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SITHFAB032 – Provide Advice on Australian Wines SITHFAB031 -…
SITHFAB032 – Provide Advice on Australian Wines
SITHFAB031 – Provide Advice on Beers, Spirits and Liqueurs (please I need help in rush)
1. What are the contributing factors of a successful wine list?
2. Describe why you need to consider the following when providing customers information on wines:
Business Consideration Why it needs to be considered
Current stock
Profitability requirements
Range being promoted
Stock availability
Supplier arrangements
3. Give an overview of types of foods that match successfully with different wines. Include the following foods in your answer:
Fish medium textured (e.g. trout, cod and haddock, seabass, etc.)
Roast chicken
Duck
Chocolate dessert
4. What are the 3 key principals for matching food with beverages?
5. Give a specific example for each of the research methods to extend and update knowledge that are listed in the table below:
Research Method
Example
Attending trade shows
Attending product tastings
Reading general and trade media and supplier information
Reading wine reference books
Taking up membership of associations and industry bodies
Talking to product suppliers, winemakers and vineyard managers
Using the internet
6. Identify the type of wine pictured in each box using the types listed below:
Cabernet sauvignon
Shiraz
Pinot noir
Merlot
Grenache
Image transcription text
Type LIGHT MEDIUM LIGHT MEDIUM FULL FULL
7. Identify the type of wine described in each box using the types listed below:
Semillon
Sauvignon blanc
Riesling
Blended wine
Sparkling wine
Pinot gris
Chardonnay
Description Type
Light bodied refreshing wine with little to no oak aging. It can have varying degrees of sweetness – typical aroma descriptors include apple, pear, tropical fruit, almond, lemon, lychee and honeysuckle. By mouth it should have good acidity and often has what is described as mineral on stony character.
Lovely and crisp with plenty of citrus aromas. Age brings complex toast, vanilla and honey flavours creating depth and richness. Typical flavours include lemongrass, lime leaf, lemon juice, citrus zest and beeswax.
A wine with small bubbles that evolve slowly so that the effervescence lasts. It has a yeasty, freshly baked bread character with a slight nutty scent. Fruit aroma is usually subtle with notes of apple or pear. Citrus and berry aromas can usually be found. It usually has a lot of acid and can be quite tart depending on how much sugar is added.
It can be a light bodied dry to slightly off dry style. It has a wide range of flavours depending on where it is grown. Cooler climates produce aromas of green pepper, gooseberry, box wood, grapefruit and lemongrass. More temperate vinyards have notes of guava, passionfruit, melon and kiwi. In either case vegetative or grassy aromas are common. They have good acidity and a fresh taste.
Can range from lean bodied and crisp to big bodied oaky versions. Sugar levels vary from dry to slightly sweet. The smell is subtle but complex. Featuring fruity aromas of green apple, pear, white peach and citrus. It may have a buttery aroma from mellow lactic fermentation and a vanilla toasty character from barrel aging.
Consisting of 40% of one type of grape and a smaller mix of 2 or more other grapes.
Light bodied dry crisp wine. It has a distinctive spicy floral aroma. Typical descriptors include clove, peach, apple and orange zest. As they age they can take on notes of honey and diesel which is not considered a fault.
8. Identify the type of wine described in each box using the types listed below:
Apera
Muscat
Topaque
Dessert wine
Tawny port
Vintage port
Description Type
A port that comes by its colour rightfully as it must be aged in wood casks for 6 years or more. It is golden in colour and it gives the wine a smooth, soft texture and it can come purchased in 10, 20 or 30 years aged. Delicate flavours of roasted nuts, honey and dried fruit.
A fortified wine that is sweet, dark and highly alcoholic. They have a strong sweet flora aroma.
Sometimes called pudding wines these are sometimes offered as a digestive after a meal or they can be a complement to a sweet dessert course. They are often made with appreciable sugar and often have higher alcohol content to stabilise the wine and prevent it from fermenting in the bottle.
A port that is assessed after a year to see if it is of high quality and which must pass an independent analysis to prove this. It is then aged for a further 2-3 years in wood barrels before being bottled and released. Thereafter, the buyer takes over the aging often holding the port for an additional 20-30 years. During this time the wine will throw considerable sediment and it will need to be decanted before serving.
