The journey to become a Master Sommelier

Above: Cameron Douglas, Aotearoa New Zealand’s only Master Sommelier

I am regularly asked about the differences between a Master Sommelier and Master of Wine qualification, and what led me to pursue my title.

A Master Sommelier is a credential that recognises expertise in the knowledge and service of all things beverage (including spirits, liqueurs, beers, cocktails, water, hot and cold non-alcoholic options),  the most important and extensive/intensive being wine. Although our knowledge of these areas must be deep and wide, and our tasting skills exemplary, a large focus is on service - providing the links for a client or customer in all liquid areas – including the hospitality experience. We also have to be very knowledgeable about how wine and food pairing works, to inform and allow a customer to choose the best beverage for them. The focus is always on the client’s experience so it’s important to like people – much of our role is in hospitality settings or interacting with service professionals from all walks of life.

A Master of Wine focus is on the research and recording of wine and fortified wine information - its origins, soil, history, currency in the market and quality, through research, and the publication of articles, books and opinion pieces. They too must be expert wine tasters.

I started in my MS journey in 2000 and became a Master Sommelier in 2007. In the beginning, I was a working Sommelier and seeking to extend my professional knowledge and skills. The journey began with a trip to Las Vegas to undertake the Introductory Course and exams – the first of four complex and increasingly difficult stages. I returned to Aotearoa determined to earn the title, and to foster the growth of my chosen profession through introducing the programme in New Zealand and Australia.

One of the biggest challenges was learning that failure is part of the journey – learning about yourself and how you manage a seemingly impossible workload and sustain your focus through many years of study and practice. At the time, I was alone in Oceania in my quest – frequent and extensive travel became part of the process (it still is, though with different reasons). Along the way, I have been privileged to receive mentoring and assistance from wonderful people within the Court of Master Sommeliers organisation and have collected a whole new Somm Family.

How do you start a journey to becoming a Sommelier and ultimately a Master Sommelier? It begins by reaching out to others who are already in the profession, especially those with credentials, and asking for advice on the first steps. A large part of my role as an MS is paying it forward. I regularly receive calls and emails from newly minted sommeliers from around the world, and I am always happy to engage with them, providing mentorship, being a sounding board, or providing the assistance they require.

An important requirement is reading a lot about wine - where it comes from; the classic wines of the world; old, new and emerging wine producers, regions and styles. The world of wine is large and varied. The more useful books to read are the most recent and encyclopaedic in approach such as Sotheby’s Wine encyclopaedia, World Atlas of Wine and the Oxford Companion to Wine. Some of the best resources are now online – the Guild of Sommeliers (.com) is arguably the best and most up-to-date. I found it hard to read all the books and online material without drifting, and discovered two things about myself – I learned best by reading aloud while standing up (go figure) and rewriting areas of the books in my own words (talk with aspiring and current MS’s about their flashcards!).

Tasting enormous numbers of wines in a prescribed deductive manner is essential – working out through practice and study how to identify key grape variety markers, origins, vintages and quality levels.

There are no shortcuts to becoming a Master of anything – it takes time, dedication and sacrifice, but if you do have a passion for people, wine and beverages, and food then your journey to becoming a Master Sommelier may have just begun. If your interest is piqued, drop me a line – I also highly recommend you start with a wine tasting discovery programme. Organisations like Glengarrys, a local wine store programme or AUT University are good places to start.

I have been a Master Sommelier for 13 years now, and remain the only one in Aotearoa.