CERTIFIED SOMMELIER EXAM

EXAM GUIDE

WHAT TO EXPECT & HOW TO PREPARE FOR THE CERTIFIED SOMMELIER EXAM

PURPOSE OF THIS DOCUMENT

The purpose of this document is to provide guidance and a road map for a candidate to understand
what to expect and how to prepare for the Certified Sommelier Exam.

As this is a guide, success at the exam requires a combination of industry experience and a candidate
creating their own study system to cover all necessary topics in depth.

EXAM DESCRIPTION:

The Certified Sommelier Examination is a one-day examination with three separate sections: Deductive
Tasting, Theory / Business of the Sommelier, and a Hospitality and Service Practical.

EXPECTED SKILLS SET OF A CERTIFIED SOMMELIER:

 Working theoretical knowledge of principal beverage alcohol.

 Proficiency in tableside service, including:

o Still and sparkling wine bottle and glass pour service.
o Food and wine pairing sales and ability to articulate said pairings.
o Cocktail, beer, aperitif, digestif, and fortified wine knowledge.
o Benchmark producer and vintage basics for iconic wine regions.

 Deductive Tasting Method ability for core classic red and white grape varieties.

 Basic financials and wine program management.

POTENTIAL ROLES OF A CERTIFIED SOMMELIER:

 Restaurant: Lead Server, Captain, Assistant Floor Sommelier, Bartender, Manager

 Other: Winery Tasting Room, Lead Retail Floor Salesperson, Distributor Representative, Hotel
F&B Leadership

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 PART 1
STUDY RESOURCES

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PART 1: CERTIFIED SOMMELIER EXAM - RESOURCES FOR STUDY
 Court of Master Sommeliers, Americas provided resources:
o Certified Sommelier Exam Syllabus

o Certified Sommelier Exam Guide- What to Expect and How to Prepare for the Certified
Sommelier Exam (this document)

o Certified Sommelier Tasting Exam Practice Grids

 White Wine:
https://www.mastersommeliers.org/sites/default/files/Certified_Examination_Tasting_
Grid_White_Wine-Jan2017_0.pdf
 Red Wine:
https://www.mastersommeliers.org/sites/default/files/Certified_Examination_Tasting_
Grid_Red_Wine-Jan2017_0.pdf

o Examinable Grape Varieties and Wines for the Certified Sommelier Tasting Exam
 See below in Tasting Exam section and on CMS-A website under resources

o Court of Master Sommeliers Service Standards

 https://www.mastersommeliers.org/sites/default/files/CMS%20Service%20Standards_0
.pdf

o The Court of Master Sommeliers, Americas Introductory Sommelier Course Workbook

o The Court of Master Sommeliers, Americas Service and Hospitality Videos

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CERTIFIED SOMMELIER EXAM - RESOURCES FOR STUDY
 Other recommended books and resources:
o GuildSomm.com
 A wealth of up-to-date information, videos, and podcasts. The website includes
study guides and access to the greater sommelier community through forums
and message boards to find like-minded study groups.

o Wine:
 The Wine Bible 2nd Edition By: Karen McNeil
• ISBN 0761180834 Amazon.com link
• A comprehensive source for in-depth wine fundamentals, plus, history, food, and
producer information

 The World Atlas of Wine 8th Edition By: Hugh Johnson and Jancis Robinson
• ISBN: 1784726184 Amazon.com link
• A reference for understanding the location, geography, and topography of the world’s
major wine regions.

 The Oxford Companion to Wine By: Jancis Robinson

• ISBN 9780198705383 Amazon.com link
• A reference for all aspects of wine, from quick look-ups to diving into complete subjects
one definition at a time.

