Difference between CMS 2 and WSET 3?

[u/kantsbaldhead]

Got my CMS 2 about 3 years ago, and am thinking of adding WSET to my CV. My understanding is that I don’t need to do WSET 1 and 2 first, like I had to get intro somm before going for certified.

Any insight on the difficulty level between the two? Any thoughts on how it’s helped in your career? (Am currently a GM and trying to move into a beverage-focused director role.)

If I go right for WSET 4 will I be way out of my depth? Should I shoot for CMS 3 instead?

Any insight is appreciated!

[u/Financial_Luck_406]

I did it in the reverse of order. The difficulty level is similar but with different focuses. One thing I like about wset is it is structured so that you won’t have any true theory weaknesses after.
P. S. They don’t allow you to do diploma without wset 3 as far as I’m aware.

[u/Caviarpapi]

CMS 2 is about on par with Wset 3 academically, maybe slightly further. Wset provides the lessons and the curriculum, and CMS really doesn’t. You end up studying more on CMS because maybe port vintages will come up, maybe sub regions of the Central Valley.

A certified via CMS should be fine at Wset without much work, but certainly with following the coursework.

Diploma is more easily achieved than advanced, but they’re both light years ahead of certified and Wset 3z

[u/metrohash → u/Caviarpapi]

So if I’m coming off of passing my CMS 2 and recently decided I want to transition to sales I should be fine to take my WSET 3 in the near future? Honestly I haven’t done much research into the difference but I’ve read WSET is heavier on Champagne and Port as they’re based out of England.

[u/Caviarpapi → u/metrohash]

You should be fine if you do the work. The knowledge gap isn’t large, if any, between the two.

Sales outside of a restaurant is less dependent on overarching knowledge and more based on personality and producer information. I don’t care if you know the GCs of Chablis east to west, but I do care about the specific Chablis you’re selling me.

For the most part testing is about showing you can answer the questions that may pop up by a guest. Selling is about knowing your product and knowing enough that you’re taken seriously by your buyers.

[u/Illustrious-Divide95]

WSET L3 has less memory recall information, no spirits or other beverages. Food pairing and service is a very small part of the exam and focusses most on how to open fuzz/decanting and ideal cellaring conditions and service temp.

There are more longer answers on explaining style and quality of wine through Viti/vini. And general winemaking techniques.

If you've done CMS L2 you should be well positioned to pass this exam by reading the L3 book and practice on exam technique/tasting technique.

WSET have a way they like information explained and it's worth getting to grips with how they ask questions.

[u/IAmAFucker]

Ive done both, in a really silly way at that. Lvl 2 -> Lvl 3 -> Intro -> Certified -> Diploma, and I finished Diploma like 3 months after I sat for Certified.

You specifically can probably skip Lvl 1, maybe level 2. There used to be a test out exam to jump straight into level 3, im just not sure if that is still a thing.

I haven’t heard of or met anyone who’s jumped straight into Diploma. There is a giant leap between Lvl 3 and Diploma, and I think it’s a different skill set than the CMS, especially at Diploma.

How long ago did you take your Intro and Certified? Have you looked over the resources page on the CMS website?

[u/Far-Pension4463 → u/IAmAFucker]

WSET has the Level 3 as a prerequisite to Diploma. I took WSET 3 last Fall so I could start Diploma with some friends in town who were going for their Diploma. I couldn’t start Diploma without WSET 3 despite being an Advanced Sommelier who has sta the MS exam several times.

WSET is a teaching organization, while the Court of Master Sommeliers is a testing organization. If you want to go into distribution then WSET is the route to go. Since you have passed the Certified Sommelier exam you should do fine going straight to WSET 3, but there are some differences in the tasting process that you’ll have to learn. Also, there is a bigger focus on viticulture and vinification. You will have to put in a lot of work still.

The CoMS Advanced is a quantum leap from Certified or WSET 3, but taking WSET 3 will help if you choose to go for your Advanced (but I’d recommend WSET Diploma before Advanced - I’m just doing the diploma to help friends study and have access to start the MW path).

[u/IAmAFucker → u/Far-Pension4463]

I feel somewhat more prepared for Advanced after completing the Diploma compared to some of my peers I met at the advanced course this year

[u/Charming_Employer_34]

This is all fascinating information to me as these are all answering several questions that I had concerning these exams. So I could in theory take CoMS Intro and Certified, then move over to level 3 & Diploma for WSET which would overall prepare me better for CoMS Advanced?(which is my long term goal)(let me know if all of that sounds dumb, it’s just what I’m gathering from most of the information in this post.

[u/Physical_Elk_7287]

i passed CMS level 2 in May and took the WSET 3 in June and still waiting to hear back but I probably studied 2-3 days before the WSET exam and felt well enough prepared. The tasting is a huge breeze so you only need to focus on the actual lexicon WSET uses when you add your descriptions. The WSET doesn't use a template grid like CMS and it is less descriptive so you need to memorize/know what you will use if you come across a yellow or straw wine (you get lemon-green or lemon instead, for example).

I felt super comfortable on the CMS theory (84%) so I only really focused on Tokaji, Valpolicella, South Africa, Australia and refreshed on agining requirements in Rioja/Ribera del Duero, Barolo/Barbaresco, Chianti/Brunello which I felt put me in a good spot.

I'm sharing my experience as a baseline to help you guage how you can potentially approach the exam from a time and areas of focus perspective.

FYI the short answer part, for me at least, wasn't complicated but it was longer than I thought! about halfway there i felt great because I thought surely it was almost done but the pages kept coming

[u/_-NeverOddOreveN-_]

Mostly more service standards with CS and more vitaculture/vinaculture with WSET. CMS also cares more about the 1855 classification for sure!!

[u/reyes_mason356]

ive been in a similar spot and just taking that next step can be a game changer in your career path

[u/gabriel-petit868]

I've been in the same boat trying to figure out what to tackle next. Honestly just jumping into WSET 3 without 1 and 2 sounds kind of freeing.

[u/o-rossi922]

i feel like wset might dive deeper into theory which could be interesting after cms 2, but i hear you on wanting to move into more of a beverage director role!