Elements and Performance Criteria

The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information can include Standard Operating Procedures (SOPs), and workplace policy and procedures in regard to evaluating wine. It also includes specifications, work notes, instructions or verbal direction from manager, supervisor or senior staff.
Level of product knowledge may vary
Information systems may be print or screen based
Equipment may vary and should include that which is required to evaluate wine according to workplace policies and procedures eg spittoons, glasses, corkscrews
Materials may vary and should include that which is required to evaluate wine according to workplace policies and procedures eg product information sheets, tasting notes
Key wine styles include white, rosé, red, fortified, sparkling, still, light-bodied, medium-bodied, full-bodied, dessert, dry and medium
Wine faults may include deposits, haze, tartrates, oxidation, cork taint, excessive sulphur
Key grape varieties include Shiraz, Cabernet Sauvignon, Merlot, Grenache, Pinot Noir, Chardonnay, Riesling and Semillon. Wines should be single varietals or a blend of two varieties.
Wine characteristics include clarity, colour type and intensity, alcohol (light, medium, high) intensity and character of aroma and flavour, sweetness, acidity, body, weight, mouth feel, tannin, balance, length
The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information can include Standard Operating Procedures (SOPs), and workplace policy and procedures in regard to evaluating wine. It also includes specifications, work notes, instructions or verbal direction from manager, supervisor or senior staff.
Level of product knowledge may vary
Information systems may be print or screen based
Equipment may vary and should include that which is required to evaluate wine according to workplace policies and procedures eg spittoons, glasses, corkscrews
Materials may vary and should include that which is required to evaluate wine according to workplace policies and procedures eg product information sheets, tasting notes
Key wine styles include white, rosé, red, fortified, sparkling, still, light-bodied, medium-bodied, full-bodied, dessert, dry and medium
Wine faults may include deposits, haze, tartrates, oxidation, cork taint, excessive sulphur
Key grape varieties include Shiraz, Cabernet Sauvignon, Merlot, Grenache, Pinot Noir, Chardonnay, Riesling and Semillon. Wines should be single varietals or a blend of two varieties.
Wine characteristics include clarity, colour type and intensity, alcohol (light, medium, high) intensity and character of aroma and flavour, sweetness, acidity, body, weight, mouth feel, tannin, balance, length

The assessment process must address all of the following items of evidence.
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, 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, breathing
decanting
Tasting wines in the most appropriate order. This may include consideration of:
colour
age
sweetness
weight, 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, without drips and quantities poured 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. This may include:
implementing techniques to release the wine aromas
recognising "off" odours
assessing intensity of aromas
describing smell characteristics eg fruity, vegetal, 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
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 as listed in the range statement
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
key 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 eg 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
presence of sulphur
Appropriate terminology for describing wine to customers and wine industry personnel
Information sources on wine tasted
Interpretation of labels
OHS hazards and controls
Procedures and responsibility for reporting problems
Housekeeping requirements and procedures
Recording requirements and procedures
Relationship with other standards
Prerequisite units
There are no prerequisites for this Unit of Competency.
Resources required 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
Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.
The assessment process must address all of the following items of evidence.
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, 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, breathing
decanting
Tasting wines in the most appropriate order. This may include consideration of:
colour
age
sweetness
weight, 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, without drips and quantities poured 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. This may include:
implementing techniques to release the wine aromas
recognising "off" odours
assessing intensity of aromas
describing smell characteristics eg fruity, vegetal, 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
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 as listed in the range statement
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
key 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 eg 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
presence of sulphur
Appropriate terminology for describing wine to customers and wine industry personnel
Information sources on wine tasted
Interpretation of labels
OHS hazards and controls
Procedures and responsibility for reporting problems
Housekeeping requirements and procedures
Recording requirements and procedures
Relationship with other standards
Prerequisite units
There are no prerequisites for this Unit of Competency.
Resources required 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
Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.