Thus the Guild of Sommeliers was devolved to its branches, around 1986, and the “Academy of Wine Service” was formed, circa 1988. This body later changed its name to “The Academy of Food and Wine Service (AFWS)”. The former organisation was set up by some of the officers of the Guild, at the time that it was closed, and tried to incorporate the name “Guild of Sommeliers”, but an organisation by the name of “Court of Master Sommeliers” had already registered this name in order to protect it for the various branches around the country.


Today only two guild branches are still currently operating, Manchester and Yorkshire. Sadly there was a lot of ill feeling around at the time of the demise of the Guild. However, today all relationships are both cordial and healthy and the AFWS serves a very good purpose by offering membership to all and sundry in the hospitality industry and brings in a lot of good people to the one-day presentations that they organise.
The Court of Master Sommeliers enjoys a very good working relationship with them.More or less at the same time, following on the demise of the Guild of Sommeliers, the above mentioned Court of Master Sommeliers was formed, in 1977.

Today it is a registered company under the name “Court of Master Sommeliers Worldwide”. The Court offers educational and training courses and qualifications, and only those who have passed the Master Sommelier Diploma examination may be members of the Court. More about this organisation later, but for those wishing to look for more information its website is www.courtofmastersommeliers.org and there is a direct link to the extremely important American Chapter site.

The AFWS, discussed above, is a member of ASI (THE British member) and therefore runs the Ruinart Competition in the UK, which provides the finalists for the European and World Sommelier Championships. The next “Meilleur Sommelier du Monde” competition will be held in Barcelona in 2007.
I am proud and happy to say that I will be present and reporting to you about it.In this article can be seen a list of all the people who have passed the Master Sommelier Diploma since its inception, in 1969. There are 143, as stated above, which includes all the UK based Master Sommeliers, the Americans, two in Germany, one in Austria, and one in France.A number of these have passed away or retired from the Industry.

The Court became incorporated, in 2005, so all the officers at that time have continued for the first year. There was an AGM, in November 2006, when new officers were elected. Gérard Basset handed over the Presidency on completion of the last examinations, on 4th November, when it passed to Nunzio Alioto from San Francisco. The Office of President alternate ss between the UK and the US and is for a period of 2 years.




Individuals who successfully complete all parts of the Master Sommelier Diploma will be expected to uphold the accepted ethics and standards of the Court of Master Sommeliers. Recipients of the diploma will be required to sign an agreement binding them to the code of ethics and conduct of Master Sommeliers. Candidates may be either male of female. Each candidate must submit their C.V. and be able to corroborate all claims. Also, candidates shall pay an entrance fee as stated on the entry form.
Full membership of the Court is open by invitation only to those who have passed the Master Sommelier Diploma. By Wearing the Court badge you indicate to your custo- mers that you have reached the highest level of proficiency and knowledge in your profession. When choosing wines and other drinks they know they can follow your advice with confidence.




On the 4th November, I was fortunate enough to be invited to dinner, at the Dorchester Hotel in London, by the Court of Master Sommeliers Worldwide. They had just finished the incredibly rigorous examination for the qualification of Master Sommelier.
No less than 14 fully qualified Master Sommeliers were present to assist with the examinations and to enjoy the dinner with us afterwards. It was one of the most international events imaginable. Nearly all of the candidates had flown in from all over the world to sit the exam, which consists of three parts – Theory, Practical and Tasting.

The only candidate to pass on this occasion was Claire Thevenot from France. She was duly presented with her Diploma and with the Chivas Regal Cup. This brilliant young lady had passed the exam in just two sittings – an unusual achievement. Also, at a meeting before the dinner, Gerard Basset (see Great Sommeliers above) had handed over the Presidency of the Court to Nunzio Alioto, President of the American Chapter.
Nunzio’s family is the owner of the famous Alioto Restaurant on Fishermans Wharf in San Francisco.The four stages that Claire had to go through to become a Master Sommelier are listed above – Introductory, Certified (this exam was only introduced this year, but is now mandatory before passing on to the next stage), Advanced and finally the Master Sommelier exam and qualification. The exam takes place just once per year both in London and in San Francisco. The next exam will be in San Francisco, in 2007. Tim Galer is the education Chairman.

