INTRODUCTORY SOMMELIER COURSE AND EXAM

AND

CERTIFIED SOMMELIER THEORY EXAM

CURRICULUM GUIDE
PURPOSE OF THIS DOCUMENT

The purpose of this guide is to outline the curriculum and general scope of subjects covered and
examined to at both the Court of Master Sommeliers, Americas Introductory Sommelier Course
and Exam and the Theory por�on of the Cer�fied Sommelier Exam.

This guide is an evolving document that will be updated regularly as laws, priori�es, and
relevance change region by region.

Please note the topic framework for each subject and the progression of knowledge between
the two levels. The Cer�fied Sommelier Exam curriculum includes and builds from the
informa�on listed in the Introductory Sommelier curriculum. A blank topic category for a
par�cular subject indicates that informa�on is not essen�al at that level.

The Cer�fied Sommelier Theory Exam is not exclusively writen from this curriculum. This guide
provides direc�on and guidance to focus and strategize study. Success at the Cer�fied
Sommelier Exam requires addi�onal research, supplemental resources, and work experience.

Please see the addi�onal resources provided by the CMS-A for your prepara�on at:
htps://www.mastersommeliers.org/resources

© Court of Master Sommeliers, Americas 8.2023

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: GRAPE GROWING - VITICULTURE

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand the important factors that
influence grape growing (viticulture) that impact the final flavor of the wine.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will understand more detail of grape growing
(viticulture), including the vine cycle, parts of the vine, and important viticultural terms.

Introductory Level Certified Sommelier Exam

Common types of viticulture:
Factors of production that influence grape growing. Organic
Definition of Viticulture Factors occurring from nature plus manmade decisions Biodynamic
in the vineyard that affect wine quality. Sustainable
Dry farming

Location and Geography Considerations:

Site location of vineyard
Factor 1: Location and Geography Goals of wine producer
Regional wine laws
Financial considerations

Climate General Definition:

The weather conditions in an area in general or over a
long period of time. This includes: temperature,
humidity, air pressure, rainfall, sunshine, cloud cover,
wind, and other elements that are relatively stable
from year to year. *Climate and weather are Macroclimate: the climate of an area, such as a wine
different! region
Mesoclimate: the climate of a vineyard
Climate types: Microclimate: the climate around a single vine
Factor 2: Climate - Terms Continental
Maritime Degree-Days: Days during the growing season are
Mediterranean assigned individual growing degree-days according to
Desert/Arid the number of days that the average temperature
exceeds the threshold of over 50°F.
Climate descriptors:
Cool
Moderate
Warm
Hot

Where do grapes grow?

Latitudinal Wine Growing Zones: Most wine-growing
Factor 2: Climate - Latitude regions are within the 30-50° degree latitudinal lines.
Wine-growing regions may exist outside this range
mainly due to climate moderators.

Climate Moderators: Factors that affect the general Understand how major wine regions of the world
climate of an area such as: experience climate moderation and how the
Altitude moderation affects grape growing. Examples include:
Diurnal shifts Alsace, Rhône Valley, Chile, Mendoza, parts of Napa
Factor 2: Climate - Moderators
Sunshine hours and Sonoma County, California, Columbia Valley,
Bodies of water Washington and many (others). Examples of
Wind moderators include the San Pablo Bay, Benguela
Rain shadow effect Current, Humboldt Current, etc.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: GRAPE GROWING - VITICULTURE

Introductory Level Certified Sommelier Exam

Know topography for important wine regions and how

The surface features of the land, such as local elevation it affects grape growing. Examples include: Vosges
Factor 3: Topography or altitude. This includes local mountains, hills, valleys, Mountain Range, Cascade Mountain Range, Andes
and bodies of water. Mountains... The important features are listed in the
curriculum for that region if it's relevant at this level.

Properties of different soil types provide specific things

to a vine's health and growth. Soil types are matched
with grape varieties based on the climate and needs of
the grape variety. Some grape varieties do best in
certain soil types.

