Matthew Crawford
Advanced Sommeliers
Skills / Knowledge
- In-depth theoretical knowledge of beverage alcohol
- World-class proficiency in formal beverage service, including Still, Sparkling, Red Wine decanting, beer, after dinner and glass pour
- Global cuisine food and wine pairing and salesmanship
- Classic cocktail production and spirits service
- Comprehensive understanding of Benchmark Producers and Vintages in established wine regions
- Hospitality and Salesmanship
- Deductive Tasting Method ability for broad spectrum of classic red and white wines
- Complete beverage program management ability
- Wine and Beverage List content, design, and marketing
- Cellar design, purchasing, and inventory systems
- Creation and implementation of staff training
- Financial management of beverage program, including cost control and spreadsheet creation
Issued on
Expires on
Earning Criteria
Required
A three-day educational program exploring the Court of Master Sommeliers standards in beverage sales and service in greater depth. The course consists of classroom-style lectures designed to give candidates a template for upper-level exam study and small breakout tasting sessions which allow for individualized feedback.
The Advanced Sommelier Theory Examination rigorously tests candidates on their comprehensive knowledge of wine regions, grape varieties, production methods, and industry standards. Passing requires a minimum score of 60 percent.
The Advanced Sommelier Hospitality & Service Practical Examination evaluates candidates on their proficiency in hospitality, service of sparkling wine, decanting red wine, and understanding the business aspects of the sommelier profession. Passing requires a minimum score of 60 percent.
The Advanced Sommelier Tasting Examination requires candidates to verbally analyze and identify three white and three red wines, demonstrating their deductive tasting skills and ability to accurately assess wine characteristics. Passing requires a minimum score of 60 percent.
Advanced Sommelier candidates must have at least three years of experience working in a restaurant service or sales role and must currently be employed in the restaurant, hospitality, or beverage industry.