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Court of Master Sommeliers Certified Sommelier
Exam QUESTIONS AND VERIFIED ANSWERS LATEST
UPDATE THIS YEAR
Court of Master Sommeliers Certified Sommelier Exam preparation package
POINT-FORM SUMMARIZED EXAM COVERAGE
• Exam Format & Logistics (Court of Master Sommeliers – CMS)
o Delivery: In-person, at designated exam centers (e.g., Guild of Sommeliers events,
specific city exams).
o Structure: Three parts:
▪ Theory (45 minutes) – multiple choice (MCQ) and short-answer.
▪ Service (15–20 minutes) – practical service demonstration.
▪ Tasting (20 minutes) – deductive tasting (6 wines: 2 white, 2 red, 1 sparkling, 1
fortified/sweet).
o Passing Score: Minimum 60% in each section AND 60% overall; must pass all three parts
in the same exam administration.
• Theory Exam – Major Content Domains (MCQ & Short Answer)
o Wines of the World (≈40%)
▪ France: Bordeaux, Burgundy (Côte d’Or, Chablis, Beaujolais, Maconnais), Rhône,
Loire, Alsace, Champagne, Languedoc, Provence, Southwest, Savoie, Jura.
▪ Italy: Major regions (Piedmont, Tuscany, Veneto, Lombardy, Emilia-Romagna,
Campania, Puglia, Sicily, Sardinia, Abruzzo).
▪ Spain & Portugal: Rioja, Ribera del Duero, Priorat, Rías Baixas, Sherry (Jerez),
Port, Madeira, Vinho Verde.
▪ Germany & Austria: Riesling (Pradikät system), Grüner Veltliner.
▪ New World: USA (California, Oregon, Washington, New York), Australia, New
Zealand, South Africa, Chile, Argentina.
▪ Sparkling wines: Champagne, Cava, Prosecco, Franciacorta, Sekt, Crémant.
▪ Fortified wines: Sherry (Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado,
Pedro Ximénez, Moscatel), Port (Ruby, Tawny, LBV, Vintage, White), Madeira
(Sercial, Verdelho, Bual, Malmsey), Marsala, Vin Doux Naturel.
o Beer, Spirits, Liqueurs, Cider & Sake (≈25%)
▪ Beer: Ale vs. lager, major styles (Pilsner, IPA, Stout, Porter, Wheat, Sour).
Serving temperatures and glassware.
▪ Spirits (base categories):
▪ Whisk(e)y: Scotch (Single Malt, Blended, Grain); Bourbon, Rye, Irish,
Canadian, Japanese.
▪ **Vodka, Gin, Rum, Tequila (100% agave vs. mixto), Mezcal, Brandy
(Cognac, Armagnac, Grappa, Pisco), Liqueurs (Drambuie, Chartreuse,
Grand Marnier, Campari, Amaro, etc.).
▪ Sake: Rice milling ratio (Seimaibuai), grades (Junmai, Ginjo, Daiginjo), serving
temperature.
o Viticulture & Vinification (≈15%)
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▪ Vineyard management: Planting, grafting (Vitis vinifera on American rootstocks
– phylloxera), trellising (Guyot, cordon, pergola), canopy management,
irrigation, organic/biodynamic.
▪ Winemaking: Red (crush, fermentation on skins, maceration, pressing,
malolactic), White (press, ferment cool, no skins), Rosé (direct press, saignée,
maceration), Sparkling (Traditional Method/Champenoise, Tank
Method/Charmat, Ancestral, Transfer Method), Fortified (mutage).
o Professional Service & Hospitality (≈15%)
▪ Table service: Sequence (still water → sparkling wine → white wine → red wine
→ dessert wine), service of sparkling wine, decanting, glassware, temperature
control (cellar, ice buckets, fridges).
▪ Sommelier duties: Guest interaction, recommendations, wine list knowledge,
selling, wine storage, inventory.
