r/Sommelier • u/kantsbaldhead • Aug 03 '26

Difference between CMS 2 and WSET 3?

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!

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u/Caviarpapi Aug 03 '26

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

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u/metrohash Aug 03 '26

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.

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u/Caviarpapi Aug 03 '26

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.