1. Award in Wines & Spirits
WSET® Level 2
Award in Wines & Spirits
Session 8:
Sparkling Wines

2. Sparkling Wine Production
AIM: CO₂ created by fermentation is trapped and dissolved in wine
Bottle Fermentation
Fermentation takes place in special strong bottles.
Traditional Method
Transfer Method
Tank Method
Fermentation takes place in a sealed tank.

3. (riddling/gyropalettes)
Bottle Fermentation Traditional Method
base wine
sugar + yeast added
second fermentation
yeast autolysis (lees)
disgorge
(riddling/gyropalettes)
dosage

4. Bottle Fermentation Transfer Method
base wine
sugar + yeast added
second fermentation
yeast autolysis (lees)
emptied into tanks
under pressure
filtered
dosage & re-bottled

5. Bottle-Fermented Sparkling Wines
France
Champagne
Pinot Noir
Chardonnay
Meunier
Crémant
Saumur
Chenin Blanc
Spain
Cava
local varieties
Champagne
Loire Valley
FRANCE
Catalunya
SPAIN

6. Bottle-Fermented Sparkling Wines
California
South Africa
Australia & New Zealand

7. Sparkling Wines labelling terms
Brut
Non-Vintage/Vintage
Traditional Method/ Méthode Traditionnelle/
Bottle-fermented
Méthode Cap Classique

8. Tank Method Dry Sparkling Wines
dry base wine
sealed pressurised tank
yeast + sugar added
second fermentation
filtered under pressure
bottled under pressure
Dry Sparkling Wine

9. Tank-Fermented Dry Sparkling Wines
Prosecco
grape: Glera
medium-bodied, dry/off- dry, delicate stone fruit
fully sparkling (spumante) or lightly sparkling (frizzante)
ITALY
Veneto
Sekt
Germany
dry or medium, light- bodied, floral, fruity

10. Tank Method Sweet Sparkling Wines
grape juice
sealed pressurised tank
yeast added
first fermentation
ferment interrupted (chilling)
filtered under pressure
bottled under pressure
Sweet Sparkling Wine

11. Tank-Fermented Sweet Sparkling Wines
Asti DOCG
grape: Muscat
sweet, fruit, light-bodied
intense floral, fruity (peach, grape, rose)
Moscato d’Asti
Piemonte
ITALY

12. Opening a Bottle of Sparkling Wine
remove foil and loosen cage
securely hold the cork in place
tilt the bottle at a 30° angle, gripping the cork. Use other hand to grip the base of the bottle
turn the bottle
holding the cork steady, ease it slowly out of the bottle
the gas pressure should be released with a quiet ‘phut’

13. Level 2 Systematic Approach to Tasting Wine®
APPEARANCE
Clarity
clear – hazy
Intensity
pale – medium – deep
Colour
white
rosé
red
lemon – gold – amber
pink – salmon – orange
purple – ruby – garnet – tawny
NOSE
Condition
clean – unclean
light – medium – pronounced
Aroma characteristics
e.g. fruits, flowers, spices, vegetables, oak aromas, other
PALATE
Sweetness
dry – off-dry – medium – sweet
Acidity
low – medium – high
Tannin
Body
light– medium – full
Flavour Characteristics
e.g. fruits, flowers, spices, vegetables, oak flavours, other
Finish
short – medium – long
CONCLUSIONS
Quality
faulty – poor – acceptable – good – very good – outstanding