Assignment
A. Which details must be included on a label for wine bottles? Provide 3 examples of optional information which may be included on international wine labels:
B. What are the 4 basic elements of wine tasting? Explain how these elements are used as part of a sensory evaluation to determine the quality and characteristics of wine?
C. What is the international scoring system used to score wines? What are the categories and associated point categories?
D. Provide an overview of the key requirements for handling, storing and monitoring wine in storage to maintain the quality characteristics and prevent wastage?
E. 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?
a) Sediment
b) Sulphur
c) Oxidisation
d) Cooked wine
e) Corked wine
F. What are the basic rules which should be followed when advising customers on international wines, both for an occasion or at the table:
G. Which factors should be considered when developing a wine list to ensure successful sales?
H. What are the 4 basic rules which should be considered when pairing wine and food? Support each rule with an example for matching. Which additional aspects can be helpful when pairing food and wine?
I. Provide an overview of the procedures for serving wine and champagne including:
a) Mise en place requirements
b) Procedures for decanting
c) Taking a wine order from a customer
d) Selecting Wine
e) Ordering wine and verifying the selection
f) Opening the bottle
g) Tasting the wine
h) Pouring Wine
i) Reordering the wine
J. 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?
K. 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. How could this knowledge be updated and shared in an industry context?
L. Discuss the structure, history, trends and philosophies of the:
a) international wine industry
b) major international wine producing nations
M. Describe three organisational activities for which knowledge of imported wines is required.
N. Discuss how the attitudes to old world approaches to wine making has changed to new world wine making techniques
O. How have the past, current and emerging trends in the imported wine industry influenced the below:
a) contemporary eating and drinking habits
b) cultural and ethnic influences
c) major events and festivals
d) media influence.