 Sotheby’s Wine Encyclopedia By: Tom Stevenson

• ISBN: 142622141X Amazon.com link
• A reference detailing regions, sub-regions, and approved grape varieties of the major
wine-producing countries of the world

o Beer:
 Tasting Beer: An Insider’s Guide to the World’s Greatest Beverage
By: Randy Mosher
• ISBN 1612127770 Amazon.com link
• Insight into the world of brewing beer and learning the major styles in easy-to-
understand language.

o Sake:
 Sake World www.sake-world.com
• Website created by John Gauntner, one of the top sake experts in the world.
Information on sake basics, downloadable guides, and a food pairing section.

o Hospitality and Service

 Setting the Table: The Transforming Power of Hospitality in Business
By: Danny Meyer
• ISBN 0060742763 Amazon.com link
• From the famed New York City restaurateur, a behind-the-scenes look into the
restaurant business and the understanding of hospitality from a leading
authority.

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 PART 2
What to Expect Upon Arrival
to the Certified Sommelier Exam

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PART 2: What to Expect Upon Arrival to the Certified Sommelier Exam
 What to expect when you arrive to the exam:
o Check-in begins at approximately 7:45 am.
o Candidates will be let into the exam room after everyone has been checked in and the
wines for the tasting exam have been poured.

o A candidate may sit anywhere they would like in the room.

o The Master Sommeliers proctoring the exam will introduce themselves and give basic
instructions about the exam and the schedule for the day.

 Supplies needed for the exam:

o Pen or pencil
o Notepad to take notes for the Hospitality and Service Exam (you are not allowed to use
electronic devices).
o Corkscrew

o Calculator: Calculations should be able to be done by hand. A candidate can bring their
own calculator as long as there are no communication capabilities.

*Any other supplies needed, such as underliners, serviettes, and other beverage service
items for the Hospitality and Service Exam will be provided.

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 PART 3
What to Expect at the Tasting Examination

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PART 3: WHAT TO EXPECT AT THE TASTING EXAMINATION
 Entering the Exam:

o Candidates will be provided four (4) wines: two (2) whites and two (2) reds to identify in
30 minutes.
o Candidates will be provided a blank Certified Sommelier Exam Tasting Grid for each
wine.
o Please remember to put your name on all four (4) sheets.

o You will be asked not to touch the wine glasses in front of you until you are given
permission to do so.

 During the exam:

o The Master Sommeliers administering the exam will keep you aware of timing: You will
be given a “half-time” mark with 15 minutes remaining and a two-minute remaining
warning.
o The wine you have in your glass is what you have for the exam. There will be NO
“topping up” of exam wine.

o If you have any questions, please raise your hand and a proctor will assist you.

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HOW TO PREPARE FOR THE TASTING EXAMINATION

The wines Certified Sommelier Exam candidates will be tested on are listed below and are located in PDF
form on the CMS-A website resources page.

CMS-A CERTIFIED SOMMELIER TASTING EXAM

GRAPE VARIETIES AND GROWING REGIONS
WHITE WINES
Grape Variety Country and Region

Spain:
ALBARIÑO • Rías Baixas
* Unoaked

France - Burgundy: United States - California

• Chablis • Napa Valley
CHARDONNAY • Côte d’ Or • Sonoma County
• Mâconnais • Central Coast
* Village or Premier Cru

France - Loire Valley:

CHENIN BLANC • Vouvray
*Demi-Sec - Off-Dry

France:
GEWURZTRAMINER
• Alsace

Italy:
PINOT GRIGIO • Friuli
• Trentino - Alto Adige

Germany:
RIESLING • Mosel
• Rhein
*Kabinett or Spätlese – Off-Dry

France - Loire Valley: New Zealand:

SAUVIGNON BLANC • Sancerre • Marlborough
• Pouilly-Fumé

Argentina:
TORRONTÉS • Salta
• Mendoza

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 MS-A CERTIFIED SOMMELIER TASTING EXAM
GRAPE VARIETIES AND GROWING REGIONS
RED WINES
Grape Variety Country and Region

France - Loire Valley:

CABERNET FRANC • Chinon
• Bourgueil

France - Bordeaux: United States - California:

• Graves • Napa Valley
CABERNET SAUVIGNON
• Haut-Médoc • Sonoma County

France - Burgundy:
GAMAY
• Beaujolais *with carbonic maceration

France - Rhône Valley:

GRENACHE • Châteauneuf-du-Pape
• Gigondas

Argentina:
MALBEC
• Mendoza

France - Bordeaux: United States - California:

MERLOT • Pomerol • Napa Valley
• Saint-Émilion • Sonoma County

Italy - Piedmont:
NEBBIOLO • Barolo
• Barbaresco

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CMS-A CERTIFIED SOMMELIER TASTING EXAM
GRAPE VARIETIES AND GROWING REGIONS
RED WINES (Continued)
Grape Variety Country and Region

France: United States - California:

• Côte d’ Or • Napa Valley (Carneros)
* Village or Premier Cru • Sonoma County
PINOT NOIR • Central Coast

United States - Oregon:

• Willamette Valley

Italy - Tuscany:
SANGIOVESE • Brunello di Montalcino
• Chianti Classico

France - Rhône Valley: Australia:

• Northern Rhône • South Australia
SYRAH
Valley • Western Australia
• Victoria

Spain:
TEMPRANILLO • Rioja
*Reserva or Gran Reserva

United States - California:

• Napa Valley
ZINFANDEL
• Sonoma County

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HOW TO PREPARE FOR THE TASTING EXAMINATION

 Resources:
o The links below are PDF copies of the same grids used in the examination.

o White Wine Tasting Exam Grid:

https://www.mastersommeliers.org/sites/default/files/Certified_Examination_Tasting_
Grid_White_Wine-Jan2017_0.pdf

o Red Wine Tasting Exam Grid:

https://www.mastersommeliers.org/sites/default/files/Certified_Examination_Tasting_
Grid_Red_Wine-Jan2017_0.pdf

 General Preparation :
o One of the most important things to do to prepare is to taste examples of all Certified
Sommelier Examinable Grape Varieties and Regions and practice writing out grids for
each wine. Practice tasting and writing exactly how you would describe the wine.

o An important aspect of taking any exam is knowing how to properly take the exam to
maximize the points you earn for your success. Aside from practicing tasting wines,
another important thing to do is to practice filling out the entire grid properly.
 Look at all of the lines on the grid and see where questions exist. There are lines
to answer yes or no, lines to describe further, and lines to answer why.
 There are no deductions on this exam, only points accumulated and there are
points for EVERY SINGLE line on the grid.
 For the “yes” or “no” descriptors you must check either “yes” or “no” to get
points. We cannot assume you mean “no” when a descriptor is not apparent.
You must check the “no” box.
 The possible grape variety answers are blank on the practice grids under
Conclusion and Primary Grape. There will be six grape varieties listed for you to
choose from the actual exam. This list will change depending on the exam.
 Candidates are responsible for naming the country of origin.
 Practice!
o Practice writing descriptions for different sections of the grid such as:
 Why is it the grape variety you chose?
• As an example, if you think the wine is Riesling, what is it about the wine
(how you described it in the grid above) that leads you to believe it is
Riesling?
• We are looking for specific fruit, non-fruit, and structure-related
reasons.
 Why is it from a particular world of origin?
• Look at the fruit, fruit condition, earth, and mineral.
 Why is it from a particular climate?
• Look at the fruit condition and structure.

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 Compare:
o Compare wines to see how they are similar and how they are different:
 Pay particular attention to not only flavors and aromas but condition of fruit,
and the wine’s structure such as sweetness, tannin, acidity, and alcohol.
• Examples for comparison:
o White Wines:
 Vouvray and German Riesling
 Chablis and Sancerre
 California Chardonnay, Chablis, and Oaked Cote d’ Or
Chardonnay
 Pinot Grigio and Chablis
 Gewurztraminer and Torrontés
 New Zealand Sauvignon Blanc and Sancerre
 Albariño and Pinot Grigio

• Examples for comparison

o Red Wines:
 Pinot Noir from Burgundy and Pinot Noir from the US
 Pinot Noir from Burgundy and Nebbiolo
 Sangiovese and Nebbiolo
 Sangiovese and Rioja
 Cabernet Sauvignon from Bordeaux and Cabernet
Sauvignon from California
 Shiraz from Australia, Malbec from Argentina, and
Zinfandel from California
 Test Yourself:
o Test yourself with blind wines using the grids.