▪ Wine law & label reading: Appellation systems (AOC, DOCG, AVA, GI), quality
levels (VdF, IGP, AOC), labeling terms (Reserva, Gran Reserva, Prädikat,
Classico).
o Buying, Storage, Faults & Management (≈5%)
▪ **Wine faults (TCA/cork taint, Brettanomyces, volatile acidity, oxidation,
reduction, sulfur, light strike, heat damage, refermentation).
▪ Storage: Temperature (55°F ±3), humidity (60-70%), light, vibration.
▪ Inventory & purchasing.
• Service Exam (Practical)
o Champagne service, decanting, tray carry, cocktail preparation, wine bottle/glass
handling, sparkling wine service, and general demeanor.
• Tasting Exam (Deductive Method)
o Appearance (clarity, color), Nose (intensity, aroma characteristics – fruit, floral, spice,
oak, etc.), Palate (sweetness, acidity, tannin, alcohol, body, flavor intensity, finish,
balance).
• Geographical Appellations – Key Focus Areas
o Bordeaux (Left Bank: Médoc, Graves; Right Bank: St-Émilion, Pomerol; Sauternes &
Barsac).
o Burgundy (Côte de Nuits, Côte de Beaune, Côte Chalonnaise, Mâconnais; Grand Cru,
Premier Cru, Village, Bourgogne rouge/blanc).
o Rhône (Northern: Côte-Rôtie, Hermitage; Southern: Châteauneuf-du-Pape, Côtes du
Rhône).
o Loire (Sancerre, Pouilly-Fumé, Vouvray, Muscadet).
o Germany (Mosel, Rheingau, Pfalz; Prädikat: Kabinett, Spätlese, Auslese, Beerenauslese,
Trockenbeerenauslese, Eiswein).
o Italy (Piedmont: Barolo, Barbaresco; Tuscany: Chianti Classico, Brunello di Montalcino,
Vino Nobile di Montepulciano, Bolgheri; Veneto: Amarone, Valpolicella, Soave,
Prosecco).
o Spain (Rioja, Ribera del Duero, Priorat, Jerez).
• Key Statistics (Vintage Reference)
o Not rote memorization, but major variations (e.g., Bordeaux 2015 great, 2013 weak;
Champagne 2002, 2008 excellent, etc.).
• Legal Drinking & Service Age (US – varies by state; CMS expects 18+ minimum but local laws).
• Deductive Tasting Grid (Memorize)
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o Appearance: clear/bright, viscosity (legs/tears).
o Nose: condition (clean/unclean), intensity, fruit (citrus, tree, red/black fruit), non-fruit
(herbal, floral, mineral, oak).
o Palate: sweetness (dry/off-dry/sweet), acidity (low/med/high), tannin (low/med/high,
ripe/green), alcohol, body (light/med/full), flavor intensity (low/med/high), finish
(short/med/long).
o Quality assessment (flawed/poor/acceptable/good/very good/outstanding).
1. Which white grape variety is the primary component of both Sancerre and Pouilly-Fumé?
A) Chardonnay
B) Chenin Blanc
C) Sauvignon Blanc
D) Sémillon
Answer: C
Rationale: Sancerre and Pouilly-Fumé are Loire Valley appellations known for crisp, mineral-driven
Sauvignon Blanc.
2. In Bordeaux, the 1855 Classification applied to which area?
A) Pomerol
B) Sauternes and the Médoc (red wines)
C) St-Émilion
D) Graves
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Answer: B
Rationale: The 1855 Classification ranked red wines of the Médoc (plus Haut-Brion from Graves) and
sweet wines of Sauternes & Barsac.
3. Which red grape variety is the sole permitted grape for Châteauneuf-du-Pape?
A) Syrah only
B) Grenache only
C) Mourvèdre only
D) No single variety – up to 13 are permitted, but Grenache is dominant
Answer: D
Rationale: Châteauneuf-du-Pape permits up to 13 red and white varieties; Grenache is typically the
dominant grape in most blends.
