How to Become a Sommelier

A career in wine is often seen as a glamorous and exciting profession, the antithesis of a regular office job or work in a high-pressure environment. While there are undoubtedly perks to working in wine, the amount of hard work and stress in this field is often underestimated. In truth, somms are a group of folks who know how to make a tough job look easy. If you are a hard worker with a passion for wine and interacting with people, you may have found your calling.

A sommelier career is less about credentials and performance than about judgment, durability and long-term engagement with wine as a professional discipline. This guide outlines what the profession actually demands, how career paths have evolved, and where sommeliers increasingly build sustainable work — inside and outside restaurants.

What Does a Sommelier Do?

When you search for the definition of a sommelier, the typical answer is a “wine waiter or butler.” Unfortunately, that is only partly true. There are two kinds of sommeliers.

The first is a restaurant sommelier, known colloquially as a “somm.” This is someone who provides customers with tableside wine recommendations. Behind the scenes, a somm will teach fellow staff members about the wine on offer, update the wine list, and meet with distributors to sample different wines. The somm is also in charge of inventory, including restocking and arranging wine deliveries.

The second type of sommelier works anywhere but in a restaurant. These are people in the wine trade with sommelier certification but employed in other, often higher-paying, sectors of the wine world.

This is no longer unusual. SOMM’s analysis of LinkedIn employment data found that fewer than 25% of credentialed sommeliers now work in restaurants. Only about 10% of Master Sommeliers still work on the restaurant floor.

Outside restaurants, sommeliers work in wine education, retail, importing, distribution, wineries, consulting, journalism, corporate beverage management and many other parts of the trade.

The Core of the Profession

Despite changes in the industry, the sommelier role still rests on three enduring competencies: tasting, service and theoretical understanding.

Tasting is not a static skill. It requires constant recalibration as regions evolve, styles shift and benchmarks change. Sommeliers who stop tasting broadly or comparatively tend to lose relevance quickly, regardless of past achievement.

Service remains central, particularly for restaurant careers. Standards vary by region and establishment, but the principle is consistent: wine service should improve the dining experience, not interrupt it. Technical precision matters, but so do timing, tone and restraint. Beyond mechanics, service teaches communication, discretion and how to translate wine knowledge into an experience that serves guests rather than the sommelier’s ego. These skills are difficult to teach formally and are often what separate competent professionals from merely knowledgeable ones. Outside restaurants, the same skills apply differently — sommeliers working in education, sales or consulting still rely on clarity, confidence and the ability to adapt communication to different audiences.

Theory provides structure. Over time, it becomes less about memorization and more about synthesis — understanding how geography, climate, economics and culture shape wine in predictable ways.

How to Become a Sommelier as a Hobby

Becoming a sommelier as a hobby is surprisingly common.

The Court of Master Sommeliers accepts enthusiasts into its introductory program but has barred this type of student from its higher levels of certification. Its Advanced program requires recent restaurant-service or beverage-sales experience, and candidates for the Advanced examination must currently work in the restaurant, hospitality or beverage industry.

Other programs, including the Wine & Spirit Education Trust and the National Wine School, accept serious enthusiasts with open arms.

How to Become a Sommelier

Before signing up for any formal education, it is crucial to consider the following:

Do You Have an Interest in Wine and Food?

People in this field are passionate and highly competitive. Therefore, obtaining a wine education will be unappealing if you are only lukewarm about working in the industry.

Do You Work Well With People?

It might seem like a trivial question, but many people do not enjoy constantly interacting with others. There are always groups of people vying for your attention in a restaurant setting. If this is not something that comes naturally, you might experience burnout.

What Knowledge Do You Have?

Becoming a sommelier is much easier when you have some basic knowledge about wine and food. A good palate and a desire to explore different cuisines also help.

If you feel ready to take on the educational side of becoming a sommelier, various options are available.

A Step-by-Step Path to Becoming a Sommelier

Taking small steps is a smart way to start the process of becoming a sommelier. The first step is to learn key information and then spread out from there. Start with the seven major grape varieties and wine regions. Knowing that Merlot is a grape grown in Bordeaux and Pinot Noir is grown in Burgundy is a good start.

The next step is to learn about the major wine styles and production methods. Understanding the basics of winemaking and the real differences between red and white wines is important. From there, develop a habit of tasting wines in a structured fashion. Some of the best wine schools focus on wine tasting, so taking a wine class now may help you develop good habits.

