Master Sommelier

About a week ago, I traveled to DC to take my first step towards becoming a Master Sommelier. You may ask yourself: "Self," you ask, "what the heck is a sommelier and how the heck does one become a master?" Simply put, a sommelier (pronounced soh-mill-YAY) is a wine steward for a restaurant. They manage the entire beverage program, manage the floor during business hours, and make recommendations to guests about food and beverage pairings. So how does one become a master, and what's the point?

The Master Sommelier title is bestowed by The Court of Master Sommeliers, an international organization that tests and certifies individuals at four different levels to signify their level of qualification for being a sommelier (a.k.a. how big of a wine geek someone is). The first level (which I passed this last weekend) is titled Introductory. This is a whirlwind tour of the major wine producing regions in the world, followed by a 70 question multiple choice test. They help you along the way, and if you can answer questions such as "Which of the following is known for its sweet wine production: A)Sancerre, B)Montbazillac, C)Barsac, or D)Listrac?" You can pass just fine. (The answer, by the way, is Barsac, which is situated in Bordeaux just north of Sauternes). Only a 60% is required to pass, and supposedly 95% of people who attempt this level succeed.

From introductory, one passes the certified exam (which comprises a service and blind tasting test) and works towards advanced (which, as the name implies, requires a much more advanced level of knowledge). Both of these are also 60% to pass, but are far more in depth. Upon completion of the advanced certification, one must wait a year and be invited to attempt the master exam.

The Master Sommelier exam requires an inane amount of knowledge coupled with a nearly flawless palate to assess 6 wines blind. Oh yeah, and there's a huge service component where you have to serve other master sommeliers. Also, the benchmark is bumped up from 60% to 75% at this level. Very few people succeed. To date, there are only 158 people in the world who hold this title. For the foodservice professional, this is like climbing Mount Everest.

And so, I have resigned myself to years of studying and tasting with the hope that someday I can be one of these select few. Why? I've found my niche in life, and it happens to be wine, so why not learn everything there is to learn. I welcome you to journey with me along the way.