Elements of the Master Sommelier Diploma Examination Part 1. 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 2. Practical Restaurant Wine Service and Salesmanship

• 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 3. Practical Tasting