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

evaluate wines in an appropriate manner for sight, smell and taste, and explain results

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

identify basic wine faults

communicate basic information about 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 include:

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 wine evaluation requirements

confirm supply of necessary products and materials

prepare product and materials as required

confirm equipment status and condition as required

implement and maintain appropriate tasting conditions. This will include consideration of:

environment:

eradication of odours

natural light

white surfaces

room temperature

ventilation

noise and distraction eradication

taster:

nil perfume

clean palate

refreshed and alert

glasses:

appropriate shape and style

clean and polished

neutral odours

undamaged

equipment:

spittoons

water

wine:

optimum temperature

opening and breathing

decanting

tasting wines in the most appropriate order. This may include consideration of:

colour

age

sweetness

weight and body

still or sparkling

alcohol content

flavour

open bottles safely. This may include:

clean cutting and removal of foil

ensuring lip of bottle is free from dirt or debris

operating a corkscrew

removing cork cleanly

taking necessary precautions to avoid cork disintegration

techniques specific to sparkling wine

pour tasting samples. This should be completed cleanly and without drips and ensure quantities poured are appropriate to the wine style tasted

complete a visual appraisal of wine. This may include:

wine swirling and glass handling techniques

use of light and background

assessing clarity and recognising faults

describing intensity and type of colour

identifying ‘legs’ or ‘tears’ to assess alcohol content

complete a smell or nose appraisal of the wine, including:

implementing techniques to release the wine aromas

recognising ‘off’ odours

assessing intensity of aromas

describing smell characteristics (e.g. fruity, vegetal and spicy)

assessing age of wine

complete a taste appraisal of the wine. This may include:

implementing techniques to release wine flavours, such as sucking in air and swirling wine over all the taste buds in the mouth and tongue

spitting technique

recognising acidity

recognising sweetness

recognising weight or body

recognising length

describing intensity and types of flavour

recognising common wine faults

assessing the balance of wine features on the palate

evaluate the quality of wines tasted. This may include consideration of:

wine faults

length

balance

describe how wine is made and identify the key factors affecting the resulting wine style

verbally describe a wine style

answer questions about wines tasted

taste wines ‘blind’ and accurately identify:

key wine styles

key grape varieties

consistently identify key wine styles and grape varieties using sensory evaluation techniques and ‘trigger’ characteristics, for example:

fruit characteristics:

black currants (Cabernet)

petrol (Riesling)

balance:

higher acidity (cooler climate)

higher alcohol (warmer climate)

record workplace information

maintain work area to meet housekeeping requirements

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 includes:

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:

purpose and principles of standard sensory evaluation of wines

links to related work areas and activities

quality characteristics of equipment and materials

trigger characteristics of key wine styles and grape varieties

factors affecting the outcomes of a tasting and optimum conditions required, including:

environment

taster

glasses

equipment

wine preparation

factors contributing to the order in which various wine styles should be tasted. This may include:

still versus sparkling

aged versus young

dry versus sweet

non-oak versus oak

light in body versus full-bodied

white versus rosé versus red

lower alcohol versus higher alcohol

wine sensory evaluation techniques and procedures, with reasoning, including:

handling of glass and swirling techniques

use of light and white background

visual appraisal

sniffing and nosing

tasting and spitting

pey taste sensations

cleansing palate between tastings

key wine features, how they vary and how they can be identified using tasting techniques. These may include:

wine health and quality (e.g. taints and deposits)

sweetness

acidity

alcohol

flavour and aroma

tannin

body and weight

balance

length

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

climate

soil

grape variety

viticultural techniques

storage

vinification techniques

preparation and serving conditions

basic wine faults, features and causes, including:

oxidation

tartrates

cloudiness

cork faults

excessive sulphur dioxide

appropriate terminology for describing wine to customers and wine industry personnel

information sources on wine tasted

interpretation of labels

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 may 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

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

Key wine styles

Key wine styles include:

white

rosé

red

fortified

sparkling

still

light-bodied, medium-bodied and full-bodied

dessert

dry and medium

Wine faults

Wine faults may include:

deposits

haze

tartrates

crystals

oxidation

cork taint

excessive sulphur dioxide

Key grape varieties

Key grape varieties include:

Shiraz

Cabernet Sauvignon

Merlot

Grenache

Pinot Noir

Chardonnay

Riesling

Semillon

Wines may be single varietals or a blend of two or more varieties

Wine characteristics

Wine characteristics include:

clarity

colour type and intensity

alcohol (light, medium, high) intensity

aroma and flavour

sweetness

acidity

body

weight

mouth feel

tannin

balance

length