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 skillslanguage 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 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 ones 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

Policies and procedures

Workplace information

Staff

Information systems

Equipment

Materials

Wine faults

Wine factors

Winemaking and grape growing techniques

World wines

Food factors