Introductory Sommelier (Level 1)
The Introductory course introduces you to the language of wine. You’ll learn about major grape varieties, classic wine regions and basic tasting techniques. The CMS recommends a minimum of three years of industry experience before taking this exam. The actual course is short and culminates in a multiple‑choice test where a score of 60 % or higher earns a pass.
Core Concepts
- Wine tasting phases: Appearance, nose, mouth and after‑taste.
- Common grape varieties: Pinot Noir, Zinfandel, Cabernet, Shiraz/Syrah and Merlot for reds; Chardonnay, Brut (sparkling), Muscat, Pinot Grigio, Riesling and Gewürztraminer for whites.
- Service basics: Red wines are generally served at a cool room temperature, while many white wines should be chilled before serving.
- Global overview: Italy produces about 4.8 million tons of wine annually, followed by Spain (4.6 M tons) and France (4.3 M tons).
Infographic: Top Wine Producers
Flashcards
Final Exam
Certified Sommelier (Level 2)
The Certified Sommelier examination builds upon Level 1. Candidates must complete a one‑day exam that covers theory, tasting and service skills. To pass, you must score at least 60 % in three simultaneous sections: a blind tasting of four wines (two red, two white), a 45‑question theory exam and a practical service evaluation.
Expanded Knowledge
- Deductive tasting: Develop your ability to identify wines through structured tasting and understanding classic markers for grape varieties and regions.
- Wine regions: Study appellations from France (Bordeaux, Burgundy, Champagne), Italy (Tuscany, Piedmont), Spain (Rioja, Ribera del Duero), Germany (Mosel, Rheingau) and the New World (California, Oregon, Australia, Chile).
- Service techniques: Learn proper presentation of a bottle, opening and decanting, and handling a wine list.
- Other beverages: Understand basics of beer, sake and spirits, since they appear on the theory exam【339094753123724†L115-L118】.
Flashcards
Final Exam
Advanced Sommelier (Level 3)
The Advanced Sommelier exam requires deeper theory, tasting and service expertise. CMS recommends two years of industry experience and at least a year of study between Levels 2 and 3. The exam includes three sections (written theory, verbal tasting and a service practical) where candidates must achieve a 60 % pass rate in each.
Topics to Master
- Viticulture & vinification: How grape growing and winemaking choices influence a wine’s style and quality.
- Old World laws: AOC/AOP in France, DOCG/DOC in Italy, DO in Spain, Qualitätswein / Prädikatswein in Germany.
- Advanced service: Pairing wine with food, decanting mature wines, handling large format bottles and dessert wines.
- Blind tasting: Practice identifying structure (acid, tannin, alcohol, body, finish) and classic descriptors.
Flashcards
Final Exam
Master Sommelier (Level 4)
The Master Sommelier Diploma is the highest and most prestigious credential. After completing Levels 1–3, candidates face an oral theory examination, a deductive tasting of six wines and a practical service exam. Passing requires rigorous preparation and only a small fraction of candidates achieve this level.
What’s Expected
- Global knowledge: Comprehensive understanding of all major wine regions, grape varieties, spirits and sake.
- Cellar management: Building and managing a wine list, inventory control, cost calculations and vintage variations.
- Service mastery: Executing flawless service, including decanting, sabering, pairing and handling guests’ questions under pressure.
- Personal development: Cultivate mentorship and teaching skills to contribute to the sommelier community.