SITHFAB012 Provide advice on Australian wines - Assessment Portfolio

This assessment portfolio evaluates the underpinning knowledge about wine required to provide advice to customers and colleagues in the food and beverage industry. It covers topics such as grape harvesting, wine production methods, wine growing regions in Australia, wine tasting, wine storage, and quality issues in wine.

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Unit: SITHFAB012 Provide advice on Australian wines
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Course Code SIT60316 Course Name Advanced Diploma of
Hospitality Management
Unit Code SITHFAB012 Unit Name Provide advice on Australian
wines
Due Date ________________ Assessment Name Project
Sensory Evaluation
Practical Observation
Student No. ________________ Student Name
_____________________________
Student Phone ________________ Student Email
_____________________________
Student Declaration
I declare that this assessment is my own work and where my work is supported by
documents from my workplace placement/employer permission has been granted.
Note: This assessment will not be accepted unless all sections have been completed and
the front cover has been signed and dated.
Filling out this coversheet as part of an electronic submission and approving the above
information will operate in the same way as physically signing this cover sheet.
Student Signature _________________________ Date:
_____________________________
Office Use Only
Date/s Received: ___/___/___ ___/___/___ ___/___/___
Date/s Assessed: ___/___/___ ___/___/___ ___/___/___
Result of Assessment: ___________ ___________ ___________
Entered on Training Plan Moderation Signature
Note for Assessors: Filling out the above Office Use Only section as part of an electronic
submission will operate in the same way as physically signing this cover sheet. If not
physically signed, Assessor must print their name in signature box.

Course Code and Name: SIT60316 Advanced Diploma of Hospitality
Management
Unit Code: SITHFAB012
Unit Title: Provide advice on Australian wines
Assessment 1
Your Tasks
The purpose of this portfolio is to assess your underpinning knowledge about wine, essentially required
to provide advice to customers as well as contributing to discussions about wine amongst colleagues in
the food and beverage industry. You are required to answer all questions below.
The information required for this portfolio is based on the text or eCoach content for this unit. There are
however questions which require you to research information using the internet. Any sources of
information you access must be identified and listed.
Any responses you provide may be followed up through questioning by your teacher during a practical
sensory evaluation which will be a practical assessment required for this unit of competency.
1. Which factors are considered when determining when to harvest grapes to produce wines?
Provide examples of how this may vary.
The balance among sugar level and alcohol that mixed in wine that provide to customer through
offering them better quality of wine. Such as it has amount of sugar and acidity that combines and
produce harvest grape wine that impress consumer and satisfy their needs and desired.
2. Provide an overview of the production methods, including individual stages, which are used to
produce red wines and white wines.
Red Wine Production White Wine Production
The procedure for making red wine is done by following
various stages. These are;
Stage 1- Primary fermentation of products to implement
into other step.
Stage 2- Insistent
Step 3- Converting into Barrels, malolactic fermentation
Step 4- Barrel fading
Step 5- Sovereign lots and blending
Step 6- Bottling
In this different stages followed to make white wine. It is
explained below;
Step 1- Intake grapes
Step 2- Pressing
Step 3- Settle juice
Step 4- Add on harvest to start wine dissolving
Step 5- Alcoholic dissolve
Step 6- Malolactic agitation
Step 7- Stir lees
Step 8- Make mixture

