Question 5.1

Explain the full range of sensory evaluation techniques including wine temperature, glass selection, smell, taste and visual appraisal.

Question 5.2

Briefly explain the structure, history, trends and philosophies of the Australian wine industry.

Question 5.3

Identify at least four past, current or emerging trends that you should be aware of in the Australian wine industry.

Question 5.4

Outline the place of Australian wines in the international marketplace and how Australian wines, types and styles compare to imported wines.

Question 5.5

Explain how wine shows and wine medal systems operate in Australia.

Question 5.6

Briefly describe the characteristics of major Australian wines from major and emerging Australian wine regions:

• Tasmania
• South Australia
• Victoria
• New South Wales
• Western Australian
• Queensland

Include the wine types and styles, production methods, labelling, major regional variations, and the principal grape varieties and wine types.

Question 5.7

How does Australian geography impact on vine growing?

Question 5.8

Explain the climatic classification of Australian grape growing regions and the role played by the Geographical Indications Committee.

Question 5.9

How can vineyard and viticultural techniques influence the character, taste and style of wine?

Question 5.10

Outline the annual cycle of a general vineyard and give at least one example of how it can affect the regional specific style.

Question 5.11

Explain the wine production methods and variations for white and red, and fortified wines, including specific production techniques for white and red wines.

Question 5.12

Explain how Australian wine shows support a new world approach to wine making.

Question 5.13

Explain the four different methods of producing sparkling wine, including Champagne, and any advantages or disadvantages.

Question 5.14

List five factors which influence the character, style and quality of wine.

Question 5.15

Outline briefly how the key structural components in wine of alcohol, tannin, sugar and fruit flavour impact on taste.

Question 5.16

Discuss wine faults or impairments which affect the quality of wine. Consider oxidation, tartrates, cloudiness, cork faults and the presence of hydrogen sulphide.

Question 5.17

Identify at least four organizational activities that would require you to have strong knowledge of Australian wines.

Question 5.18

Explain the relevant wine service techniques for serving an aged wine including processes for decanting.

Question 5.19

Explain the reasons for the correct conditions for storage and cellaring of a range of wines.

Question 5.20

Explain the contributing factors for a successful wine list and why, when developing a wine list, at least two customer groups are involved in the process.

Question 5.21

Explain business concerns that need to be considered when providing information and advice on wines.

Question 5.22

As the wine supplier, explain how you would overview the types of food that matches successfully with different wines. Use an example of a head chef who is excited about a new trend towards pairing Australian wines with Chilean food. Describe at least six things you would do.

Question 5.23

Identify six formal and informal research methods that can help extend and update your wine knowledge. Explain why it is important to do this.