The American Chapter has expanded at the rate of knots and is today actually bigger than the original UK Chapter. Americans are very proud of the vigour and the dynamic approach of their Chapter, and above all of its rigour and incomparable professionalism.
Indeed so successful has the Court Worldwide been in establishing its credentials that it now runs educational courses in Germany, New Zealand and Singapore.

TASTED is immensely proud that a number of highly respected Master Sommeliers form part, or have done, of its superbly professional tasting panel. Virginia Phillips from Florida, Roger Dagorn and the incomparable Michael O’Neill. These experts lend great authority and credence to TASTED’s “Tasting Library”. Three others of the team are Andrea Larsson, about whom more is written under the Ruinart Competitions, Hervé Pennequin, Third in the “Best Sommelier of the World Competition”, in 2004, and Yoichi Sato, Best Sommelier of Japan. All three of these hope to compete for “Best Sommelier of the World 2007”.


1. How does someone become a Master Sommelier ?
A candidate must past three levels of examinations. The first level is the Introductory Sommelier Course. Next are the Certified Sommelier Exam, Advanced Sommelier Course, and lastly, the Master Sommelier Diploma exams. When a candidate has successfully passed all three levels, he or she earns the Master Sommelier diploma and can be referred to as a Master Sommelier.

2. What is the difference between a Master Sommelier and a Master of Wine ?
The Master Sommelier diploma is the highest distinction a professional can attain in fine wine and beverage service. Testing is focused on the areas needed for superior beverage department management, which include Tasting, Theory, Practical and Dining Room Application, and also encompasses spirits, beers, cigars as well as global wine knowledge.
The Master of Wine programme is designed to measure knowledge in a more academic form than the Master Sommelier. The Master of Wine programme is popular among Négociants, writers, winemakers, and other members of the trade. It is not focused on beverage department management and service, nor does the curriculum include spirits, beer and cigars in the same way as the Master Sommelier programme. The Court class is much more a hands-on one and practical, whereas the MW programme is more theoretical.

3. What are the benefits of having a Master Sommelier diploma ?
The Master Sommelier diploma distinguishes a service professional worthy of the title, and is known throughout the hospitality business worldwide. It guarantees to a potential employer that a candidate is among the most qualified in the industry, with outstanding tasting and evaluation skills, wine knowledge and outstanding abilities in service and beverage department management.

4. How many Master Sommeliers are there ?
Today there are a total of 143 Master Sommeliers worldwide.

5. What is the Introductory Course? How should I prepare for it ?
The Introductory Sommelier Course content includes a fast-paced review of the world’s wine producing regions, elements of wine service, and several tasting exercises. The Introductory Sommelier Course is a mandatory step in the three stages of testing, and is highly recommended to give a flavour for the programs comprehensiveness. An Introductory Course syllabus can be found on the Court website.

At the end of the second (and final) day of the course, a multiple-choice exam is given. All subjects on which candidates are to be examined are covered during the two days, although students should arrive with a working knowledge of wine. The pass rate for this class is about 95%.Students are not tested/graded on tasting at this point.
Unlike the more rigorous Advanced and Masters levels, this course is meant to be less intense. Whether or not someone chooses to pursue the MS diploma, this class provides excellent education and training.The level of skill needed to pass the MS Advanced Course rises dramatically. Outside preparation, study, and tasting is essential at this level. A suggested reading list is available for anyone wishing to receive it.

The Court of Master Sommeliers was established to encourage improved standards of beverage knowledge and service in hotels and restaurants. Education was then, and remains today, the Court’s charter.The first successful Master Sommelier examination was held in the United Kingdom in 1969. By April 1977, the Court of Master Sommeliers was established as the premier international examining body.

