![]() Once they've distinguished themselves enough in the field, they may then be invited to takes the tests to become a Master Sommelier. Those who pursue this course also tend to already have extensive backgrounds in the culinary arts and typically have many years of experience working as a sommelier at some wine serving establishment. The testing to become a Master Sommelier is vastly more rigorous, and those invited to test (and it is invite only), must have first passed the Introductory Exam, then the Certified Exam, and then the Advanced Sommelier Exam. The Master Sommeliers, on the other hand, typically make about 0,000 per year and can usually be found working at some of the world's finest restaurants. For your reference, a run of the mill lowly just starting out sommelier might make as little as in the ,000 a year range, whereas someone who has passed the tests to become an Advanced Sommelier earns around ,000 a year on average. These are the Yoda's of the wine world, and no coincidence the average salary for one eclipses that of mere mortal sommeliers. ![]() This brings us to the elite of the elite - Master Sommeliers. Some may be immensely knowledgeable and skilled at judging various wines, while others might be littler better than your wine enthusiast cousin Jill. On that note, while actual formal training to get such a certification may only take dozens of hours, leading up to passing a given program's tests a person generally needs extensive experience with all things wine, whether as a long time hobby or experience within the industry.Īs you might have gathered from this, all sommeliers are not created equal. They must also have extensive knowledge of very specific food pairings, as well as demonstrate little things like the best technique for how to open a bottle of wine and pour - while simple for those working in the industry, nonetheless often trips up the hobbyist attempting to get that certification. How rigorous a given course for certification is varies from institution to institution offering such, but in general sommeliers must be able to identify with reasonable accuracy random types of wine by taste, sight, and smell, answer various questions about wine making, the various regions of the world that are major wine producers, and what makes wines from them different than wines produced elsewhere. This brings us to more formal certification. That said, as sommelier Dustin Wilson notes, "…by forcing oneself to study hard for a long period of time, certification offers young sommeliers the opportunity to gain the context they need to understand wine much faster than they would if they simply relied on the dining room floor as their classroom." Others are those working in the restaurant service industry who may have even got that title via working there way up from a simple waiter at a wine bar and learning on the job. ![]() It turns out this varies considerably from absolutely no official required training at all (the label is technically originally a job title) to an extreme amount as in the case of Master Sommeliers, of which there have been less than 300 people who have managed to achieve that certification in the little over a half a century that title has been granted, making it one of the most exclusive professional certifications in the world.Īs to the former vastly more common distinction of "sommelier", some who achieve this certification are simply wine enthusiasts wanting to take their hobby to the next level. To begin with, it's important to understand what a person has to go through to acquire the label of wine expert, otherwise known as a sommelier. But the question at hand today is can even the professional wine connoisseurs actually tell the difference between a Chateau Cheval Blanc 1943 and a Bota Box Chardonnay? Even Hannibal Lecter, one of the most terrifying and cultured characters in film history, had a soft spot for chianti. ![]() In fact, the go-to Hollywood trope for showing that a character is refined is to give them a penchant for expensive wines. Having a seasoned tongue that can detect the subtle differences between different kinds of adult grape juice is a sure sign of class. asks: Is it true that sommeliers can't tell the difference between expensive and cheap wines?
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