Different Levels of Sommeliers Explained Simply

Before I got into wine, I thought “sommelier” was just a word you used to impress dinner dates. You know, “I’ll have the Syrah, and by the way, could your sommelier please recommend a pairing for my duck confit?” type of thing. 

I figured the job was mostly about sniffing corks and saying that a wine has “excellent legs” while everyone else pretends to know what that means.

But then I started digging, and before I knew it, I was neck-deep in tasting grids, blind tastings, and the surprisingly intense hierarchy of wine professionals. It turns out that being a sommelier is a genuine career path with levels, certifications, and a lot of hustle behind the glamour.

What Even Is a Sommelier?

A sommelier is a professional who works in restaurants, hotels, or wine bars, assisting guests in selecting wines, creating wine lists, and often managing inventory. But that’s the surface-level definition. 

A good sommelier is part educator, part matchmaker, and part peacekeeper, navigating between the kitchen, the front of the house, and customers who all want something slightly different. Like most things that seem effortless, it takes years of study, experience, and training to make it look smooth.

Sommelier Levels

You might think that you’re either a sommelier or you’re not. But actually, there’s a tiered system, not unlike martial arts belts, only instead of high kicks, you’re identifying the difference between a Pinot Noir from Oregon and one from Burgundy by smell alone.

There are a few certifying bodies, but the most widely recognized (and dramatic) path comes from the Court of Master Sommeliers (CMS). The other major option is the Wine & Spirit Education Trust (WSET), which is a more academically oriented and globally recognized program.

Let’s walk through the CMS levels since that path is slightly more relevant when it comes to landing a restaurant somm job:

1. Introductory Sommelier

This is where it all begins. You don’t need any prior experience to start here, just a deep interest in wine and a willingness to learn.

The Intro course is a two-day crash course on wine basics, covering grape varieties, regions, service standards, and tasting techniques. It ends with a multiple-choice exam, which isn’t exactly easy, but most people pass if they’ve studied.

What I loved about this level was how it pulled back the curtain. Suddenly, I understood why some wines cost more, how to properly open a bottle of Champagne without shooting it across the room, and how to taste on purpose, not just sip and nod.

At this stage, you can start working in wine, perhaps as a server with wine responsibilities or a wine steward. You won’t be running the cellar yet, but you’re on your way.

2. Certified Sommelier

To earn the Certified Sommelier title, you need to pass a three-part exam: theory, tasting, and service. You’ll be asked to serve Champagne, decant red wine, and identify flaws in a bottle — all under the watchful eyes of Master Sommeliers who are evaluating every move.

With this certification, you’re employable as a sommelier in a decent restaurant. You might not be in charge of the list, but you’ll be expected to know your stuff. 

This is also a great level if you’re browsing sommelier jobs in Las Vegas or other food and beverage-heavy cities. The demand for certified somms is real in places where people are willing to drop serious money on their dining experience.

3. Advanced Sommelier

The Advanced exam is intense. There’s more theory, harder service scenarios, and a blind tasting that’s downright brutal. You only get a few minutes to determine the grape, country, sub-region, vintage, and producer based on smell, taste, and color alone. It’s not for the faint of heart.

Most candidates spend years preparing for this level. I haven’t gone this far yet, but I’ve talked to people who have, and the consensus is that Advanced-level candidates live and breathe wine. They might be beverage directors, wine buyers, or running award-winning programs.

At this point, you’re leadership material. You’re probably managing a team of sommeliers, curating extensive wine lists, or teaching others. It’s the sweet spot for those who want to be respected in the industry but don’t necessarily want the pressure of going all the way to Master. Speaking of which…

4. Master Sommelier (MS)

The holy grail.

The Master Sommelier exam is famously challenging; only about 270 people worldwide have passed it. And not for lack of trying. Some incredibly talented and knowledgeable people have taken the exam multiple times and still haven’t earned the pin.

It’s a grueling process. You must pass three sections: an absurdly detailed theory exam, a service exam under pressure, and a blind tasting of six wines in 25 minutes. People do it for the love of the craft, the credibility, and a chance to be part of one of the most elite wine fraternities in the world.

As a Master Sommelier, you’re at the top, working at a Michelin-starred restaurant, consulting for major wine distributors, judging global wine competitions, or opening your own wine-focused concept. You can basically write your own ticket.

What About WSET?

As I mentioned, the Wine & Spirit Education Trust (WSET) is another respected wine education path. It’s more classroom-focused and less hospitality-driven, so you don’t have to do service exams, and there’s a heavier emphasis on global wine theory.

Many people pursue both CMS and WSET. If you’re more of an academic type and less interested in working the floor, WSET might be your jam.

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