3. What is malolactic fermentation? How does malolactic fermentation impact on red wine and
white wine characteristics, respectively?
It is a procedure that take place for preparing wine by estimating malic acid to
convert into soft form through this is tastes becomes better. It influences red and
white wine by converting their texture into creamier. By this it creates positive
impact through determining effective and good texture of wine. As this emphasize
on their nature by malolactic fermentation through determining in effective manner.
4. Provide an overview of the processes used for the production of sparkling wine. Which methods
are used?
The procedure used for sparkling wine in order to produce is derived by two fermentation that
emphasize by grape juice and wine. In this second method is put by add on harvest and sugar in wine. By
this wine make as it used method of Russian. Through this it performs their stages for making and
converting into effective manner. By this wine is prepared and satisfy need and desires of customer by
offering them good quality of wine.
5. What are the sweetness levels described on labels for sparkling wine and champagne?
The sweetness stage is determined on label for sparkling wine is 0-6 grams of sugar, Brut less than 12
grams. In order to this champagne sweetness scale is measured through Brut of 0-3 level of sugar and
more sugar by level of sugar at 6. It is labeled on sparkling and champagne wine through this people
purchased according to sugar level.
6. What are the 4 basic elements of wine tasting? How are these elements used as part of a sensory
evaluation?
The four basic factor for tasting wine is presence,bouquet, flavor and taste after testing wine. By these
elements derives sensory assessment through emphasizing taste and determines about flavor that used
in wine through using senses effectively. Though it helps in determining about preference, after taste
and before taste of wine that how it distinctive by proper evaluation in desired manner.
7. Provide an overview of the following wine growing regions in Australia including information for:
 Key historic details
 Location

 Soil variety and climatic conditions
 Main grape varieties grown in these areas
 Requirements for wines carrying a regional name
Adelaide Hills
This wine is seen and found in Australia, as it derived as Australian wine that made
in their country. It plays core role in determining wine that is famous in region as
many people preferred this wine due to their taste.
Barossa and Eden Valleys
It is produced from vineyards and created for providing peoples good quality of
wine. In this consists of fruit flavor that make it approach and people tasting this
wine.
McLaren Vale
This is called and famous as dry red wine, it is made from different flavors of wine
such as Shiraz, Grenache and many others wine favors add on this to make better
wine and arising good taste of wine.
Goulburn Valley
The wine is derived from historic way, it is produced in northern Victoria is
consuming and made in this region. By this forming wine and produce, as its taste
is good and excellence.
Rutherglen
It is defines as huge varieties of grapes, according to climate as people prefer this
wine in dry nature. This is recognized at global level, and it is an unique wine.
Hunter Valley
This is known as Australian most famous wine region in which this is produce that
taste is iconic and consumed by person as they find it taste better.
Riverina
The wine is made up of color red and is considered as huge of Australian wine that
consumes by people.
Swan River

The small family owned vineyard and make this wine that run in effective manner
by developing their business. As it is made from Perth and other products that add-
on this wine.
Margaret River
It is comes under top wineries that produce in Australia and comes as boutique
wine that taste by peoples.
Tasmania
The wine is produced in Australian and made up of grape and other wine that made
it in productive manner.
Queensland
It is made up of different product such as grape varieties and other materials that
used in this. The wine is made over years and consumes by many peoples that likes
their taste.
8. Provide an overview of the key characteristics of the following red grape varieties:
Shiraz
It is typically of different flavors that are spicy, black fruit and other flavors is add
on this that makes it rich and flavorful.
Cabernet Sauvignon
The key nature of this wine is it is acidic wine and consist as strong wine. In this
alcohol is used of high level, and it usually comes under range of 13-14%.
Merlot
This wine is soft, better texture and other style that consumed in this that derived
friendly wine.
Grenache
It is close with aromas of orange color and balanced flavors of different texture.
This characteristic helps in attracting customer and provide better benefits
through their flavor.
Pinot Noir
The wine is consist of light and its alcohol rage is coming under 12-15%, and their
flavors is complex.

Cabernet Franc
This is moderate tannis and derives balanced of fruit that determines it as
refreshing wine.
9. Provide an overview of the key characteristics of the following white grape varieties:
Chardonnay
The characteristic of this wine is emphasized by as it is dry and medium that
driven moderate acidity level.
Riesling
It includes of fruit, flowers and other material in their wine through this diversified
and produce at yield wines.
Sauvignon Blanc
This wine is characterized as grapefruit, white peach and other flavors that derived
in this that make its effective wine.
Semillon
The wine texture is richly and made up of different layers that are honey, lanolin
etc. It is tasty and work well in productive manner.
Chenin Blanc
It is a most classic wine and their flavor is driven of apple, this is a dry whites kind
of wine.
Pinot Gris or Pinot Grigio
This is a crispy wine and its texture is richy that consist of smooth and silky wine
that consumes by people.
10. What are the production methods used to produce Rosé? What should be considered when
serving Rosé Wines?
The production used for producing rosé wine is skinny, soignée and other flavors that made it as

