WSET Level 2 Practice Question · Episode 99
Show Answer & Explanation (try the quiz first)
Practice Question
In the 'Traditional Method' of making 'Champagne AOC', what is the characteristic flavor formed through 'Yeast autolysis', where the wine is aged with dead yeast after the second fermentation in the bottle?
- A. Fresh grape juice and apple aromas
- B. Biscuit, bread dough, and toasted bread flavors
- C. Intense strawberry and rose petal scents
- D. Completely removes all carbonation generated during fermentation.
Answer & Explanation
Answer: B. Biscuit, bread dough, and toasted bread flavors Explanation: The identity of the Traditional Method lies in 'yeast aging'. As the yeast autolyzes in the bottle, it adds savory notes of biscuit and bread. In contrast, Prosecco uses the Tank Method to preserve fresh fruity aromas. Furthermore, fortified wines like Sherry and Port, and spirits like Whisky and Cognac, share the same core element: the aesthetic of 'waiting and fortification' within the Royal Collection.
Expert Exam Tip
[Trap]: Do not assume all sparkling wine can be called Champagne. Only those produced using the traditional method in the Champagne region of France are permitted to bear that name. [Tip]: In the exam, if 'Solera System' or 'Flor' appears, immediately link it with 'Sherry'.