The Master Sommelier Diploma is the fourth and highest level the Court offers. Few people hold it, and the road there takes years. So the question is a fair one: why take it on?
The Court answers in two parts. One is about what the title does for the person who earns it. The other is about why hospitality needs Master Sommeliers at all.
01What the title says about you
The Court lists the personal reasons first. Earning the title makes you eligible for membership of the Court. It brings better prospects for promotion, jobs and salary, and recognition within the industry.
The letters MS after your name also carry a message to employers. They say you are a professional beverage manager who can control an efficient, profitable beverage service.
Wearing the Court badge speaks to guests. When they choose wines and other drinks, it tells them they can follow your advice with confidence.
The prospectus sums it up: the Diploma indicates that you have reached the highest proficiency and knowledge in your profession.
02A small group, built over decades
The first Master Sommelier examinations took place in London in 1969. The Court itself was established in 1977 to encourage quality standards for beverage service. Over the five decades since the first examination, only around 300 candidates have earned the title.
The Diploma is three days of examinations only, and entry is by invitation. Candidates must already hold the Introductory, Certified and Advanced certificates. There is a one-hour verbal theory test, six wines tasted blind in 25 minutes, and a 45-minute practical service test.
