Sommelier Certification

[paul mitchell]

I was wondering if anyone had a say on what is the best or most recognized sommelier certification to posses. Is something like the "international sommelier's guild" a worthy program to partake in or would a series of classes from a restaurant management school be just the same?

I presently manage a fairly significant wine program at a high end resort. Over the years I have gained a fairly decent knowledge of wine production, styles, regions, tasting techniques, storage etc. What I'm finding discouraging with some of the programs / guilds I look at is that you have to take a myriad of beginner courses that lead to a "certification". Maybe a bit of a waste of time and money?

Of course I am always interested in learning more so I can apply it to my current position but say if I had an opportunity to start work at the French Laundry what would they recognize? Would it be my practical experience at "current resort" and past history or would it be "titles achieved"?

If anyone had thoughts or can detail their "education" (certified or not) I'd really appreciate the advice.

Edited January 26, 2005 by paul mitchell (log)

[Marian Bucci]

Have you looked at COPIA's wine courses. their site is www.copia.org. good luck

Edited January 26, 2005 by Marian Bucci (log)

[Marian Bucci]

check this article at wine business monthly for more information

http://winebusiness.com/html/MonthlyPrinte...25888&aid=15601

[Really Nice!]

A good place to start might be Society of Wine Educators. This is a certification program for people who want to become either a

Certified Specialist of Wine

Certified Wine Educator

Certification covers the following:

Viticulture

• Vine Structure & Growth Cycle

• Canopy Management

• The Role of Soil

• Diseases & Viticultural Practices

Grape Varieties

• Major White & Red Varieties of the World

Wine Production

• Table Wine

• Sparkling Wine

• Fortified Wine

Wine Regions

• Label Laws

• Geography

• Grapes, Blends & Quality Levels

Wine Tasting

• Wine Composition and Chemistry

• Wine Tasting and Faults

• The Physiology of Taste

[SBonner]

Hi Paul,

I would seriously look at wine courses developed at restaurant schools or regional colleges. Having been the product of numerous programs I see so much wine education similar in both the WSET and Society of Wine Educator programs. In Vancouver I think we have too many sommeliers now entering the industry. I would recommend developing an in house program with some input from outsiders for a balanced and refreshing approach to wine. On a personal note. if you have time and the $ go to the U.K. and take your courses there. With a hugh number of MW's present you will learn so much more and experience a much greater selection of wines to taste and learn from.

Stephen Bonner

Vancouver

[paul mitchell]

Are there any restaurant schools / programs that you might reccomend Stephen? The one that looks interesting to me is the winemakers assistant program at the University of the Okanagan. Yet it is quite the time commitment. Thanks again for everyone elses replies, very helpful.

[cmben]

I can recommend the Professional Wines Studies at the Rudd Center. They have a Certification as a Wine Professional. The Rudd Center is at the CIA - Greystone capmus in St. Helena, Napa.

The facility is state of the art and designed just for the teaching of wine. The teachers are headed up by Karen MacNeil and draws from a wide range of professionals from UC Davis, Wine Industry, Publishing as well as the CIA staff.

I took "Sensory Analysis" with John Buechsenstein (UC Davis) and was amazed at the quality of his instruction. I am now starting "Mastering Wine" w/ Tim Gaiser and I am sure that the week long course will be well worth the time. {I'll post a review after I finish}.

Joan Zoloth, administers the program and can be reached at 707-967-2565 or on line at www.ciaprochef.com

[cmben]

Are there any restaurant schools / programs that you might reccomend Stephen? The one that looks interesting to me is the winemakers assistant program at the University of the Okanagan. Yet it is quite the time commitment. Thanks again for everyone elses replies, very helpful.

←

I can recommend the Professional Wines Studies at the Rudd Center. They have a Certification as a Wine Professional. The Rudd Center is at the CIA - Greystone capmus in St. Helena, Napa.

The facility is state of the art and designed just for the teaching of wine. The teachers are headed up by Karen MacNeil and draws from a wide range of professionals from UC Davis, Wine Industry, Publishing as well as the CIA staff.

I took "Sensory Analysis" with John Buechsenstein (UC Davis) and was amazed at the quality of his instruction. I am now starting "Mastering Wine" w/ Tim Gaiser and I am sure that the week long course will be well worth the time. {I'll post a review after I finish}.

Joan Zoloth, administers the program and can be reached at 707-967-2565 or on line at www.ciaprochef.com

←

[cmben]

As I promised in my last post here is the mini-review of the "Mastering Wine II" class at the CIA, Napa. The class was amazing in what you get exposed to and learn in a realtively short time. Every lesson was backed up by tasting and his STP {Systematic Tasting Process}, though unwieldy at first, once you get "it" the method becomes second nature and really teaches you how to evaluate and ID wine. Great week and at $995. a bargin. Tim Gaiser, is a M.S. and is the education director of the Court of Master Sommeliers. {www.mastersommeliers.org} This is the cerification group for American Master Sommeliers. Check thier web site then check out the CIA professional studies program. Email me if you have questions.