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. |
Imported winesinclude those from: | emerging wine growing countriesEuropeNew ZealandNorth and South AmericaSouth Africa. |
Sensory evaluation techniquesinclude: | smell or nose appraisal:techniques for releasing aroma and bouquetrecognising ‘off’ odoursassessing intensity of aromasdescribing smell characteristics (e.g. fruity, vegetal, spicy)assessing agetaste appraisal:techniques for releasing wine flavours (sucking in air, swirling wine over taste buds)spitting techniquesrecognising acidity, sweetness, weight or body, length, wine faults assessing balance of wine features on the palatevisual appraisal:wine swirling and glass handlinguse of light and backgroundintensity and type of colourclarityidentifying ‘legs’ or ‘tears’ to assess alcohol or glycerol content. |
Other informationmay include: | details of production methodspresentation sessions from growers, wholesalers, distributors, visiting winemakersproduct reviewspromotional informationreference texts on wines. |
Work as a specialist in winemight involve: | conducting specialised wine tastingsdeveloping wine list suggestionsmaking presentations on wineproviding winery toursselling wine to corporationsselling wine to individuals. |
Particular requirementsmay relate to: | amount of UV lighthumidityshelf lifestock rotationtemperaturevibrations. |
Impaired qualitymight relate to: | cloudinesscork faultsoxidationpresence of hydrogen sulphidetartrates. |
Appropriate and ethical business considerationsmay include: | current stock profitability requirementsrange being promotedstock availabilitysupplier arrangements. |
Formal and informal researchmay include: | attending trade showsattending wine tastingsreading general and trade media and supplier informationreading wine reference bookstaking up memberships of associations and industry bodiestalking to product suppliers, winemakers and vineyard managersusing the Internet. |
Beverage service trends may relate to: | contemporary eating and drinking habitscultural and ethnic influencesmajor events and festivalsmedia influenceseasonal and popular influences. |
Organisational activitiesmay include: | conducting product tastings and toursproviding product advice and selling beverages to customersselecting or assisting with selection of products from supplierswriting or providing input to:beverage menusbeverage listsfood and beverage matching menus. |