WSET Level 1 Practice Question · Episode 41
Show Answer & Explanation (try the quiz first)
Practice Question
When comparing Italy's Prosecco and France's Champagne, what is the biggest characteristic of Prosecco?
- A. It undergoes a second fermentation in the bottle.
- B. It undergoes a second fermentation in a tank and features fresh green apple and floral aromas.
- C. It always has strong biscuit and toast aromas.
- D. It is made only from 100% red grapes.
Answer & Explanation
Answer: B. It undergoes a second fermentation in a tank and features fresh green apple and floral aromas. Explanation: Prosecco is made using the Tank Method. This is advantageous for preserving the natural fresh green apple, pear, melon, and honeysuckle aromas of the Glera variety, rather than yeast-matured flavors (like biscuit). On the other hand, Champagne is characterized by savory yeast flavors produced by the Traditional Method.
Key Theory Summary
Right before the exam, perfectly distinguish the big 3 of sparkling wines! | Category | Champagne | Cava | Prosecco | | :--- | :--- | :--- | :--- | | Country | France (Champagne) | Spain | Italy | | Method | Traditional Method (Bottle) | Traditional Method (Bottle) | Tank Method (Tank) | | Main Flavors | Biscuit, Toast, Lemon | Apple, Lemon, Subtle bread | Green apple, Pear, White flowers | | Style | Precision, High acidity | Value, Elegance | Refreshing, Light body |
Expert Exam Tip
[Trap]: Thinking "Both Cava and Prosecco use the tank method" is incorrect. The fact that Cava is made using the exact same traditional method as Champagne is very frequently asked on the exam. [Tip]: In the exam, if the keywords 'Tank Method' and 'Fresh' appear, choose 'Prosecco', and if 'Traditional Method' and 'Spain' appear, choose 'Cava'!