CMS AI Learning Portal
Increase your passing rate.
The Court built this learning portal for sommeliers studying a CMS course: our Sommelier book and our syllabus notes, made digital, with the tools that help you learn it and remember it. Prepared for Introductory and Certified candidates of the Court. A refresher for Advanced.
One membership. Everything in it opens at once and stays open for as long as you hold a place — including whatever is added while you are here.
From £40 for six months · See the prices ↓
See it working
Six of the portal’s tools, each one the real thing, running on a sample of the Court’s own text. Read, flip, listen, answer, search and zoom.
Read the book
Every page of the book as an article. Read it chapter by chapter, exactly as printed.
Eight chapters
Sales & Service for the Wine Professional, 6th editionPresentations
Every chapter as a presentation, marked to your level — Introductory and Certified, from our syllabus and the book merged together.
Spain · What to Know
What to Know · 7 slides. The Introductory and Certified decks for every region are inside the portal.
Pronunciation
Every wine term said out loud, in its own language. Easy to find, and easy to add your favourites.
Press it — that is a native speaker, not a robot.
69 words · showing 24
Quiz
Test yourself against the text, so you arrive at the exam ready. The questions come from our latest book.
Macération carbonique is a technique used to
Glossary
Every term in the book, in one place.
- acetobacter
- bacteria that converts ethanol into acetic acid in the presence of oxygen, causing wine spoilage and vinegar aromas.
- assemblage
- the blending of separate base wines or lots into a final blend, notably in Champagne and Bordeaux.
- body
- the weight of wine in the mouth due to its alcohol, sugar content, tannins and other physical components. These factors stem from the grape variety, winemaking, vintage and geographical origin. Wines from hot climates tend to have more body than those from cooler latitudes.
- canopy management
- techniques used to control vine growth, including leaf removal and shoot positioning, to optimise sunlight exposure and air circulation.
- corked
- an aroma indicative of a fault caused by TCA present in the cork, giving the wine aromas of damp cardboard or cellar with muted flavours.
- dosage (liqueur d’expédition)
- the small addition of wine and sugar after disgorgement that sets a sparkling wine’s final sweetness level, from brut nature to doux.
- elegant
- stylish balance and refined quality.
- fine
- all-embracing expression of superior quality.
- fortified wine
- wine to which a distilled spirit, usually grape spirit, has been added to increase alcohol content and stability.
- grape spirit
- distilled alcohol made from grapes and used in wine fortification or to halt the fermentation process.
- heavy
- over-endowed with alcohol and extracts; overly full-bodied.
- lees
- the dead yeasts, stalks, pips, pulp and other solids that settle during fermentation.
- malolactic fermentation
- a secondary, bacterial conversion of sharp malic acid into softer lactic acid, lowering perceived acidity and adding texture; near-universal in red wines and used selectively in whites such as oaked Chardonnay.
- must weight
- the concentration of sugar in grape juice, indicating potential alcohol; measured in degrees Brix, Oechsle or Baumé depending on country.
- organic viticulture
- grape growing without synthetic chemicals such as pesticides or herbicides, focusing on natural vineyard management.
- piquant
- a fresh and mouthwatering acidity; a desirable trait in some wines.
- racking
- the transfer of wine from one container to another, leaving the sediment behind.
- rough
- a coarse, edgy wine of dubious quality.
- Sekt
- German sparkling wine.
- soft
- tannins and acidity perfectly balanced.
- stalky
- reminiscent of the smell of damp twigs; can arise from over-prolonged contact with grape stalks during vinification.
- TCA (2,4,6-trichloroanisole)
- the chemical compound responsible for cork taint, giving wine aromas of damp cardboard and a muted palate. (See corked)
- variety (grape)
- a specific type of grape within a single species (commonly Vitis vinifera), such as Cabernet Sauvignon or Chardonnay.
- vin doux naturel
- a naturally sweet fortified wine made by stopping fermentation with added grape spirit.
24 of the 146 terms in the book. The rest are inside the portal.
Maps
The wine regions — and we keep adding more.
6 plates of 51, spread across the book. The rest are inside the portal.
Which level is it for?
IntroductoryBegin here. The book is the syllabus, and the presentations mark exactly what is expected of you at this level.
CertifiedThe heart of the portal. Every chapter, every term and every quiz is set for the Certified standard.
AdvancedCome back to sharpen. Terms and pronunciation are the quickest things to lose, and the fastest to recover.
Everything, at once
Choose your place
- Stop whenever you likeTwo clicks from your account. You keep the term you have paid for.
- 14 days to change your mindA full refund if it is not for you — the detail is on refunds & cancellation.
- A failed card does not lock you out14 days stay open while your bank is asked again.
Prices are in pounds sterling and include any tax due. Payment is taken by Stripe; the Court never sees your card details. Both terms renew automatically so access does not lapse mid-study.
Before you decide
- Can I stop it?
- At any time, from your account page or inside Stripe. Stopping takes effect at the end of the term you have already paid for — you keep what you bought, and one button brings it back.
- What if I change my mind?
- Within 14 days of joining, and having not made substantial use of the portal, the payment is returned in full. That sits alongside your statutory rights rather than replacing them.
- What if a payment fails?
- Nothing closes. Stripe retries the card, we write to tell you, and the portal stays open for 14 days while that happens. Update the card and nothing else changes.
- Do I need the printed book?
- No — the portal carries the sixth edition in full. Many candidates keep the printed volume beside them as well; it can be ordered from the Court.
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