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WSET L4 - D4 SPARKLING WINES EXAM NEWEST 2025/2026 ACTUAL
EXAM WITH COMPLETE QUESTIONS AND CORRECT DETAILED
ANSWERS (100% VERIFIED ANSWERS) |ALREADY GRADED A+|
||PROFESSOR VERIFIED||
This system is widely recognized as the best for Chardonnay. It
usually has 3-4 cordons (old wood), to a maximum of five. It is a
form of spur pruning. - ANSWER-Taille Chablis
This system is used for Pinot Noir and Meunier. The vine has a
single cordon that is spur-pruned, and the shoots are vertically
positioned. - ANSWER-Cordon du Royat
This replacement cane system with vertical shoot positioning is
permitted in lesser-rated vineyards for all three varieties. -
ANSWER-Guyot
The method is similar to the one above, but with a higher number
of buds. It is being used less now than in the past. - ANSWER-
Vallee de Marne
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Why high yields can be beneficial to the production of grapes for
Champagne, and how high yields might be achieved - ANSWER-
High acid levels with low potential alcohol and light fruit flavors
are preferred for grapes destined for Champagne production. This
is easier achieved with higher yields in a cool climate like
Champagne. For the black grape varieties the tannins and color
do not play a huge part in most Champagne styles, so the grapes
do not have to be fully ripe either. Planting density is relatively
high at approximately 8000 vines per hectare and the average
number of fruiting buds per vine must not exceed 18 per square
meter which allows for a high crop load.
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
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-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
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
WSET L4 - D4 SPARKLING WINES EXAM NEWEST 2025/2026 ACTUAL
EXAM WITH COMPLETE QUESTIONS AND CORRECT DETAILED
ANSWERS (100% VERIFIED ANSWERS) |ALREADY GRADED A+|
||PROFESSOR VERIFIED||
This system is widely recognized as the best for Chardonnay. It
usually has 3-4 cordons (old wood), to a maximum of five. It is a
form of spur pruning. - ANSWER-Taille Chablis
This system is used for Pinot Noir and Meunier. The vine has a
single cordon that is spur-pruned, and the shoots are vertically
positioned. - ANSWER-Cordon du Royat
This replacement cane system with vertical shoot positioning is
permitted in lesser-rated vineyards for all three varieties. -
ANSWER-Guyot
The method is similar to the one above, but with a higher number
of buds. It is being used less now than in the past. - ANSWER-
Vallee de Marne
,2|Page
Why high yields can be beneficial to the production of grapes for
Champagne, and how high yields might be achieved - ANSWER-
High acid levels with low potential alcohol and light fruit flavors
are preferred for grapes destined for Champagne production. This
is easier achieved with higher yields in a cool climate like
Champagne. For the black grape varieties the tannins and color
do not play a huge part in most Champagne styles, so the grapes
do not have to be fully ripe either. Planting density is relatively
high at approximately 8000 vines per hectare and the average
number of fruiting buds per vine must not exceed 18 per square
meter which allows for a high crop load.
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
, 3|Page
-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
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
