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WSET Level 4 Diploma Unit 5 - Sparkling - Champagne Q&A 2023 Updated, Exams of Soil Physics

Bellarmine University (BU)Soil Physics

A comprehensive q&a guide for the wset level 4 diploma unit 5 on sparkling wine, specifically focusing on champagne. It covers key aspects of champagne production, including climate, soil, grape varieties, pruning techniques, juice yield, winemaking processes, sweetness levels, and labeling terms. The document also includes detailed information on the different sub-regions of champagne and their unique characteristics.

Typology: Exams

2023/2024

Available from 10/29/2024

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WSET Level 4 Diploma Unit 5 - Sparkling –
Champagne Q&A 2023 Updated
Climate for Champagne? - ANS-Cool Continental. Frosts and winter freeze are very
serious hazards. Average annual temperature 11C. Average hours of sunshine 1680
per year.
Soils for Champagne? - ANS-Chalk and Limestone based. Highly porous and can store
enough water to protect vines through dry summers.
Marl and sand in important area. Valle de la Marne.
90 - 300 metres, perdominantly south , east and south east facing slopes.
How many Grand Cru and Premier Cru in Champagne? - ANS-Grand Cru - 17 villages
Premier Cru - 44 villages
Sub-regions in Champagne? - ANS-Total 14 sub-region. Most important are
- Montagne de Reims
-Cote des Blancs
-Vallee de la Marne
-Cote de Sezanne
-Cote des Bar
Champagne Grape Varieties? - ANS-Major: Chardonnay, Pinot Noir and Pinot Meunier
Arbanne, Petit Meslier, Pinot Blanc and Pinot Gris also permitted, together only
represent 0.3% plantings
Pruning in Champagne? - ANS-4 approved pruning systems since regulated at 1938
-Taille Chablis
-Cordon de Royat
-Guyot (single and double)
-Vallee de la Marne
Juice Yeild in Champagne? - ANS-102L/ 160Kg => scale up to
25.5hL / 4000 Kg
Cuvee = the best juice = 1st 20.5hL
Taille = the remainer = the remaining 5hL
Rose Wine in Champagne? - ANS-Maceration or a blend of red and white wines
Vintage Wine in Champagne? - ANS-Only be made using grapes from the stated
vintage
In any year no more than 80% of the production can go to Vintage wines. The remaining
20% must be stored as reserve wines.
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WSET Level 4 Diploma Unit 5 - Sparkling –

Champagne Q&A 2023 Updated

Climate for Champagne? - ANS-Cool Continental. Frosts and winter freeze are very serious hazards. Average annual temperature 11C. Average hours of sunshine 1680 per year. Soils for Champagne? - ANS-Chalk and Limestone based. Highly porous and can store enough water to protect vines through dry summers. Marl and sand in important area. Valle de la Marne. 90 - 300 metres, perdominantly south , east and south east facing slopes. How many Grand Cru and Premier Cru in Champagne? - ANS-Grand Cru - 17 villages Premier Cru - 44 villages Sub-regions in Champagne? - ANS-Total 14 sub-region. Most important are

  • Montagne de Reims
  • Cote des Blancs
  • Vallee de la Marne
  • Cote de Sezanne
  • Cote des Bar Champagne Grape Varieties? - ANS-Major: Chardonnay, Pinot Noir and Pinot Meunier Arbanne, Petit Meslier, Pinot Blanc and Pinot Gris also permitted, together only represent 0.3% plantings Pruning in Champagne? - ANS-4 approved pruning systems since regulated at 1938
  • Taille Chablis
  • Cordon de Royat
  • Guyot (single and double)
  • Vallee de la Marne Juice Yeild in Champagne? - ANS-102L/ 160Kg => scale up to 25.5hL / 4000 Kg Cuvee = the best juice = 1st 20.5hL Taille = the remainer = the remaining 5hL Rose Wine in Champagne? - ANS-Maceration or a blend of red and white wines Vintage Wine in Champagne? - ANS-Only be made using grapes from the stated vintage In any year no more than 80% of the production can go to Vintage wines. The remaining 20% must be stored as reserve wines.

Maturation & Storage - ANS-On lees for minimum of 12 months. Time of wine must be kept from the date of tirage to release for sale;

  • Non-vintage - 15 months
  • Vintage - 36 months Styles and Labeling Terms for Champagne? - ANS-- Premier Cru , from Premier Cru or Grand Cru
  • Grand Cru , from Grand Cru only
  • Non- Vintage (NV) , grape (blend) from more than one vintage, standard offering from producer and display house style
  • Vintage , Must from single year shown on label
  • Rose
  • Blanc de Blancs, White grape only
  • Blanc de Noirs , Black grape only
  • RD , Recently Disgorged. Trade mark of Bollinger used for vintage wines that have had extend less aging.
  • Prestige Cuvee , not a labeling term but generally describes the best wine in a prodcer's range CIVC - ANS-Comite Interprofessional du Vin de Champagne Champagne Sweetness Levels - ANS-Same as EU levels Zero Dosage 0-3g/l Dosage can't be added, any slight sugar present remains naturally after fermentation Extra Brut 0-6g/l Brut 0-12g/l Extra-Sec 12-17g/l Sec 17-32g/l Demi-Sec 32-50g/l Doux 50+g/l "liqueur de tirage" - ANS-A mixture of still wine from Champagne with cane or beet sugar and selected commercial yeasts. Induced before 2nd fermentation. Montagne de Reims - ANS-Sub region in Champagne., between Epernay and Reims. Famous in Pinot Noir. North Grand Cru, Mailly-Champagne, Verzenay and Verzy, produced fuller bodied then Southern. South Grand Cru Ambonnay, Bouzy, more finese. Valle de la Marne - ANS-Sub region in Champagne. Pinot Meunier rules in this region. Easy drinking and fruity. Grand Cru, Ay-Champagne and Tours-sur-Marne. Extreme west of this region considered to be lower in quality.