Court of Master Sommeliers
Wine Education Courses: The Court of Master Sommelier Credential
When you go to your favorite restaurant for birthdays and holidays, chances are a “sommelier” with a designation will be serving your table.
In the last few years, sommeliers have been working hard to get sommelier credentials.
The reason is that going the “wine certification route” has become a trend. And in some restaurants, it could be a key factor in advancement.
While some wine lovers have been able to receive the “introductory” designation from the Court of Master Sommeliers (CMS) in the past, it is increasingly difficult for someone who is not in the wine trade to enroll in the courses.
One rational is because of the vast numbers of wine trade personnel seeking out the Court of Master Sommeliers wine certification program.
Who Can Apply For The Court of Master Sommelier Program?
Changes are made every so often, so it is best to check with the CMS website. At the time of this writing, the introductory class is open to hospitality sector employees and those considering a career as a professional sommelier. The higher level certifications also have restrictions.
Master Sommelier: An Elite Designation
This Master Sommelier, or “MS” wine credential, is at the pinnacle of the four designations possible in the CMS program.
Created in 1977 in the United Kingdom, the objective was to improve standards of beverage knowledge and service in hotels and restaurants.
4 Levels of Education in the CMS Wine Certification Program
Unlike most other programs there are 4 levels to the CMS program. This is excellent because as each student achieves a new designation, they own it and are free to use it on their resume.
With most other programs, it is necessary to pass all the “steps” or “levels” until you are credited with the designation.
As students advance through the CMS program, they must answer increasingly more difficult questions on the wine certification exam.
These questions are related to service, blind tasting, and basic wine knowledge.
CMS The Introductory Level
At the very basic introductory level, students must take a two day course. They must then pass an intensive exam that demonstrates their knowledge of wine regions and wines of the world. The introductory level exam also includes a brief service component.
The Certified Sommelier Designation
The second level of the CMS program is the “Certified Sommelier” designation. If you are curious what this exam entails, you might want to read the book Cork Dork by Bianca Bosker.
At this level, on the exam candidates must demonstrate knowledge of virtually every wine region in the world.
I took the exam in 2007. I remember feeling fairly confident taking it. A few of the others taking the exam I met in wine tastings around NYC.
We first took a written exam. I knew I did well in that. Yet what concerned me was the Court of Master Sommeliers service exam ahead. In anticipation, I had been opening bottles of sparkling wine for weeks. I knew that it would be necessary to demonstrate my elegant service skills during the exam, so I wanted to be prepared.
At that time – 2007 – the “book” recommended serving the oldest woman at the table first, and then the youngest woman. Beyond the obvious problem of trying to figure out who the oldest woman might be, especially when the women all looked to be the same age, there was an additional problem. The additional problem was that the guests would all be “imaginary” during the exam.
In my situation at least, two Master Sommeliers (yes, real and actual men) sat at a large table and introduced their imaginary wives. There was no way to discern which of the imaginary women would be the oldest.
So to make the story short, during the Court of Master Sommeliers exam I popped the sparkling wine as was appropriate, draped it in a clean, white, starched serviette (napkin) and poured it for the gentlemen and their imaginary wives.
Though I researched what would be asked of me during this part of the service exam, I hadn’t heard about the offhand questions the “guests” might ask. So one of the Master Sommeliers told me he was having chicken – what wine would he recommend? Then what vintage? Then a question as to why I choose that vintage.
Happily, I passed the exam. I am extremely proud of this as many in my group were not as lucky.
Though I only had to open a bottle of sparkling wine during my exam, at times in the year the examiners might ask the student to decant an old bottle of wine. This involves using a candle to make sure that no sediment reaches the decanter from the bottle.
I suppose I could spend more paragraphs detailing all the drama of the Certified Sommelier exam, more about how I prepared for it, and how I celebrated when I passed …
… yet Bianca Bosker beat me to it in her book Cork Dork. Great passage about the agony and ecstasy of taking the exam based on her personal experience.
Bosker was a technical reporter when she decided to write a book on the inner workings of the wine world. She had never served wine in a restaurant, and as she admits, was a bit clumsy with service and in answering questions about wine production methods at the same time during the Certified Sommelier exam.
It was her research for the book Cork Dork that led her to enroll in the Court of Master Sommeliers (CMS) program, and she did pass the Certified Sommelier exam on her second try.
Preparing For the CMS Tasting Component
Have you seen one of the films about groups of people studying to be sommeliers? One is the popular documentary Somm.
Here’s a scene. A group of sommelier students are sniffing, snorting, and swirling tiny portions of wine in enormous glasses. In some cases, these wines sell for over $300 a bottle – or more. And then, after swirling and tasting, they spit the wine in their mouth into a giant bucket.
Yes, I have been there and done it during practice tastings with members of our CMS tasting group. The truth is that a lot of the flavor of the wine can be experienced by just holding it in one’s mouth.
Time is short, the wines are very expensive, so these are stressful events as it’s crucial to deduce the wine’s variety and origin correctly and as quickly as possible.
And yes, you better know your vintages. Typically, this just pertains to Burgundy and Bordeaux, but Napa and Rioja are important as well.
That’s right. Just one sniff and a scant mouthful and you need to be able to say something like, “It’s a Pinot Noir from Pommard, from a good producer, 1st Cru, and approximately 3 – 5 years of age.”
Can Having a Credentialed Sommelier Benefit You, the Guest?
Restaurants are not required to employ a sommelier with credentials. Yet the better restaurants understand the value of doing so.
Sommeliers from the CMS wine certification program (and comparable programs) share a common knowledge of wine, wine regions, and wine pairing.
In addition to pouring wine with very professional etiquette, most sommeliers love sharing “insider” wine knowledge with guests. Curious about Bierzo? Most sommeliers will know this up-and-coming wine region. The region is actually so well established it already appears on many wine certification course eams.
For trade professions, specifically those working the floor as sommeliers and wine directors, a designation from the Court of Masters Sommeliers is increasingly a wine designation important to attain.
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About Author Marisa D’Vari
D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.
She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator through the Society of Wine Educators … to see it all, please click on bio
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