For decades, the phrase “Master Sommelier” has carried an aura of prestige. It conjures images of unmatched wine expertise, impeccable service, and a rarified world of fine dining. But what does it actually mean to become a Master Sommelier—or to hold a Level V certification in the wine world more broadly? And who gets to use that term?
Let’s start with the basics.
The Eight Pillars of Expert Wine Tasting
Whether earning the title of Master Sommelier or another Level V wine credential, every top-level wine professional must demonstrate proficiency in the following areas:
- Recognizing varietal fingerprints — understanding the core characteristics of major grape varieties.
- Mastering regional expressions — identifying how place influences a wine’s identity, from climate to soil to culture.
- Knowing relevant wine laws — especially AOC/DOC/DOP systems, labeling rules, and permitted practices.
- Understanding vintage variation — identifying how harvest conditions influence wine quality and style.
- Evaluating aging effects — predicting how time in barrel or bottle transforms a wine.
- Interpreting winemaking choices — spotting the hallmarks of specific fermentation or aging techniques.
- Identifying cellar and harvest markers — from whole-cluster fermentation to late harvesting and oxidative handling.
- Contextualizing the wine — placing the bottle in its historical, stylistic, and market-driven frame.
These skills aren’t just academic. They are put to the test in the most demanding wine exams in the world.
So, Who Are “Master Sommeliers”?
Technically, “Master Sommelier” is a trademarked title held by those who have passed the final exam of the Court of Master Sommeliers, Americas (CMS-A) or its European counterpart. The exam, widely considered one of the toughest in the industry, consists of three parts: theory, service, and blind tasting.
- Theory: An oral examination covering global wine regions, viticulture, distillation, beer, and more.
- Service: A simulation of real-world table service, where candidates must navigate difficult guests and sell with poise.
- Tasting: The notorious six-wine blind tasting, requiring candidates to identify origin, grape, vintage, and style with no clues beyond sight, smell, and taste.
Of the thousands who attempt it, only 273 people worldwide currently hold the Master Sommelier pin as of 2025. That number has barely budged in years.
Beyond the Court: Other Level V Certifications
In the broader wine world, Level V signifies the highest level of certification. While “Master Sommelier” refers specifically to CMS-A, other programs offer equivalent or superior depth of training:
- Master of Wine (MW) – Issued by the Institute of Masters of Wine in the UK, the MW is widely considered the most academically rigorous wine certification in the world.
- Master Certification – Granted by the National Wine School, this credential is designed for high-level wine educators and trade professionals, with emphasis on wine science, blind tasting, and advanced regional study.
While only the CMS-A may legally use “Master Sommelier,” the industry often refers to all Level V grads collectively as “Master-Level Sommeliers,” for shorthand.
The Celebrity Sommelier Phenomenon
Thanks to the 2012 documentary Somm and the explosion of food media, sommeliers are no longer anonymous cellar dwellers. Instagram, reality shows, and branded wine clubs have given rise to “influencer somms” with large followings and personal brands. Some have gone on to land book deals, speaking gigs, and investments in restaurants or product lines.
But this fame comes with caveats. As with celebrity chefs, a performative streak can emerge—more flash than finesse. And some professionals worry that the focus on image has eclipsed service and scholarship.
The Real Work Behind the Wine
For most sommeliers, daily life is far less glamorous. Long hours, physical strain, and spreadsheets define the job. In many restaurants, sommeliers also serve as beverage directors or general managers. Behind the scenes, they juggle inventory, cost control, staff training, and wine list development.
While top-tier sommeliers at elite restaurants may earn six figures, most start closer to $40,000–$60,000 per year. Many supplement their income by teaching, consulting, or working in wine retail or distribution.
A growing number of former sommeliers are now found in executive roles at wine e-commerce companies like Wine Access, SommSelect, and Vivino—where their tasting chops and deep product knowledge are critical assets.
The Price of Pursuit
The road to becoming a Master Sommelier—or any Level V professional—is long and costly. Tuition for preparatory programs, tasting groups, travel, and wine can add up quickly. Serious candidates often spend $10,000–$20,000 per year just to stay in contention.
While institutions like the (now-closed) International Culinary Center once offered sommelier training courses, today’s aspiring professionals rely on private educators, structured certifications, and mentor-driven study groups.
Most Level V exams require years of preparation and multiple attempts. Passing is as much about mental endurance as wine knowledge.
A Note on the CMS-A Controversies
It’s impossible to discuss the CMS-A without acknowledging the serious allegations it has faced in recent years—including credible reports of sexual misconduct, gender discrimination, and racial inequities within its ranks. These issues have caused many in the industry to reevaluate their support for the organization.
For a summary of those issues and ongoing developments, see: Master Sommelier Scandals
Conclusion
Earning a Level V certification in wine—whether from CMS-A, the Institute of Masters of Wine, or the National Wine School—is a monumental achievement. It demands not only encyclopedic knowledge and flawless technique but also years of commitment, self-discipline, and resilience.
But the title alone isn’t the destination. What matters is what comes next: how that knowledge is used, shared, and applied to enrich the world of wine for professionals and enthusiasts alike.
