Level IV: Master Sommelier Diploma Examination Details

Master Sommelier Diploma Examination

The Master Sommelier Diploma Examination is similar in format and content to that of the Advanced Sommelier Examination in that it consists of three parts: a theory examination (an oral examination and not written), a blind tasting of six wines, and a practical wine service examination.  The minimum passing score for each of the three sections is 75% as opposed to 60% for the Advanced Exam.  Students have three consecutive years to pass all parts of the examination.  Thus a student who passes one or two parts may retake those he or she failed in during the next two years.  If all three parts are not passed during a three year period the entire exam must be retaken. Members of the examining panel are Master Sommeliers chosen by the Examinations Committee and the Director of Education.

The candidate is required to wear professional working attire and to also provide all tools of the sommelier trade for the examination. The candidate should exhibit a high standard of both technical and social skills throughout the examination, and demonstrate the courtesy and charm of a Master Sommelier. It is also essential that the candidate demonstrate excellent salesmanship.

Who can take the Master Sommelier Diploma Examination?

• Discuss, recommend and serve aperitifs, displaying a thorough knowledge of their ingredients and production methods as well as the ability to serve them correctly.
• Select, prepare and position glassware necessary for the service of all beverages in the lounge, restaurant, or private function room.
• Discuss menu content and wine list, recommending wines to accompany a wide range of foods; displaying a sound knowledge of the products, their vintages and characteristics.
• Present, offer, prepare, (decanting when necessary) and serve wines, demonstrating a high degree of efficiency and proficiency.
• Present, offer, prepare and serve brandies, liqueurs and other spirits, including knowledge of the proper serving portions for each.
• Handle questions and complaints with skill, elegance and diplomacy.

Part 2. Theory: what does the Sommelier need to know?

• Speak with authority on the wine areas of the world and their products.
• Know the principal grape varieties used in winemaking and the areas of the world where they are cultivated.
• Answer questions on international wine laws, including the European Community, United States, Australia and other global wine regions.
• Display knowledge of fortified wines, their vinification, storage and handling.
• Describe the various methods of distillation and the making of spirits and liqueurs, as well as the process of making beers and ciders and the reasons for the variations in style between different products.
• Knowledge of cigar production, with special reference to Havanas, will be required.
• Discuss how the products should be properly stored to ensure that they remain in the optimum condition.

Part 3. Practical Tasting

The tasting examination is scored on the candidate's verbal abilities to clearly and accurately describe six different wines. Within twenty-five minutes he or she must:

• Identify, where appropriate, grape varieties, country of origin, district and appellation of origin, and vintages of the wines tasted.