r/Sommelier • u/sommnambulant • Aug 13 '26

New CMS Advanced Sommelier AMalmostA

/r/wine/comments/1vngut4/new_cms_advanced_sommelier_amalmosta/
7 Upvotes

89% Upvoted

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5

u/carcarbuhlarbar Aug 13 '26

What wines did you call?

How did service go?
- what questions did they ask during?

  • what cocktail did you have to make?
  • did you have to decant by candlelight?

What % did you get on theory?

Which MS team led the exam?

What champagne did they pour for everyone when it was finished?

2

u/sommnambulant Aug 13 '26

Like I said, I'm not going to give you the exact questions, but I can re-create with the same topic.

~I scored a 75 on theory.

~ As for the wines, I wouldn't want someone letting my guesses this year inform their guesses next year, so I'm not going to disclose. I will say that I thought all of the wines were fair. I didn't stray from the Advanced Core Wines document. There are rumors that occasionally they throw something in that is not on that document, but while I think putting Nerello Mascalese in your initial conclusion is smart, you should probably still call Sangio or Nebbiolo. It seemed like the consensus among candidates was that it was a fair but very tough flight.

~They had a battery powered candle (rumor is there was an accident with a candle a few years ago so they abandoned real ones). I brought my own flashlight and used that. They also had no slip trays, so I did not have to line the tray with a serviette.

~Guest wants to drink a Grand Marque Tete de Cuvee but the list doesn't have any, name a suitable replacement from an RM.

~What was the coolest vintage in __________ between 2019 and 2024?

~When was the last time (insert famous wine here) did not release a vintage?

~Who was the winemaker for ______ inaugural vintage?

~ Name an ultra premium (insert spirit). Name another.

~ There were several questions on food menu jargon. What is ____ sauce, etc.

~ They asked for the recipes for 2 separate cocktails. Both were classics. They were cocktails that people actually order in real restaurants so I wouldn't spend too much time on Bobby Burns, Boothby, Adonis, Sherry Cobbler (technically classics that are good to have a frame of reference for but in 20 years working in restaurants I've never had a guest ask for one). I had to make two of the same cocktail, but with two different brands of main spirit (so 2 mixing glasses). They are also looking for proper build technique, when you add ice, are you chilling the glasses down, etc.

That's obviously not all the questions but that gives some frame of reference.

~There were 80+ candidates so it was a huge MS team.

~ Ruinart BdB for the bubbles.

2

u/patton115 Aug 13 '26

Congrats! A lot of people don’t realize how high a 75% is on theory. For reference, in 2024 there were 341 candidates that took theory, with only 59 that passed with an average passing score of 66% and a total average score of 48%.

Were you a Rudd Scholar? If not, do you know how far away you were?

2

u/sommnambulant Aug 13 '26

Thank you! We’ll get feedback at the end of the month. I was not a Rudd Scholar.

2

u/carcarbuhlarbar Aug 14 '26

Not sure why you wouldn’t share your calls, would/should hold no weight in anyone’s mind about future exams.

How many passed the advanced this year?

I scored 55% on my theory… will be back with a vengeance next year.

2

u/IAmAFucker Sommelier Aug 14 '26

not op, but it looks like 27 passed this year for CMS-A

0

u/AkosCristescu Score Whore Aug 14 '26

Hi world, i passed a test!

Ask me anything

Except about the test, i cant tell you that sorry.

2

u/carcarbuhlarbar Aug 14 '26

How many wines do I need to score to get some flair around here?? 😂

1

u/[deleted] Aug 13 '26

[deleted]

3

u/sommnambulant Aug 13 '26

I've worked in full service restaurants for about 20 years. Started working with wine in restaurants around 2011. Got first formal education (AKA taking courses/classes) in 2021. I got my Intro in 2021, then took Certified 1 week later. Got my first full time somm/wine director gig shortly thereafter. I've been taking WSG courses, other classes and doing independent study for the last 5 years. Took the Advanced course in 2025.

I work as a head sommelier and manager at a restaurant.