Soil properties:
Drainage or water retention Match the soils types to a more extensive list of wine
Sun reflection regions such as: Champagne, Chablis, Côte d'Or,
Nutrient content Coonawarra, Gimblett Gravels, Haut-Médoc, Pomerol,
Factor 4: Soil Temperature regulation St.-Émilion, Châteauneuf-du-Pape, Cornas, Hermitage,
Pest resistance Côte-Rôtie. The important soils to note are listed in the
curriculum for that region if it's relevant at this level.
Soil type examples:
Clay, slate, limestone, granite, chalk, sand, shist

Be able to match soils to these major regions:

Champagne, Chablis, Côte d'Or, Haut-Médoc, Pomerol,
St.-Émilion, Châteauneuf-du-Pape, Mosel. The
important soils to note are listed in the curriculum for
that region if it's relevant at this level.

Genus: Grapes are the fruit of a vining plant of the

genus Vitis.
Parts of the grape vine:
Rootstock
Species: There are many species of vining plants that
Trunk
produce grapes for making wine. Vinifera is the focus
Cordons
here.
Shoots/canes
Grape clusters/bunches
Vitis vinifera:
Canopy
Native to Mediterranean, Europe, Southwestern Asia.
Factor 5: Grape Variety Most common for quality grape production.
Other viticulture terms:
10,000 varieties.
Hybrid
Examples: Cabernet Sauvignon, Merlot, Chardonnay,
Crossing
Riesling, Syrah
Clone
Mutations
How are grape varieties chosen?
Regional wine law
Other species of vines:
Climate compatibility
Vitis Labrusca examples: Catawba, Concord
Soil compatibility
Marketability

Grape growing or viticulture is farming.

Every year produces a different crop called the vintage. Understanding the differences between vintages of
Each vintage can be different and an indicator of style, major wine regions over the last 10-15 years. Those
Factor 6: Vintage - Yearly Weather quality, and price potential. required for the Certified Sommelier Exam are listed in
Weather connection to quality. Introductory students the curriculum for that region if it's relevant at this
do no need to memorize differences in vintages at level.
this level.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: GRAPE GROWING - VITICULTURE

Introductory Level Certified Sommelier Exam

Vineyard management: Why manage a vineyard?

Vine Cycle:
Vineyards need to be managed to remain viable and
Dormancy
healthy. Vines need to be managed or trained so they
Bud Break
vine in a particular size and ideal shape to ripen grapes
Flowering
best. Many vine training systems exist to suit different
Fruit Set
grape varieties in wine-growing regions.
Ripening
- Veraison
Canopy management: Managing the growth of the
- Hangtime
leaves.
Maturity
Harvest
Irrigation: Making sure the vine has enough water in
Pruning
Factor 7: Vineyard Management the growing season.
Vineyard Architecture:
Managing pests, disease, mildew, fungus infections,
Vineyard slope and sun exposure
etc.:
Vineyard aspect: Resulting characteristics of finished
Fungi/Mold: Botrytis cinerea (can be a good thing!)
wines that are exposed to heat and light at different
Pests: Phylloxera
times of day.
Managing yield: Making sure the vine is producing the
Vine Training Systems:
amount of fruit desired.
Two main systems to note.
1. Head training: Examples such as Gobelet/bush
Green harvest: a quality measure of removing or
2. Cordon training: Using support for growth
dropping unripe grapes or clusters.

Managing pests and disease:

Phylloxera: Phylloxera:
Microscopic vine louse Grafting of Vitis Vinifera onto Vitis Labrusca rootstock.
Factor 7: Vineyard Management -
Mid-19th century destroyed many of the vineyards in
Pests and Disease France. Use of resistant American vine species Other vine diseases:
rootstock to stop the spread. Most wine regions of the Pierce's Disease
world are affected.

Yield: How much fruit a vine produces.