It took the Court ten years to perfect its qualifications, which are recognized internationally. There are four stages to attain the top qualifications of Master Sommelier :
- Introductory Sommelier Course
- Certified Sommelier Exam
- Advanced Sommelier Course
- Master Sommelier Diploma Exam

The letters «MS» after your name will reassure an employer that you are a professional beverage manager and can control an efficient, profitable beverage service.Over the two decades, since the Court’s first examination was held, 143 candidates have earned the Master Sommelier Diploma. In the service of wine, spirits and other alcoholic beverages, the Master Sommelier Diploma is the ultimate professional credential anyone can attain worldwide.
Individuals who successfully complete all parts of the Master Sommelier Diploma will be expected to uphold the accepted ethics and standards of the Court of Master Sommeliers. Recipients of the Diploma will be required to sign an agreement binding them to the code of ethics and conduct of Master Sommeliers.

Candidates may be either male or female and must be of legal drinking age to participate. All candidates should have been employed in wine service for a minimum of three years, although this is not mandatory to enter the Introductory Course. Admittance to the Advanced Course is via a selection process of the Court’s academic admissions committee. It requires a successful completion of the Introductory Course and a mandatory five years in the wine/service industry. Each candidate must submit details of work in the trade, letters of recommendation, and answers to a brief questionnaire. Candidates also must be able to corroborate all claims and pay an entrance, as stated on the entry form.



For those interested in becoming sommeliers there are today hundreds of courses, from the ones mentioned in this article, to those organised by the Sommelier Associations, to those organised by Universities, Colleges, Catering Colleges and other specialised Trade Colleges. A brief glance at the internet under the heading of “Sommelier” or “Sommellerie” will throw up hundreds of possibilities and can rapidly be narrowed down to those in your particular area.

However the most widely accepted qualification in the world today is certainly that of Master Sommelier, and the Court of Master Sommeliers organise their own training courses about which more can be read elsewhere in this article. Examinations can be sat either in London or in San Francisco.Fresh news is that there will be an Introductory Sommelier Certificate Course and examination, followed by a Certified Certificate qualification, in London, on March 2nd and 3rd 2007.
Also the “Young Sommelier of the Year” competition will be judged, by the Court of Master Sommeliers, in Frankfurt, in September 2007, under the auspices of either the “Chaine Mondiale” or the “Chaine des Rôtisseurs” (these are the same organisation but use different names in different places).



•CHIEF EXECUTIVE : Brian K Julyan MS FHCIMA, LCG
Email: bjulyan@hotmail.com
• PRESIDENT : Nunzio Alioto MS
• VICE PRESIDENT : Gerard Basset MS, MW
• CHAIRMAN : Otto Hinderer MS, FHCIMA
• EDUCATION CHAIR : Bryan Dawes MS
Email: b-dawes@s-cheshire.ac.uk


There are presently 79 professionals who hold the title Master Sommelier in North America (we have one Canadian, hence in North America and not in the US). Of the North American Master Sommeliers, 65 are men and 14 are women:


- CHAIRMAN  Joseph Spellman
 
- VICE-CHAIRMEN Matthew Citriglia, Doug Fros

- PERMANENT BOARD MEMBERS Nunzio Alioto, Wayne Belding, Fred Dame, Evan Goldstein, Madeline Triffon

- BOARD MEMBERS AT LARGE Robert Bigelow, Matthew Citriglia, Jay Fletcher, Doug Frost, Tim Gaiser, Jay James, Joe Spellman, Larry Stone

- EDUCATION CHAIRMAN Tim Gaiser

- PRESIDENT WORLDWIDE Nunzio Alioto

- PUBLIC RELATIONS & ADMINISTRATIVE OFFICE CEO WORLDWIDE
- CEO WORLWIDE
- ADMINISTRATIVE CONTACT



There are four stages to the top professional qualification of Master Sommelier. Each stage must be passed to move on to the next.



There is an Association that goes by the name of « The Association of Professional Sommeliers ». It enjoys good relations with the Court of Master Sommeliers and it is also possible that it may become a member of ASI. If this were to happen, then perhaps they could sponsor Hervé Pennequin for the Meilleur Sommelier du Monde 2007 competition. See Hervé Pennequin above.

There is also the United States Sommelier Association (USSA). info@USsommelier.com. This is the Association that will be organising a competition, in New York, in January 2007, in conjunction with ASA.

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