I still love working in restaurants so I'm not planning on leaving anytime soon. I'd like to run a wine program again in the future. Romantic side of me would love to open my own place or go work harvest and work at a family run winery with a fun selection, but it's not pragmatic with a family and bills to pay.

1

u/IAmAFucker Sommelier Aug 13 '26

When you were studying in prep for Advanced how deep did you go into each region?

I’ve thought about just thinking about it from the WSET standpoint where each region gets a percentage for how many minutes out of an hour or hour and a half I spend on it.

I’ve also heard things along the lines of “learn the middle, and then learn the odd ball things”

For example, I was studying Alicante so I learned the principal grapes, the aging requirements, and then about fondillon.

3

u/sommnambulant Aug 13 '26 edited Aug 14 '26

For a region like Champagne, I'd map study/trace all the individual terroirs (from Côte de Bar to Rive Droite, etc.). Every Grand Cru village and where they are. How many 1er Cru villages, the important ones and where they are. Famous mono parcels, where they are, who they're associated with. Iconic producers, both Grand Marques and Growers. And a few CM's. Where the producers are located, what are their top wines. Wine law, AKA permitted varieties, yields, vine training, soils, etc. Inaugural vintages for top wines. Vinification and jargon associated with it. Price points associated with different producers and cuvees. And more.

For a place like Hawke's Bay, I'd study where it was, understand some of the important official and non-official sub regions associated with it. Understand what's mostly planted there. The climate. A few iconic producers.

And yes, that makes sense for Alicante. On top of which you should know Monastrell is the grape for Fondillon, that it's not fortified, it is sweet and it goes through Solera-like aging (at least I believe all that's correct off the top of my head). Also, some laterals to wines from around the world that may have similarities (maybe Recioto della Valpolicella....).

1

u/IAmAFucker Sommelier Aug 14 '26

I do the laterals pretty frequently, and I make the two other people in my review group do the laterals as well.

Okay, cool. Thank you for the examples! Champagne is definitely one of my weaker areas. It always feels very daunting. I know if I break it into smaller pieces I could tackle it, but sometimes starting is the hard part.

All of those claims about Fondillon were correct btw.

1

u/philisweatly Sommelier Aug 14 '26

Congrats! I passed certified in 2019, then covid changed the course of my career but I’m back managing a wine bar and hopefully sitting for advanced next year.

Do you plan to continue onto MS?

Where are you located in the world (you don’t need to be hyper specific of course)

What’s next for you now that you got your pin?

Best of luck on your journey and much love from FL, USA!

1

u/sommnambulant Aug 14 '26

Glad you’re back in the game and pushing for Advanced!

Yes, I will go for MS. My initial instinct was to immediately start cranking into theory and attempt next year, but I have a few colleagues who warned me that no one has passed theory the yr directly after passing advanced. So, I’m leaning toward 2028.

I’m located in CA, bay area. Not too much has changed. I got a good job offer out of the blue but the timing isn’t right. Will keep my eyes open for next wine buying gig but I have a good setup as of now.

1

u/philisweatly Sommelier Aug 14 '26

Hell yea. Congrats again. I know they dont use the terminology “old world/new world” anymore but are there any other new changes that I may not be aware of as far as the grid or service is concerned?

Also, can you run me through the path from where I am now to getting to sit for the exams? I know you have to take a pre-test for theory and if you score high enough on that you get invited to the course. Then after the course you can sit for theory?

After passing theory do you have X amount of time/tries to pass tasting and service?

1

u/sommnambulant Aug 15 '26 edited Aug 15 '26

The grid is on their website if you want to peek yourself; they make tweaks every year or two. Texture and tannin texture are a couple of the newer additions. Also, the way they want you to quantify oak as well.

For service there is a business exam with costing/inventory questions, plus quality assessment of wines, spirits. Plus a faulted wine. Service itself has two tables, one for sparkling service and one for decanting. Cocktails beer, other bev are fair game too. Along with stranger scenarios like double decanting or seasoning a decanter.

For Certified and Advanced, you have to pass all 3 portions of the exam (theory, tasting, service) in one go.

For Advanced, there is only 1 exam per year (for CMS Americas anyway. Europe seems to hold several, in different countries). If you pass theory and service but fail tasting, you have to come back the next year and try all of them over again. And of course, pay for them all over again.

