How to become a Sommelier
To become a credentialed sommelier, there are two internationally recognized schools that can arm you with the knowledge and experience required to successfully pursue a career as professional sommelier.
One is The Wine and Spirit Education Trust (WSET). It is based in London, UK and is taught through “Approved Program Providers” all around the world. There are three discrete levels of WSET training, plus a diploma level. The diploma takes about two years to complete and is considered the equivalent of an undergraduate program in the world of alcohol. The comprehensive curriculum covers topics like major grapes of the world, what regions they are from, what attributes to the quality, style and price of resulting wines; in addition to sales and marketing of wine and spirits. There are many wines to taste and learn about in addition to numerous assignments, culminating with a thesis as the final requirement. The diploma is the recommended prerequisite for the Master of Wine Program, that has produced an exclusive group of graduates, of which there are currently 416 around the world.
As an alternative to WSET, an aspiring sommelier could pursue studies with the Court of Master Sommeliers (CMS). This program is American based, focusing solely on those in the restaurant industry. There are no formal classes, rather the studies are self-directed and students apply to take the exams when they are offered.
There are four levels, with practical exams, but no written exams. The theory component is all verbal and there is an emphasis on hospitality, where service skills are evaluated. In addition, tasting skills are evaluated through blind tasting wines from a list of “testable” grapes from specific regions of the world.
A recent documentary entitled Somm popularized and educated the public on the role of sommeliers and the ambition, commitment and dedication required to attain the rank of Master Sommelier, the highest level of the Court of Master Sommeliers, of which there are currently 273 in the world.
Wine tasting, with its spitting and pontificating about smells and tastes is not exactly a spectator sport, but the documentary is worth a watch.
The classic role of sommelier entails managing the day to day operations of a restaurant wine cellar, from staying current with wine trends and industry dynamics to curate the wine list, building relationships with wine agents, performing regular inventory checks, directing wine service on the floor, and ultimately ensuring the restaurant owners are making a return on their investment. In almost any restaurant with a considered wine list, the greatest capital held on site is the wine inventory. And it is helpful to have at least one person who is dedicated to maintaining the inventory.
While working with a wine cellar really defines the role of sommelier, parallel pursuits upon obtaining sommelier credentials might include wine writing, critiquing, educating, or sales and marketing for a large brand. Some wine enthusiasts pursue the training simply to gain a deeper understanding of wine. I have been had the pleasure of meeting many who have no connection to restaurants or the wine industry, but love learning about wine so much they have invested the time and money to earn the credentials.