Level 2 · Wine & Spirits Exam Prep
Sparkling Wines
Champagne, Cava, Prosecco and how sparkling wines are made.
Topics covered
- Traditional method
- Champagne grapes
- Prosecco DOC
- Cava
Level 2 Study Guide
Sparkling Wine Production
Quick Revision
- Traditional method = 2nd fermentation in bottle
- Charmat method = 2nd fermentation in tank
- Champagne: Chard + PN + PM, NV or vintage
- Sweetness: Brut Nature < Extra Brut < Brut < Extra Dry
- Cava: Spain, traditional method
- Prosecco: Italy, tank method, fruitier
Key Facts for the Exam
- Champagne: Northern France, traditional method (bottle fermentation), Chardonnay/Pinot Noir/Pinot Meunier
- Non-vintage (NV) Champagne: blended across years for consistent house style; vintage only in exceptional years
- Dosage: sugar added after disgorgement determines sweetness — Brut Nature/Extra Brut/Brut/Extra Dry/Demi-Sec
- Cava (Spain, Catalonia): traditional method; Macabeo, Parellada, Xarel-lo grapes; Corpinnat is premium sub-zone
- Prosecco (Italy, Veneto): tank method (Charmat); Glera grape; lighter, fruitier, more floral than Champagne
- Crémant: French sparkling wines made by traditional method outside Champagne (Crémant d'Alsace, de Bourgogne)
Level 2 Exam Tips
- 1.Traditional method = bottle fermentation. Charmat/Tank method = tank fermentation. Know both.
- 2.Champagne sweetness levels from driest: Brut Nature → Extra Brut → Brut → Extra Dry → Sec → Demi-Sec.
- 3."Extra Dry" Champagne is actually SWEETER than "Brut" — this is a classic exam trap.
- 4.Prosecco uses DOC/DOCG; Conegliano Valdobbiadene is the top DOCG zone for Prosecco.
Common Exam Mistakes
- ✗Thinking Extra Dry is drier than Brut — Extra Dry has more residual sugar than Brut
- ✗Saying only Champagne uses the traditional method — Cava and Crémant also use bottle fermentation
- ✗Confusing Prosecco DOCG (Conegliano Valdobbiadene) with the wider Prosecco DOC
Frequently Asked Questions
- What is the difference between Champagne and Prosecco?
- Champagne is made in the Champagne region of France using the traditional method — a second fermentation occurs in each individual bottle, creating fine, persistent bubbles and complex flavours of toast, brioche, and autolytic notes. Prosecco is made in northeast Italy using the Charmat method, where the second fermentation occurs in a sealed tank. This makes Prosecco simpler, fresher, and more fruit-forward, with a lower production cost.
- Why do Champagne labels say "Brut" or "Extra Dry"?
- These terms indicate sweetness levels based on residual sugar (dosage) added at the end of production. Counterintuitively, "Extra Dry" is actually slightly sweeter than "Brut" (12–17 g/L vs 0–12 g/L). The most common style is Brut. Very dry Champagnes include Extra Brut and Brut Nature (no dosage).