CMS Certified Sommelier study plan

Diagram the annual vine growth cycle and label the climatic, soil, and canopy factors that shift sugar, acid, and phenolic ripeness

Write out the step-by-step vinification path for red, white, rosé, and sweet wines, naming the vessel, temperature, and extraction decision at each stage

Match 40 major grape varieties to their principal regions, preferred climate, and key structural markers (acid, tannin, alcohol, aroma family)

Compare tank, transfer, and traditional-method sparkling production and state how each method builds or preserves autolytic character

Map the appellation hierarchies of France, Italy, Spain, and Portugal and rank their quality tiers from memory

Locate the classic regions of Germany, Austria, and the New World on a blank map and state the signature variety and style of each

Classify 25 unknown labels by region, variety, and quality tier using only label law and terminology

Explain how climate, soil type, and slope translate into style differences within one region (for example, Burgundy or Piedmont)

Trace the production of whisky, gin, rum, tequila, vodka, brandy, and liqueurs from raw material to bottle, naming the distillation and aging choices that define each

Distinguish fortified wines (Port, Sherry, Madeira, Marsala, Vin Doux Naturel) by fortification point, aging system, and sweetness level

Outline beer, sake, and cider production styles well enough to recommend and pair them at the table

Summarize the beverage-service knowledge layer: glassware selection, storage and holding temperatures, and wine-list terminology

Execute the systematic tasting grid (appearance, nose, palate, conclusions) on paper without prompts

Isolate and verbally describe the structural components: acidity, tannin, alcohol, body, sweetness, and finish length

Build a personal aroma lexicon organized by family (fruit, floral, herbal, spice, earth, oak, age) and use it in written notes

Apply a deduction ladder that moves from structure to variety to origin to vintage, and defend each call out loud

Calibrate palate thresholds by blind-ranking graded acid, sugar, tannin, and alcohol solutions

Identify the 12 highest-frequency sommelier blind-tasting varieties blind with consistent reasoning rather than guessing

Taste sparkling, fortified, and sweet wines and describe the mousse, dosage, and fortification signatures that separate them

Observe and rehearse the opening moves of tableside service so tasting vocabulary transfers into guest conversation

Execute the full service sequence: greet, present the list, recommend, present the bottle, open, pour, and close the sale

Demonstrate decanting of both a young tannic red and an older sedimented wine, plus sparkling and fortified opening procedures

Match glassware, temperature, and aeration to style and articulate the reason for each choice

Build food-and-wine pairings for a five-course menu and justify each match by weight, acid, fat, and flavor intensity

Handle guest scenarios: corked bottle, returned wine, by-the-glass upselling, and an unfamiliar label request

Run a by-the-glass program end to end: pour cost, freshness, gas preservation, and menu rotation

Set up and maintain cellar organization, inventory counts, and storage conditions to professional standards

Recover from service errors gracefully and script the correct language for a tainted or incorrect bottle

Complete timed blind flights (four wines in 40 minutes) and defend each conclusion verbally

Sit full-length mock exams for each domain under exam time limits

Re-drill every missed item from weeks 1 through 7 and rewrite the weak-area summaries in your own words

Rehearse out-loud defense of blind-tasting conclusions as if presenting to a master sommelier panel

Perform the full service sequence once more under observation with a live audience