INTRODUCTORY SOMMELIER COURSE AND EXAM

COURSE GUIDE
What to Expect and How to Prepare for the
Introductory Sommelier Course and Exam

PURPOSE OF THIS DOCUMENT:

To set expectations and provide preparation guidance for students taking the Introductory
Sommelier Course and Examination. This document is split into three sections that will cover
preparation for the course and exam, what to expect during the exam, and then assessment
and results.

COURSE MISSION:

The Introductory Sommelier Course and Exam is an introduction to the Court of Master Sommeliers and
the Sommelier profession. We endeavor to provide accessible and inclusive education and welcome all
who want to learn about wine and the beverage industry.

PHILOSOPHY OF CURRICULUM:

All Court of Master Sommeliers, Americas education and examinations focus on our Philosophy of
Curriculum and our four pillars of education and examination.
 Theory
 Tasting
 Hospitality and Service
 Business of the Sommelier
The Introductory Sommelier Course is an introduction to the Court of Master Sommeliers, the
sommelier profession, and how these four pillars interrelate and inform each other for study.
With each wine region discussed, we will taste wines from that region to help connect knowledge of the
place to how the grapes are grown and made. Additionally, we will learn how to provide knowledgeable
descriptions of the aromas and flavors in the glass. We will then integrate that with wine service and
food and wine pairing.
PART 1 – PREPARATION

TEXTS AND RESOURCES:

• The Court of Master Sommeliers, Americas Introductory Sommelier Course Workbook

o Students will receive a PDF Copy of the workbook upon registration or may purchase a
physical copy through Amazon to be received prior to the course at the following link:
https://www.amazon.com/dp/1733571906 .
o Purchasing through Amazon is optional. The workbook purchase cost will not be
deducted from your course fee.
o The Introductory Sommelier Course workbook contains:
 An outline of all subjects covered throughout the course:
• Learning Objectives
• Wine Regions of the World
• Maps
 Service Standards
 Tasting Journal
 End of section quizzes (please see PDF of updated quizzes and answers)
• GuildSomm.com
o A one-month trial membership is included as an educational resource upon registration.
• Other resources
o There are many excellent and comprehensive resources, however, the Introductory
Sommelier Course Workbook focuses on the scope of this course and should be the
primary resource in preparing for the examination.
o Kevin Zraly Windows on the World Complete Wine Course: Revised & Updated / 35th
Edition | ISBN: 1454942177 Amazon Link

SUPPLIES NEEDED FOR CLASS:

 A copy of the Introductory Sommelier Workbook in printed or digital form on a device.

 If using the digital version, a student must print the Tasting Journal at the following Link to use
in class to record notes on the wines being tasted.
 Notepad or notebook to take notes.
 Pen
 #2 pencil for taking the exam
PART 2 – COURSE OBJECTIVES AND CURRICULUM

LEARNING OBJECTIVES:
As a result of this course, a student should be able to:

• Have a general appreciation of the breadth of global beverage alcohol offerings.

• Identify historically and commercially important wine regions of the world and know their
respective grape varieties and styles.

• Evaluate and describe 20 classic wines of the world.

• Understand the Deductive Tasting Method to build vocabulary and skills for objective evaluation
and description of classic wines and major grape varieties.

• Recognize and explain climatic and winemaking effects on wine style.

• Receive an introduction to service and hospitality by observing the formal mechanical service of
still and sparkling wine by the bottle.

• Learn the basic principles of food and beverage pairing and how to apply these principles to
different styles of food and wine.

• Learn the fundamentals of beer, sake, sprits, and liqueurs.

IN-PERSON LEARNING

DAILY SCHEDULE:

Day 1:
 7:45 AM: Check-in.
o Photo ID is required.
 8:00 AM: Course begins
 12:30-1:30 PM: Lunch Break (not provided by the CMS-A)
o You will have one hour for lunch. You may pack lunch or do an online search to see if
there are any preferable dining options available near the venue.
 6:00 PM: End of Day 1

Day 2:
 7:45 AM: Check-in.
o Check-in is required both days of the course.
 8:00 AM: Day 2 Begins
 12:30-1:30 PM: Lunch Break (not provided by the CMS-A)
o You will have one hour for lunch. You may pack lunch or do an online search to see if
there are any preferable dining options available near the venue.
 4:00 PM: Introductory Sommelier Examination
 5:30 PM: Results Reception
COURSE TOPICS AND CURRICULUM
This chart outlines the subjects covered in the Introductory Sommelier Course. While this list is
comprehensive in its scope of content, further study is necessary to fully understand each topic.