Understand conversion formulas to navigate between
This is influenced by many factors and controlled (or
metric and standard systems.
not) by human intervention. Yield can be measured in a
Factor 8: Yield Understand the quality impact as a result of yield
few ways:
choices and how different grape varieties respond to
- Tons per acre
various yields.
- Hectoliters per hectare
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: GRAPE GROWING - VITICULTURE

Introductory Level Certified Sommelier Exam
Timing of picking - Considerations include:
Weather
Style of wine being made
Producer goals
Regional wine law
Number of vineyard passes for picking

How grapes are picked? Night harvests

By hand or by machine
Factor 9: Harvest Phenolic ripeness versus sugar ripeness.
How are the grapes collected? How do choices made in the vineyard affect phenolic
Collection bin size (large or small) vs sugar ripeness
* How does this affect quality?

Grape maturity:
Ripeness is a range, one vineyard manager's definition
of ripeness may be different than another's.
Sugar measurements: Example- Brix
Structure and flavor ripeness

"Goût de terroir" or Taste of Earth:

Encompasses all of the environmental impacts on a
Factor 10: Terroir
grapevine. Unique characteristics of wine such as
aromas and flavors that distinguish it from all others.

Regional wine laws dictate the grape varieties can be

Factor 11: Regional Wine Law grown and how they are grown in many wine regions
of the world.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: WINEMAKING - VINIFICATION

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand the definition of winemaking
(vinification), the steps of making white, red, and rosé, and other important factors of consideration that influence the how and why wines taste
the way they do.
Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will have a deeper understanding of winemaking
cause and effect on the final wine aromas and flavors, such as fermentation techniques, barrel size choices, types of oak used, and other
important winemaking decisions.

Introductory Level Certified Sommelier Exam

Basic chemistry of wine and how it relates to cause and

Definition of Winemaking - Vinification: Decisions and practices made in the
effect. Malolactic conversion, acids in wine, and sugars
Vinification winery from harvest to when the wine is bottled.
in wine.

What is the goal of the winery?

What style of wine will be produced?
What will the price point of the wine be? Breakdown of how sustainability is implemented in the
Factors in Decision Making
Are there regional wine laws the winery must adhere winery.
to?
Sustainability.

Harvest
Sort Three types of Rosé production:
Destem Maceration time
Blending Method - often used for sparkling wine
White Wines: production.
Crush, Press, Fermentation, Fining/Filtering, Saignée*
Bottling/Packaging.
*Saignée or “bleeding” method (this essentially doesn't
Winemaking Steps Red Wines exist anymore. It was a concentration technique for red
Crush, Maceration, Fermentation (with skin contact), wine production with rosé being the byproduct.)
Pressing, Aging, Fining/Filtration, Bottling/Packaging,
Bottle Aging. Aging:
Can be on the lees or without.
Rosé Wines (simple version) Can be in concrete, stainless steel, or oak.
Crush (red grape varieties), Maceration skin contact
(for a short time), Pressing, Fermentation,
Fining/Filtration, Bottling/Packaging.
Saccharomyces cerevisiae = species of yeast for wine
Alcoholic Fermentation Sugar + Yeast --> Alcohol, CO2, Heat, Aromas, Flavors
fermentation

Exploration of oak and its various origins.

Identification of other types of woods used for barrels,
such as acacia, cherry, and chestnut.
Type of vessel Barrel Sizes:
Wood Barrique = 225 liters
Fermentation Vessels Types Puncheon = 300 liters
Stainless steel
Concrete Demi-muid = 600 liters
Foudre/Botti = 1,000+ liters
Understand the cause and effect of the different types
of vessels and which has more flavor impact. Know
which major areas of the world use them, such as botti
in Piemonte or barriques in Rioja.

Size: Large or small.

Fermentation Vessels Types and Basic knowledge of coopers and the construction of
Shape: Oval, round, egg.
Considerations Oxygen permeability considerations.
barrels.
Temperature control.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: WINEMAKING - VINIFICATION

Introductory Level Certified Sommelier Exam

Cause & effect:

Skin contact and its effect on color, extraction, pH, and
Grape must texture.
Chaptalization Bâttonage and its effect on weight, flavor, and texture.
Acidification Whole-cluster versus stem inclusion versus whole-
Water addition berry fermentations.
Winemaking Terms
Lees
Autolysis Be able to associate winemaking practices to a non-
Malolactic fermentation fruit descriptor on the Certified Exam Tasting Grid.
Carbonic maceration Know which regions and grape varieties are associated
with them and which are not: lees/autolysis, malolactic
fermentation, carbonic maceration.