4. What is the minimum alcohol content for a wine labeled “Porto” (Port) from Portugal?
A) 15%
B) 18%
C) 19.5%
Court of Master Sommeliers Certified Sommelier
Exam QUESTIONS AND VERIFIED ANSWERS LATEST
UPDATE THIS YEAR
Court of Master Sommeliers Certified Sommelier Exam preparation package
POINT-FORM SUMMARIZED EXAM COVERAGE
• Exam Format & Logistics (Court of Master Sommeliers – CMS)
o Delivery: In-person, at designated exam centers (e.g., Guild of Sommeliers events,
specific city exams).
o Structure: Three parts:
▪ Theory (45 minutes) – multiple choice (MCQ) and short-answer.
▪ Service (15–20 minutes) – practical service demonstration.
▪ Tasting (20 minutes) – deductive tasting (6 wines: 2 white, 2 red, 1 sparkling, 1
fortified/sweet).
o Passing Score: Minimum 60% in each section AND 60% overall; must pass all three parts
in the same exam administration.
• Theory Exam – Major Content Domains (MCQ & Short Answer)
o Wines of the World (≈40%)
▪ France: Bordeaux, Burgundy (Côte d’Or, Chablis, Beaujolais, Maconnais), Rhône,
Loire, Alsace, Champagne, Languedoc, Provence, Southwest, Savoie, Jura.
▪ Italy: Major regions (Piedmont, Tuscany, Veneto, Lombardy, Emilia-Romagna,
Campania, Puglia, Sicily, Sardinia, Abruzzo).
▪ Spain & Portugal: Rioja, Ribera del Duero, Priorat, Rías Baixas, Sherry (Jerez),
Port, Madeira, Vinho Verde.
▪ Germany & Austria: Riesling (Pradikät system), Grüner Veltliner.
▪ New World: USA (California, Oregon, Washington, New York), Australia, New
Zealand, South Africa, Chile, Argentina.
▪ Sparkling wines: Champagne, Cava, Prosecco, Franciacorta, Sekt, Crémant.
▪ Fortified wines: Sherry (Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado,
Pedro Ximénez, Moscatel), Port (Ruby, Tawny, LBV, Vintage, White), Madeira
(Sercial, Verdelho, Bual, Malmsey), Marsala, Vin Doux Naturel.
o Beer, Spirits, Liqueurs, Cider & Sake (≈25%)
▪ Beer: Ale vs. lager, major styles (Pilsner, IPA, Stout, Porter, Wheat, Sour).
Serving temperatures and glassware.
▪ Spirits (base categories):
▪ Whisk(e)y: Scotch (Single Malt, Blended, Grain); Bourbon, Rye, Irish,
Canadian, Japanese.
▪ **Vodka, Gin, Rum, Tequila (100% agave vs. mixto), Mezcal, Brandy
(Cognac, Armagnac, Grappa, Pisco), Liqueurs (Drambuie, Chartreuse,
Grand Marnier, Campari, Amaro, etc.).
▪ Sake: Rice milling ratio (Seimaibuai), grades (Junmai, Ginjo, Daiginjo), serving
temperature.
o Viticulture & Vinification (≈15%)
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▪ Vineyard management: Planting, grafting (Vitis vinifera on American rootstocks
– phylloxera), trellising (Guyot, cordon, pergola), canopy management,
irrigation, organic/biodynamic.
▪ Winemaking: Red (crush, fermentation on skins, maceration, pressing,
malolactic), White (press, ferment cool, no skins), Rosé (direct press, saignée,
maceration), Sparkling (Traditional Method/Champenoise, Tank
Method/Charmat, Ancestral, Transfer Method), Fortified (mutage).
o Professional Service & Hospitality (≈15%)
▪ Table service: Sequence (still water → sparkling wine → white wine → red wine
→ dessert wine), service of sparkling wine, decanting, glassware, temperature
control (cellar, ice buckets, fridges).
▪ Sommelier duties: Guest interaction, recommendations, wine list knowledge,
selling, wine storage, inventory.
