Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
full range of sensory evaluation techniques and their relevance to different types of wines:
assessing balance of wine features on the palate
smell or nose appraisal:
techniques for releasing aroma and bouquet
recognising ‘off’ odours
assessing intensity of aromas
describing smell characteristics
assessing age
taste appraisal:
techniques for releasing wine flavours (sucking in air, swirling wine over taste buds)
spitting techniques
recognising acidity, sweetness, weight or body, length, note, and wine faults
visual appraisal:
wine swirling and glass handling
use of light and background
intensity and type of colour
clarity
identifying ‘legs’ or ‘tears’ to assess alcohol or glycerol content
structure, history, trends and philosophies of the Australian wine industry and beverage service
past, current and emerging trends in the Australian wine industry:
contemporary eating and drinking habits
cultural and ethnic influences
major events and festivals
media influence
seasonal and popular influences
place of Australian wines in the international marketplace
general understanding of the operation of wine shows and wine medal systems in an Australian context
characteristics of major Australian wines from all major and emerging Australian wine regions:
red:
cabernet sauvignon
shiraz
pinot noir
merlot
grenache
white:
semillon
sauvignon blanc
riesling
chardonnay
pinot gris
blended wines
sparkling wines
port:
tawny
vintage
popular fortified wines:
apera
muscat
topaque
dessert wines
characteristics for each wine region:
different wine types and their styles
different production methods
label terminology and interpretation
major regional variations
principal grape varieties used in wine types
how Australian wine types and styles compare with imported wines
broad overview of Australian geography and its impact on wine growing
climatic classification of Australian grape-growing regions registered by the Geographical Indications Committee
factors that influence character of wine
impact of vineyard and viticultural techniques affecting taste and style of wine
annual cycle of a general vineyard and regional specific cycles
wine production methods and variations for white, red, sparkling and fortified wines:
basic wine production steps and variations for different wines
new world approaches to wine making
specific production techniques for:
white wine
red wine
sparkling wines
fortified wines
factors that affect style and quality of wine:
climate
soil
grape variety
viticultural techniques
storage
vinification techniques
key structural components in wine and their impact on taste:
alcohol
tannin
sugar
fruit flavour
indicators of quality in wines, and analysis and diagnosis of wine faults or impairments:
oxidation
tartrates
cloudiness
cork faults
presence of hydrogen sulphide
organisational activities for which knowledge of Australian wines is required:
conducting product tastings and tours
providing product advice and selling beverages to customers
selecting or assisting with selection of products from suppliers
writing or providing input into:
beverage menus
beverage lists
food and beverage matching menus
wine service techniques:
serving aged wines
processes for decanting wine
storage and cellaring requirements for a range of wines and reasons for them:
amount of ultraviolet (UV) light
humidity
shelf life
stock rotation
temperature fluctuations
vibrations
contributing factors of a successful wine list
business considerations in the provision of information and advice on wines:
current stock
profitability requirements
range being promoted
stock availability
supplier arrangements
overview of types of foods that match successfully with different wines
formal and informal research methods to extend and update knowledge:
attending trade shows
attending wine tastings
joining associations and industry bodies
reading general and trade media and supplier information
reading wine reference books
talking to product suppliers, winemakers and vineyard managers
using the internet.
Skills must be demonstrated in an operational wine sales or service environment. This can be:
an industry workplace
a simulated industry environment.
Assessment must ensure access to:
fixtures and large equipment:
bar service area
refrigerator
storage area for glassware and drinks
stock:
wide commercial range of Australian wines
organisational specifications:
information on wines currently listed in the Australian Wine and Brandy Corporation Register of Protected Names
price lists
promotional materials
product information, product reviews and information on production methods
promotional materials and details of presentation sessions
reference texts on Australian wines
organisational safety procedures
wine lists
industry realistic ratios of staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.