semi sparkling wine. To serve this wine considered approx 50 to 60 Fahrenheit and preserve in
refrigerator.
11. Provide an overview of the production methods and characteristics of the following fortified
wines:
Port
The characteristic of port wine is ripe, chocolate and consist of fruit products and
determines it as productive and better taste. Their production method includes by
add on neutral grape, sugar, stop fermentation in wine.
Sherry (Apera)
It is a fortified wine and includes saline, dried fruit taste and their production consist
of this is it product in Spain and its function includes sugar, nutty and other
materials.
Madeira
The wine is a sweet wine and dry through this their production procedure include
contains hot water, heat wine that take place in wine.
Tokay/Topaque
The wine is fortified, and their flavor is amazing that taste by people and their
production method consist of sugar, red and white wine etc.
Liqueur Muscat
It is a harvest wine and produced table group, fruits, etc. In this used to derived as
better taste and in this add on sugar.
Vermouth
The wine consist neutral grape flavor and production method includes cane sugar,
sugar.
12. Which details must be included on a label for bottled wine?

The bottled wine includes city, state, country, manufacturing date and alcohol used
in the wine that is essential for people to know about it.
13. Provide an overview of the general storage aspects which should be considered when storing
wines:
In order to considered wine for storing the things that are essential is to stored it is
moderate temperature, determines sunlight and humidity are key points that is to
be considered for storing wines in perspective manner.
14. What are the signs and causes of the following quality issues found in wine? What should you do if
you encounter any of these issues when serving wine?
Sediment
Sediment occurs from the dead yeast cells, polymers, and bits of grapes seeds. This
is also the byproduct of the aging wine. Different molecules come together and
combine in order to form polymers. The prevention of sediment in wine can be done
by cleaning the bottle of wine and using bentonite rourinely.
Sulphur
This element in wine can leads to headaches, stomach pain, and diarrhea. This are
the chemical compound that occurs naturally in the wine. It includes the ability of
killing bacteria in the wine but this also leads to create some issues while drinking
wine. The Sulphur can be remove from wine by using hydrogen peroxide.
Oxidisation
This occurs in wine when the wine bottle is aging in the coke. Oxidation in wine
refers to exposure of oxygen during the process of wine making. This can be
prevent by keeping open the wine in fridge.
Cooked wine

This results in overheating of the wine. When the wine is overheated then the taste
of the wine becomes worst. The only method to prevent wine from this is to keep
low temperature while heating.
Corked wine
When the coke of the wine goes dry then it become brittle. For solving this issue,
using of that cap which are made up of synthetic prevents the chances of becoming
corked for the wine.
15. What are the basic rules which should be followed when advising customers on Australian wines,
both for an occasion or at the table:
The basic rules that has to be followed while advising customers on Australian wines for both an
occasion or table are:
 White wine before the red wine.
 Taking light wines before the heavy wines
 Take dry wines before the sweet wines.
 Must drink lesser wine before drinking the better wine.