If you want to work as a sommelier in any capacity, it would be a good idea to gain some experience in the wine trade. You should also start experimenting with food and wine pairings: see where common-sense pairings fail, where they succeed, and why.

Finally, look for a wine school that offers sommelier credentials (or a comparable qualification) and start attending a wine course. At this point, you should have a general idea of which part of the wine or food trade you want to work in, and use that knowledge to select a wine school that can help you attain your career goals.

Certification and Professional Direction

Certification plays a meaningful but limited role in a sommelier career. Structured programs offer sequencing, external standards and shared language — especially useful early on. Over time, however, professional credibility depends far more on experience, judgment and consistency than on titles alone.

Different credentials serve different ends. Programs oriented toward service tend to align with restaurant careers, while academically structured certifications often translate better to education, importing, retail or production. No certification guarantees competence, and none substitutes for sustained engagement with wine.

Different Sommelier Credential Types

In the industry, three significant organizations are recognized for the credentials they offer: the Court of Master Sommeliers, the Wine & Spirit Education Trust and the National Wine School.

Each of these institutions offers different options, programs and levels. WSET formally calls its awards qualifications, but SOMM considers them sommelier credentials because of how they are used throughout the wine trade.

Court of Master Sommeliers

At its higher levels, the Court of Master Sommeliers program is exclusively designed for the restaurant trade. If your goal is a career in fine dining, this is an option.

The CMS is well known for its media exposure. However, it has a reputation as a boys’ club and has been involved in major controversies involving institutional culture, examination integrity and sexual misconduct.

Unlike WSET or the National Wine School, CMS does not license independent schools to deliver its certification system. CMS-A schedules and delivers its courses and examinations directly at selected locations.

Introductory Sommelier Course and Examination. The in-person program takes place over two days. CMS-A also offers an online version that students may complete over as long as six months. The curriculum covers viticulture, winemaking, grape varieties, classifications, tasting techniques and wine service.

Certified Sommelier Examination. This is a one-day examination covering theory, a written blind tasting of four wines, and practical hospitality and service.

Advanced Sommelier Course and Examination. The course and examination are separate. Candidates must have professional experience in restaurant service or beverage sales. The examination includes written theory, verbal tasting, hospitality, practical service and the business of the sommelier.

Master Sommelier Diploma Examination. This is the final CMS level and is built around advanced theory, deductive tasting, restaurant hospitality, service and beverage sales.

For the current scandals plaguing the CMS — including allegations of racism, sexual misconduct and examination failures — see our complete guide to the Court of Master Sommeliers.

Wine & Spirit Education Trust

The Wine & Spirit Education Trust offers an excellent and rather broad credential, covering wine history, theory, production, regions and practical wine assessment.

However, the focus is not restaurant work. Unlike CMS, WSET does not make tableside service a central element of its wine qualifications.

There are WSET-affiliated schools around the country. WSET works on a licensing model through organizations it calls Approved Programme Providers. Prospective license holders must complete a specific sequence of WSET classes, including educator training, and meet WSET’s business, staffing, teaching, examination and administrative requirements.

There are more than 800 such licenses. Some license holders cut their costs by sharing their licenses or extending their programs through affiliated locations in other states. This means the quality of education can differ widely. The curriculum and examinations may be standardized, but the instructors, classroom hours, wines and student support are not always the same.

Level 1. A basic introduction to wine, including common grape varieties, wine styles, storage, service, food pairing and WSET’s tasting system. WSET requires a minimum of six hours of study.

Level 2. This level focuses on major grape varieties, regions, styles, production, quality, prices, service and food pairing. It requires at least 28 hours of study.

Level 3. This course covers the tasting and assessment of wine in depth. There is also a survey of viticulture and winemaking practices worldwide. It requires a minimum of 84 hours of study and includes written theory and a blind tasting.

Level 4 Diploma. Completing this diploma usually takes 18 months to three years. The qualification requires at least 500 hours of study and covers wine production, sparkling and fortified wines, the business side of wine, still wines of the world, independent research and blind tasting.

WSET stresses that its qualifications do not form part of a regulated qualifications framework outside the United Kingdom and do not guarantee employment or career progression. For more information, review our guide to the Wine & Spirit Education Trust.

National Wine School

While WSET and CMS evolved in Europe, the National Wine School started in the United States.

This school does not train people for restaurants but rather acts more like a liberal arts college for the wine trade. Its programs are available through approved wine schools and universities, and many of these institutions also offer online programs.

