WSET Level 3 Wines

Level 3 Wines Section 3 Part 41: Questions

Lesson 41 Chapter 1 Module 1

"Sparkling Wine Production" is covered by this part of your book. Can you get all the questions we have set you correct?

1. Ideally what should the grapes be for sparkling wine compared to those used for still wine?


2. What gives most sparkling wines their bubbles?


3. By how much does the second fermentation increase the alcohol level of the wine?


4. High acid levels are desirable for many sparkling wines:


5. What sort of climate is fundamental for growing grapes for premium sparkling wine production?


6. How are the grapes typically picked for sparkling wines?


7. On arrival at the winery the whole bunches of grapes are crushed under high pressure immediately:


8. What is “The Traditional Method” for producing a sparkling wine?


9. What is the base wine like after its first alcoholic fermentation?


10. Why are some base wines stored for use in future years?


11. What is “Liqueur de Tirage”?


12. How is the bottle closed at this stage of second fermentation?


13. What happens when the second fermentation is complete?


14. What is the process called when the dead yeast cells break down and release chemical compounds into the wine?


15. The chemical compounds released by the dead yeast cells contribute unpleasant flavours to the wine and must be removed


16. How long does autolysis usually last for?


17. Which two processes are used to remove the lees sediment after maturation?


18. What is the name of the machine used to mechanise the riddling process?


19. How is the lees sediment disgorged from the bottle?


20. What is “Liqueur d’Expédition”?


21. The amount of sugar added will determine the final level of sweetness in the wine and is often known as dosage:


22. How are wines typically labelled that are made without the addition of sugar at this final stage?


23. Why have some producers decided to include disgorgement dates on their labels?


24. The transfer method is an adaptation of the traditional method avoiding the cost of riddling and disgorgement:


25. How does the transfer method remove the yeast lees from the wine?


26. What is the advantage of the transfer method besides being cheaper?


27. The tank method is dearer, slower and more labour intensive than bottle fermenting:


28. What is the tank method?


29. Why do the majority of tank method wines show no notes of yeast autolysis?


30. What is the advantage of the tank method?


31. How does the asti method differ from other sparkling wine production methods?


32. What is the cheapest of all sparkling wine production methods?


33. In the carbonation method what gas is injected into the still wine?


34. For a wine to be labelled Sec or Dry what level of residual sugar must it have?


35. Which labelling term is used for a sparkling wine with a residual sugar level of 0 to 12g/L


36. The term Non Vintage is used to describe wines made from grapes harvested in more than one vintage:


37. What is Blanc de Blancs?


38. What is the term that generally describes the best wine in a producer’s range?


39. In Champagne what does the term vintage mean?


40. In Champagne vintage wines are made every year: