Eversity Answer- Australian Wine Familiarization PDF

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eVCHIMFAB012 Australian Wine Familiarization

Question 1.1 1.1.a Explain what is meant by sensory evaluation technique and list the four senses involved. Sensory evaluation of wine involves using the senses of smell (olfaction), taste (gestation), mouth feel (body, astringency) and sight (appearance) to judge a wine’s quality and suitability for an intended use. Although complex biochemical analysis of wine is available for use, especially in the wine production phase, nothing replaces an educated sensory evaluation. Sensory evaluation is a method devised to increase the objectivity of a very subjective process, the assessment of wine through its smell, taste and observable physical characteristics such as color and clarity.

1.1.b What are the advantages of being able to use the sensory evaluation technique when exploring the characteristics of Australian wines?

Through practice, sensory evaluation enables a person to judge a wine’s quality, potential for cellaring, potential faults, and appeal to various consumers. The process of educating the palate is an ongoing commitment which builds a common language, enabling people from a range of diverse backgrounds to understand each other, or to read a label descriptor and develop a feel for the likely taste experience. This ability to conceptualise and understand enables a person to select wines for clients which are likely to appeal to them, or support the food choices they make, which increases the pleasure of the wine drinking experience and supports return custom. 1.1.c Describe the difference between finish and taste. The initial taste will change as the wine is held in the mouth, leading to what is described as the finish, or final taste. Length describes the period of time over which the taste persists after swallowing or spitting the wine, and is described as short, moderate or long. A longer length, or more persistent taste, is used as an indicator of quality.

1.1.d List 10 things/steps someone must do to ensure a more accurate sensory evaluation of wine. Physical conditions which contribute to an accurate sensory evaluation of wine include:

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serving the wine at the appropriate temperature using an appropriate tasting glass holding the glass by its stem filling the glass only half full to allow an air space having a white background to properly assess colour not eating strongly flavoured or spiced food beforehand not using toothpaste or mouthwashes beforehand not suffering from health conditions which interfere with the sense of smell (such as a cold) not using aftershaves, perfumes, or having floral arrangements in the same room

Question 1.2 1.2.a Identify four pieces of information about viticulture and specific wine styles, regions and production methods that might complement the sensory evaluation process.

Useful information about viticulture and specific wine styles, regions and production methods that might complement the sensory evaluation process includes:

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a basic understanding of production methods how major seasonal impacts affect the fruit and the subsequent winemaker’s decisions the importance of the sugar acid balance at harvest the concept of Protected Geographical Indications reviews written by acknowledged experts

1.2. b List at least two specific Australian sources of information for the following:

Australian product technical information and/or reviews. Industry directory. Vintage reports. Wine events. Wine industry employment. Matching wine with food. Consider publications, websites, government and industry sources, field days and related information and include an example from each to illustrate how they meet the requirements.

Examples might include: Australian product technical information and reviews

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Australian and New Zealand Grapegrower Winemaker Wine and Viticulture Journal Daily Wine News Winebiz.com.au National Wine Industry Supplier trade shows

Industry directory

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Australian and New Zealand Wine Industry Directory

Vintage reports

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individual winery publications

Wine events

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state and territory event managers’ websites and tourism promotion sites

Wine industry employment

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Wine Industry Jobs Wine Jobs

Matching wine with food

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individual winery advice local wine and food festivals (via local media)

1.2.c Choose a technical wine industry-based publication and review one issue by listing the contents under categories such as research, technical wine making, technical viticulture, marketing, product reviews, international information, vintage reports, upcoming wine events, new food styles and more. Consider advertisements as well as the text. Explain why you found this useful and also provide a copy and attach as evidence.

In addition to articles, advertising and links to other publications, websites and research papers can all provide very useful information and contacts. The authors usually belong to a particular research centre or publish in journals which contain other relevant information. Evidence of being able to recognise and categorise different types of information is required.

Question 1.3 1.3.a Explain how you can develop informed opinions about Australian wines that support work as a specialist in wine. Understanding the customer is a key component in achieving sales; understanding the wine so the two aspects complement each other is a key component to repeat sales and customer satisfaction and loyalty.

Any wholesale or retail outlet can develop specialised tastings for customers, which might take place at specific times open to the general public, be presented as part of a loyalty reward program by invitation only, or as part of a food and wine event. Wine tastings can also be arranged as part of another function, such as an unrelated conference, a tourist promotional session or an unrelated field day or food event.

Developing winery or cellar tours also supports work as a wine specialist. Many wineries and vineyards in Australia have active environmental policies and the public often appreciate and are very interested in wildlife corridors, pest monitoring and organic practices. Demonstrations such as decanting or choosing wine glasses are also valuable.

Guest speakers who have good technical skills and enjoy interacting with the public are very often included in tours. They could be staff and employees of the winery or local professionals.

Understanding the meaning of geographical indications (GI), how they are developed and what they are designed to do, also supports specialist work in wine.

1.3.b In addition to having a good understanding of the Australian wines on offer, suggest at least four types of skills and knowledge that would help and support someone that wanted to work as an Australian winery tour guide.

Skills and knowledge that would support someone working in the role of winery tour guide include:

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good networking skills (know who to contact in the winery and vineyard staff) good communication skills (explaining what is happening in the vineyard and winery) understanding of activity levels (harvest might be inappropriate) safety issues (traffic, footing) access (in enclosed areas, in case of fire) weather (avoiding heat, mud) an understanding of the activities which are occurring (explaining the wine making process) ability to promote environmental policies (such as maintaining or creating wildlife corridors) security (theft) quarantine (phylloxera)

1.3.c What is the role of the Australian Geographical Indications Committee (GIC)? Explain its purpose with an example. The GIC is a statutory body which determines geographical indications (GI). The AGWA website defines a Geographical Indication (GI) for wine as an indication that identifies the wine as originating in a region or locality where a given quality, reputation or other characteristics of the wine is essentially attributable to the geographical origin.

Applications are made by winemakers, growers or an organisation representing them. Following an interim determination which is gazetted (Commonwealth Government Notices Gazette) and announced in the regional newspaper, any comments are considered prior to a final determination.

Once determined the GIs are listed on a Register of Protected Geographical Indications and Other Terms.

The purpose is to safeguard the reputation of a specific region, from producers in another unrelated region making label claims under the same regional name. If during the early years of Australian settlement a homesick French explorer had named a newly discovered region Champagne and if that district still existed today and grew grapes, they could not be labelled as Champagne since the Champagne region in France is also a designated GI. The register listing also prevents a European country marketing a Coonawarra or a Hunter Valley labelled wine. 1.3.d Suggest three factors that should be taken into account when matching wine with food, such as vegetarian, and suggest two possible wine styles which might suit vegetarian food. The traditional approach of eating white meats with white wines and red with red no longer applies, and instead decisions should be made based on acidity, sweetness and robustness. Vegetarian food can be a little more challenging and the wine should not be allowed to overpower the food. Dry reds, sparkling wine and rosé can provide good options.

Question 2.1 2.1.a What are the six issues that impact on the storage and cellaring of Australian wines? Issues which impact on storage include:

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temperature UV light humidity vibration shelf life stock rotation

2.1.b Explain the term ullage and discuss two different aspects of storage conditions which can influence it. The main quality concern with humidity is its potential to affect the ullage (space between the wine’s surface and the closure) when cork seals are used. Since cork seals are imperfect, over time the wine can evaporate from the bottle, increasing the ullage, which is undesirable. A dry atmosphere both increases the rate of evaporation and can further dry out the cork, reducing the seal still further. Diurnal temperature variations also cause ullage issues. Laying bottles horizontally, or upside down, rather than stood upright, is designed to keep the cork in contact with the wine and prevent a loss of elasticity. However this is undesirable if sediment is likely to develop. 2.1.c Research the effect of alternative wine (non cork) closures on wine storage. Is it what you might have expected? Humidity and oxidation concerns should be reduced, but the impact on long term storage is still unknown. Some consider the impact on red wine ageing will be negative, but initial early results are not supporting this conclusion. More time is needed to judge the effect on long term storage.

2.1.d Suggest one disadvantage of higher humidity levels in the wine storage area. Excessive humidity can destroy wine labels over a period of time, which results in poor presentation and consumer resistance. Preservation of the label has become increasingly important when wine is stored as an investment. Question 2.2.a Describe two causes of cloudiness in wine, and explain how it should be dealt with in a retail environment. Incorrect fruit preparation, poor wine production techniques or poor hygiene can result in the production of a less than crystal clear wine. Incomplete alcoholic fermentation (so that the yeast is still active) or improper clarification can result in hazy wine, but these are more problems of amateur winemakers than professionals. Sediment can be removed in the winery by fining or decanting.

Records based on a routine post-delivery inspection should have determined whether the wine was in good condition when delivered. This helps to determine possible causes, such as a

wine production issue, in which case the wine should be returned, or careless staff handling stirring up bottom sediment, or incorrect storage of the bottle on its side so the sediment is disturbed when picked up. 2.2.b Describe three situations in which there is potential for a wine to be oxidised. Oxidation is more likely to occur:

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in older wines in wines which have been poorly stored, due to heat, or a range in diurnal temperatures, or cork faults due to shrinkage in wines served by the glass from partially emptied bottles

2.2.c How might you recognise oxidised wine? Make at least four suggestions. A good indication of oxidation is colour change, from purple reds to browner red or in the case of whites, to a golden brown colour. Wines become flatter tasting. Whites lose their fresh fruity aroma and develop apple cider characteristics and can develop a sweet sherry smell. Red wines become flatter and dry without fruit character. The age of the wine should also be considered. 2.2. d How might you minimize any negative customer reaction to tartrate crystals? Wine should be stored at the correct temperature (not over chilled); crystals can be removed from the cork by wiping it; explaining to the customer that the crystals are a natural part of the wine making process and harmless, and often occur in cool climate whites. Red wines might be decanted to remove general sediment, including any tartrate crystals.

2.2.e Although wildfires occur in other parts of the world, briefly discuss why they might present unique problems in Australia. Smoke exposure of grapevines is an increasing problem for the Australian wine industry and might present problems unique to Australia. According to De Bortoli winemaker Steve Webber, Australian bushfires appear to be having a different effect than that experienced overseas, possibly caused by unique compounds in gum trees.

Australia is experiencing some very large fires and smoke can drift across numerous unrelated regions. In addition to wildfire, the environmentally sound practice of prescribed burns is also a potential source of smoke damage. Forest management agencies and growers are communicating to try and reduce potential conflicts, especially during ripening.

Question 2.3 2.3.a What types of corrective action could be taken to resolve issues with wine quality? All wine shipments should be checked on arrival unless experience has indicated that the supplier and shipping agents are very reliable. Keeping accurate records of arrival dates, storage and any tasting notes helps to determine whether a quality issue is developing and what remedial action should be taken. Keeping accurate records also supports negotiations with another party. Records can be kept as files, spreadsheets or written notes, but should be easily accessible and well indexed. The cellaring and handling of wines should be checked at regularly scheduled intervals, new staff trained as necessary and existing staff be given updates and reminders. Talking through a potential problem with staff as an inclusive process, might provide valuable feedback and information. Involving staff in the process of quality control can be a very positive leadership approach. Building relationships with suppliers also has practical benefits. Problems can be discussed and resolved amicably, or remedial action taken before the problem becomes too established. 2.3.b Explain how your records might assist with a problem with cloudiness in a white wine. Records should indicate the condition of the wine when it arrived. If it was cloudy and did not clear after 24 hours, the wine should have been sent back, since this indicates a potential problem with hygiene or other aspects of the wine making process.

If the wine was in good condition when it arrived, records will indicate how long the wine has been cellared and how old it was when it arrived. If the cloudiness is due to age, the records should have alerted the fact that the optimal age was approaching prior to this, and the wine should have been sold within a shorter time period, possibly as a promotion or a special. A good record system also includes cross-checking, or an electronic alert based system, so that the records are used correctly.

2.3.c What information about the quality of a wine might you be able to notice even before the bottle is opened? Suggest at least four indicators. The age of the wine can be determined from the label. If the label is damaged it might indicate less than ideal transport or cellaring.

The condition of the cork (if there is one) can also be informative. The cork should not exhibit any staining or leakage, or be slightly raised (blown) caused by pressure build up, all indicating that the wine has been allowed to get too hot. It might be difficult to tell if the cork has shrunk.

If the wine appears cloudy it might have been stored lying down, or tartaric acid crystals might be visible at the base

Question 2.4 2.4.a Under what circumstances might you decant a wine? Decanting wine is done for two purposes, to separate it from sediment, or to add air to the wine to improve the wine’s aroma and taste. Any red wine aged five to ten years, or any vintage port, should be suspected of containing sediment and be decanted. White full bodied wines are very occasionally decanted, particularly if the wine is a little too cold, to improve the taste and mouth feel. A wine subjected to excessive sulphur, especially if combined with a tight screw cap, will improve when decanted. Any red wine which seems flat at first opening could benefit from decanting. 2.4.b How do you know how long to let a wine sit in a decanter and breathe? This depends on personal taste and experimentation. A half hour to two hours is often used; oxidation is always a risk. A very old or fragile wine, or a white, should only be decanted for up to half an hour.

Question 3.1 3.1.a Explain how you can provide accurate information and assistance to customers on different Australian wine options. To accurately advise customers it is necessary to have a general overview and understanding of the various wine styles and production regions, and to be able to read labels and reviews and form opinions on wine styles. It is also important to understand one’s own palate and personal likes and dislikes, and be able to discriminate between qualities and characteristics of all wine styles, not just personal favourites.

3.1.b Choose an Australian wine producing region with which you are not familiar, research and document its main characteristics, including climate and soils, grape varieties grown, and wine styles produced. Answer should accurately reflect the main characteristics of the chosen region, for example:

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relevant geography including altitude or the effects of maritime breezes main climatic descriptors (temperature maximums and minimums, rainfall, frost, winds) microclimate aspects created in valleys, winds and frost soil types especially drainage, friability and fertility (high or low) whether supplementary irrigation is used conditions during ripening which affect the sugar acid balance (sunlight, warmth) whether the region has a recognised terroir grape varieties grown and whether the wines produced from them are typical, or whether alternative styles are being presented any marketing aspects, such as boutique wineries relying on cellar door sales and tourism, or large corporate growers producing for the home or export markets

3.1.c When advising customers, it is necessary to have an appreciation of all wine styles. Choose a popular style of wine and list a minimum of 10 common descriptors for this wine.

EG: Chardonnay Common aroma descriptors include: lemon apple p...