INTRODUCTORY SOMMELIER COURSE OUTLINE

EACH SECTION HAS SPECIFIC LEARNING OBJECTIVES, ASSOCIATED CHAPTERS IN THE WORKBOOK,
AND SELF-QUIZZES

Section Topics Covered Subtopics Resource

Grape Growing
Section 1  Chapter in Workbook
Viticulture
Winemaking
 Section Quiz
Vinification

CMS Wine Evaluation  Chapter in Workbook

Section 2
Technique  Section Quiz

Understanding Wine  Chapter in Workbook

Section 3
Law  Section Quiz
• Champagne
• Burgundy
 Chapters in
• Bordeaux
Section 4 France Workbook
• Loire Valley  Section Quizzes
• Alsace
• Rhône Valley
• Piedmont
• Lombardy
• Trentino-Alto Adige
• Veneto
 Chapter in Workbook
Section 5 Italy • Friuli-Venezia-Giulia
 Section Quiz
• Tuscany
• Marche
• Campania
• Sicily
• Mosel
• Rheingau  Chapter in Workbook
Section 6 Germany
• Rheinhessen  Section Quiz
• Pfalz
• Niederösterreich
 Chapter in Workbook
• Kremstal
Austria  Section Quiz
• Kamptal
• Wachau
 INTRODUCTORY SOMMELIER COURSE OUTLINE
EACH SECTION HAS SPECIFIC LEARNING OBJECTIVES, ASSOCIATED CHAPTERS IN THE WORKBOOK,
AND SELF QUIZZES

Section Topics Covered Subtopics Resources

• Rìas Baixas
• Rioja
• Ribera de Duero  Chapter in Workbook
Section 7 Spain • Toro  Section Quiz
• Rueda
• Cava
• Priorat
• Vinho Verde  Chapter in Workbook
Portugal
• Douro  Section Quiz
• United States
o California  Chapter in Workbook
Section 8 North America o Oregon  Section Quiz
o Washington
o New York State

• Salta  Chapter in Workbook

South America
Section 9 • Mendoza  Section Quiz
Argentina
• Patagonia
 Chapter in Workbook
South America • Aconcagua Valley
 Section Quiz
Chile • Valle Central

• Southeastern Australia
• New South Wales  Chapter in Workbook
Australia • Victoria  Section Quiz
• South Australia
• Western Australia
• North Island  Chapter in Workbook
New Zealand
• South Island  Section Quiz
• Cape Town
• Stellenbosch
 Chapter in Workbook
South Africa • Paarl
 Section Quiz
• Elgin
• Walker Bay
 INTRODUCTORY SOMMELIER COURSE OUTLINE
EACH SECTION HAS SPECIFIC LEARNING OBJECTIVES, ASSOCIATED CHAPTERS IN THE WORKBOOK,
AND SELF QUIZZES

Section Topics Covered Subtopics Resources

Other Methods of
Section 10
Making Wine

• Review of methods
Sparkling Wine  Chapter in Workbook
• Champagne
 Section Quiz

• Review of methods
 Chapter in Workbook
• Sherry
Fortified Wine  Section Quiz
• Port
• Madeira
• Vins Doux Naturels

• Review of Methods  Chapter in Workbook

Sweet Wines • Review of previous  Section Quiz
sweet wines discussed
• Tokaji Aszú - Hungary
Important World
Section 11
Beverages

• Beer ingredients
 Chapter in Workbook
• Ale and lager
Beer  Section Quiz
differences
• Examples of ales and
lagers

 Chapter in Workbook
• Sake ingredients
Sake  Section Quiz
• Sake production basics
• Sake quality grades

• Basics of distillation
 Chapter in Workbook
• Base ingredient of
Spirits and Liqueurs  Section Quiz
common spirits
• Basics of common
spirits
 INTRODUCTORY SOMMELIER COURSE OUTLINE
EACH SECTION HAS SPECIFIC LEARNING OBJECTIVES, ASSOCIATED CHAPTERS IN THE WORKBOOK,
AND SELF QUIZZES

Section Topics Covered Subtopics Resources

Section 12 Sommelier Skills

Introduction to the Deductive

Tasting Method

Food and Beverage Pairing

Introduction to the Business of

the Sommelier

Hospitality and Service

PART 3 - ASSESSMENT AND EXAMINATION

ABOUT THE EXAM:

The Court of Master Sommeliers, Americas Introductory Sommelier Exam is a closed book exam
consisting of 70 multiple-choice questions, with four answer options per question. A student must
complete the exam in 45 minutes. Students will be given a Scantron answer sheet and instructions on
properly filling it out.

