Application
This unit of competency describes the skills and knowledge required to evaluate a broad range of wines and identify by grape variety, region and vintage. It includes identification of specialised wine faults, food and wine matching, and advice on serving and ageing.
The unit applies to individuals who work across a range of sectors in the wine industry including cellar door sales. Individuals work under broad direction and take responsibility for their own work.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
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. Identify and evaluate specific wine characteristics | 1.1 Use industry accepted tasting procedures including use of sight, smell and taste to evaluate wine characteristics 1.2 Identify and describe Australian wines in terms of grape varieties, regions and vintage 1.3 Identify and discuss specific winemaking techniques with customers and/or industry personnel 1.4 Apply sensory evaluation techniques to inspect and identify specialised wine faults and report to relevant workplace personnel 1.5 Complete quality evaluations of selected wines |
2. Compare Australian styles with key world wines | 2.1 Identify well known world wines in terms of style and quality 2.2 Identify and compare workplace wine products and styles with international products 2.3 Recommend appropriate workplace wines as alternatives to international wine styles and products where possible |
3. Enhance consumer enjoyment of wine | 3.1 Select and recommend appropriate workplace wines to match food choices 3.2 Specify optimum ageing and serving requirements for selected wines |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret wine product information about wine styles and characteristics from a variety sources |
Writing | Record evaluations using industry-based vocabulary and conventions |
Oral Communication | Provide information using language appropriate to audience Use active listening skills to respond to questions or feedback from participants |
Interact with others | Use accepted practices and protocols for communicating with internal personnel and people external to the organisation |
Get the work done | Analyse information about wines to decide on recommendations |
Sectors
Wine Operations (WIN)