1.1.a Explain what is meant by sensory evaluation technique and list the four senses involved. 1.1.b What are the advantages of being able to use the sensory evaluation technique when exploring the characteristics of Australian wines? 1.1.c Describe the difference between finish and taste. 1.1.d List 10 things/steps someone must do to ensure a more accurate sensory evaluation of wine. 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. 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. 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. Question 1.3 1.3.a Explain how you can develop informed opinions about Australian wines that support work as a specialist 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. 1.3.c What is the role of the Australian Geographical Indications Committee (GIC)? Explain its purpose with an example. 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.