Credit points: 15

Subject outline

This subject builds on the knowledge of wine tasting developed in Wine Evaluation I and the knowledge of Australian grape varieties and styles developed during the course. You will gain theoretical and technical knowledge of different wine styles. The practical aim of the subject is to provide you with hands-on experience in tasting international wine styles so that they can identify, by taste, several major regional winestyles and identify major wine- making practices. To this end the subject will include an overview of Old and New World wine-making regions, an analysis ofproduction practices and an examination of major international wine styles. In addition, the subject will include some discussion of the relationship between culture and wine preferences.

SchoolSchool of Life Sciences

Credit points15

Subject Co-ordinatorTravis Beddoe

Available to Study Abroad StudentsNo

Subject year levelYear Level 3 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Admission into SBATE or requires Subject Coordinator approval


Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A


Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsGrapes and wines: a comprehensive guide toRecommendedClarke, O & Rand, M 2003WEBSTERS/TIME WARNER, LONDON
ReadingsThe World Atlas of WineRecommendedJohnson, H 7th Edition, 2013MITCHELL BEAZLEY,, LONDON
ReadingsThe art and science of wineRecommendedHalliday, J & Johnson, H 2006HARDIE GRANT, MELBOURNE
ReadingsThe geography of wineRecommendedRobinson, R and Harding, J 4th Edition 2015Oxford University Press.
ReadingsThe new Southeby's wine encyclopaedia: aRecommendedStevenson, T 20074TH EDN, DORLING KINDERSLEY, LONDON
ReadingsWine Tasting: a professional handbookRecommendedJackson, R 20092ND EDN, ACADEMIC PRESS, SAN DIEGO
ReadingsWine for Dummies 7th editionRecommendedMcCarthy, E and Ewing-Mulligan, M 2018JOHN WILEY & Sons, N.J., LONDON

Graduate capabilities & intended learning outcomes

01. Identify the major international wine regions and styles.

Through workshops, group discussion and research tasks, students will explore wine regions and styles of the world.

02. Identify, compare and describe the sensory characteristics of a range of international wine styles

Through discussion and tasting in workshops, and research tasks, students will explore the sensory characteristics of wine styles of the world.

03. Apply the process of qualitative wine evaluation in assessing wine quality within the context of the various international Appellation systems

Through workshops, group discussion and research tasks, students will assess wine quality with respect to international Appellation systems.

04. Compare production techniques, with respect to Appellation rules and wine style

Through workshops, group discussion in workshops and research tasks, students will assess wine production techniques with respect to international Appellation systems.

Subject options

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Start date between: and    Key dates

Epping, 2020, Semester 2, Blended


Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorTravis Beddoe

Class requirements

WorkShop Week: 31 - 43
Two 6.0 hours workshop per study period on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

WorkShop Week: 31 - 43
One 2.0 hours workshop per week on weekdays during the day from week 31 to week 43 and delivered via online.


Assessment elementComments% ILO*
Group presentation (6 wines evaluated, 1200 words equivalent per student)30 01, 02, 03, 04
Practical evaluation and tasting (equivalent to 1500 words)35 01, 03
Theory Exam (1.5 hours, 1500-word equivalent)35 01, 02, 04