Temperature control and why it's important for

different color wines and styles.
Oxygen management and its impact of final style of Outlining the differences between reductive and
Winemaking Decisions wine produced. oxidative winemaking.
Extraction explained through the use of punch downs,
pump overs, maceration times, and fermentation
temperature.

Costs
What each region dictates and what options
Aging and Maturation Considerations Age of barrels winemakers have.
Length of time of aging

Cold stabilization
Clarification and the difference between fining and Examples of fining agents
Preparation for Bottling
filtration. Sulphur additions and the difference between free and
bound compounds.
Containers:
Bottles
Kegs
Boxed wine

Closures:
Cork
Packaging Composites
Screw cap (Stelvin)
Glass top (Vinolok)

Packaging:
Labels and label design
Capsule colors and design
Adhering to governmental label laws
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - BORDEAUX

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to locate and recognize major appellations
that make up the Bordeaux wine region. Students will know the important grape varieties, bodies of water, and soil types and understand their
connection to each other and to grape growing. Students will understand the basics of the Bordeaux classification systems, and will be able to
recognize the names and wine labels of important producers/châteaux. Students will begin an understanding of the connection between yearly
weather, vintage variation, wine style and wine selling price.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will be able to connect grape variety, geography, soil type,
and wine style with important Bordeaux appellations. They will be able to identify key regions on map, distinguish the unique aspects of the different
regions of Bordeaux in regional classification systems, vintages, and styles of wine produced. A candidate will understand the impact of these
differences when making purchasing decisions and when making recommendations. Certified Sommeliers will recognize iconic producers and be able
to recommend and sell food pairings with the various styles of wine from Bordeaux to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location Southwest France, along the Atlantic coast

Geography: Climate Categories Maritime to continental moving from the coast inland

Note the location of bodies of water relative to major

Importance of bodies of water: The Atlantic Ocean,
Geography: Physical Feature appellations and how those bodies of water affect grape
Gironde Estuary, Garonne River, Dordogne River
growing.

Sauvignon Blanc and Sémillon

Wine: White Grape Variety Names
Small amounts of Muscadelle

Cabernet Sauvignon, Merlot, Cabernet Franc *Connect major Bordeaux AOPs listed with the grapes
Wine: Red Grape Variety Names
Small Amounts of: Malbec, Petit Verdot, Carménère that are grown and the styles of wine made.

Gravel, Clay, Limestone, Sand

Gravel, Clay, Limestone, Sand
Bordeaux grape varieties are matched to and purposely
Soil: Type and/or Name *Connect grape Bordeaux grape varieties with their regions
grown in the soil type that best suits its needs. *Example:
and ideal/primary soil type.
Cabernet Sauvignon in gravel and Merlot in clay

Evaporation from large bodies of water and springtime

Evaporation from large bodies of water and springtime precipitation contribute to humidity, mold, and rot.
precipitation contribute to humidity, mold, and rot. Black and Grey Rot (not good) / Noble Rot (good for
Grape Growing Humidity is beneficial for the formation of noble rot in making sweet wines)
sweet wine production, especially in Sauternes. Springtime frosts
Bordeaux mixture

Region/ Sub-Region/Appellation dependent:

Blends of grape varieties
Dry white wines
Winemaking
Dry red wines
Botrytis-affected sweet wines
Use of new French oak for red and white wines
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - BORDEAUX

Introductory Level Certified Sommelier

Appellation dependant. Range of from dry red wines, dry

Style white wines to lusciously sweet white wines.

