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

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

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

Evidence of ability to:

consistently establish appropriate conditions for tasting wines, including optimum conditions for sight, smell and taste

correctly explain specific winemaking techniques and their effect on wine characteristics

identify wines for style, grape variety, vintage, region and quality, and evaluate and explain characteristics

identify specialised wine faults

explain optimum ageing, cellaring and serving conditions for wine styles.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment as required

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules as required

equipment, services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures, materials and equipment as required

documentation and recording requirements and procedures.

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Ability to:

Access workplace information to determine advanced wine sensory evaluation requirements

Confirm supply of necessary products, materials and equipment

Follow correct tasting procedures. This may include:

preparation of environment and self

preparation and service of wines

order of tasting

sensory evaluation techniques

recording and documentation techniques

Effectively carry out wine sensory evaluation to determine:

wine style

country of origin

region of production

vintage

winemaking techniques

quality

value for money

wine faults

Identify and describe evidence of specific winemaking techniques and explain their effect on wine characteristics. These may include their effect on:

balance of acidity on the palate

complexity

weight and mouth feel

alcohol

aromas and flavours

colour

tannin

fault eradication

length

Recommend appropriate enterprise alternatives to key Australian and world wines. These may consider:

price

style

quality

occasion

Select appropriate enterprise products to complement food types. This should include consideration of:

wine factors (primarily acidity, sweetness, intensity of flavour, alcohol, tannin and weight)

food factors

occasion

price

Advise on optimum serving and cellaring requirements of key enterprise, Australian and world wines. This will include consideration of specific consumer tastes and recommending:

cellaring time and conditions

decanting techniques

serving temperature

breathing and opening time

Use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

Work cooperatively within a culturally diverse workforce

Required knowledge

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of:

Features and purpose of wine sensory evaluation techniques

Wine faults (features, causes and prevention or corrective action required)

Wine tasting policy, procedures and techniques

Optimum conditions for tasting wine, including:

environment

self and other people

equipment and glasses

wine preparation

Factors influencing the order in which wine should be tasted

Label terminology and meanings

‘Trigger’ characteristics of wine that can be assessed to identify key features, including:

country of origin

region of production

vintage

winemaking and grape growing techniques

quality

value for money

How wine is made

Common winemaking, grape growing techniques and how they can be utilised to manipulate wine style and characteristics

Key Australian and world wines and enterprise products, including their:

Style and taste characteristics

price

quality

Key food and wine factors that will react together and which combinations create harmony and discord

Serving and cellaring requirements of key world and Australian wines and all enterprise products

Wine factors that will determine cellaring and serving requirements, including balance of alcohol, tannin, acidity and fruit flavours

Factors that will detrimentally affect the quality of wine during cellaring, including:

temperature

humidity

ultraviolet (UV) light

vibrations

Occupational health and safety (OHS) hazards and controls

Procedures and responsibility for reporting problems

Housekeeping requirements and procedures

Recording requirements and procedures

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information can include:

Standard Operating Procedures (SOPs)

workplace policy and procedures in regard to evaluating wine

specifications

work notes

instructions or verbal direction from manager, supervisor or senior staff

Staff

Staff may:

be full time, part time or casual

work in other areas of the enterprise

Information systems

Information systems may be:

print or screen based

Equipment

Equipment may vary and should include that which is required to evaluate wine according to workplace policies and procedures, and may include:

spittoons

glasses

corkscrews

Materials

Materials may vary and should include that which is required to evaluate wine according to workplace policies and procedures, and may include:

product information sheets

tasting notes

Wine faults

Wine faults may include:

evidence of excessive sulphur dioxide

cork taint and other faults

volatile acidity

tartrate crystals

oxidation

haze

brettanomyces

Wine factors

Wine factors include:

clarity

colour type and intensity

rims versus core differentiation

alcohol (degrees or %) intensity and character of aroma and flavour

oak characteristics

complexity

residual sugar

acidity, including malolactic treatment

body

weight

mouth feel

astringency

tannin

balance

length

Winemaking and grape growing techniques

Winemaking and grape growing techniques may include:

canopy management

harvesting management

maceration

cold fermentation

barrel fermentation

oak treatment

ageing

malolactic fermentation

sparkling wine production methods (e.g. tank, transfer and méthode champenoise)

World wines

World wines include:

France (Bordeaux, Burgundy, Champagne and Rhône)

Spain (Rioja, Sherry)

Germany (Liebfraumilch)

Italy (Lambrusco and Chianti)

Portugal (Port)

New Zealand

Chile

South Africa

California

Food factors

Food factors should include:

Acidity

oil or cream content

‘weight’

free proteins or rare meat

hot spices

sweetness

alcohol content