3. How hard is it to become a master sommelier?
There are 4 levels of professional sommeliers, each one becoming harder than the last, and the final level (Master Sommelier) has a daunting pass rate of less than 1%. After completing all four levels with success one can become a master sommelier.
So, how hard is it to actually pass the exams? Well, the short answer is that it varies. The introductory exams are going to be a walk in the park for most, the pass rate is above 90%, and the test covers topics such as elementary wine making procedures, grape varieties, and matching wines with food. The second level (Certified Sommelier) is a rather recent addition, it has only been in the curriculum since 2005, and the pass rate is 60%. It primarily focuses on in-depth knowledge of the world of wine.
The third exam is where the difficulty spikes harshly, the exam focuses heavily on professional service, and wider knowledge of a variety of wine-producing regions, and producers. It is often recommended that the candidates prepare for this exam 1 to 2 years. And on the exam, they can expect theoretical questions that demand short, precise answers; of course, the test wouldn’t be complete without blind wine tasting of six different wines and showing the quality of your service. And the pass rate for this level? Naturally, it is much lower than for the previous, exactly 30%.
Finally, assuming the candidate has passed all previous tests, and they have been working in the industry for at least 10 years they take the last exam. As mentioned, the pass rate is dismally less than 1%. Basically, this is just a stronger version of the previous exam, as it is expected from candidates to prove those 10 years of experience.
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