The Court of Master Sommeliers is an educational organisation established in April 1977 to encourage improved standards of beverage service by sommeliers, particularly in wine and food pairing. From the court's inception through 2018, a worldwide total of 274 people have earned its Master Sommelier diploma, the highest level.
History
The first Master Sommelier examination was held in the United Kingdom in 1969; the Court of Master Sommeliers was later established as an international examining body for sommeliers. It was set up under the supervision of the Vintners Company, The Institute of Masters of Wine, The British Hotels & Restaurants Association, The Wine & Spirit Association of Great Britain, and The Wholesale Tobacco Trade Association. In 1984, Fred Dame was the first person ever to pass all three parts of the Master Sommelier examination at once, which is called winning the Krug Cup. In 1986 the first Master Sommelier exams were held in the United States. The American chapter of the CMS was established under the name Court of Master Sommeliers Americas, and also conducts exams and workshops in Canada. In 2018, the Court of Master Sommeliers invalidated the results of the tasting portion of the exam and rescinded the MS title from 23 of the 24 who were awarded the MS title. A proctor for the exam gave at least one candidate information about the wines used in the exam.
Education and certification
The court has four stages of certification that grow in depth and complexity with each stage. Those who achieve a particular stage are awarded a certificate and badge on the same day as the exam.
Introductory
Open to anyone with several years experience in the restaurant industry, this level consists of two days of classes followed by a multiple choice exam that typically has a low failure rate. Topics covered include but are not limited to: winemaking basics, grape varieties, the major wine regions, wine and food pairing, and the very basic details of beer, sake, and liquors. Passing the Introductory Sommelier Course does not confer the "sommelier" professional title. Persons passing the exam receive an “Introductory” lapel pin and certificate.
Certified Sommelier
This stage was created in 2006 to bridge the gap between the Introductory and Advanced levels. It is only open to those who have passed the Introductory course and examination, and focuses a great deal more on service and more in-depth knowledge of the world of wine. The exam has three parts: theoretical consisting of multiple choice and short answer questions, a written blind tasting of four wines, and service. The minimum score to pass is 60%. The Court of Master Sommeliers America reports that on average 66% of applicants pass the Certified Examination.
Advanced Sommelier
Testing for the Advanced Sommelier certificate requires candidates to have passed the Certified exam and taken the Advanced Sommelier Course. In the United States, the three day Advanced Course is offered twice per year and requires the candidate to first submit an application and take a timed knowledge survey which is then followed by the exam at a different date. For the European chapter, the course and exam are done in one, five-day sitting. The Court generally recommends 1–2 years of preparation after successfully passing the Certified exam. The Advanced exam is generally offered three times per year but differs in frequency between the American and European chapters. Candidates must be working and living in one region or the other to sit the exam there. Often referred to as the "Mini Master", there is a heavier emphasis on service and a more intimate knowledge of all wine styles, regions and wine producers themselves. The examination is a written test with multiple choice and 60 short answer questions, a blind tasting of 6 wines in 25 minutes, and a 45 minute service test. The minimum pass mark is 60% in each section, and all three sections must be passed together.
Master Sommelier
Those who wish to take the Master Sommelier exam must have passed the Advanced exam, be invited and/or recommended to sit the exam and have typically worked in the industry for at least 10 years. The exam covers all aspects of the world and industry of wine, beer, spirits, cocktails, and hospitality from a business, service and philosophical approach. The three part, oral exam consists of theory, blind tasting six wines before a panel, and service; the three sections do not need be attempted at once. It is allowed to take the blind tasting and service exam in successive years. Once the first portion is passed, a candidate has a three year window, starting with the first attempt, to pass all three portions i.e. a candidate can pass one part each year for about three consecutive years and successfully become a Master Sommelier. If all three parts are not passed in the three year window the candidate resets to zero and must retake all parts. The minimum score for each of the three sections to pass is 75% at the Master Sommelier level. The typical pass rate at the Master Sommelier exam is around 3–8% of applicants; in some instances as few as 1 in 70 have succeeded. The Master Sommelier exam is offered twice per year in the US and once per year in the UK. On average candidates sit for the exam two to three times, and some take the test as many as six times. Only nine people have ever passed the Master level on the first try. Some attempt the exam up to a dozen times before passing. In 2020, the American branch of the court removed the single term "master" from its title-ship, instead adopting the full term "master sommelier" to cultivate diversity and reducing racism.
