Master Sommelier Diploma Exam

November 1, 2007,

Dear Master Sommelier Candidate:

The 2008 United States Master Sommelier Examination will be given in Healdsburg, California on February 10, 11, 12 & 13, 2008. The Healdsburg Inn, 112 Matheson Street (800 431-8663) will be the venue for the examination. The fee for the exam this year is $800.

Those candidates who have participated in previous Master Sommelier Examinations and whose exam “clocks” are ticking will have priority for the exam if they state their intent to attend by December 15, 2007. All candidates will be notified regarding their acceptance by January 4, 2008.

As many of you know, the group of candidates qualified to take the exam is quite large. It is likely we will not be able to accommodate all who are interested in taking this exam. If you wish to sit the exam this year please contact Kathleen Lewis at klewis@mastersommeliers.org, as soon as possible to indicate your interest. For those who have already indicated a desire to sit the exam, please reconfirm your interest at this time. Please be sure to provide your name, business affiliation, mailing address, daytime phone number and email address.

Thank you for responding promptly if you plan to sit the exam this year.

We look forward to seeing you in Healdsburg.

Sincerely,

Wayne Belding, M.S.
Exam Coordinator
Court of Master Sommeliers

Part 1. Restaurant Services and Salesmanship

Discuss, recommend and serve aperitifs, displaying a sound knowledge of the products and the ability to serve them correctly.
Select, prepare and position glassware necessary for the service of drinks in the lounge, restaurant, function room or private suite.
Discuss menu content and wine list, recommending wines to accompany food, 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 cigars.
Handle queries and complaints with skill and diplomacy.
Discuss the sizes of measures that may be expected from each.

Part 2. 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.
Knowledge of cigar production, with special reference to Havanas, will be required.
Explain the process of making beers and ciders and the reasons for the variations in style between different products.
Discuss how the products should be 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 in clearly and accurately describing six different wines. Within twenty-five minutes he or she must:

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