When I told my dad that I was planning to sign up for the Introductory
Sommelier Exam, his response was: “Great! Then you can get a job pouring wine
in someone else’s restaurant.”
Point taken.
But it did get me thinking more seriously about the exam
itself. Who takes it? Is it worth it if you’re not in the food & beverage
industry? What’s the ROI if you are
in the food and beverage industry?
Here’s what I found out:
About the Exam
There are several levels: introductory, certified, advanced,
and master. Each level will cost you hundreds of dollars just to take the
course and sit through the exam itself.
The first level is definitely not anything like what you saw
in the movie Somm. It’s a 2-day course with master sommeliers, followed by a
multiple choice exam about the different wine regions. There is a “low failure
rate,” and you passing it gets you a lapel pin and certificate. Beer and sake
are also included on this introductory exam!
It seems like over 90% of those who take the exam do have
experience in the food and beverage industry, and are taking it to further
their careers. However, there is a margin, like me, who wants to take the exam
simply because we appreciate wine and want to learn from the masters.
Once you’ve passed the introductory level, each subsequent
level recommends at least 1-2 years of straight up preparation. There will be
blind tastings on each exam after introductory.
Oh, and in case you were wondering – the recommended reading
for Level I includes Karen MacNeil’s Wine Bible (check!)
What’s a Master
Sommelier?
A master sommelier has passed all four examination levels
and guarantees to a potential employer that you are among the most qualified in
the industry, with “outstanding tasting and evaluation skills, wine knowledge,
and outstanding abilities in service and beverage department management”
(MasterSommeliers.org). Only 274 people worldwide have received this title
since its establishment in the 1970’s, and there are 182 professionals with
this title in the U.S.
Only 29 of those are women.
Master Somms in the U.S. make on average $150K.
The certification is not required of success in this field, and requires an insane amount of time and money. Given that the vast majority of the most knowledgeable wine professionals in the world do not have this certification, do you think it's worth it?
Very insightful, I didn't realize the entrance was much more student friendly! I suspect like they mentioned in the movie, it's only people who really want to overcome a challenge (and perceive a meaningful marketing/branding boost from the Master title) that go for that final step. I will say I have met plenty of wine store workers, small restaurant chefs, and other folks who clearly do not have the Master designation and yet were extremely helpful and knowledgeable.
ReplyDeleteStill, for those of us who can never make the Olympics or accomplish insane feats, it does feel tempting to try for it.