Regional Appellation
Wine Law / Appellations Subregional Appellations
Commune Appellations

Graves AOP
Regional Appellation: Bordeaux AOC - Barsac AOP

"Left Bank" "Right Bank"

Sub-Region Appellation: Médoc AOP - Lalande-de-Pomerol AOP
Sub-Region Appellation: Haut-Médoc AOP - Montagne-St-Émilion AOP
Commune Appellations: Margaux AOP, Pauillac AOP, St-
Estèphe AOP, St-Julien AOP * Identify locations on a map and the type(s) of wines
made
Graves AOP
- Pessac-Léognan AOP
Wine Law / Appellations - Sauternes AOP

Entre-Deux-Mers AOP

"Right Bank"
- Pomerol AOP
- St-Émilion AOP
- St-Émilion Grand Cru AOP

*Identify locations on a map and the type(s) of wines made in

each appellation

Cru Bourgeois:
Created in 1930s. Three levels of classification

1855 Classification 1855 Classification:

History of the classification - History:
Only one change: The elevation of Château Mouton - Inclusion of Haut Brion and why
Rothschild from second growth to first in 1973. - First Growths: (château and commune)
First Growths: - Second Growths: (château and commune)
1. Château Lafite Rothschild
2. Château Latour Classification of Graves (1959)
3. Château Mouton Rothschild Classification for both red and white wines
Wine Law / Classification 4. Château Margaux Top Producer: Château Haut Brion
5. Château Haut-Brion
Classification of Sauternes (1855)
Pomerol: No classification Superior First Growth (Premier Cru Supérieur)

St-Émilion: Classification exists, it is multi-tiered, revised Pomerol: No Classification

periodically, highly controversial.
St-Émilion Classification (1959)
Multi-tiered
St-Émilion Premiers Grands Crus Classés A
St-Émilion Premiers Grands Crus Classés B
St-Émilion Grands Crus Classés
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - BORDEAUX

Introductory Level Certified Sommelier

A Certified Sommelier should be able to recognize the

name and label of these châteaux, know the wine-style
produced, and identify it the region in Bordeaux it is
made.
A Introductory Sommelier Course student should be
1855 Classification
able to recognize the name and label of the following
First Growths: (château and commune) (5)
châteaux and identify them as being from the Bordeaux
Second Growths: (château and commune) (14)
region of France.
Graves Top Producer: Château Haut Brion
Château Lafite Rothschild (Pauillac)
Sauternes Top Producer: Château d'Yquem
Château Latour (Pauillac)
Wine Law / Classification / Producers Château Mouton Rothschild (Pauillac)
Pomerol Top Producers: (5)
Château Margaux (Margaux)
Château Pétrus
Château Haut-Brion (Graves)
Château Lafleur
Château d'Yquem (Sauternes)
Le Pin
Château Petrus (Pomerol)
Clos l'Eglise
Château Ausone (St-Émilion)
Château Cheval- Blanc (St-Émilion)
St-Émilion top Producers (5)
Château Angélus
Château Ausone
Château Cheval-Blanc
Château Pavie
Château Figeac

Label Terms

Barrique
General Terms
Château

Understand the connection between yearly

weather/vintage variation/wine style/and wine selling
Every vintage is very different. Yearly weather affects price
Vintage
the wine style and the selling price.
*Know the top vintages of the last 15 years
and understand why they are top vintages.

Deeper knowledge of the history of Bordeaux to gain a

better understanding of the region as it is today.
Marriage of Eleanor of Aquitaine
Marriage of Eleanor of Aquitaine
Dutch innovation and exportation
The Dutch draining of the Gironde Estuary
History & Lore Slave trade port
Slave trade port
Today: largest region of AOP wine production in France
Today: largest region of AOP wine production in France.
Global image, evolution of market and style.
Global image evolution of market and style. Highly
regarded ratings. How has the perception of Bordeaux
changed?

Decanting young Bordeaux for aeration, decanting aged

Service of Beverage Bordeaux for sediment. Service temperatures.