Describes a style of fortified wine which ranges from a dry to a very sweet style. Sometimes referred to as sherry. Often added into cocktails.
Previously referred to as Tokay in Australia, this wine is amber and golden colour with the merest hint of a green hue, the wine offers aromas of malt, exotic spices and nut-brown butter. The palate is decadently luscious with a truly lingering flavour of fruit cake and the finish shows a waft of smokiness.
9. Identify the different beers described in each box using the names listed below:
Draught
Stout
Golden / Blonde
Pale or brown ale
Porter
Wheat
Lager
Bock
Pilsner
Description Name
A dark beer, typically 7-8% volume using roasted malt or barley, hops, water and yeast. It is a thick beer.
A pale beer which may range from light straw to golden colour. Spicy floral and strong hops flavour.
A type of beer conditioned at low temperatures. They can be pale, amber, or dark. It is the most widely consumed and commercially available style of beer.
Straw to medium colour with moderate bitterness and maltiness. Visually appealing and has no particularly dominating hops or malt characteristics.
Brewed with malted or unmalted wheat making up 30-70% of the grain bill. It has a smooth, silky, mouth feel.
A popular style of beer known to be hop-forward with a malty flavour and a golden to amber colour.
A dark style of beer developed in London from well-hopped beers made from brown malt.
A beer served from a cask or keg rather than from a bottle or can
A strong beer originating from Germany which is sweet, strong and has a malty and toasty aroma.
10. Identify the type of spirit or liqueur pictured in each box using the types listed below:
Cognac
Baileys
Ready to drink item
Sake
Galliano
Gin
11. Identify the different spirits and liqueurs described in each box using the names listed below:
Vodka
Brandy
Whisky
Tequila
Armagnac
Drambuie
DOM Benedictine
Cointreau
Chartreuse
Grand Marnier
Description Name
A French liqueur available in green and yellow versions that differ in taste and alcohol content.
Generally made from fermented grape juice. It is aged in wooden casks which colours it, mellows the palate and adds additional aromas and flavours.
A regional distilled beverage and type of alcoholic drink made from the blue agave plant
Colourless liqueur flavoured with oranges
A golden coloured brandy based liqueur flavoured with myrrh, honey and herbs.
Distilled from fermented grain mash such as rye or sometimes corn
Orange flavoured brandy based liqueur
Odourless and colourless drink made from potatoes
Malt whisky based with heather honey, spices and herbs
A distinctive kind of brandy produced in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes, traditionally using column stills rather than the pot stills used in the production of cognac. The resulting spirit is then aged in oak barrels before release.
12. Explain each of the smell or nose appraisal techniques in the table below.
Technique Explanation
Techniques for releasing aroma and bouquet
Recognising ‘off’ odours
Assessing intensity of aromas
Describing smell characteristics
Assessing age
13. Explain each of the taste appraisal techniques in the table below.
Technique Explanation
Techniques for releasing flavours
Spitting techniques
Recognising taste and assessing balance of wine features of the palate
14. Explain each of the visual appraisal techniques in the table below.
Technique Explanation
Use of light and background to determine clarity and colour
Identifying ‘legs’ or ‘tears’ to assess alcohol or glycerol content
15. Look at the labels below and answer the questions that follow
15.1 What vintage is the following wine? ____2017_____
15.2 What country is this liqueur from? ____France______
Image transcription text
COINTREAU L UNIQUE LINE HARMONIE FUTILE ET
NATURELLE DEN ICOACH DOUCET IT ANFART ANGERS
FRANCE LIQUEUR 40%% ALL/VOL 50 ml PRODUCT …
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15.3 What variety of wine is this bottle? _____Shiraz_________
Image transcription text
MUEL WYNN – & Co- SAMUEL WYNN – & Co – THE
MAN FROM NOWHERE SHIRAZ SOUTH AUSTRALIA Arriving in
Australia with nothing more than what he could carry …
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15.4 What is the alcohol percentage of this spirit? __37%________
16. What are the main dangers associated with inert gases?
17. What signage may be used for areas of restricted access?