 Watch your timing:

o The 30 minutes allows for approximately 6 to 7 minutes per wine.
o You should be done with the white wines by the halfway point.
o Test yourself with timing using a clock or stopwatch for real-time exam pressure.
o Leave yourself a few moments to check over your papers to make sure you filled out
every box and every line.

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 Pitfalls:
o Often candidates do not pass the exam even when they got the wines correct because
they did not fill in all the boxes and lost too many points.
 See below for a sample of a complete grid.
• REMEMBER! Fill out EVERY line, even if it is a “No.” Each line is worth
something.
• Only write descriptors or a reason where prompted. Keep it short or
sweet.
• Answer “YES” only if VERY APPARENT and KEY to a wine’s identity;
otherwise, answer NO.
o An example would be a Gewurztraminer that may have some
Apple/Pear, but Tropical is both VERY APPARENT and KEY. So,
“NO” for “Apple/Pear” without any descriptors and “YES” for
“Tropical” with descriptors such as “Pineapple, Mango,
Banana.”
• Choose one answer per line for every line but the “Fruit Condition,”
where you may choose up to two.
• NAME A COUNTRY OF ORIGIN. This box is often overlooked. It is an
important one!
• If you change an answer, make your change clear by putting an “X”
through the answer you DO NOT want.
• Write as clearly as possible and keep your answers concise.

 Review and Trust Yourself!

o Take the time to review what you wrote before choosing your grape variety.
o Does the wine you described match your conclusion and vice versa?
o Review your notes and make sure it adds up and makes sense.
o For instance, if you called the wine off-dry and chose Sauvignon Blanc, it might be worth
looking back to where things went off-track.
 Look at structure and trust structure; it’s a big indicator of certain grape
varieties.
 Use your theory knowledge about how grapes are grown and how wines are
made in order to make informed choices.

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 EXAMPLE OF A FILLED OUT TASTING GRID
**Note this is a sample only. List of potential grape varieties may change depending on exam***

MARGAUX SMITH

X
Yellow Apple, Green Pear
X
X Lemon
X
X X

X
X
X
X
X
X
X
X
X

X
X
X
X

Apple, Pear, Lees, Mineral,

X Creamy-Malolactic Fermentation

X Minerality, tart fruit

X M+ acidity, tart fruit
FRANCE X

A delicious crisp and refreshing wine perfect with oysters, fresh

seafood, and sushi!

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 EXAMPLE OF A FILLED OUT TASTING GRID
***Note this is a sample only. List of potential grape varieties may change depending on exam***

MARGAUX SMITH

X
X Blackberry, Black Cherry
X Blueberry
X

X X

X
X
X
X
X
X
X
X
X
X
X

X
X
X

X Black fruit, black pepper,

eucalyptus

X Intense ripe fruit, lack of earth

or minerality
X High alcohol, overly ripe fruit

AUSTRALIA
X

This is a delicious, plush, rich, fruit-intense wine with flavors of black cherry and black pepper.
This wine is an excellent pairing with grilled beef or rack of lamb.

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 PART 4
What to Expect for the Theory Examination

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PART 4: WHAT TO EXPECT AT THE THEORY EXAMINATION

 General
o All exams are written ahead of time by the Examination Director and the Exam
Committee. The exams are distributed to adjudicating Master Sommeliers coordinating
exams in specific cities. These Master Sommeliers will not be writing or deciding exam
questions on exam day.

o The theory examination tests candidates' knowledge and understanding of the world of
wine, beverage, and the sommelier trade.

o Candidates must complete the 45-question examination within 35 minutes.

o There are no deductions. Points are garnered from correct answers only. Do not leave
any questions blank even if you are unsure of the answer. Think about what you do
know about the subject and how it might apply to the question. You might be right!

o After completing the Theory Examination, you will hand in your paper to a Master
Sommelier. You will then be given your Hospitality and Service Practical Exam time,
usually between 1pm and 4pm. You will have free time until the assigned time.