16. Which factors should be considered when developing a wine list to
ensure successful sales?
 Keep food pairings in the mind
 Have a clear focus
 Approach a reputable supplier
 Include that taste in the wine which mostly liked by the customers.
 Taste the wine before putting it into list.
 Focus on the pricing of the wine
 Ensures the quality of the wine.
 Chose the adequate varieties of grape.
17. What are the 4 basic rules which should be considered when pairing
wine and food? Which additional aspects can be helpful when pairing
food and wine?
Four basic rule that must be keep in focus while pairing wine and food along with
some additional aspects are:
 Keeping the similar weight of wine and food.
 Spicy food must combined with spicy wine.
 Make pair with the sauce.
 Beware of mixing the salt & tannin
 Focus on the acidity factor
 Serves the sweet wine over dry wine.
18. When providing advice on wine to customers you should take account of ethical business
considerations. What does this mean and what would this require from you in the workplace?
The ethical aspect must be performed while advising over the wine to the customer. A business has
certain ethics towards every element that are connected to the business. Customers are the most
important aspect of the business. Therefore, the business has certain duties that must be performed
towards the customers. In order to give advice over the wine to the customer, it has to be ensured that
the quality wine is given to the customers. It has to be ensured that, the customers do not face any issue
after having the wine.

19. Provide 3 examples each for formal and informal research methods
which can be used to extend and update wine knowledge and research
beverage service trends. List appropriate sources and examples
including sources which can be accessed through the internet. How
could this knowledge be updated and shared in an industry context?
Examples of formal and informal research methods are:
Formal research is the proper scientific research that includes the concept of
introduction, literature review and research design. By using this method, the
knowledge regarding the wine can be updated in the scientific term. It enables in
knowing the different elements that are mixed up in wines and their impacts. On
the other hand, informal research method includes survey, interviews and targeted
groups. By using this method, the perception of the public can be known over the
wine.
20. Describe how contemporary lifestyles and eating and drinking habits
have impacted on the Australian wine industry.
The Australian wine industry has shown the high growth rate over past years and is
on a growing note at present as well. Most of the people has adopted the luxurious
lifestyle pattern in the Australia. They prefer wine while eating as well. In every
function or occasion having the wine is must in the Australia. The Australian wine
industry is getting immense benefit.
21. How have special events and festivals impacted upon the Australian
wine industry? Refer to two events in your answer.
Events results in gathering of large number of people together. In event the wine
has been offered to the guest in order to increase their pleasure. The wine reflects
the high standards. The events cannot take place without having wine in it. The
guest has been offered the wine and gets the satisfaction. Birthday party and Office
get together always consist wine in their event management venue.

22. How has the push for environmentally friendly practices impacted on
the Australian wine industry?
The environmentally friendly practices has impacted in effective manner on the
Australian wine industry. Using environmentally friendly practices results in
performing the CSR towards the nature. As a result, an effective image of the
industry has been created in the society. The customers get highly attracts
towards the industry who performs all the obligations towards the environment.
The Australian wine industry is getting more number of customers in their side.
23. What is the media’s role within the Australian wine industry?
The social media plays an important role in the advertising the wine. The Australian
wine industry has adopted the social media for expanding their information with the
customers. The media plays an important role in making interaction between the
customers and the Australian wine industry.
24. What is the international scoring system used to score wines? What
are the categories and associated point categories?
The 100 point scale method is the most famous method in terms of international
scoring system of the wines. The categories consist of the different point numbers
and the associates point category determines the point given to the wine. This point
defines the quality and taste of the wine. The high scoring means that the wine is of
high quality and the low scoring means that the wine is needed to add more
elements in order to increase quality.

Course Code and Name: SIT60316 Advanced Diploma of Hospitality
Management
Unit Code: SITHFAB012
Unit Title: Provide advice on Australian wines
Assessment 2
Sensory Evaluation
The purpose of this portfolio is to judge your skills on assessing wines based on the 4 basic elements
of wine tasting.
1. Your trainer will provide you with a selection of different Australian wine styles from each of the
following categories:
 red and white
 blended wines
 sparkling wines
 ports
 popular fortified wines
 dessert wines
2. You are required to set up the tasting area as instructed.
3. Open at least one bottle of wine from each category and inspect the wine for any quality issues.
4. Use the attached templates as instructed to record the characteristics/criteria for each wine
tasted.
5. Your trainer may follow up on your responses with verbal questions as to grape varieties,
production methods used for particular wines, region or origin etc.
6. Your trainer will provide you with additional checklists as required.
Overview of wines
evaluated
Type of wine Category Origin and year Date evaluated

