Eclavin

WSET Level 2 Practice Question · Episode 38

L2 • Ep 38
WSET L2 Quiz

When produced via the Traditional Method, what characteristic 'Autolysis' flavours are typically found in a wine like Champagne?

AFresh lemon, green grape, light body, and oak spice.
BBiscuit, brioche, bread dough, and toasted bread flavours.
CHigh tannin, black fruit aromas, and always produced as a rosé.
DHigh sugar, low acidity, and produced primarily through artificial carbonation.
Eclavin | Wine Study
@eclavin_official

When produced via the Traditional Method, what characteristic 'Autolysis' flavours are typically found in a wine like Champagne?

Show Answer & Explanation (try the quiz first)

Practice Question

When produced via the Traditional Method, what characteristic 'Autolysis' flavours are typically found in a wine like Champagne?

  • A. Fresh lemon, green grape, light body, and oak spice.
  • B. Biscuit, brioche, bread dough, and toasted bread flavours.
  • C. High tannin, black fruit aromas, and always produced as a rosé.
  • D. High sugar, low acidity, and produced primarily through artificial carbonation.

Answer & Explanation

Answer: B. Biscuit, brioche, bread dough, and toasted bread flavours. Explanation: In the Traditional Method, a second fermentation occurs inside the bottle. Once this is complete, the yeast dies and breaks down—a process called Autolysis. This interaction gives sparkling wines like Champagne and Cava their complex, savory "yeasty" notes of Biscuit, Brioche, and Toast, which complement the fresh primary fruit.

Expert Exam Tip

[Trap]: Do not think *all* sparkling wines have bread-like aromas. Prosecco, made by the Tank Method, is all about fresh 'Green Apple' and 'Floral' notes, with no yeast influence. [Tip]: Link 'Traditional Method' + 'Biscuit/Brioche' to 'Champagne' or 'Cava'. Those savory notes represent the luxury of time and secondary fermentation.