HOW TO PREPARE FOR THE THEORY EXAMINATION

 Resources
o See resources listed earlier in this document for book and website recommendations.
o Review the General Theory Topics to focus your studies.

o Download Theory Exam Standards from the CMS-A website and review the templates
for Germany, New Zealand, and Beer to see the depth of knowledge required for each
level of examination. These can be used as a guide of how to approach all topics of
study.

o Find Study Groups and utilize resources such as quizzes and games on GuildSomm.com.

 Types of questions to expect:

o See examples of question types below
 Multiple choice
 Short answer
 Simple business of the sommelier math questions
 Matching
 Map identification
 Label recognition
 Style recognition
 Wine list mistake correction

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 CERTIFIED SOMMELIER EXAMINATION
GENERAL THEORY TOPICS

Topics Covered Subtopics

• Vine cycle
• Factors of production
Grape Growing • Cause and effect: what happens in
Viticulture the vineyard and how that
translates to what we see in the
final wine

• Techniques
Winemaking
• Cause and effect: what happens in
Vinification
the winery and how that translates
to what we see in the final wine

Understanding Wine
Law
• Champagne
• Burgundy
• Bordeaux
• Loire Valley
• Alsace
France
• Rhône Valley
• Dordogne and Southwest France
• Provence
• Languedoc
• Roussillon
• Piedmont
• Lombardy
• Trentino-Alto Adige
• Veneto
• Friuli-Venezia-Giulia
• Emilia-Romagna
Italy • Tuscany
• Marche
• Abruzzo
• Campania
• Puglia
• Sicily
• Sardinia

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 CERTIFIED SOMMELIER EXAMINATION
GENERAL THEORY TOPICS (Continued)

Topics Covered Subtopics

Germany • Mosel
• Rheingau
• Rheinhessen
• Pfalz
• Nahe
• Franken
• Baden
• Mittelrhein
Austria • Niederösterreich
Kremstal
Kamptal
Wachau
• Burgenland
Mittelburgenland
Greece • Samos
• Santorini
• Naoussa
• Nemea

Hungary • Tokaji

Spain • Rìas Baixas

• Rioja
• Ribera del Duero
• Toro
• Rueda
• Cava
• Priorat
Portugal • Vinho Verde
• Douro
• Alentejo
• Bairrada
• Dão
• Porto

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 CERTIFIED SOMMELIER EXAMINATION
GENERAL THEORY TOPICS (Continued

Topics Covered Subtopics

• United States
• California
North America • Oregon
• Washington
• New York State
• Ontario
Canada
• Okanagan Valley
Mexico • Valle de Guadalupe
• Salta
South America
• Mendoza
Argentina
• Patagonia
• Aconcagua Valley
South America
• Valle Central
Chile
• Sur
• Southeastern Australia
• New South Wales
Australia • Victoria
• South Australia
• Western Australia
• North Island
o Auckland
o Gisborne
o Hawke's Bay
o Wairarapa
New Zealand  Martinborough
• South Island
o Marlborough
o Nelson
o Canterbury
o Central Otago

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 CERTIFIED SOMMELIER EXAMINATION
GENERAL THEORY TOPICS (Continued)

Topics Covered Subtopics

• Cape South Region

o Cape Agulhas
o Elgin
o Overberg
o Walker Bay
South Africa • Coastal Region
o Cape Town
o Franschhoek Valley
o Paarl
o Swartland
o Stellenbosch

Other Methods of
Making Wine
• Methods of production
Sparkling Wine
• Champagne
• Sherry
• Port
Fortified Wine
• Madeira
• Vins Doux Naturels

• Methods of production
Sweet Wines
• Important sweet wines of the world

• Ingredients
• Production methods
Beer
• Common styles (classic locations,
type, style)
• Ingredients
• Styles
Sake • Sake classification system
• Polishing minimums for premium
production
• Basics of distillation
• Base ingredients of common spirits
Sprits
• Aging requirements and laws
• Aperitifs and digestifs