Bold red wines with beef and lamb, rich sweet wines with Know important classic pairings with the various styles of
Food and Beverage Pairing dessert and foie gras. Bordeaux and why they pair well.

Understanding Bordeaux vintages and styles to

Business of the Sommelier understand price differences, appropriate purchasing and
recommendations tableside in a restaurant.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - BURGUNDY

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to identify Burgundy and the five
major regions within Burgundy on a map. Students will learn the history that influences the region, prominent soil types, the classification
hierarchy, and grape varieties associated with each area. Students should be able to recognize major villages and highlighted significant
vineyards within the Côte d'Or.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will be able to identify major villages, grand crus, soil
types, and winemaking styles for each area of Burgundy. A Certified Sommeliers will recognize iconic producers and be able to recommend and
sell food pairings with the various wines from Burgundy to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location Set of five non-contiguous regions in eastern France.

Geography: Climate Category Cool Continental

How do the hills, aspect. and slopes affect ripening

Geography: Physical Features Hills, aspect and slope of vineyards
potential of a vineyard site.

Chardonnay, Aligoté (in small amounts)

Wine: White Grape Variety Names *Connect the Chardonnay grape variety with the major regions
and appellations mentioned above.

Pinot Noir, Gamay

Wine: Red Grape Variety Names *Connect both of these grape varieties with major regions and
appellations mentioned above

Chablis and Côte d'Or: Limestone, clay Kimmeridgian, Portlandian, marl, schist, chalk,
Soil: Type and/or Name Beaujolais: Granite limestone

Frost hazard in Chablis

Distinction in style between Chardonnay and Pinot Noir
in Chablis, Côte d'Or, and Chalonnaise as a
Grape Growing consequence of geography.
Benefits/consequences of planting density.
Oidium and Mildew.
General effects of limestone soils on vine vigor.

Bâttonage
Cold soak/prefermentation maceration
Stem inclusion, whole cluster fermentation, semi-
carbonic maceration.
Piéce barrel size.
Malolactic fermentation
Carbonic maceration
Winemaking Chaptalization.
Use of new French Oak
Variations in oak usage between Grand
Cru/Premier/Village in Chablis.
Variations in oak usage in Mâconnais (Mâcon-Villages
vs. Pouilly-Fuissé).
Variations in oak usage between Beaujolais
Nouveau/Villages/Cru.

Dry white wines Major sources for Crémant sparkling wines made in the
Style
Dry red wines traditional method.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - BURGUNDY

Introductory Level Certified Sommelier

Recognize the regions of Burgundy on a map:

1. Chablis
2. Côte d'Or
- Côte de Nuits
Wine Law / Appellations
- Côte de Beaune
3. Côte Chalonnaise
4. Mâconnais
5. Beaujolais

Wine Law / Appellations / Regional AOP / Villages AOP / Premier Cru AOP / Grand
Classification Cru AOP

Regional AOP: Bourgogne AOP

Chablis AOP: Chablis: Chablis AOP vs. Petit Chablis AOP. Know the
Village / Premier Cru / Grand Cru AOPs names of all Chablis Grands Crus (7) and recognize
* Recognize the Chablis Grand Cru Les Clos AOP. Important Chablis Premier Crus.

Côte d'Or: Côte d'Or

Consist of two Regional AOPs: Côte de Nuits and Côte Côte de Nuits-Villages AOP
de Beaune. Each has Village / Premier Cru / Grand Cru Côte de Beaune-Villages AOP
AOPs
Côte de Nuits: Know all villages and the Grand Cru
*Recognize selected Villages of the Côte de Beaune vineyards (if applicable) in each village.
and the Côte de Nuits.
Wine Law / Appellation/
Côte de Beaune: Know all villages and the Grand Cru
Classification Côte de Nuits Village AOPs: Gevrey-Chambertin AOP, vineyards (if applicable) in each village.
Morey-St.-Denis AOP, Chambolle-Musigny AOP,
Vougeot AOP, Vosne-Romanée AOP, and Nuits-St.- Beaujolais: Identification of the 10 Beaujolais Crus.
Georges AOP Recognize the lieu-dit Côte du Py in Morgon.