Criteria 1.Insta
nce
2.Insta
nce
3.Insta
nce
Sensory Evaluation–Marking Criteria –
Instances S NY
S S NY
S S NY
S Comments
The tasting area is set up and complete:
Spittoons:
Glassware:
Water:
Bread or as relevant:
Waiter’s friend as relevant:
Serviettes:
Other:
The wines to be evaluated are of correct temperature
The quality of each wine is assessed
A suitable techniques for assessing wine on the
palate is employed
Wine is evaluated using the following techniques for
smell or nose appraisal
 techniques for releasing aroma and
bouquet
 recognising ‘off’ odours
 assessing intensity of aromas
 describing smell characteristics
 assessing age
Techniques for taste appraisal are employed:
□ techniques for releasing wine flavours
□ spitting techniques
□ recognising acidity,
□ sweetness,
□ weight or body,
□ length,
□ note,
□ wine faults
Suitable techniques for visual appraisal are
employed:
□ wine swirling and glass handling

□ use of light and background
□ intensity and type of colour
□ clarity
□ identifying ‘legs’ or ‘tears’

Course Code and Name: SIT60316 Advanced Diploma of Hospitality Management
Unit Code: SITHFAB012
Unit Title: Provide advice on Australian wines
Assessment 3
Your task:
You will be observed demonstrating how you identify customer requirements and provide effective service to 4 different
customers on three different occasions. The marking criteria below provide an indication of the key requirements thereto. Your
trainer will specify additional requirements as relevant to the assessment situation.
Service instance 1
Beverage name Beverage type Origin
Name 1mad fish Margret river
gold turtle Semillon sauvignon
blanc
red wine
white wine
blended wine
sparkling wine
port
fortified wine
dessert wine
Region: ____________________________
Grape variety: _______________________
traditional
contemporary
Name; Rosemont estate
chardonnay south western
australia
red wine
white wine
blended wine
sparkling wine
port
fortified wine
dessert wine
Region: ____________________________
Grape variety: _______________________
traditional
contemporary
Name yellow glen pinot
noir chardonnay
red wine
white wine
blended wine
sparkling wine
Region: ____________________________
Grape variety: _______________________
traditional
contemporary

port
fortified wine
dessert wine
Name Jacobs creek le petit
Rose
red wine
white wine
blended wine
sparkling wine
port
fortified wine
dessert wine
Region: ____________________________
Grape variety: _______________________
traditional
contemporary
Name Chandon pinot noir
shiraz
red wine
white wine
blended wine
sparkling wine
port
fortified wine
dessert wine
Region: ____________________________
Grape variety: _______________________
traditional
contemporary
Name Taylors Merlot red wine
white wine
blended wine
sparkling wine
port
fortified wine
dessert wine
Region: ____________________________
Grape variety: _______________________
traditional
contemporary
Name: Yalumba Galway
Shiraz
red wine
white wine
blended wine
sparkling wine
port
fortified wine
dessert wine
Region: ____________________________
Grape variety: _______________________
traditional
contemporary
Name pure vision Organic
cabernet sauvignon
red wine
white wine
blended wine
sparkling wine
Region: ____________________________
Grape variety: _______________________
traditional

port
fortified wine
dessert wine
contemporary
Name Tempus two Botrytis
Semillon
red wine
white wine
blended wine
sparkling wine
port
fortified wine
dessert wine
Region: ____________________________
Grape variety: _______________________
traditional
contemporary

Feedback:
Result: Satisfactory | Not Satisfactory | Not Assessed
Student Declaration: I declare that I have been
assessed in this unit, and I have been advised of
my result. I also am aware of my appeal rights.
Name: ________________________
Signature: ________________________
Date: ____/_____/_____
Assessor: I declare that I have conducted a fair,
valid, reliable and flexible assessment with this
student, and I have provided appropriate feedback
Name: ________________________
Signature: ________________________
Date: ____/_____/_____