22
PART 4: Examples of Theory Questions as compared to Introductory Theory Questions

Introductory Sommelier Exam Certified Sommelier

Question Example Theory Question Example
TOPIC: CHAMPAGNE

Liqueur de Tirage is used in the What ingredients are found in the

production of which beverage? Liqueur de Tirage?
a. Champagne
b. Bordeaux
c. Vin Doux Naturel
d. Vermouth

Introductory Sommelier Exam Certified Sommelier

Question Example Theory Question Example
TOPIC: ITALY

The Chianti Classico DOCG Rùfina, Colli Senesi, and Fiorenti are all
is located in ______. subzones of __________ DOCG.
a. Veneto
b. Piedmont
c. Tuscany
d. Sicily

Introductory Sommelier Exam Certified Sommelier

Question Example Theory Question Example
TOPIC SPIRITS

Which of the following spirits must be Organize the following styles of Cognac
aged for at least 2 years in French oak from least to most amount of barrel
barrels? aging utilized for production:
a. Rye XO, Three Star, VSOP.
(Least Amount of Barrel Aging)
b. Bourbon
1.
c. Dark Rum 2.
d. Cognac 3.
(Most Amount of Barrel Aging)

23
PART 4: Examples of Matching Questions:

1. Match the following regions with their most prominent grape variety:
(Choose ONE matching grape variety per region.)

Valpolicella Grüner Veltliner

Furmint
Bandol Fiano
Grenache
Tokaj Corvina
Mourvèdre
Gigondas Blaufränkisch

2. Match the following wines with their predominant wine styles: (Choose ONE matching style
per wine.)

Barsac Still, dry, white

Still, dry, red
Ribera del Duero Still, off-dry, white
Sparkling, dry, white
Malmsey Madeira Sparkling, dry, rosé
Botrytis affected, sweet, white
Vermouth di Torino Rosso IGT Fortified, sweet, white
Aromatized, white
Conegliano Valdobbiadene Prosecco DOCG Aromatized, red

3. Match the following appellations with their country of origin:

(Choose ONE matching country per appellation.)

Walker Bay Austria

Germany
Santorini Spain
Greece
McLaren Vale Argentina
Italy
Rheinhessen United States
Australia
Salta New Zealand
South Africa
Ribbon Ridge Portugal

24
PART 4: Examples of Map and Label Questions

Which of the following factors most influences the style of this

wine?

a. Undergoes a secondary fermentation in bottle

b. Grapes were infected by Botrytis cinerea in the vineyard

c. Fermentation is arrested by the addition of neutral grape spirit

d. Grapes are dried in the winery for at least 2 months prior to pressing

What fortified wine region is indicated in the map below? Ex: Madeira, Banyuls…

What percentage of the grapes used to make this wine must

come from Foss Vineyard?

25
Which anbaugebiet does this map depict?

26
PART 4: What to expect - The Business of the Sommelier

 Knowing how to run a profitable wine program in an integral part of being a successful
Sommelier. The Business of the Sommelier is one of the key pillars of CMS-A education and
examination. At the Certified Sommelier Exam, Business of the Sommelier is tested as part of
the Theory Examination.

 A Certified Sommelier is expected to know basic financial wine program management and
costing competencies. This includes a working knowledge of the following:

o Costing situations and analysis

 Understanding cost in general.
• If your wine cost percentage is 30% what does this actually mean? It
means that for every $100 the business earns in revenue, it costs $30 in
product.
 Learn common bottle or container sizes in ounces/liters/milliliters
• Examples:
o Half bottle: 12.7 ounces / 375 milliliters
o Standard bottle: 25.4 ounces / 750 milliliters
o Magnum: 50.7 ounces / 1500 milliliters /1.5 liter
 Understand how pour size in ounces or milliliters relates to the number of
servings per bottle or per container

o COGS (Cost of Goods Sold) and Cost Percentage

 Cost of Goods Sold Equation: (BI + P) – EI
• BI = Beginning Inventory or last month’s inventory in dollars or local currency
• P = Purchases in dollars or local currency
• EI = Ending Inventory or this month’s inventory in dollars or local currency
 Cost Percentage:
• (BI + P) – EI ÷ wine sales in dollars or local currency

o Inventory, purchasing, sales, and margin analysis, systems, and situations.

o Menu Corrections: awareness of inconsistencies or mistakes on a beverage list

including, but not limited to:
 Misspellings on a beverage list such as producer names or regions
 Miscategorized or mismatched beverages on a list
 Incorrect pricing

 Calculators are not provided. With practice, using the examples below, calculations can be
done by hand. A candidate can bring their own calculator as long as it has no communication
capabilities.