Côte de Beaune Village AOPs: Pommard AOP, Volnay Côte Chalonnaise:

AOP, Meursault AOP, Chassagne-Montrachet AOP, Bouzeron AOP: white wines from 100% Aligoté
Puligny-Montrachet AOP Rully AOP, Mercurey AOP, Givry AOP, Montagny AOP

Beaujolais AOP: Mâcon AOP: Pouilly-Fuissé AOP has Premier Cru

Beaujolais-Villages / Beaujolais Cru designated vineyards.
* Recognize the Beaujolais Cru Morgon AOP.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - BURGUNDY

Introductory Level Certified Sommelier

Négociant
Domaine
Label Terms Clos
Monopole
Vieilles Vignes

General Terms Lieu dit / lieux dits

Distinguish major Négociants from Domaines.

Chablis: Dauvissat, Raveneau

Côte d'Or: DRC, Leroy, Coche-Dury, Domaine Leflaive,
Producers/Proprietary Brand
Roulot
Larger Négociants: Louis Jadot, Louis Latour, Albert
Bichot, Bouchard Père et Fils/William Fèvre, Drouhin,
Faiveley

Know general quality levels of vintages in the past 10

Vintage
years.

The Monastic and Napoleonic Code of Inheritance

History & Lore influences on classification, fragmentation of
vineyards, and vineyard ownership.

Non-Wine Production Marc de Bourgogne

Service of Beverage Proper glassware for white and red Burgundy.

Recognize importance of oak use, acid, and tannin

Food and Beverage Pairing levels for successful food and beverage pairings. Classic
Burgundian dishes with the wines of Burgundy.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - LOIRE VALLEY

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to identify the Loire Valley and
selected regions and appellations on a map. Students will be able to connect primary grape varieties to their appellations.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know the major regions and selected appellations
of the Loire Valley and be able to connect the grape varieties to their appellations. Candidates will be able to recommend and sell food pairings
with Loire Valley wines. Certified Sommeliers will recognize iconic producers and be able to recommend and sell food pairings with wines from
the Loire Valley to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location Spans from the Atlantic Coast to Central France

Four Regions of the Loire Valley from West to East:

Pays Nantais
Geography: Anjou-Saumur
Touraine
Central Vineyards

The Loire river is the longest river in France beginning

Geography: Physical Feature Layon River
in the center of France in the Massif Central.

Pays Nantais: Cool and wet Maritime

Anjou-Saumur: Maritime moving toward Continental,
Geography: Climate Categories humid
Touraine: Continental
Central Vineyards: Continental

Pays Nantais: Muscadet AOP, Muscadet de Sèvre-et-

Maine AOP
Anjou-Saumur: Saumur AOP, Saumur-Champigny AOP,
Geography: Appellations Savennières AOP, Quarts-de-Chaume AOP, Bonnezeaux
AOP
Touraine: Chinon AOP, Bourgueil AOP, Vouvray AOP
Central Vineyards: Sancerre AOP, Pouilly-Fumé AOP

Soil: Type and/or Name Tuffeau in Vouvray Silex, Kimmeridgian Clay

Presence of botrytis in Bonnezeaux AOP and Quarts-de-

Grape Growing
Chaume AOP due to humidity from multiple rivers.

Muscadet: Sur lie aging

Saumur: Traditional method sparkling wines, dry white
Winemaking wines, dry red wines, lusciously sweet wines Sparkling Wines: Vouvray Pétillant, Crémant de Loire
Touraine: Vouvray can be sparkling, dry, off-dry and
sweet in style.

