Unit of competency Outline
Date retreived
22/07/2026 7:03 AM AWST
22/07/2026 7:03 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Provide specialised advice on imported wines
Provide specialised advice on imported wines
Unit of competency
National Code
SITHFAB326A
SITHFAB326A
State Code
WA614
WA614
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
24/05/2010
Field of Education
110103 - Food And Beverage Service
Original Release Date
24/05/2010
Nominal Hours
35
Description
This unit describes the performance outcomes, skills and knowledge required to provide specialised advice on imported wines. Some states and territories have legislative requirements in relation to service of alcohol that may apply to work activities described in this unit.
Notes
Elements and Performance Criteria
1 Evaluate imported wines.
- 1.1 Identify and explore the characteristics of a range of imported wines using the full range of sensory evaluation techniques.
- 1.2 Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process.
- 1.3 Develop informed opinions about imported wine that support work as a specialist in wine.
2 Handle, store and monitor imported wine products.
- 2.1 Store and cellar imported wine according to particular requirements of different wines.
- 2.2 Monitor wine quality and recognise impaired quality based on in depth knowledge of wines.
- 2.3 Where required, serve wine appropriately and at the correct temperature according to type and style of wine and customer preference.
- 2.4 Decant wines using techniques appropriate to the variety, style and vintage of wine.
3 Advise customers on imported wines.
- 3.1 Provide accurate information and assistance about different imported wine options.
- 3.2 Discuss and debate wine characteristics, origins and production methods with customers, taking account of the customer's level of wine knowledge.
- 3.3 Take account of appropriate and ethical business considerations when providing advice and make adjustments accordingly.
- 3.4 Assist customers with wine selections according to taste, price preferences and other specific needs.
- 3.5 Resolve issues with wine quality through accurate identification of faults and appropriate corrective action.
4 Extend and update own knowledge imported wines.
- 4.1 Conduct formal and informal research to access current, accurate and relevant information about imported wines.
- 4.2 Identify trends in customer tastes based on direct contact and workplace experience.
- 4.3 Identify general trends in the imported wine market and apply to the workplace as appropriate.
- 4.4 Provide assistance in the design, content and pricing of international wine list as required.
RANGE STATEMENT
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 in the performance criteria is detailed below.
Imported wines must include wines from:
Europe - France, Italy, Germany, Greece, Spain, Portugal, Central and South Western Europe
North and South America
New Zealand
South Africa
emerging wine growing countries.
Sensory evaluation techniques must include:
visual appraisal:
wine swirling and glass handling
use of light and background
intensity and type of colour
clarity
identifying 'legs' or 'tears' to assess alcohol / glycerol content
smell or nose appraisal:
techniques for releasing aroma and bouquet
recognising 'off' odours
assessing intensity of aromas
describing smell characteristics (eg fruity, vegetal, spicy)
assessing age
taste appraisal:
techniques for releasing wine flavours (sucking in air, swirling wine over taste buds)
spitting techniques
recognising acidity, sweetness, weight or body, length, wine faults
assessing balance of wine features on the palate.
Other information may include:
promotional information
details of production methods
reference texts on wines
product reviews
presentation sessions from growers, wholesalers, distributors, visiting winemakers.
Work as a specialist in wine might involve:
making presentations on wine
selling wine to corporations
selling wine to individuals
conducting specialised wine tastings
developing wine list suggestions
providing winery tours.
Particular requirements may relate to:
temperature
humidity
stock rotation
shelf life
amount of UV light
vibrations.
Impaired quality might relate to:
oxidation
tartrates
cloudiness
cork faults
presence of hydrogen sulphide.
Appropriate and ethical business considerations may include:
profitability requirements
current stock
supplier arrangements
stock availability
range being promoted.
Formal and informal research may include:
talking to product suppliers, winemakers and vineyard managers
memberships of associations and industry bodies
reading general and trade media and supplier information
attending trade shows
attending wine tastings
reading wine reference books
using the internet.
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 in the performance criteria is detailed below.
Imported wines must include wines from:
Europe - France, Italy, Germany, Greece, Spain, Portugal, Central and South Western Europe
North and South America
New Zealand
South Africa
emerging wine growing countries.
Sensory evaluation techniques must include:
visual appraisal:
wine swirling and glass handling
use of light and background
intensity and type of colour
clarity
identifying 'legs' or 'tears' to assess alcohol / glycerol content
smell or nose appraisal:
techniques for releasing aroma and bouquet
recognising 'off' odours
assessing intensity of aromas
describing smell characteristics (eg fruity, vegetal, spicy)
assessing age
taste appraisal:
techniques for releasing wine flavours (sucking in air, swirling wine over taste buds)
spitting techniques
recognising acidity, sweetness, weight or body, length, wine faults
assessing balance of wine features on the palate.
Other information may include:
promotional information
details of production methods
reference texts on wines
product reviews
presentation sessions from growers, wholesalers, distributors, visiting winemakers.
Work as a specialist in wine might involve:
making presentations on wine
selling wine to corporations
selling wine to individuals
conducting specialised wine tastings
developing wine list suggestions
providing winery tours.
Particular requirements may relate to:
temperature
humidity
stock rotation
shelf life
amount of UV light
vibrations.
Impaired quality might relate to:
oxidation
tartrates
cloudiness
cork faults
presence of hydrogen sulphide.
Appropriate and ethical business considerations may include:
profitability requirements
current stock
supplier arrangements
stock availability
range being promoted.
Formal and informal research may include:
talking to product suppliers, winemakers and vineyard managers
memberships of associations and industry bodies
reading general and trade media and supplier information
attending trade shows
attending wine tastings
reading wine reference books
using the internet.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
identification of wine characteristics, style, country and region of origin, vintage and production method using sensory evaluation techniques
detailed knowledge of imported wines as specified under required knowledge
effective communication of wine advice to customers
ability to maintain and extend current and relevant knowledge of wines and to apply that knowledge to different workplace activities.
Context of and specific resources for assessment
Assessment must ensure:
interaction with and involvement of other people to discuss wine characteristics and options and to answer varied questions about wines
access to a wide range of wines and to information on wines.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of candidate providing advice to customers or colleagues on wine
oral or written questions to assess knowledge of wine
observation of a presentation on wine
observation of candidate evaluating wines and providing opinions
research project to develop information about wines for use in particular workplace context
review of wine lists written by the candidate for particular contexts and purposes
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the candidate.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
identification of wine characteristics, style, country and region of origin, vintage and production method using sensory evaluation techniques
detailed knowledge of imported wines as specified under required knowledge
effective communication of wine advice to customers
ability to maintain and extend current and relevant knowledge of wines and to apply that knowledge to different workplace activities.
Context of and specific resources for assessment
Assessment must ensure:
interaction with and involvement of other people to discuss wine characteristics and options and to answer varied questions about wines
access to a wide range of wines and to information on wines.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of candidate providing advice to customers or colleagues on wine
oral or written questions to assess knowledge of wine
observation of a presentation on wine
observation of candidate evaluating wines and providing opinions
research project to develop information about wines for use in particular workplace context
review of wine lists written by the candidate for particular contexts and purposes
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the candidate.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S6395 | SITHFAB014A | Provide specialist advice on wine | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF644 | SITHFAB306 | Provide advice on imported wines | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S613 | SIT40307 | Certificate IV in Hospitality | Qualification |
| D684 | FDF30411 | Certificate III in Wine Industry Operations | Qualification |