ISG Sommelier study plan

Map the Domain 1 syllabus into a one-page outline covering viticulture, vinification, maturation, and bottling, then rank each subtopic by exam weight

Explain the annual vine growth cycle and name the main grape varieties of France, Italy, Spain, Germany, and the New World by region

Describe still white, red, and rosé vinification step by step, including temperature control, maceration length, and press fractions

Define the key enology terms (must, lees, malolactic fermentation, chaptalization, dosage, sulfur dioxide) in your own words

Distinguish the major sparkling methods (traditional, tank, transfer, ancestral) by process and label terms

Trace fortified and sweet wine production (Port, Sherry, Madeira, late harvest, icewine, botrytis) and the styles each method produces

Compare oak maturation variables (species, toast level, barrel size, age) and their sensory outcomes

Identify the main faults and their causes (oxidation, reduction, cork taint, volatile acidity, Brettanomyces) and the corrective or preventive practice

Build a structured tasting template covering appearance, nose, palate, and conclusion, and use it on six wines

Practice the systematic approach to tasting aloud, timing yourself to a concise two-minute presentation per wine

Calibrate your palate on the principal aroma families (fruit, floral, herbal, spice, oak, earth, faults) using reference standards or guided flights

Explain the physiology of smell and taste and how it affects perception, adaptation, and threshold

Define the deductive tasting method and apply it blind to identify grape variety, origin, and style with stated reasoning

Describe the service temperature, decanting, and glassware decisions that follow from a tasting conclusion

Explain the sommelier's role in menu pairing: weight, acidity, tannin, sweetness, and umami interactions

Identify the professional bodies, certifications, and codes of conduct relevant to sommelier practice

Sequence the steps of professional wine service from greeting to glass, including opening, decanting, and pouring

Describe cellar and inventory management: stock rotation, temperature and humidity control, and bin organization

Explain responsible-service obligations, age-verification, and how to handle a guest who appears intoxicated

Outline the roles and workflow of a beverage team during a busy service and how to brief staff before service

Calculate pour cost, cost of goods sold, and contribution margin for a by-the-glass list and identify the levers that improve margin

Explain how pricing, menu engineering, and wine-list structure influence sales mix and revenue

Describe purchasing and supplier relationships, including allocation, negotiation, and import logistics basics

Identify the main distribution models (three-tier, direct, on-premise vs retail) and how they affect price and availability

Summarize the nutritional composition of wine and beer (alcohol, calories, sugar, sulfites) and the health guidance around consumption

Explain the role of sulfites, additives, and allergen labeling in wine and how to answer guest questions accurately

Describe the main trade agreements, appellation systems, and labeling rules that govern wine sold internationally

Compare the cultural role of wine in at least three producing countries and how it shapes service expectations

Revisit the weakest three subtopics from each domain and rewrite them from memory

Complete two full-length timed mock exams under exam conditions and analyze every error by domain

Deliver a final blind tasting and a five-minute spoken presentation on a wine region, both under time pressure

Consolidate a one-page summary sheet of formulas, service steps, and key terms for final review