ISG Sommelier exam-day guide
ISG Sommelier · Prepare for the day ahead.
Your checklist
Government-issued photo ID
Bring the original document, not a photocopy or a photo on your phone. The name must match the name on your registration exactly; if your ID uses a different name form (maiden name, transliteration), sort this out with the provider before test day. Confirm with the provider which ID types they accept for your exam location.
Exam admission or confirmation document
Print or download whatever confirmation the provider sends after registration (appointment letter, candidate number, portal QR code). Even if the venue claims paperless check-in, having it offline on your phone is cheap insurance. Confirm with the provider whether a printed copy is required.
Tasting tools: tasting notebook, pens, water, spit cup (if permitted)
Most practical sommelier exams involve a blind or semi-blind tasting component. Bring a small notebook and two pens (one backup), and check in advance whether the venue supplies dump buckets, water, and glassware or whether you must bring your own. Do not bring your own wine glasses unless the provider explicitly allows it.
Service tools: waiter's corkscrew, service cloth, tasting spoon (if allowed)
A practical service or beverage-service station may require you to open and pour. Bring a well-broken-in waiter's corkscrew and a clean service cloth. Check with the provider whether personal tools are permitted at the station or whether venue tools must be used.
Dress code and grooming check
Sommelier practicals are usually assessed partly on professional presentation. Confirm the provider's dress code (often suit, or shirt and tie; dark trousers and closed shoes for all candidates) and dress one notch more formal than you think is needed. Avoid strong fragrance, which can interfere with your own and others' tasting.
Neutral, unscented personal products
No perfume, cologne, scented hand cream, or strongly scented deodorant on exam day. Wash your hands with unscented soap before the tasting. This is a common-sense tasting-hygiene expectation; confirm with the provider if you are unsure whether any specific product restrictions apply.
Logistics: route, arrival time, and buffer
Plan to arrive well before your reporting time, typically 30 to 45 minutes early, to allow for check-in, ID verification, and settling. Know the exact building entrance and room; large venues and hotels often have multiple entrances. Check public transport and parking in advance.
Hydration and neutral food plan
Eat a normal, bland meal beforehand and bring water. Avoid coffee, spicy food, garlic, and strong flavours in the hours before tasting. Do not fast, since low blood sugar hurts concentration more than a light meal does.
Written-component supplies (if applicable)
If your exam includes a written theory paper, confirm whether the venue supplies answer sheets and pens or whether you must bring your own black or blue pens and a pencil. Confirm with the provider whether calculators, notes, or phones are allowed; assume not.
Review sheet of key facts only
Bring a one- or two-page summary of grapes, regions, service temperatures, and classic pairings for last-minute review in the waiting area. Keep it short; new material learned in the final hour rarely sticks and often adds anxiety.
Medication and personal essentials
Bring any prescription medication, glasses, and a watch (a silent analogue or digital watch is useful for pacing tasting flights if clocks are not visible). Confirm with the provider whether smartwatches must be removed or left outside the room.
Provider policy check (needs_review)
Before travelling, confirm with the provider: accepted ID, arrival and late-arrival policy, what may be brought into the tasting room, break schedule, and whether the practical and written components are on the same day. These details vary by centre and session, so treat anything you have not seen in writing as unconfirmed.
Plan the day
Stop learning new material. Consolidate: reread your own notes on grape varieties, key regions, service temperatures, decanting decisions, and classic food-and-wine pairings. Do two or three timed blind-tasting rehearsals using the deductive format you will be assessed on, speaking your reasoning aloud if the exam includes an oral component. Practise the physical service sequence (presenting the bottle, cutting the foil, opening, pouring, decanting) in front of a mirror or a friend, because the practical station is scored on technique and flow, not just knowledge. Prepare your kit: corkscrew, cloth, pens, notebook, ID, confirmation document. Check your route and reporting time. Sleep on a normal schedule; do not cram late.
Do a light review of your one-page summary only. Lay out clothes, shoes, ID, admission document, tools, and water bottle by the door. Confirm the venue address, entrance, and reporting time one last time, and check transport disruptions. Eat a normal dinner and avoid heavy alcohol; even modest drinking the night before dulls palate acuity. Set two alarms. If you feel undertrained on a specific area, write down the three facts you most want to remember and stop there.
Eat a light, bland breakfast and hydrate normally, not excessively. Avoid coffee, strong tea, citrus, and spicy food. Shower with unscented products and skip fragrance. Arrive 30 to 45 minutes early, use the restroom, and settle. In the waiting area, skim only your summary sheet. Warm up your palate by tasting something neutral (water, plain bread) rather than tasting wine, which can fatigue you before the exam. Silence your phone and put it away before entering the room.
Read the whole paper first if the format allows, and allocate time per section. Answer the questions you know first, then return to harder ones. For short-answer questions, be specific: name the grape, region, and style rather than writing generalities. If a question is ambiguous, answer the most likely interpretation and move on; do not leave blanks if there is no penalty for guessing, but confirm the provider's marking policy beforehand.
Work systematically: appearance, nose, palate, then conclusions. Use a consistent deductive framework and write conclusions you can defend, including a quality level and readiness to drink. Pace yourself across the flight; note the time available and leave a few minutes at the end to finalise conclusions. Rinse your glass and water between wines as the venue allows, and use the spit bucket. If you are unsure between two options, state your leading conclusion and briefly justify it rather than hedging with no answer.
Announce your steps clearly if the examiner expects commentary. Present the bottle label to the host, confirm the wine, open cleanly, and pour in the correct order and quantity. Handle glassware by the stem and keep the service cloth on hand. If you make a mistake, correct it calmly and continue; examiners usually score recovery and composure. Speak at a measured pace and keep answers structured: what it is, why, and how you would serve or pair it.
Note anything you found unclear or poorly specified while it is fresh, and raise it with the provider in writing if it affected your performance. Do not discuss specific questions with other candidates in a way that could compromise the session. Rest, then plan any retake or next-level study only after results are released.
Rules to check
Bring original government-issued photo ID matching your registration name. If your documents differ in name form, resolve this with the provider in advance; do not assume a secondary document will be accepted. Confirm with the provider which ID types are valid at your centre.
Arrive at the reporting time stated in your confirmation. Late-arrival and no-entry policies vary by centre and session, so confirm with the provider what happens if you are delayed, and plan a buffer rather than relying on goodwill.
Follow all instructions from invigilators and examiners. Do not bring notes, phones, smartwatches, or unauthorised reference material into the assessment room unless the provider explicitly permits it. If you are unsure whether an item is allowed, ask before entering.
Tasting hygiene and neutrality: avoid perfume, cologne, and strongly scented products, and do not chew gum or eat strong flavours during the session. Use the spit bucket and water as directed. Confirm with the provider if you have a cold, medication, or other condition that may affect your sense of smell or taste.
Breaks: the schedule and whether breaks are permitted during the tasting or written components are set by the provider and can differ between centres. Ask at check-in rather than leaving the room unannounced.
Scoring: components (theory, tasting, practical service) are usually marked separately and may each require a minimum pass mark. Do not assume strong performance in one section compensates for a weak one. Confirm the pass criteria and weighting with the provider before the exam.
Academic integrity: do not share, record, or reproduce exam questions, and do not communicate with other candidates during the assessment. Follow the provider's rules on what may be discussed afterwards.
If something goes wrong (equipment failure, illness, a disruptive incident), tell an invigilator immediately and ask for it to be recorded. Requests for special consideration are usually time-limited, so confirm with the provider how and when to raise them.