This subject introduces students to the Australian wine industry and the integral role of wine in the hospitality guest experience. Key topics covered include the history and development of the wine industry in Australia, the wine making processes and the processes and theory related to viticulture. The subject will also outline best practice in wine storage as well as covering critical legislation related to the production, sale and distribution of wines. Students will learn appropriate procedures for serving wine to guests as well as correct wine etiquette in a restaurant environment. Additionally, the importance of carefully planned wine-food pairing will be discussed and students will learn strategies used to sell wines to market. Students will develop wine appreciation skills and learn to evaluate wine quality through a series of professional wine tasting activities.
|Bond Business School|
- September 2018 [Standard Offering]
- January 2019 [Standard Offering]
- May 2019 [Standard Offering]
- September 2019 [Standard Offering]
- January 2020 [Standard Offering]
- May 2020 [Standard Offering]
|Available to Study Abroad students|
- Commencing in 2018: $4,247
- Commencing in 2019: $4,290
1. Describe the history and evolution of the Australian wine industry and key events, technological and scientific innovations that have contibuted to the growth of Australian wine sales in both the domestic and international markets.
2. Describe basic wine law, and the organisations responsible for implementing and monitoring those laws, in relation to the production, sales and distribution of Australian wine in both domestic and international markets.
3. Identify the key requirements for the selection of viticulture sites for the production of table wine grapes and the grape varieties best suited to various viticulture regions. Understand why some sites are best suited for the production of premium table wines, while others are not.
4. Describe the processes for making the various styles of wine; white, red, sparkling and fortified; the grape varieties used in the production of those wine styles; as well as the use of oak and various bottle closures.
5. Identify key issues in the contribution of wine inventories to the financial performance of various venue types and plan to maximize profitabilty through careful inventory selection and other recognised industry criteria.
6. Critically assess wines by sensory evaluation and describe, using the correct descriptive terminology, the defining attributes of the various grape varieties being assessed and any faults detected.
7. Identify key issues with regard to wine consumption and health, as well as the responsible service of alcoholic beverages.
8. Explain the correct procedures for wine storage and service, wine selection and food and wine matching.
No Prior Knowledge Required