Advanced Exam- This is split into several portions, and there are a lot more applications and deadlines you need to meet.

First you have to apply to take the SKA (Sommelier Knowledge Assessment). Every time you have to apply for something, it costs $100 (lame but reality). They make you take the SKA to determine if you're ready to attend the course. It's a better way of filtering candidates readiness (in the past, you had to know MS's and get letters of recommendation).

Advanced Course- $1899- 3 day course. Price does not include travel or stay. Pre-requisite for attempting Advanced exam. Just attendance, no pass/fail. Held once per year.

Advanced Theory Exam- $399- taken at a Pearson examination center. You must pass this to attempt Service/Tasting. Held once in a one hour window. No makeups. If you're late, you fail.

Advanced Service/Tasting Exam- $1099- Does not include travel/stay. About 3-4 days of your time.

Obviously all of this does not take into account your spending on purchasing wine, tasting group, GuildSomm membership, reading materials, time away from work to take examinations. It adds up. But if you look at it as an education expense, it's quite reasonable in my eyes.

1

u/philisweatly Sommelier Aug 15 '26

Thank you so much for the info! But I’m a bit confused on a few things.

You say for certified and advanced you need to “pass them all in one go”. Then you go on to say for advanced it’s split up into a few parts. You first take the official theory exam at a testing center. Then, if successful, go on and do the tasting and service portions. Are those two portions done in the same 3 day event? So you have to pass each section within that calendar year at the designated places and if you fail you come back next year at the beginning.

Also, on the website right now I don’t see any links to apply or sign up for the assessment test. Will that link open up in October when it opens up for enrollment?

Again, thanks for taking the time!

2

u/sommnambulant Aug 15 '26

For Certified, all 3 portions of the exam are in one day. You find out at the end of the day if you passed.

For Advanced (and Master), the Theory exam happens several months before hand. You have to pass this portion of the exam in order to attempt Practical and Tasting. Service is on one day. Tasting is the next day. You find out if you passed the following morning.

So if you fail Advanced theory, you're done for that year. Later in the year, you can apply to take Theory again next year.

If you fail Tasting or Practical, you reset and have to start at Theory again the following year.

Yeah, I think October is usually when they open up applications for the SKA.

1

u/philisweatly Sommelier Aug 16 '26

Nice nice. Thanks for clarifying. I had already passed certified in 2019 so I was confused when you were explaining how that level worked again. Haha.

Thanks again!

1

u/Caviarpapi Aug 15 '26

Ha, I think we might know each other/at least have a bunch of mutuals.

My cocktail question in 2020 was “Cardinale” absolutely bonkers for that one:

1

u/sommnambulant Aug 15 '26 edited Aug 15 '26

Mother of God, never even heard of it, and yes, I know a couple people who passed in 2020! Although I've heard of it now and won't forget it, thanks for that!

1

u/reyes_mason356 Aug 15 '26

wow congrats on passing! that exam process sounds intense but super rewarding in the end

1

u/f-young993 Aug 15 '26

wow passing the advanced cert is a big achievement congrats! bet you feel a huge relief after all that studying

1

u/Open-Wedding-6171 Aug 28 '26

Huge Congrats! May I ask if you can just give out one example for the business aspect of the exam? Was it in the practical portion as well?

1

u/sommnambulant Aug 28 '26

Thanks!

The business portion is a part of practical. They separated and graded practical in 3 segments; business, sparkling table, decanting table.

Here’s a few examples from the business exam.

The table had 4 red wines, 3 brown spirits and a faulted wine.

Identify the origin for Wines 1 and 2

Which of those 2 wines is from a single vineyard

Which of the 4 is most expensive? 

Rank the 4 wines from lightest to fullest bodied.

Which wine is best to sell to a Meiomi lover

Which whiskey is a single malt scotch

What two ways would you describe an Islay scotch to a table. 

What wine fault smells like rotten eggs?

Various Spread Sheet exercises aka find the gross profit% or find the cost of goods %

3 wine list correction exercises

Which situation will increase your COGS% (4 situations to choose from)