CMS Master Sommelier study plan

Write a one-page deductive tasting template covering sight, nose, palate, and conclusion, then use it on 10 blind wines without deviation

Calibrate your palate by tasting 12 benchmark wines (at least 4 white, 4 red, 2 sweet, 2 sparkling) and record structural markers such as acid, tannin, alcohol, and body on a 1-5 scale

Build a personal aroma and flavor lexicon of 60 descriptors grouped by family (fruit, floral, herbal, spice, earth, oak, other) and map each to at least two grape varieties

State aloud the difference between deductive conclusion and label guess for 5 wines, justifying each call with at least three structural clues

Blind-taste 15 wines across at least 6 grape varieties and write a full deduction for each, including a primary and secondary hypothesis

Diagram the winemaking and aging options for white, red, rosé, and sweet wines and note how each choice changes the sensory profile

Explain aloud how climate, latitude, altitude, and soil influence ripeness and acidity, using 8 specific regions as examples

Compare old-world and new-world styles of the same variety across 4 pairings and record the structural differences that drive your conclusion

Blind-taste 15 wines spanning at least 8 countries and identify the country or region of origin for at least 10

Build a region-by-region reference sheet covering the signature varieties, climate, and labeling rules of 12 major regions

Practice identifying classic fault and aging markers (TCA, oxidation, volatile acidity, reduction, brett) and describe each in neutral service language

Time yourself to deliver a complete spoken deduction in under 4 minutes for 5 wines

Blind-taste 20 wines across sparkling, fortified, and sweet categories, correctly identifying the category for at least 16

Explain the production methods for Champagne, traditional-method sparkling, tank-method sparkling, and fortified wines, and note the sensory signals of each

Identify at least 6 grape varieties by aroma alone in a single blind flight without seeing labels

Write a one-page summary of the most common deduction errors you made in weeks 1-3 and the corrective cue for each

Build a beverage theory binder covering beer, sake, cider, spirits, coffee, and tea, with production basics and 5 classic examples each

Explain the difference between a cocktail's base, modifier, and accent, and build 8 classic cocktail recipes from memory with correct ratios

Practice matching 10 dishes to beverage pairings and justify each pairing by weight, acid, fat, and sweetness

Draft a one-page pairing framework that applies to wine, beer, sake, and spirits

Practice decanting, opening sparkling wine safely, and serving wine at correct temperature for 10 simulated covers

Demonstrate proper glassware selection and sequence of service for a 5-course menu

Build a beverage list of 40 entries with correct category, region, and price structure, and write 10 by-the-glass recommendations

Role-play handling 3 guest scenarios (corked bottle, dietary restriction, budget request) and record your spoken responses

Run a full mock service for 8 covers, including greeting, recommendation, opening, pouring, and pairing dialogue

Blind-taste 15 wines and deliver a spoken deduction to a listener who then grades your accuracy

Practice inventory, storage, and cellar organization tasks, including temperature and humidity targets

Draft a 10-question guest FAQ sheet on beverage selection and service

Complete a 40-wine cumulative blind tasting and score at least 70% on grape and region identification

Complete a 100-question written review across all three domains and log every missed item with a corrected note

Run a final 8-cover service simulation and self-assess against a written service checklist

Write a one-page exam-day strategy covering time allocation, deduction structure, and service priorities