Examination questions are based on the published learning objectives, The Introductory Sommelier
Course Guide, and the study resources such as the Introductory Sommelier Course Workbook. These
materials contain the information required to answer all questions.

Every course venue differs; therefore, each in-person exam room will be slightly different.

PASSING GRADE:

 A student must achieve 60% to pass the exam or answer 42 out of the 70 questions correctly.
 Each correct answer is worth one point.
 Students who pass the Introductory Sommelier Course Exam will receive a certificate, a lapel
pin, and are eligible to take the Certified Sommelier Exam.

SCORES AND FEEDBACK:

 In-person students will receive their results after the exam at the end of course reception.
 Within one week of the exam date, students will receive their numerical score with feedback on
the categories of questions that need improvement.
 Online Introductory Sommelier Course students receive their scores and feedback immediately
after completing the online exam.

RETAKE POLICY:
 Students who score less than 60% are eligible to retake the Introductory Sommelier Examination
online for a fee of $125. Students must wait at least 14 days from their last attempt before
retaking. To register to retake the exam, please contact [email protected]

 The CMS-A no longer requires that students take the Certified Sommelier Examination within
three years of the Introductory Sommelier Examination. We encourage students to move to the
next level when best prepared.
PART 3 - ASSESSMENT AND EXAMINATION

EXAM CONTENT

 Questions on the exam will focus on the following areas and are based on the subjects covered
in class.

o Wine law of important regions

o Connecting grape varieties with specific places or appellations.
o Connecting appellations with the style or styles of wines produced.
o Wine production methods
o Still
o Sparkling Wine
o Fortified Wine
o Sweet Wine
o Important historical figures in wine
o Those mentioned in the book and/or lectures.
o Examples:
 Agoston Haraszthy
 Robert Mondavi
 André Tchelistcheff
 David Lett
 Dr. Konstantine Frank
o Wine and food pairing
o Principles and interactions
o Classic pairings
o Map identification
o Recognition of important world wine regions
o Reading a wine label
o Looking at a wine label and determining grape variety, color, and style of the wine.
o Example: See questions 3 and 62 in the practice exam below.
o Beverage service-related questions
o Basics of wine service
o Example: See question 15 in the practice exam below.
o Note: No need to memorize service temperatures at this time
o How wines and grape varieties look, smell, and taste
o Focusing on wines tasted in class
o Example: See question number 58 and 64 in the practice exam below.
o Producer recognition in major wine regions
o Examples:
 Bordeaux:
• First Growth producers of the 1855 Classification of the Médoc
• Saint-Émilion top producers: Château Cheval Blanc
• Pomerol: Château Pétrus
 o Soil types
o Major regions only and only those with importance to the regions and the grape
varieties grown there.
o Examples:
 Champagne
 Chablis
 Châteauneuf-du-Pape
 Bordeaux Right and Left Bank
 Mosel, Germany
 Coonawarra, Australia
o Beer Basics
o The main ingredients and what they contribute to beer
o Examples of common styles
o Sake Basics
o Sake ingredients
o Quality scale and definitions

o Spirits Basics
o Base-ingredients of common styles
o Examples of common styles

A student will NOT be tested on the following:

 Wine tasting
 Performance of service elements
 Vintage memorization

HOW TO PREPARE FOR THE IN-PERSON COURSE AND EXAM:

Preparation and study ahead of time is essential to feel comfortable in class and for success on the
exam.
At the in-person course, there is a lot of information discussed at a quick pace. A base knowledge of the
subjects covered in the workbook will assist you during the session. The in-person session is a review of
the materials from the workbook and reading materials and is not a comprehensive class.
Using the provided resource texts such as the curriculum guide, syllabus, the Introductory workbook,
end-of-section quizzes, and the provided practice exam are the resources needed and an excellent guide
for any student.
Additionally, resources are always available via email at [email protected]. You may also speak
to a Master Sommelier before you take your exam if you have any questions or concerns.

© Court of Master Sommeliers, Americas 9.2023