▪ Wine law & label reading: Appellation systems (AOC, DOCG, AVA, GI), quality
levels (VdF, IGP, AOC), labeling terms (Reserva, Gran Reserva, Prädikat,
Classico).
o Buying, Storage, Faults & Management (≈5%)
▪ **Wine faults (TCA/cork taint, Brettanomyces, volatile acidity, oxidation,
reduction, sulfur, light strike, heat damage, refermentation).
▪ Storage: Temperature (55°F ±3), humidity (60-70%), light, vibration.
▪ Inventory & purchasing.
• Service Exam (Practical)
o Champagne service, decanting, tray carry, cocktail preparation, wine bottle/glass
handling, sparkling wine service, and general demeanor.
• Tasting Exam (Deductive Method)
o Appearance (clarity, color), Nose (intensity, aroma characteristics – fruit, floral, spice,
oak, etc.), Palate (sweetness, acidity, tannin, alcohol, body, flavor intensity, finish,
balance).
• Geographical Appellations – Key Focus Areas
o Bordeaux (Left Bank: Médoc, Graves; Right Bank: St-Émilion, Pomerol; Sauternes &
Barsac).
o Burgundy (Côte de Nuits, Côte de Beaune, Côte Chalonnaise, Mâconnais; Grand Cru,
Premier Cru, Village, Bourgogne rouge/blanc).
o Rhône (Northern: Côte-Rôtie, Hermitage; Southern: Châteauneuf-du-Pape, Côtes du
Rhône).
o Loire (Sancerre, Pouilly-Fumé, Vouvray, Muscadet).
o Germany (Mosel, Rheingau, Pfalz; Prädikat: Kabinett, Spätlese, Auslese, Beerenauslese,
Trockenbeerenauslese, Eiswein).
o Italy (Piedmont: Barolo, Barbaresco; Tuscany: Chianti Classico, Brunello di Montalcino,
Vino Nobile di Montepulciano, Bolgheri; Veneto: Amarone, Valpolicella, Soave,
Prosecco).
o Spain (Rioja, Ribera del Duero, Priorat, Jerez).
• Key Statistics (Vintage Reference)
o Not rote memorization, but major variations (e.g., Bordeaux 2015 great, 2013 weak;
Champagne 2002, 2008 excellent, etc.).
• Legal Drinking & Service Age (US – varies by state; CMS expects 18+ minimum but local laws).
• Deductive Tasting Grid (Memorize)
, Page 3 of 128
o Appearance: clear/bright, viscosity (legs/tears).
o Nose: condition (clean/unclean), intensity, fruit (citrus, tree, red/black fruit), non-fruit
(herbal, floral, mineral, oak).
o Palate: sweetness (dry/off-dry/sweet), acidity (low/med/high), tannin (low/med/high,
ripe/green), alcohol, body (light/med/full), flavor intensity (low/med/high), finish
(short/med/long).
o Quality assessment (flawed/poor/acceptable/good/very good/outstanding).
1. Which white grape variety is the primary component of both Sancerre and Pouilly-Fumé?
A) Chardonnay
B) Chenin Blanc
C) Sauvignon Blanc
D) Sémillon
Answer: C
Rationale: Sancerre and Pouilly-Fumé are Loire Valley appellations known for crisp, mineral-driven
Sauvignon Blanc.
2. In Bordeaux, the 1855 Classification applied to which area?
A) Pomerol
B) Sauternes and the Médoc (red wines)
C) St-Émilion
D) Graves
, Page 4 of 128
Answer: B
Rationale: The 1855 Classification ranked red wines of the Médoc (plus Haut-Brion from Graves) and
sweet wines of Sauternes & Barsac.
3. Which red grape variety is the sole permitted grape for Châteauneuf-du-Pape?
A) Syrah only
B) Grenache only
C) Mourvèdre only
D) No single variety – up to 13 are permitted, but Grenache is dominant
Answer: D
Rationale: Châteauneuf-du-Pape permits up to 13 red and white varieties; Grenache is typically the
dominant grape in most blends.
4. What is the minimum alcohol content for a wine labeled “Porto” (Port) from Portugal?
A) 15%
B) 18%
C) 19.5%
