Application
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of imported wines, provide advice to customers on their selection, and continuously extend personal product knowledge.
The unit applies to hospitality, winery, retail and wholesale organisations that sell imported wines.
It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of imported wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers and senior bar and restaurant personnel.
The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Evaluate imported wines. | 1.1.Identify and examine the characteristics of a range of imported wines using the full range of sensory evaluation techniques. 1.2.Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process. 1.3.Develop informed opinions about imported wine that support work as a specialist in wine. |
2. Handle, store and monitor imported wine products. | 2.1.Store and cellar imported wine according to particular requirements of different wines. 2.2.Monitor wine quality and recognise impaired quality based on in-depth knowledge of wines. 2.3.Resolve issues with wine quality through appropriate corrective action. 2.4.Decant wines using techniques appropriate to the variety, style and vintage of wine. |
3. Advise customers on imported wines. | 3.1.Provide accurate information and assistance about different imported wine options. 3.2.Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge. 3.3.Take account of business considerations when providing advice and make adjustments accordingly. 3.4.Assist customers with wine selections according to taste, price preferences and other specific needs. |
4. Extend and update own knowledge of imported wines. | 4.1.Conduct formal and informal research to access current, accurate and relevant information about imported wines. 4.2.Identify trends in customer tastes based on direct contact and workplace interaction. 4.3.Source information on current and emerging beverage service trends and customer preferences. 4.4.Provide informed input about imported wines to support organisational activities. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
discuss the characteristics of imported wines with different customers on three different occasions referencing wines from both old world and new world regions as listed in the knowledge evidence
demonstrate the correct application of each of the following sensory evaluation techniques to evaluate wines:
assessing balance of wine features on the palate
smell or nose appraisal
taste appraisal
visual appraisal
provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences
maintain and continuously extend personal product knowledge to enhance organisational activities.
Evidence of Knowledge
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:
international wine industry
major international wine producing nations
general understanding of the operation of wine shows and wine medal systems in an international context
characteristics of major imported wines from:
old world regions:
France
Italy
Spain
other European countries
new world regions:
New Zealand
South Africa
South America
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
a broad overview of wine production and naming laws
past, current and emerging trends in the imported wine industry:
contemporary eating and drinking habits
cultural and ethnic influences
major events and festivals
media influence
seasonal and popular influences
broad overview of relevant geography and its impact on wine growing
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:
basic wine production steps and variations for different wines
old world approaches to wine making and attitudes to new world wine making
specific production techniques for:
white wine
red wine
sparkling wines
fortified wines
factors that affect the 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 imported 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.
Assessment Conditions
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 imported wines from the regions specified in the performance evidence
organisational specifications:
price lists
promotional materials
product information, product reviews and information on production methods
promotional materials and details of presentation sessions
reference texts on imported 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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | comprehend detailed product information, promotional material and reviews about imported wines. |
Writing skills to: | summarise notes, and record information in basic documents, information sheets and files. |
Oral communication skills to: | discuss and debate different ideas and opinions about products. |
Learning skills to: | review own knowledge of imported wines and participate in activities that continuously update it. |
Problem-solving skills to: | identify product faults and make judgments about appropriate remedial action. |
Planning and organising skills to: | schedule regular checks on the storage of beverage products. |
Self-management skills to: | take responsibility for sourcing and updating current and emerging product information. |
Sectors
Hospitality
Competency Field
Food and Beverage