used for sparking wine? ANSWER>>>>- Some strains of
yeast can promote certain flavours in the wines, for example thiols or esters. This may be
positive in tank method sparkling wines that are based on fruity flavours. However, these
flavours are
generally not wanted in autolytic styles of wine as they may compete with the flavours from
autolysis. Therefore, these wines will be made using neutral yeast that does not enhance these
flavours.
It is common to use the same yeast for both the first and second fermentation; The yeast called
'Prise de mousse' (EC1118) is one of the most common commercially-available yeasts.
Do you use MLF for sparking wine? ANSWER>>>>- Malolactic conversion may be used to
reduce acidity in an excessively acidic wine. It can also be used to enhance texture. The lactic
acid that is produced in malolactic conversion is perceived to be creamier in texture than other
acids, such as tartaric. (The
buttery flavours found on white wines that have undergone malolactic conversion are not
typically found on sparkling wines. This is because diacetyl, which gives the buttery flavour, is
metabolized by the yeast during the second fermentation.) If malolactic
conversion does not take place at this stage, there is the risk that it could take place during the
second fermentation.
How do you handle the base wine? ANSWER>>>>- There are many options open to the
winemaker for refining and modifying the base wine before it undergoes second fermentation.
Some winemakers choose to mature the base wine in oak and/or leave the wine on its lees.
What is the purpose of blending the base wine for sparkling wine? ANSWER>>>>- The
purpose of blending is for:
