Did You Know? The Australian Wine Industry is the fourth largest exporter of wine around the world, with 760 million litres a year to a large international export market and contributes $5.5 billion per annum to the nation's economy. Australian wine accounts for a very large imported wine market share in South Asian countries and is the second largest imported wine in India with a market share of 16%. There is also a significant domestic market for Australian wines, with Australians consuming nearly 500 million litres of wine per year. Wine is produced in every state, with more than 60 designated wine regions totaling approximately 160,000 hectares; however Australia’s wine regions are mainly in the southern, cooler parts of the country, with vineyards located in South Australia, New South Wales, Victoria, and Western Australia. The wine regions in each of these states produce different wine varieties and styles that take advantage of the particular Terroir such as: climatic differences, topography and soil types. With the major varieties being predominantly Shiraz, Cabernet Sauvignon, Chardonnay, Merlot, Semillon, Pinot Noir, Riesling, and Sauvignon Blanc. Wines are often labeled with the name of their grape variety, which must constitute at least 85 percent of the wine. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism. (Source: Wikipedia)

 

 

   Manufacturing & Production

 

Winery Cellar Hands operate machines and perform routine tasks to make and bottle wine. A cellar hand is there to assist and support the winemaker in the production of wine. They are integral to the day-to-day operation of a winery and will perform a wide range of tasks – from processing fruit, through fermentation, to finishing and maturing wine.

The Cellar Technician assists with wine and distilled spirits production, performs general cleaning and maintains hygiene during the wine-making and distillation processes, orders and maintains cellar and distillery supplies, warehouses product, and tracks the amount of raw alcohol produced for tax purposes. The Cellar Technician assists with wine events and performs other duties as assigned.

 

ANZSCO ID: 831118
  
Alternative names: Winery Worker, Winery Cellar Hand, Cellar Technician
  
Knowledge, skills and attributes

• Completion of relevant Cellar Induction Training and Assessment

• Ability to work hours under shift arrangements (Up to 12hs/day, 5-6 days/week & night shift as required)

• Ability to communicate and work within a team environment

• Willingness to learn key vintage functions and operations

• Accuracy and attention to detail

 

(Source: Wset Global)

 

Duties and Tasks

The majority of your work will include all sorts of manual labour – think lots of dragging hoses around the winery, filling barrels, driving fork-lifts, pumping over, racking off, transferring juice or wine from one tank to another, and measuring ullages of the tanks. And, lots of cleaning - cleaning tanks, cleaning barrels, cleaning cellar floors, cleaning picking bins. You might even be charged with taking samples for the lab, and if you spend any time in the lab itself, you’ll quickly re-acquaint yourself with a Bunsen Burner for measuring sulphur and pH levels and get used to measuring sugar levels. Other tasks may involve making additions and adjustments to the "must" and wine – anything from inoculating with yeast, adding acid or sugar, calibrating sulphur dioxide (SO2) levels or adding fermentation aids or fining agents.

• Weighs, measures, and processes ingredients

• Receive fruit into crusher area in a safe manner

• Carry out transfer of must, juice and wine as directed by supervisor

• Operate winery equipment including, crusher/homesteader, presses, pumps and clarification equipment

• To ensure that all processing operations are carried out in a manner that maintains the quality and integrity of delivered fruit, must, juice and wine

• Ensure all tanks are clearly labeled with the appropriate information

• To ensure that all cellar operations are carried out in accordance with workplace instructions and
  that situations resulting in wine loss due to poor workplace practice are prevented

• Carry out all vintage cellar operations in a safe and efficient manner

• Ensure that house keeping practices are carried out according to company standards and
  expectations

• Meet company expectations in relation to standards of punctuality, attendance and teamwork.

• Monitors product quality before packaging by inspecting, taking samples and adjusting treatment conditions when necessary

• Cleans equipment, pumps, hoses, storage tanks, vessels and floors, and maintains infestation control programs - handle and use cleaning chemicals, including Caustic-based chemicals, in accordance with
  safety standards (ie glasses and safety gloves)

• Minimise wastage of water during cleaning operations

• Minimise wastage, of grape solids entering drainage system

• Moves products from production lines into storage and shipping areas

• Report and record wastage of wine and wine product

• Packages and bottles products

• Complete all relevant paperwork and quality checks

• Comply with all WH&S policies and procedures - report all accidents, near misses and unsafe
  work practices/hazards to your supervisor.

Working conditions

It's a physically demanding role. You will need to have a good level of fitness and a reasonable command of the local language. You need to be willing and hardworking, with a can-do attitude, and not afraid to get dirty or wet – both are not just inevitable, but guaranteed several times daily.

Cellar hand work is mostly seasonal.

  

Tools and Technologies

During the winemaking process winery workers may operate crushers and wine presses and de-stemmers, bottling equipment, corking or capping and labelling machines, and a range of tank cleaning equipment. Winery workers may also operate equipment to crush and ferment grapes and assist in bottling and labelling the wine.

Education and training/entrance requirements

You don’t need any qualifications or (in some cases) even wine knowledge to secure a job as a cellar hand (though it helps!).

(Source: Wset Global)

 

 

Did You Know? There are twelve sizes of wine bottle, ranging from 18.7 cl (187 ml) to 18 litres - although EU legislation currently sets a cap at 10 litres for still wine and 9 litres for sparkling wine. Bottles up to 3 litres are simply named after their sizes, while larger bottles derive their names from biblical figures. The origin of this convention is uncertain. 18.7 cl (187.5ml) Piccolo or Split: a bottle commonly used for single serves in convenience, travel and hospitality sectors 37.5 cl (375 ml) Demi or Half: equivalent to a half a standard wine bottle 75 cl (750 ml) Standard wine bottle: the bottle that you will most commonly find on the shelves of your local wine retailer 1.5 litres Magnum: holds the equivalent of two standard wine bottles 3 litres Double Magnum: equals the capacity of four standard wine bottles 4.5 litres Jéroboam: holds six standard bottles of still wine. For sparkling wine a Jéroboam usually has the capacity of a Double Magnum and a 4.5-litre bottle for champagne and sparkling wine is called Rehoboam. 6 litres Impériale: contains eight standard bottles of still wine. Its equivalent in sparkling wine is called Methuselah 9 litres Salmanazar: equivalent to 12 standard bottles 12 litres Balthazar: equivalent to 16 standard bottles 15 litres Nebuchadnezzar: equivalent to 20 standard bottles 18 litres Solomon: equivalent to 24 standard bottles (Source: Wine & Spirit Education Trust)

 

    Manufacturing & Production

 

 

Wine tasting jobs include quality assurance positions, such as being a wine taster or inspector at a vineyard or winery, as well as jobs at a winery’s tasting room, restaurant, or another public facility. As a Quality Assurance worker, you work with vintners, molecular biologists, and other winery workers to inspect and taste wine at different stages of its fermentation.

Wine Tasters test a wine for its colour, flavour, aroma, consistency. Wine tasters utilise their senses and taste buds to recognize the different qualities of the wine; no laboratory testing is being used.

In addition to tasting duties, you inspect the wine for color and bouquet and collect samples for the winery’s lab. Tasting room associates and managers lead wine tastings with guests to the vineyard or for the public in a separate facility. Some tasters double as sales reps and hold tastings at liquor stores, restaurants, and trade shows.

Wine tasters collaborate with chefs and the Food and Beverage Manager to develop and refresh the wine list. Individuals who choose the career as Wine Tasters guide guests on the different kinds of wines available and their costs, as well as ensuring that wines are offered at the correct temperature and in the appropriate wine glasses. Wine tasters monitor the wine cellar, guaranteeing that it is well-stocked and informing staff members about the different wines. In other words, a successful Wine Taster would be capable of making a customer's dining experience enjoyable by recommending wines that will complement the food they are having.

 

ANZSCO ID: N/A July 2022
   
Alternative names: Sommelier; Wine Steward,
  
Knowledge, skills and attributes

• Attention to detail

• Wine tasting is a meticulously planned process in which each step is critical.

• Long term patience and dedication is required

• Wine Tasters must have both active taste and smell buds in order to distinguish between the components of smell and taste in wine samples. The olfactory nerves must be active in order to detect the aromas generated by the wine samples.

 

 

Cellar Door sales

Duties and Tasks

Wine Tasters clean the work area, wiping surfaces, and washing utensils and equipment with each use. Cleaning is an essential aspect of the wine taster’s profession. It is the duty of wine tasters to keep themselves and their surroundings clean and hygienic.

Wine tasters advise the guests on different types of wines and even they tell about the price of those wines. Individuals who choose the career as Wine Tasters instruct the guests about various wine but they also teach the students and make them understand all the details about wines.

Did You Know? A sommelier (/ˈsɒməljeɪ/ or /sʌməlˈjeɪ/ or /sɒˈmɛlijeɪ/; French pronunciation: ​[sɔməlje]), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the wine steward in fine dining today is much more specialized and informed than that of a "wine waiter". Sommeliers Australia states that the role is strategically on par with that of the chef de cuisine. (Source: Wikipedia) A tastevin is a small, very shallow silver cup or saucer traditionally used by winemakers and sommeliers when judging the maturity and taste of a wine. The saucer-like cups were originally created by Burgundian winemakers to enable them to judge the clarity and color of wine that was stored in dim, candle-lit wine cellars. Regular wine glasses were too deep to allow for accurate judging of the wine's color in such faint light. Tastevins are designed with a shiny faceted inner surface. Often, the bottom of the cup is convex in shape. The facets, convex bottom, and the shiny inner surface catch as much available light as possible, reflecting it throughout the wine in the cup, making it possible to see through the wine. With the advent of modern electric lights, tastevins have very little practical use, although sommeliers often wear them on a ribbon or chain around the neck as a nod to tradition. (Source: Wikipedia)

Working conditions

Wine Tasters' workplaces include restaurants, hotels, pubs, and vineyards. They look after the other aspects of the business, such as the costs and qualities of wines. Wine Tasters may often be required to work on night shifts. Individuals who choose a career as Wine Tasters do not get offs on holidays or weekends. On such days, the expected number of visitors is higher than usual days. Wine Tasters often require work overtime on weekends.

Wine Tasters require travelling. In most entities, Sommelier work responsibilities include stocking different kinds of wine and estimating cost. Individuals who choose the career as a Wine Taster often travel to vendors to bring the variety of wines required for the menu.

A career as a Wine Taster generally involves working early mornings, late evenings, weekends, and holidays. Wine Tasters who work in restaurants may have to work late evenings and sometimes on weekends. Generally, the shifts start in the early mornings and end in the late evenings. Their work schedule extends 40 hours a week. Sommelier job involves working on night shifts and early mornings as well. The role of a Wine Taster requires working on public holidays as there are more visitors during that time.

A career as Wine Taster is a high-pressure job as there are constant orders they need to tests various wines regularly. Wine Tasters working on a permanent basis hardly face any time pressure. However, during holiday seasons and weekends, the production-consumption increases hence Sommeliers are likely to face time pressure in such situations.

Education and training/entrance requirements

The qualifications to get a wine tasting job differ based on your responsibilities. If you are a wine taster, for example, you need significant experience in wine, as well as formal certification, such as being a sommelier. If you manage the wine tasting room, you need similar experience. If you are a tasting room associate, you may not need official certification, and many associates use their time in a tasting room to prepare for sommelier exams. Previous service industry experience as a restaurant host or bartender is often useful. Important skills include knowing how to pair wine with food and having good interpersonal communication skills.

Employment Opportunities

Some of the career options as a wine taster are:

• Wine writer – As a wine writer, one can create content about wine tasting, winemaking and production, and food pairings. The responsibilities may include attending taste events at wineries, interviewing staff and winery owners, visiting restaurants with wine and food offerings, and exploring innovations in the industry.

• Wine journalist – As a wine journalist, one has to use your carefully honed senses (taste, smell, sight), combined with the writing ability, to craft unique content about wine for print and online outlets.

• Wine consultant – As a wine consultant job depends on where one is working. Those who work for wineries often work in the tasting room. Their job will entail learning about wine, teaching tasting participants about wine, selling wine and stocking inventory. Those who work for distribution companies are involved in making and increasing sales to retailers and/or restaurants.

• Wine educator – They are responsible for developing and executing wine education programs that will teach tasting room staff members, tasting room visitors, trade hospitality guests, and the surrounding community about regional wine styles, new releases, and the basics of tasting and enjoying wine.

• Food and wine person – They perform tasks related to ensuring compliance with safe food and wine prep and handling, storage and sanitation. A food and wine person may assist in working with vendors, ordering food products and beverages.

Wine Tasters' career comes up with both types of employment opportunities contractual as well as permanent. They can be hired on a contractual basis as well as permanent employees.

While many Wine Tasters work in luxury restaurants, there are a number of other locations and avenues for them to make a living. Some of them work in casinos or tourist attractions, as well as owning and running a wine shop. Sometimes they train students for wineries or restaurants.

 

   Manufacturing & Production

 

 

Food and Wine Scientists study the chemical and physical properties of substances, develop and monitor chemical processes and production, develop new and improve existing food products, and plan and coordinate the production of wine and spirits.

 

ANZSCO ID: 234212
  
Alternative names: Food Technologist,
  
Knowledge, skills and attributes

• to enjoy fact-finding

• strong scientific knowledge, especially of biology and chemistry

• innovative problem-solving skills

• good teamwork skills

• the ability to explain your findings clearly and concisely, including in written reports

• patience and organisational skills, with a logical, methodical approach

• the ability to use a variety of equipment and technology, including computers

• strong number skills to analyse and interpret the results of tests and experiments

 

 

(Source: The Leads SA)

 

Duties and Tasks

• conducting experiments and tests to identify the chemical composition and reactive properties of natural substances and processed materials

• analysing and conducting research to develop theories, techniques and processes, and testing the reliability of outcomes under different conditions

• developing practical applications of experimental and research findings

• testing food products for flavour, colour, taste, texture and nutritional content

• advising on preserving, processing, packaging, storing and delivering foods

• developing quality control procedures and safety standards for the manufacture of food products

• examining grape samples to assess ripeness, sugar and acid content, and determining suitability for processing

• coordinating winemaking processes, directing workers in testing and crushing grapes, fermenting juices, and fortifying, clarifying, maturing and finishing wines

• blending wines according to formulae and knowledge of winemaking techniques.

Working conditions

They work in laboratories to develop and improve processing and preservation techniques to enhance foods and beverages.

• Work Performance

  • Must be very exact and be sure all details are done. Errors or omissions could damage the integrity of the research findings.

  • Occasionally make decisions that affect others. They sometimes consult a supervisor before deciding a course of action, but often act independently.

  • Repeat the same mental and physical activities.

  • Work in a competitive atmosphere where weekly and monthly deadlines must be met.

  • Set most of their daily tasks and goals without talking to someone first.

• Hours/Travel

• Usually work 40 hours a week or more

• Travel to visit food processing plants when enforcing government regulations.

• Generally work a set schedule.
  
  

• Interpersonal Relationships

  • Have a medium level of social contact

  • Communicate by e-mail, and in person on a daily basis. They also talk to people on the phone and write letters and memos, but less often

  • Are responsible for the health and safety of others

  • Are responsible for the work done by assistants

  • Usually work as part of a research team

• Physical Work Conditions

• Always work indoors

• Often wear safety attire, such as gloves or lab coats

• Occasionally are exposed to loud or distracting sounds and noise levels

Education and training/entrance requirements

You need a bachelor degree in a relevant field to work as a Chemist, and Food or Wine Scientist. Postgraduate studies may also be useful.

Wine Scientists need a degree in Wine Science before they can practice as a Wine Scientist. These degrees can be obtained from Charles Sturt University [Bachelor of Wine Science]; a Bachelor of Viticulture and Oenology from the University of Adelaide; a Bachelor of Science [Wine Science] from the University of Southern Queensland or a Bachelor of Agribusiness [majoring in Oenology] from Curtin University.

Employment Opportunities

Labour Market Insights provide an overview of the employment opportunities

 

Dr Jacqui McRae - Wine Scientist - CAMEO Life on the Job (Source: ABC News) Jacqui was a Senior Research Scientist in the AWRI’s Wine Texture Team. She attained her PhD in natural products chemistry from Swinburne University, Melbourne, in 2008 after completing a degree in chemistry with first class honours in biotechnology. She joined the AWRI in 2009 as a postdoctoral scientist and worked on projects relating to wine tannins and how their structure relates to astringency. “I’m really honoured to receive this award (Australian Women in Wine Award). It’s so great that people are interested in my research and the potential benefits to the wine industry,” Jacqui said. (Source: The Waite) Jacqui’s research focused on wine macromolecules and their roles in wine clarity and texture. The main outcome of this work been a greater understanding of how protein haze forms in white wines and the development of a shorter heat stability test that can produce more consistent results. “Protein haze formation is a serious risk for the wine industry as it is deemed a fault by consumers. Wines that develop a haze can collectively cost wine companies millions of dollars in reduced sales and reputation damage.” “My research has also explored red wine astringency and how it can be influenced by alcohol concentration, oxygen and filtration.” (Source: The Waite) When Dr Jacqui McRae reveals what she does for a living, most people are overcome with professional envy. As a research scientist at the Australian Wine Research Institute, Dr McRae spends her days studying the finite qualities of some of Australia's best drops. So does she ever get to taste what's in the beaker? "Ah no," she said," that would be nice, but no." Dr McRae began her scientific career studying the active constituents in medicinal plants. After seeing an advertisement for a wine researcher, her interest was piqued. "There is a lot of chemistry and biology in wine. "My job is to work out how some of the textures, flavours and aromas are formed and what they contribute to the wine. "Specifically I look at tannins — how the tannin structure changes over time and what that means for wine mouthfeel." The reaction of the tannins to the proteins in our mouths can determine the sensory response to the liquid, Dr McRae explained. "When you have a big glass of wine with some cheese, that will soften the astringency somewhat," she said. "But how does that same wine change over time, why does it change and how does that affect the mouthfeel?" This is what Dr McRae's research focuses on. Dr McRae said everything from personal palates to different music could affect how wine tastes and feels. "There are so many questions around wine that need to be investigated." Dr McRae and her colleagues have also looked into the impact of artificial ageing products, cork versus screw cap stoppers, and whether placing a spoon in the neck of a sparkling wine bottle will really stop it from going flat. Too hot, too cold — what temperature is just right? "If you are serving wine straight from the fridge, it is too cold," Dr McRae said. "Red wines can cope with higher temperatures than white wines, so you might want to serve a red wine during winter at room temperature." Dr McRae said the serving temperature of the wine would greatly affect the overall taste and experience. "If you drink it too cold you won't get those volatile compounds — the flavour and aroma compounds are not going to come out." Serving red wine slightly cooler than room temperature will enhance the taste. For the ultimate wine experience, 8-12 degrees Celsius is recommended for white wine and 16-20C for reds. Mulling, heating and cooking with wine removed many of the reactionary compounds. "It's a different entity than what you are drinking straight from the bottle," Dr McRae said. "Usually with mulled wine they are adding a lot of spices, so that is not a problem if you are losing some [flavour] because you are adding some." And surprisingly, given their line of work, Dr McRae said while most of her colleagues could enjoy a glass of red or white, it generally was not their drink of choice. "We have a lot of beer drinkers," the self-confessed gin lover said. (Source: ABC) 2022 - Dr Jacqui McRae is School Business Manager, School of Agriculture Food and Wine, The University of Adelaide

 

    Manufacturing & Production

 

The laboratory technician uses technical and analytical skills to provide an accurate and reliable analytical
service. These services are to ensure that grape and wine products meet Australian and international limits
for agrochemical residues and to measure other wine or grape components as part of the investigation into
various faults, taints or quality parameters.

