Another deadline looms, and once again I have to make the hard but rational decision to pause my writing here in order to focus on my studies.
The Advanced Sommelier certificate is just one step below the coveted Master Sommelier Diploma, but it still commands respect with the amount of knowledge one needs to internalize to have a chance at passing.
I’m fortunate that after completing the WSET Diploma I have already covered much of the material that can be expected to come up in the exam.
At the same time, it is dangerous to assume that this will be enough, and my experience with the Court of Master Sommeliers is that many mind-bogglingly esoteric questions will turn up, so with less than three months left I need to get serious.
In addition to the theory component, I am also fortunate to be acquainted with many other sommeliers locally who are also planning to take the Advanced or Master’s exams. Together, we have formed a tasting group to sharpen our palates and polish our exam technique.
The third portion of the exam, service, will simply have to come from experience. After almost four years working on the restaurant floor I feel that I have achieved a certain level of confidence, but will be extra mindful of every cork pulled, every glass poured and every wine recommended with each dish.
In the meantime, please feel free to read or re-read some of my most recent articles:
- Alsace In 1,000 Words Or Less
- The Loire Valley In 1,000 Words Or Less
- Australia in 1,000 Words Or Less
- New Zealand in 1,000 Words Or Less
- Bordeaux in 1,000 Words Or Less
- Burgundy in 1,000 Words Or Less
- Beaujolais in 1,000 Words Or Less
- 3 Factors That Affect Climate
- A Day In The Life: 3 Stories From The Restaurant Floor
- 5 Wine Questions I Always Ask Guests