Beverage Management
1. Please note: all sections of the journal are compulsory.
Please sign this marking guide on the last page to
acknowledge you have read and understood the criteria of the
project. Attach this Marking Guide to your completed
project.
Your signature is confirmation that you have included all
required summaries, information and research, tasting sheets,
class participation record; and that the work submitted is your
own original effort and not that of another student (past or
present) or source.
Any information taken from an Academic, Literary or classroom
source, must be acknowledged – please ensure you cite the
individual author(s) using APA referencing (attach reference
list).
Note: Internet Sources are not appropriate academic
reference material in most cases. Please avoid.
2. Typeface for all documents submitted as part of this
Journal is Arial size 12. Student’s name and ID number
should be on every page, presented in the ‘Footer’ section.
3. Hand each task to your lecturer on the dates advised.
4. The final theory exam for this paper is based on the
readings, wine tastings and research you undertake for the
wine section of this Semester.
Please ensure all research material is CURRENT! The wine
industry is constantly evolving, and information may vary from
publication to publication, according to recency.
215403 Beverage Management Semester Two 2013: Wine Journal. Cameron Douglas MS 2
Please Read Carefully!
Task 1: Grapes, Vines, Wine, and Wine Tasting Language.
There are key lectures/tutorials on:
Viticulture and Wine Making
Task – A list of questions will be supplied. They will also be
posted on Blackboard in the ‘Wine Journal’ Tab. Please copy
and paste into a Microsoft Word document and answer each
question. See above. Each question/term requires an
appropriately detailed explanation.
Due Date: Monday October 7th (week 10) Hand in at main lecture WE230
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Task 2: New Zealand – Regional, Sub-region, Winery research:
Find and print an outline map of New Zealand. Accurately
plot and label each Wine Region – this should be done BY
HAND for accuracy. (A dot indicating the region is
insufficient)
Select two major regions, and include in your map a
minimum of two sub-regions for each (of the two selected).
From your chosen regions, select one of the two sub-regions.
Select and research a Bio-Dynamic or Organic Winery from
each (two wineries in total).
PLEASE ENSURE YOU HAVE CHOSEN SUB-REGIONS
WITH APPROPRIATE WINERIES!
For your two chosen Wineries provide the following details:
An overview of the climate and soil profile of the sub-region
where the winery is located – noting if it is different from the
larger region (you will need to include details of the region’s
climate and soil to make this comparison).
Facts about the Winery: the history, viticulture, any
interesting and relevant facts, such as the grape varieties
planted, and some of the philosophy/reasons that led to the
company choosing to use organic/bio-dynamic practices.
Each profile should be a minimum of 500 words.
Do not copy and paste from the company website. This is
a RESEARCH exercise.
Further details will be explained and any questions arising
answered in tutorials: please address questions to your
Lecturer
Monday October 14th (week 11) Hand in at main lecture WE230
30
215403 Beverage Management Semester Two 2013: Wine Journal. Cameron Douglas MS 3
Task 3: Australia – Regions, Sub-regions, Winery
research:
Find and print an outline map of Australia. Accurately
plot and label each Wine Region – this should be done
BY HAND for accuracy. A dot is not sufficient.
Select two major regions, and include in your map a
minimum of two sub-regions for each (of the two regions
selected – a total of 4 sub-regions).
From your regions, select one of the two subregions.
Select and research a Winery from this sub-region (one
winery in total).
For your selected Winery provide the following details:
Facts about the Winery: the history, viticulture, any
interesting and relevant information, such as the grape
varieties planted, types of wine produced.
The profile should be a minimum of 400 words.
Do not copy and paste from the company website.
This is a RESEARCH exercise.
Further details will be explained and any questions arising
answered in tutorials: please address questions to your
Lecturer
Monday October 21st (week 12) Hand in at main lecture WE230
15
Task 4: Wine tastings
The essence of wine tasting for students on this paper is
developing an understanding of the characteristics of classic
grape varieties. A record of what you see, smell and taste is
an accepted mechanism for reflection and discussion on wine.
A record of your wine tasting experiences and changing ability
in tasting and assessing wine forms a significant part of this
assessment.
All wines tasted in class are to be documented in a
professional manner, using the tasting sheets provided –
these should be bound for hand-in with the rest of the
journal.
The tastings reflect the student’s commitment to
learning and developing their tasting skills.
Each tasting sheet must be completed in all
sections, and contain the required number of
descriptors and qualifiers (this will be covered in
25
215403 Beverage Management Semester Two 2013: Wine Journal. Cameron Douglas MS 4
tutorials).
Additional wines tasted outside the classroom
environment and AUT may be included in journal, and
should be identified in the same manner as those tasted
in class –
A minimum of 12 wines must be documented from in
class tastings. There is no maximum to the number of
wines that can be tasted outside of the classroom.
Please note: All tasting sheets must have the lecturer’s
signature on to confirm attendance and authenticity.
Week 12 – Hand in at your final tutorial Session WH307