A wine technician’s work involves running wine samples through the lab, testing and adding ingredients, and working on the wine press to extract the juice from grapes. In the lab, you are responsible for analysing the wine at all stages from crushed fruit to bottling the wine.

A wine technician analyses wine at all the different stages between harvesting and bottling. You will conduct chemical processes to test the wine, particularly to check for bacteria or yeast in bottled wines.

Your role comes down to quality control, managing a wine and knowing what is happening to it at each stage. A bad batch could cost your vineyard it's reputation and a lot of money.

There is a lot of science involved with wine making. Conducting laboratory analysis is almost part of the daily routine. Depending on the results you might adapt a batch by adding things to the wine or changing the temperatures of tanks during fermentation. Having a solid understanding of maths is really important to ensure you understand chemical processes and know how much to add to a wine batch depending on the volume of the tank and the chemical reaction it might cause.

Laboratory technicians carry out routine laboratory tests and perform a variety of technical support functions to help the winemakers. Day-to-day tasks include running wine samples through the lab, testing and adding ingredients, and working on the wine press.

ANZSCO ID: N/A July 2022
  
Alternative names: Lab Technician (Wine),

Knowledge, skills and attributes

• Ability to maintain effective working relationships and contribute positively in a team environment;

• Effective oral and written communication skills

• Bachelor of Science or similar

(Source: BKWine Magazine)

 

Duties and Tasks

• Prepares samples for agrochemical residue analyses and other wine and grape components in samples submitted to the Trace Analysis Laboratories. The analyses are to be performed in a timely and efficient manner in accordance with the Analytical Service quality system.

• Assist with method development and validation of analytical methods for agricultural chemical residues
  and other contaminants or components in grapes, juice and wine.

• Assists in conducting analytical and administrative tasks required for the routine management of the
  Trace Analysis Laboratory including entering and checking of results.

• Assist (when required) with small scale winemaking trials and other non-routine tasks

• Contributes to the maintenance of the NATA accreditation and quality of the Analytical Service
  Laboratory by ensuring that analyses are performed according to agreed quality parameters, perform
  calibration of equipment according to schedule and comply with instructions detailed in the quality
  manual or other related documents

• Conduct routine maintenance of instruments when required

• Contributes to the laboratory housekeeping and cleanliness

• Accepts that all Intellectual Property, Patents and discovery arising during the course of employment

• Undertakes other duties as directed

• Promotes the general well being by ensuring that all contact with clients, staff or the public
  is performed in a professional and confidential manner.

Working conditions

The job role requires that you be flexible with your working hours as shifts can sometimes be irregular, particularly during the harvest period. The job is also physically demanding and requires continual concentration.

Education and training/entrance requirements

Lab technicians need a degree in applied science, such as wine science, due to the high level of scientific understanding required.

 

 

    Manufacturing & Production

 

Wine merchants find new wines and buy and market them. Wine merchants usually manage retail outlets such as off-licences, selling wine and other drinks, or may work in their own shop. Some wine merchants work as buyers for wine importers or supermarket chains. They are responsible for selecting wines, spirits and other alcoholic and non-alcoholic drinks for sale to customers.

A wine merchant is responsible for the purchase and sale of wine for a retail store or producer. In this job, your duties include managing inventory, filling out purchase orders, coordinating promotional events and sales at your store, and cultivating relationships with vintners, other merchants, and industry experts. You may also do a fair amount of travel in this career, visiting vineyards, wine tastings, and trade shows where you continue to build relationships for your store.

Wine merchants sell a range of alcoholic beverages including, but not necessarily limited to, wines. These products are sold to private and public consumers via licensed premises such as off-licences or directly through internet or mail order channels.

 

ANZSCO ID: 4123
  
Alternative names: Wine retailer; Wine Trader

Knowledge, skills and attributes

• have a good knowledge of the products available

• have a good sense of taste and smell

• the ability to work well with others

• be able to lead and motivate a team

• to be flexible and open to change

• maths knowledge

• to be thorough and pay attention to detail

• customer service skills

• the ability to sell products and services

• the ability to accept criticism and work well under pressure

• the ability to use your initiative

• be able to negotiate competitive prices

• to be able to use a computer and the main software packages competently

For retail sales you must be at least 18 years old.

 

(Source: Wset Global)

 

Duties and Tasks

• look for potential new customers, cold call businesses like hotels and restaurants to create sales leads

• order and display stock

• organise promotions, including wine tastings

• visit clients to offer advice on wines

• in retail or wholesale venues, serve customers and take payment for goods

• manage sales targets

• write order quotes and keep accounts and records

• try new wines and select new products to sell including selecting brands to purchase

• placing orders with suppliers

• follow and enforce the legal requirements for the sale of alcohol

• recruit, train and organise staff

Owners and managers of retail outlets look after the day-to-day running of the shop or store, staff management and profitability. Their work includes:

• Making sure premises and displays are well maintained.

