Tag Archives: Certified Sommelier

The 7 Deadly Wine Sins

I. Bad food and Wine Pairings

Bad food and wine pairings can ruin or diminish the flavors in wine and when you are paying for flavor and quality, you want to be able to get the most out of your investment. Examples of poor wine pairings include seafood and tannic red wines which overpower the delicate seafood flavors and present an unpleasant metalic flavor in the wine. Good wine pairings maintain or enhance the flavor of the wine and food which makes the experience much more enjoyable. Classic examples of good wine pairings include oysters and Chablis or steak and Cabernet Sauvignon.

II. Ice cubes in wine

Putting ice cubes in your wine will make it too cold thus inhibit aromas and flavors. Adding this additional water to your wine will lower the quality by diluting the wine. Diluting wine always leads to a decrease in quality, it is the reason why irrigation of vineyards is banned in many parts of Europe and why it is still highly regulated around the world. Putting ice in your wine is diluting your investment. Prepare ahead of time by placing your wine in the refrigerator or add salt to your wine bucket to get your bottle of wine chilled fast!

III. Wine glasses in freezers

Crystal is porous and therefore takes in aromas and scents that surrounds it. If you put a wine glass in your freezer it will take in the aromas and scents in the freezer and result in a less than ideal tasting experience. Frozen fish, frozen vegetables, ice cream are all aromas that I do not recommend for your wine.

IV. Filling the wine glass too high

Filling your glass too high keeps you from being able to swirl your wine glass. Swirling your wine glass assists with allowing for more oxygen in your wine thus helping you to open up the aromas and flavors, this is called “volatizing the esters.” Esters are chemical compounds found in all substances and swirling your wine helps to enhance your drinking experience.

V. Storing wine at improper temperatures

Many people store their wine at improper temperatures. Examples are in the garage where in California the temperatures can be too hot in the summer. Wine stored in temperatures over 70 degrees can permanently taint the flavor of the wine and temperatures over 80 degrees will cook the wine and make it taste like canned prunes. One common mistake is keeping wine in your car. Don’t keep wine close to windows or on top of your fridge as these are warmer areas.

VI. Ordering the “House Wine”

This may be controversial as some may believe that the house wine is the best “bang for your buck” or an easy wine to choose however, this isn’t always the case. Sometimes the house wine is the cheapest wine that the restaurant can make the best margin from or it’s a wine that they are trying to push out because it was unpopular. Many times you will overpay for this wine. But the main reason is that I don’t believe that wine is “one size fits all.”

VII. Not trying new wines

This is perhaps the greatest offense. While Cabernet Sauvignon and Chardonnay are fantastic grape varieties, they are only two grapes out of the estimated 10,000 wine grapes currently in existence. With thousands of different wines to choose from, why not try new wines and explore what another country has to offer? We are very fortunate to have access to so many different types of wines.

I hope everyone is staying safe and healthy. Cheers!

Becoming a Certified Sommelier


I should start by saying that I failed this examination once.  The first time I gave this exam a go was right after I took the WSET Advanced exam which I passed! There was a couple of days in between to cram for the Certified Exam.  I figured (WRONGLY), everything would be fresh in my mind… NOPE. I was sleep deprived and needed to memorize a lot more things to pass this exam.  A couple of weeks in between would have done it, NOT two days.  I passed service and tasting, then failed theory.

So after the misery of failure, I dusted myself off, had a cry on the way home and reapplied for the next exam in 100 days.  I knew what I had to do, I would not be met with failure again.


I studied the Court of Masters Introductory Sommelier Workbook and The Sommelier Prep Course ($30 on Amazon). I found the Sommelier Prep Course to be especially helpful since the style of writing was more pleasant to follow than the CMS Workbook.  I recommend making flashcards out of every chapter after reading the chapter in full.  The questions at the end of each chapter are helpful review but won’t be enough.  What this exam requires is flashcard work and sheer memorization.  Not fun, but necessary.  Don’t blow off Spirits, Beer and Sake.

The tasting all comes down to chance.  I took courses in Costa Mesa at the Neptune School of wine and had the benefit of tasting with a Master Sommelier before I took this. But those of you that have not, find a tasting group with people you trust will pour wines that show typicity of the varietal.  I believe the Wine and Spirit Trust courses are an excellent way of learning how to taste well and would recommend them to anyone.  The tasting grid has become more involved over the last year and having some experience with it will help tremendously in getting it done in a timely manner come test time.  I also used a wine aroma kit to help me with some of the descriptors called Le Nez du Vin but you can make your own for cheap by getting small jars and inserting herbs and other items that relate to wine.

A good example of a DIY aroma kit can be found here: http://winefolly.com/tutorial/make-wine-aroma-kit-30/

Then came prepping for the service exam.  It went ok last time so I spent more time memorizing classic cocktails, styles of beer and champagne.  I work in a fine dining restaurant and I’m accustomed to carrying trays with drinks so this portion of the exam was not going to present an obstacle. If you don’t carry trays often, I recommend buying a tray at a restaurant supply store (or Amazon) and practice practice practice!  You will be nervous and having this become second nature will take some pressure off and let you focus on answering the master sommeliers questions.  Carry drinks around the house, practice putting drinks on and placing them on a table while making sure to not move the tray over to the “pretend guest”.  The Guild of Sommeliers has a video of exactly how this should go, watch it, take notes and practice at home. Google “GuildSomm Champagne Service” and the video should pop right up!  I did blank out on a few questions, couldn’t name another IPA.  But I successfully silent opened my champagne and got both of my cocktails!  This was pure luck and practice. I opened and gave away a bunch of sparkling wine bottles getting ready for this.  Champagne to parents, neighbors etc…

I was finished with all three sections of my exam before lunch and had to wait until 4:30pm for my results.  So the time in between is usually spent torturing yourself.  Many of the other candidates where calling different wines from mine so of course I’m thinking I completely blew the tasting.  This is the worst part of the exam… the waiting!  And then after a pep talk from the masters they proceed to giving out the certificates…



Having failed this once before made this victory all the more sweet!  So if there’s one thing I came away with from this whole experience is that even if you fail the first time, don’t become discouraged! Work harder and come back and get it done!  Good luck in your efforts! Now on to the French Wine Scholar Exam!