 Practice using the questions below and be sure to read each question carefully

27
Examples of Business of the Sommelier Questions at the Certified Sommelier Examination

Example 1: Costing

The cost of a bottle of wine to your restaurant is $30. You get 5 pours per bottle and have a 33% pour
cost. How much do you have to charge for a glass of that wine? Round to the nearest dollar.

Example 2: COGS, Margins, and Inventory Situations

Which of the following scenarios appears to lower a wine program's COGS?

a. Your receiving department mistakenly entered one invoice into your inventory system
twice.
b. The point-of-sale system sale price charged $500 less than the cost of a bottle of wine.
c. During inventory, you found three cases of wine which haven't been counted for 2 years.
d. A server charged a private party for 12 bottles when 22 were poured.

Which of the following scenarios would cause your beverage program margin to decrease?
a. Your comptroller didn't enter three invoices into your inventory system.
b. You sold a bottle of wine which was missing three zeroes in your point-of-sale system's
price.
c. During inventory, you found three cases of wine which haven't been counted for 2 years.
d. The Musigny poured for a private party was invoiced by your distributor as Bourgogne AOC.

Example 3: Sales, Purchasing & Costing Scenarios

Your restaurant is featuring a Pinot Grigio by-the-keg. The keg holds the equivalent of 26 750 ml
bottles. 750 ml bottles hold 25 ounces.
• ~ There are 500 covers
• ~ 3 out of every 5 customers order one glass
• ~ Glass pour size is 4 ounces or 118 milliliters
• ~ There is 1 ounce or 29.5 milliliters of "over-pour/spillage" factored in per 12 glasses
a. How many guests order a glass of this wine?
b. How many total ounces will you need to pour throughout the evening?
c. How many kegs must you purchase to meet demand for the evening?

28
 PART 5
What to Expect at the Hospitality and Service
Examination

29
PART 5: WHAT TO EXPECT AT THE HOSPITALITY AND SERVICE PRACTICAL EXAMINATION
 General:
o All exams are written ahead of time by the Examination Director and the Exam Committee.
The exams are distributed to adjudicating Master Sommeliers coordinating exams in specific
cities. These Master Sommeliers follow a script that has several variations, but they will not
be deciding questions on exam day.
o The Hospitality and Service Practical Examination approximates the restaurant environment.
Candidates are expected to demonstrate salesmanship and knowledge while performing a
variety of tableside tasks.
o After finishing the Hospitality and Service Practical Exam, candidates are free until the
Results Reception at approximately 5:30 pm.

HOW TO PREPARE FOR THE HOSPITALITY AND SERVICE PRACTICAL EXAMINATION

 How the Exam Works

o Please arrive at your Hospitality and Service Practical exam 10 to 15 minutes before your
assigned time.

o When you arrive, you will be greeted and checked in by a local Advanced Sommelier there
to help with the exam. They will be performing the duties of a Maître d’ for the Practical
Exam.

o A group of candidates will be taking the exam at the same time.

o The Maître d’ will check that you have the required exam tools such as a wine opener, pen,
and notepad. Note: you are not allowed to use electronic devices to take notes. All other
tools needed will be provided.
o The Maître d’ will escort you into the exam room and give instructions related to the exam
scenario. Exam conditions are in effect as soon as the Maitre d' begins speaking. Their
instructions are part of the test. You are welcome to write them down on your notepad.

o The Maître d’ will assign you to a table and Master Sommelier. They will let you know when
to approach the table and when the exam will begin. They are there to answer questions
and help you with anything you may need for that portion of the exam. Remember,
everything you need for the exam will be provided for you.

o The Service and Hospitality Exam is approximately 12 minutes long.

o Once the exam is finished, the Maître d’ will gather all the candidates taking the exam at
that time and escort you outside of the room.