• Organising stock checks and making sure the stock is stored in correct conditions.

• Seeing that targets are met and all opportunities are taken to increase sales and profitability.

• Recruiting and interviewing staff.

• Managing staff activities and training.

• Maintaining a good standard of customer care.

• Giving advice on different types and origins of wine.

• Keeping up to date with changing customer trends and expectations.

• Making sure all security, health and safety and legal procedures are carried out.

• Buyers may also be involved in producing sales and marketing materials, researching into new wines, checking standards and negotiating buying prices. They have to arrange for wine to be transported to the company's warehouse for distribution to its branches.

Some wine merchants work for wholesalers, and sell their wine to hotels, restaurants, pubs and shops, rather than direct to the general public.

Working conditions

Wine merchants usually work around 40 hours a week. Job sharing and part-time work may be available. Wine merchants generally work indoors in safe and comfortable premises although working for busier companies may involve lots of heavy lifting, long hours and a high intake of alcohol.

The work is indoors and involves standing, and sometimes bending and stretching when displaying products or showing them to customers. Managers may have their own office or private area, but spend most of their time in the shop or store. Many companies provide uniforms.

Supermarkets are now the largest wine retailers, and many off-licences belong to national companies. Other employers include smaller groups and independent owners. It may also be possible to be self-employed.You could work at a store or at a client's business.

With experience you could become an independent wine merchant. You'll need funds and a well-researched business plan.

You could also progress to become a Master of Wine (MW).

(Source: Wset Global)

Education and training/entrance requirements

You can get into this job through:

• working towards this role

• applying directly

• a graduate training scheme

• a professional course from a private training provider

You could start in the wine trade as a sales assistant for an off-licence chain, a wine wholesalers or a supermarket. You can apply directly to get into this job. People working in supermarkets usually gain general experience in retail and buying before specialising in wines. You'll usually need retail experience and extensive product knowledge to be an independent wine merchant.

Experience and qualifications gained through the hospitality sector may be useful in this role. You could start work with a large wine retailer as a graduate management trainee, if you have a degree. Employers will accept most subjects.

Business, sales and marketing experience may also be useful.

Some wine merchants are certified as sommeliers as well.

Employment Opportunities

The ability to speak French, Spanish, Portuguese, German or Italian might be useful for working with overseas wine exporters.

There are sometimes opportunities for promotion in larger companies and national chains, for example to area manager or buyer. It may sometimes be necessary to move to a different location to gain promotion. Wine merchants with the necessary expertise and business skills sometimes set up their own retail shop.

 

Joe Muller, Wine Merchant - CAMEO (Source: YouTube) What’s it really like? Joe Muller, UK, aged 28 is manager of a medium-size branch of Majestic Wines in South West London. The store has a few corporate accounts but mostly sells wine to residents in the local area. [2020 - Corney & Barrow, Head of Monopole] How long have you been working as a wine merchant? For a little over four years now. After I finished university I found I wanted to discover more about wine and, having attended a couple of tastings and found them interesting, took it up as a career. I started as a trainee and worked in a couple of different stores before being made an assistant and then a full manager. What do you do in a typical day at work? How busy the store is depends a lot on the time of year but there is always stuff to do. We receive deliveries twice a week from the head office depot and this all has to be merchandised (stacked away ready for sale). We deliver locally as well so there will almost always be deliveries to organise and complete. Other than that, greeting and talking to customers about wine, taking orders over the phone and so on are big parts of the job. The organisational element can be challenging, making staff rotas, direct ordering of stock, responding to emails and so on. The shop opens before ten in the morning and shuts at eight, with a short break for lunch in-between. If we have a tasting event in store this requires extra coordination and preparation, and helping customers out with advice and recommendations is essential. What do you like and dislike about the job? I love talking to people about wine. Having done the diploma qualification it is nice to feel confident talking about grape varieties, wine production methods and all the other factors that contribute to the taste of the wines. I think wine is like a mix of geography, biology, chemistry and art and love the different ways in which taste and science combine and conflict. In terms of the running of the store I enjoy the business side of things, selling products, giving good customer service and so on. It’s great when people come back appreciative of your recommendations. The money is not the best and it is usually hard work but having the responsibility of running a store and having input into displays and so on can be really rewarding. On the down side the late finish can be a pain as it means you do not get home till late and because the store is open seven days a week you often have to work weekends and take days off during the week, so your social life can suffer a bit. Physically it is much harder than other jobs, too, being on your feet all day and carrying wine around certainly keeps you in shape. The money could be better but in the long run it is a passion for the wine and an interest in selling it that makes it all worthwhile. Any other advice? I would definitely advise prospective applicants to study and read up about wine as much as possible. If you do not love wine then it is not the job for you. It is the interest in the product and the subject that differentiates it from other sales or retails jobs. Employers will pick up on your knowledge and interest so that even if you do not have any formal qualifications you look like someone with good potential. The wine industry as a whole is pretty tight at the moment, with the weak pound, rising duty and high unemployment conspiring to give fewer jobs for more people so it is really important to persevere and keep applying. Even if most people ask for minimum qualifications, some will take you on if you show enough of an interest. Try doing something wine-related, like working in a bar, or grape picking, or getting relevant experience in retail or customer service. Very few people do wine degrees so you have a good chance as long as you can show the skill set and the passion for the product. If you find it really hard to get work in a shop you might have to consider completing the exams by yourself, and this is far from ideal as they are expensive and time consuming, but if you really want to get into it then do your homework and keep applying and hopefully someone will pick up on you. (Source: My Job Search) Joe Muller on Côte de Beaune 2020 https://youtu.be/CVuiGit2yTQ