Level 1, Introductory. An online wine course covering the essentials that wine lovers and professionals should know.

Level 2, Foundation. A professional foundation course focused on wine structure, sensory development and blind tasting.

Level 3, Intermediate. A sommelier course focused on the world’s major wine regions, grape varieties, theory and deductive tasting.

Advanced Qualification. Students complete a minimum of four advanced, specialist, scholar or master-level courses. The credential awarded depends on the student’s average numerical grade.

Master in Wine Studies. The school’s highest wine qualification, intended for students who have completed sustained advanced study across several disciplines.

Students earn their sommelier pin by completing its required certification pathway. Its online programs are offered to individuals, universities and members of the wine trade.

Unlike CMS or WSET, the National Wine School is structured as a trade school and offers state-compliant sommelier certifications. For more information, here is our review of the National Wine School.

Do You Need Restaurant Experience?

Restaurant experience is not required for your sommelier journey. However, having some firsthand knowledge is helpful for understanding the wine marketplace and consumers. It also teaches valuable skills like sales, guest management and hospitality. These are all valuable skills in both the food and wine trades.

One sommelier credentialing agency, the Court of Master Sommeliers, does require restaurant experience at higher levels, so if you plan on that route, keep that in mind. For people looking to take a sommelier program without planning to work full time in the restaurant industry, WSET or NWS are better options. (Technically, WSET does not offer sommelier certification, but offers wine qualifications.)

Palate Development as a Long-Term Practice

Professional tasting relies on deductive structure rather than impressionistic description. Sommeliers assess balance, structure, texture and typicity before flavor narratives. This approach allows for consistency across styles and regions.

Effective palate development depends on exposure beyond formal coursework. Comparative tastings, benchmark wines and repeated evaluation under different conditions are essential. Note-taking remains one of the most effective tools for retaining sensory information, particularly when paired with producer and regional research.

Mouthfeel, acidity, tannin and finish often provide more reliable signals than aroma alone. Over time, experienced sommeliers learn to integrate sensory data into a coherent professional judgment rather than isolated descriptors.

Online Versus In-Person Sommelier Training

Online sommelier programs have come a long way in the past decade. Wine theory is easily taught online and can be the best option if you live in a region without a top-ranked wine school.

However, a highly qualified wine instructor will help you master the art of wine tasting. Calibrating your palate is very difficult, and only one online wine program incorporates sensory training into its curriculum.

Also of note: many WSET programs require the student to take exams in person, even if they are attending an online program. When looking for online programs, make sure to verify that the program is 100% online.

How Much Does It Cost to Become a Sommelier?

When choosing which sommelier credential to pursue, it’s important to understand the costs involved. For some, tuition is only part of the total.

Some agencies charge additional application and examination fees. Other costs include travel and lodging for in-person exams. Others include required wines, books and kits.

What at first seems like an easy and inexpensive path to certification can quickly become a major expense. We cover these hidden costs in our CMS guide and our WSET guide.

Earning Potential of a Sommelier

Once all the hard work is behind you, you can look forward to the job and rewards. Becoming a sommelier can be lucrative, and most of the best-paying jobs are outside restaurants.

Compensation varies widely by sector. Restaurant sommeliers typically earn between $40,000 and $70,000, sometimes supplemented by bonuses or commissions. These roles offer lifestyle benefits but limited long-term financial upside.

Higher earnings are more common in senior trade roles: education, consulting, importing, distribution and corporate beverage management. According to SOMM’s internal records of graduate employment and income, advanced professionals outside restaurants frequently earn six-figure salaries.

That does not mean a credential automatically produces a high income. Compensation depends on the job, location, experience, sales responsibilities and management authority. Few sommeliers become wealthy through restaurant service alone. Advanced credentials can help open doors, but professional reputation, reliability and adaptability matter more over time. A sustainable sommelier career today is less about a single title and more about flexibility, judgment and continued relevance.

Career Paths for Sommeliers

There are many career paths for someone with a sommelier credential. Here is a list (far from comprehensive) of the possibilities:

• Restaurant sommelier
• Head sommelier
• Beverage director
• Wine director
• Retail buyer
• Importer or distributor
• Winery hospitality or education
• Wine instructor
• Corporate beverage manager
• Consultant
• Winemaker
• Writer or journalist
• Private-cellar manager

Common Questions About Becoming a Sommelier