Assessor Resource

SITHFAB325A
Provide specialised advice on Australian wines

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to all individuals who provide specialised advice to others about Australian wine. It may apply to a specialist wine attendant, sommelier, restaurant supervisor or to a range of other personnel in wineries, retail wine outlets or wine wholesalers.

Skills and knowledge for imported wines are found in the unit SITHFAB326A Provide specialised advice on imported wines.

The provision of wine advice could be undertaken in various contexts and will depend on the job role. This may include serving wine, contributing to the development of wine lists, selling or promoting wine or conducting a tour of a winery.

The unit also underpins effective achievement of competence in the unit SITHFAB428A Manage the sale or service of wine.

This unit describes the performance outcomes, skills and knowledge required to provide specialised advice on Australian wines. It also includes some limited underpinning knowledge about imported wine types in the context of placing Australian wines in a world marketplace.

Some states and territories have legislative requirements in relation to service of alcohol that may apply to work activities described in this unit.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

SITHFAB009A Provide responsible service of alcohol

SITHFAB005A Provide table service of alcoholic beverages

SITHFAB222A Conduct a product tasting for alcoholic beverages

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

identification of different characteristics of Australian wines using sensory evaluation techniques

knowledge of Australian wines, as detailed under required knowledge

ability to maintain and extend current and relevant knowledge of Australian wines and to apply that knowledge to different workplace activities.

Context of and specific resources for assessment

Assessment must ensure:

interaction with and involvement of other people to discuss Australian wine characteristics and options and to answer varied questions about wines

access to a wide range of Australian wines and to information on wines.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of candidate providing advice to customers or colleagues on wine

oral or written questions to assess knowledge of wine

observation of a presentation on wine

observation of candidate evaluating wines and providing opinions

research project to develop information about wines for use in particular workplace context

review of wine lists written by the candidate for particular contexts and purposes

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the candidate.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

communication skills to articulate advice on wines, and to discuss and debate different ideas and opinions about wines

critical thinking skills to evaluate wide ranging information about wines and apply and adapt information to wine specialist activities

literacy skills to research and interpret detailed information about wines from a variety of sources

problem-solving skills to identify product faults and make judgments about appropriate remedial action.

The following knowledge must be assessed as part of this unit:

the full range of sensory evaluation techniques and their relevance to different types of wines

structure, history, trends and philosophies of the Australian wine industry

general understanding of the operation of wine shows and wine medal systems in an Australian context

characteristics of major Australian wines, including:

different wine types and their styles

different production methods

label terminology and interpretation

major regional variations

principal grape varieties used in wine types

the place of Australian wines in the international marketplace

how Australian wines compare with imported wines in terms of general types and styles

general knowledge of Australian geography in relation to its impact on wine growing

climatic classification of Australian grape-growing regions registered by the Geographical Indications Committee, including factors that influence the character of wine

impact of the vineyard and viticultural techniques affecting the 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, including:

basic wine production steps and variations for different wines (harvesting, crushing, pressing, fermentation, clarification, maturing, bottling)

new world approaches to wine making

specific production techniques for white wine (additional clarification process - before and after fermentation, pressing, malolactic fermentation and oak usage)

specific production techniques for red wine (fermentation on the skins, maceration techniques such as pumping over, plunging down, heading down and rotary fermenters)

specific production techniques for sparkling wines such as traditionelle, the transfer process, tank fermentation and carbonation

specific techniques for fortified wines

factors that affect the style and quality of wine, including:

climate

soil

grape variety

viticultural techniques

storage

vinification techniques

key structural components in wine and their impact on taste , including alcohol, tannin, sugar, fruit flavour

indicators of quality in wines and analysis and diagnosis of wine faults or impairments, including:

oxidation

tartrates

cloudiness

cork faults

presence of hydrogen sulphide

wine service techniques, including serving aged wines and processes for the decanting of wine

storage and cellaring requirements for a range of wines and reasons for these

contributing factors of a successful wine list

overview of the types of foods that match successfully with different wines (more detailed food matching skills are found in the unit SITHFAB324A Provide specialised advice on food and beverage matching)

requirements of the relevant state or territory Liquor Act in relation to service of alcohol (please note that this may be covered by completion of SITHFAB009A Provide responsible service of alcohol).

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Australian wines must include wines from:

all major and emerging Australian wine regions.

Sensory evaluation techniques must include:

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

smell or nose appraisal:

techniques for releasing aroma and bouquet

recognising 'off' odours

assessing intensity of aromas

describing smell characteristics (eg fruity, vegetal, spicy)

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, wine faults

assessing balance of wine features on the palate.

Other information may include:

promotional information

details of production methods

reference texts on wines

product reviews

presentation sessions from growers, wholesalers, distributors

information on wines currently listed in the Australian Wine and Brandy Corporation (AWBA) Register of Protected Names.

Work as a specialist in wine may involve:

making presentations on wine

selling wine to corporations

selling wine to individuals

conducting specialised wine tastings

developing wine list suggestions

providing winery tours.

Particular requirements may relate to:

temperature

humidity

stock rotation

shelf life

amount of UV light

vibrations.

Impaired quality might relate to:

oxidation

tartrates

cloudiness

cork faults

presence of hydrogen sulphide.

Appropriate and ethical business considerations may include:

profitability requirements

current stock

supplier arrangements

stock availability

range being promoted.

Formal and informal research may include:

talking to product suppliers, winemakers and vineyard managers

memberships of associations and industry bodies

reading general and trade media and supplier information

attending trade shows

attending wine tastings

reading wine reference books

using the internet.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify and explore the characteristics of a range of Australian wines using the full range of sensory evaluation techniques. 
Review other information about viticulture and specific wine styles, regions and production methods to complement the sensory evaluation process 
Develop informed opinions about Australian wines that support work as a specialist in wine. 
Store and cellar Australian wine according to particular requirements of different wines. 
Monitor wine quality and recognise impaired quality based on in depth knowledge of Australian wines. 
Where required, serve wine appropriately and at the correct temperature according to type and style of wine and customer preference. 
Decant wines using techniques appropriate to the variety, style and vintage of wine. 
Provide accurate information and assistance on different Australian wine options. 
Discuss and debate wine characteristics, origins and production methods with customers, taking account of the customers' level of wine knowledge. 
Take account of appropriate and ethical business considerations when providing advice and make adjustments accordingly. 
Assist customers with wine selections according to taste, price preferences and other specific needs. 
Resolve issues with wine quality through accurate identification of faults and appropriate corrective action. 
Conduct formal and informal research to access current, accurate and relevant information about wines. 
Identify trends in customer tastes based on direct contact and workplace experience. 
Identify general trends in the wine market and apply to the workplace as appropriate. 
Provide assistance in the design, content and pricing of wine list as required. 

Forms

Assessment Cover Sheet

SITHFAB325A - Provide specialised advice on Australian wines
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Assessment Record Sheet

SITHFAB325A - Provide specialised advice on Australian wines

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