 

 

   Manufacturing & Production

 

 

A wine buyer helps clients find and purchase high-quality wines that match their specific requirements. Wine buyers typically work for wine wholesalers, private collectors, restaurants, and shops.

To become a wine buyer, you must have a vast knowledge of wine and understand current wine industry trends. Wine buyers must have excellent communication skills, strong sales experience and be able to negotiate with wine suppliers from different parts of the world.

Wine buyers will manage the portfolio of wines that their clients hold, ensuring that each client has the ideal collection of wines for their restaurant, shop or private collection. It is an exciting role that involves working closely with clients and searching for the best wines available.

 

ANZSCO ID: N/A July 2022

Knowledge, skills and attributes

• A vast knowledge of wine varieties and brands

• A great palate and ability to match wine with foods

• Strong understanding of the wine industry including current trends - a ‘strong and deep’ understanding of market drivers, trends and influences

• Strong negotiation skills

• Excellent communication skills and interpersonal skills

• Strong organisational skills and attention to detail

• IT knowledge

• Physically fit and capable of lifting boxes of wine

• Sales and promotional skills

• Able to share their extensive knowledge with clients and customers

• Research skills - travelling to trade tasting events [Vinexpo, ProWein & London Wine Fair], reading newsletters, wine industruy blogs and websites

• Prepared to visit wine regions of the world

• Leadership qualities

• Cconfidence

• An engaging and persuasive personality

 

Trade Tasting in action
(Source: Wset Global)

 

Duties and Tasks

The main responsibilities of a buyer are to source drinks from different locations, to negotiate prices and to set retail prices, while considering the trends and demands of the market in which they work.

• Selecting wines for a client’s cellar - The wine buyer must identify the client’s unique requirements and create a plan for purchasing wines to meet those requirements. They must consider the client’s usage of wine, consumer preferences (if a restaurant or shop) or personal preferences (for private collectors). They will develop a plan that includes goals for purchasing wines of different varieties and vintages from various regions.

• Run wine tastings for clients - handles in-house wine education. After assessing a client’s requirements, wine buyers will run tasting sessions to show the client the kinds of wines that are available. These sessions will aim to educate the client and determine which vintages they prefer.

• Sourcing wine from suppliers - sourcing, pricing and tracking wine purchases. A wine buyer will contact suppliers who have the wines they require. Wines may be bought in casks or as finished bottled wine, depending upon the requirements of the client. The wine buyer must negotiate with suppliers to obtain the best possible value for clients.

• Developing successful wines - Wine buyers must identify wines that will be a commercial success for clients. For restaurants, that means wines that patrons will enjoy and are willing to pay a high price for. For private collectors, that means wines which they will appreciate in value.

• Stay up to date with wine industry news - A wine buyer must know which new wines are being released, which new wineries are opening, and which wineries are currently producing the best vintages. They will research new wines and wineries to establish which ones are worth further investigation.

• Maintaining a database of high-quality wines for each client - It is important that each client has a database of the wines they have in inventory and the wines they are interested in purchasing. The wine buyer will help the client manage this database.

• Presenting new wines to clients - If the wine buyer is working for a shop or restaurant, they will often have to present new wines to the client and help them understand the true value of each wine.

• Keep customers informed of the wines being added to the cellar - A wine buyer will help the client keep their customers informed about the new wines being added to the cellar. The wine buyer may be asked to write articles, newsletters or blog posts describing the reasons for buying a new wine. They may even be asked to promote wines via social media or online videos. A wine buyer plans, co-ordinates and communicates wine promotions

• Develop relationships with suppliers - cultivates relationships with suppliers and industry partners. The wine buyer should develop strong relationships with wine suppliers and wineries around the world.

• Manage wine stock levels - The wine buyer must ensure the client has adequate levels of each wine in their cellar. They must look at upcoming events and customer trends to predict how much additional wine is required throughout the year.
  