 Resources:
o Download and review the CMS-A Service Standards Document
https://www.mastersommeliers.org/resources
o Review CMS-A Service Videos
o Review theory exam resources

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PART 5: WHAT TO EXPECT AT THE HOSPITALITY AND SERVICE PRACTICAL EXAMINATION

 Possible scenarios:
o Candidates may be asked to:
 Properly open a bottle of sparkling wine and serve guests.

 Open and pour wines by the glass for guests.

 Serve a wine flight.

 Discuss food and wine paring options and why they work.

 Choose a proper pairing from multiple dish selections and why the pairing works.

 Give a wine recommendation for a particular dish. The wine recommendation must
include wine region, producer, and vintage.

 Recognize producers of the world’s top wine regions.

 Recommend producers similar to a guest’s preferences.

 Describe ingredients, mixers, and garnishes of standard classic cocktails.

 Examples: Mojito, Gimlet, Moscow Mule, Negroni, Rusty Nail, Manhattan, Side
Car, Cosmopolitan, Caipirinha, Vesper, Greyhound, Margarita, Paloma, Mint
Julep, Dark and Stormy, Kir Royal, White Russian, Old Fashioned, Tom Collins,
etc.
 Recommend example producers of major beer styles of the world, sake,
aperitifs, spirits, and liqueurs.
• Example: Name two producers of Stout Beer.
• Example: Name two producers of Single Malt Scotch.
• Example: Name two producers of French Vermouth.
• Example: Name two producers of Coffee-Flavored Liqueur.
 Recognize brand names of aperitifs, name the country of origin, and general
flavor of the brand.
• Examples: Aperol, Pastis, Dolin, Lillet, Manzanilla, etc.

 Skills
o Listening Skills & Communication to Guests
 You may not know every producer or wine asked. That is ok! Write it down, repeat,
and confirm any orders given.
o Technical Beverage Service Skills
 See CMS-A Service Standards.
o Hospitality and Professionalism:
 Remember to remain professional and give great hospitality always. If things go
wrong or you do not know an answer, that is okay. Keep the focus on providing
excellent service.

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PART 5: WHAT TO EXPECT AT THE HOSPITALITY AND SERVICE PRACTICAL EXAMINATION

 Keys to Success:
o Listen
 Listen carefully to instructions by the Maître d’ and the Master Sommelier giving the
exam.
 All adjudicators are there to help you succeed and set you up for success. This
portion of the examination is to test your knowledge and skill, not try and stump
you.

o Using and Applying Theory Knowledge

 All portions of the exam inform each other. It is essential to have a strong
knowledge base to inform both your Tasting Exam and your Hospitality and Service
Exam.
 In the Service Practical, you will be asked to perform many sommelier-related tasks
while answering many theory-related questions.
 This could include:
• Producer Knowledge
 Top producers in major wine regions
 Top cuvées of top Champagne producers
 First and Second Growths of the 1855 Classification of Bordeaux

•Vintages
 Top vintages for the last 10 to 15 years of the major classic world
wine regions.
 Examples: Champagne, Barolo, Brunello di Montalcino, Left Bank
Bordeaux
o Mock Restaurant Role Play:
 Generally, there will be one Master Sommelier seated at the table, pretend it is a
real restaurant with a guest at every seat.
 Watch reaching over a guest’s space.
• Wine Recommendations:
 When giving wine recommendations, mention why the pairing
works in a guest-friendly manner.
 Have a short list of wines readily available in your mind to pair with
various dishes.
o Examples might be:
 Light, crisp white wines
 Full-bodied white wines
 Off-dry white wines
 Lighter, food-friendly red wines
 Full-bodied red wines
 Old World and New World versions of the above
 When asked for a pairing, a candidate must mention the following
for full marks.
o Producer, vintage, and full appellation

© Court of Master Sommeliers, Americas 7.2023

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