12/19/25, 1:33 PM WSET L4 - D4 Sparkling Wines Exam (2025) Exam Questions & Answers | Latest Already Graded A+ UPDATE 2025|2026!! STUD…
WSET L4 - D4 Sparkling Wines Exam (2025) Exam
Questions & Answers | Latest Already Graded A+
UPDATE 2025|2026!! STUDY GUIDE EXAM
Save
Terms in this set (71)
Why is a cool climate is preferable Just ripe fruit characteristics (apple, lemon)
for the growing of grapes for - more delicate so that autolytic flavors are not
traditional method sparkling wines? 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 9-11% ABV
fermentation
Second fermentation used in many 1-2%
methods of making sparkling wines
produces an additional ABV of
Attributes of Chardonnay and Pinot Both varieties can ripen in cool climates
Noir for super-premium sparkling Both varieties will retain acidity
wines Both varieties respond well to autolysis
https://quizlet.com/1124779075/wset-l4-d4-sparkling-wines-exam-2025-exam-questions-answers-latest-already-graded-a-update-20252026-study-gui… 1/13
, 12/19/25, 1:33 PM WSET L4 - D4 Sparkling Wines Exam (2025) Exam Questions & Answers | Latest Already Graded A+ UPDATE 2025|2026!! STUD…
Why a producer would choose to - fruit characteristics will be more delicate but ripe,
pick the grapes earlier for sparkling it is important that they do not display unripe
wine flavors
- lower potential alcohol while retaining high
acidity
- avoid autumn rain and damage to fruit from
fungal disease
Advantages to whole bunch pressing - 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
Disadvantages to whole bunch - Can be slow as whole bunches take up more
pressing 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 14-20 C
fermentation of sparkling wine
production is usually between
https://quizlet.com/1124779075/wset-l4-d4-sparkling-wines-exam-2025-exam-questions-answers-latest-already-graded-a-update-20252026-study-gui… 2/13
WSET L4 - D4 Sparkling Wines Exam (2025) Exam
Questions & Answers | Latest Already Graded A+
UPDATE 2025|2026!! STUDY GUIDE EXAM
Save
Terms in this set (71)
Why is a cool climate is preferable Just ripe fruit characteristics (apple, lemon)
for the growing of grapes for - more delicate so that autolytic flavors are not
traditional method sparkling wines? 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 9-11% ABV
fermentation
Second fermentation used in many 1-2%
methods of making sparkling wines
produces an additional ABV of
Attributes of Chardonnay and Pinot Both varieties can ripen in cool climates
Noir for super-premium sparkling Both varieties will retain acidity
wines Both varieties respond well to autolysis
https://quizlet.com/1124779075/wset-l4-d4-sparkling-wines-exam-2025-exam-questions-answers-latest-already-graded-a-update-20252026-study-gui… 1/13
, 12/19/25, 1:33 PM WSET L4 - D4 Sparkling Wines Exam (2025) Exam Questions & Answers | Latest Already Graded A+ UPDATE 2025|2026!! STUD…
Why a producer would choose to - fruit characteristics will be more delicate but ripe,
pick the grapes earlier for sparkling it is important that they do not display unripe
wine flavors
- lower potential alcohol while retaining high
acidity
- avoid autumn rain and damage to fruit from
fungal disease
Advantages to whole bunch pressing - 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
Disadvantages to whole bunch - Can be slow as whole bunches take up more
pressing 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 14-20 C
fermentation of sparkling wine
production is usually between
https://quizlet.com/1124779075/wset-l4-d4-sparkling-wines-exam-2025-exam-questions-answers-latest-already-graded-a-update-20252026-study-gui… 2/13