Did You Know? The three largest Australian wine producing states are South Australia, New South Wales and Victoria.  The oldest of these is New South Wales where the Hunter was the pioneer region. South Australia is famous for its Barossa Valley but Victoria has been better known as a state of diversity. It is a very small state but it contains 21 separately defined wine regions. In Australia a wine region has a defined geographical indicator that is based on a minimum production of 500 tonnes per year from at least five wine grape vineyards of at least 5 hectares each that do not have a common ownership and be contained in a single tract of land. Thus, for example, the large number of small vineyards in Tasmania means that although it produces thousands of tonnes it only has one defined wine region: Tasmania. The wine variety of Victoria is quite exceptional, one of the most diverse in the world. The geographical setting of Victoria means that it produces all wine styles from rich fortifieds through to delicate white wines such as Marsanne to Pinot Gris, and reds such as Gamay, Sangiovese, Nebbiolo but, of course, produces world class Shiraz, Chardonnay and Pinot Noir, amongst others. Victoria is made up of six wine zones, each containing wine regions with the exception of Gippsland: Port Philip Wine Zone: Yarra Valley, Mornington, Geelong, Macedon Ranges, Sunbury Central Victoria Wine Zone: Bendigo, Goulburn Valley (with a sub region of Nagambie Lakes), Heathcote, Strathbogie Ranges, Upper Goulburn North East Victoria Wine Zone: Rutherglen, King Valley, Alpine Valleys, Beechworth, Glenrowan Western Victoria Wine Zone: Grampians, Pyrenees, Henty Gippsland Wine Zone: Singular wine region and zone. North West Victoria Wine Zone: Murray Darling, Swan Hill (Source: The Buyer)

Working conditions

Ideally, a wine buyer should have experience working in a junior buying role within the wine industry. They should also have experience working in sales or marketing roles as a store supervisor, sales executive or wine ambassador.

Education and training/entrance requirements

At a minimum, a wine buyer should have qualification from the Wine and Spirit Education Trust (WSET). Ideally, they will also have a degree in marketing, communications, or business.

A range of different professional qualifications can prove useful when pursuing a career as a wine buyer. Those directly related to wine are valued both for their knowledge base and for the professional connections that they often bring with them.

You can complete an Associate Diploma in Winemaking; or a Bachelor's Degree in Marketing and Communications.

Employment Opportunities

Job opportunities and breaking through will vary hugely from place to place, from employment in-store to graduate opportunities, for instance working in an administrative role supporting the buying team in head office, which can be a useful route into a junior buying role.

A growing number of distributors and retailers are now multinational, multi-operational organisations, encompassing all aspects of the drinks trade. Where so many facets of the trade are gathered under one organisational umbrella, opportunities exist in a multiplicity of roles and disciplines – all of which require wine buyers with different skills and credentials.

For instance, Dan Murphy’s [200 stores] is part of the Woolworths-owned Endeavour Drinks division, encompassing retail stores, online operations, direct-to-consumer, a wine club and a fine wine auction and brokerage business. This broad structure offers opportunities for work experience or internships, as well as salaried positions. Buying teams at Dan Murphy’s are made up of a category assistant, promotions manager, assistant business manager and business manager.

Online wine sales are dominated by the websites of the ‘big box’ retailers – particularly Dan Murphy’s, which is the largest online alcohol retailer in the world in 2022, according to Statista.

The Australian wine market, like most significant size wine-producing countries, is strongly supportive and engaged in local wines. So a good knowledge of Australian and New Zealand wine is beneficial.

 

 

 

Related Jobs or Working with these Jobs
(Jobs not linked are currently being worked on)

 

Brewer	Forklift Operator	Hotel/Motel Manager Publican/Licensee Beverage Systems Technician	Quality Assurance Inspector
Restaurant/Cafe Manager	Retail Manager Retail Buyer	Salesperson	Soil Scientist
Viticulturalist (Wine Grape Grower) Vineyard Worker	Waiter	Wholesaler	WHS Officer

 

 

Job Cluster: Agriculture

 

 

Materials sourced from
Jobs & Skills WA [Wine Maker; ];
Open Universities [Food and Wine Scientist; ]
Careers Wales [Food Scientist; ]
Illinois Worknet Center [Food Scientists; ]
Study Gold Coast [Food and Wine Scientist; ]
Australian Wine Research Institute [Wine Technician; ]
Labour Market Insights [Wine Makers; ]
Acacia [Winery Cellar Hand;]
Wset Global [Cellar hand; Wine Buyer; Career Paths; ]
Carling [Wine Buyer; ]
Free Flow Wines [Cellar Worker; ]
Missouri State University [Cellar Technician; ]
deBortoli [Cellarhand; ]
National Careers Service UK [Wine Merchant; ]
Input Youth [Wine Merchant; ]
Zip Recruiter [Wine Merchant; Wine Taster; ]
My Job Search [Wine Merchant; ]
My Big Tomorrow [Wine Technician; ]
Embibe [Wine Taster; ]
Wine Australia [What is the future of selling wine online;]
Careers360 [Wine Taster; ]
Your Career [Wine Maker; Winery Cellar Hand; Chemist, and Food and Wine Scientist;  ]