Muscadet: Melon B (formerly called Melon de Bourgogne)

Anjou-Saumur: Chenin Blanc, Cabernet Franc
Wine: Grape Variety Names Touraine: Chenin Blanc, Cabernet Franc
Central Vineyards: Sauvignon Blanc, Pinot Noir
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - LOIRE VALLEY

Introductory Level Certified Sommelier Exam

Wine Law

Label Terms Sur lie, Sec, Demi-Sec Moelleux

General Terms

Style

Classification

Producers/Proprietary Brand Domaine Huet, Nicolas Joly

History & Lore Nicolas Joly

Service of Beverage

Pairings with the different sweetness levels of Chenin

Food and Beverage Pairing
Blanc. Classic pairings with Sancerre and Pouilly-Fumé

BOS
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - THE RHÔNE VALLEY

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to identify the Rhône Valley on a map.
A student will know the climatic differences between the Northern and Southern parts of the region, the primary grape varieties, and
understand the importance of the Mistral wind and the Rhône River. Students will be able to associate the most important AOCs and Crus with
their grape varieties and know a classification system exists in the Southern Rhône. Students will have the ability to describe the major
characteristics of a typical Northern Rhône Syrah and a typical Southern Rhône blend. Students will know the major soil types of the Northern
Rhône and the famous soil type of the Southern Rhône.
Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will be able to identify the primary and secondary
AOCs and Crus, know their locations, primary grape varieties, and general style. Candidates will understand and connect differences in quality
and price among AOPs/Crus to physical features and landscape. Certified Sommeliers will recognize iconic producers and be able to recommend
and sell food pairings with wines from the Rhône Valley to a guest.

Introductory Level Certified Sommelier Exam

Lyon to the north.
Between Burgundy and Provence.
Montélimar is the unofficial dividing line between the
Geography: Location There is a 30-mile gap between the Northern Rhône
two regions.
and Southern Rhône sections.
Avignon is the main city of the south.

Northern Rhône: Moderate Continental

Geography: Climate Categories Southern Rhône: Mediterranean

Topography of north versus south.

The Rhône river originates in Switzerland, flows south Northern Rhône: Steep hills, the Rhône River reflects
through France to the Mediterranean Sea. light and provides more exposure. It also concentrates
the effects of Mistral.
Geography: Physical Feature Northern Rhône: Steep hillsides
Southern Rhône: Rolling hills, the Rhône River provides
Southern Rhône: Flatter terrain cooling impact and less slope.

Consideration of slope and aspect on each

appellation.

Northern Rhône: Decomposed granite, schist

Soil: Type and/or Name Southern Rhône: Galets, alluvial, limestone

Northern Rhône: Terraced slopes with staked vines to

reinforce from Mistral wind.
Modern plantings in the south are often trellised and
Grape Growing
often dictated by economics.
Southern Rhône: Traditionally bush vines to conserve
water and provide shade from the sun.

Cause and effect of co-fermentation.

Northern Rhône: Co-fermented wines in the north. Why wines are blended in the South which includes a
Winemaking
Southern Rhône: Blended wines in the south. deeper dive into Grenache and its strengths and
weaknesses.

Northern Rhône: Viognier, Marsanne, Roussanne, Southern Rhône: Bourboulenc, Clairette Blanche,
Wine: White Grape Variety Names Southern Rhône: Grenache Blanc Picpoul

Northern Rhône: Syrah,

Wine: Red Grape Variety Names Southern Rhône: Grenache, Mourvèdre
Southern Rhône: Cinsault
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - THE RHÔNE VALLEY

Introductory Level Certified Sommelier Exam

Northern Rhône AOPs:

- Côte Rôtie AOP
- Crozes-Hermitage AOP
- Hermitage AOP Northern Rhône:
- St.-Joseph AOP - Château Grillet AOP
- Condrieu AOP - Which grape varieties are permitted in each
- Cornas AOP Northern Rhône AOP?
*Note the styles of wine made in each AOP
Southern Rhône:
Wine Law / Appellations / Southern Rhône: Classification tiers - Learn examples of Côtes-du-Rhône Villages
- Understand the elevation differences between Côtes-
Classification - Côtes-du-Rhône AOP
- Côtes-du-Rhône Villages AOP (named villages) du-Rhône, Côtes-du-Rhône Villages, Cru AOP (single
- Crus/Single Village Examples: villages).
- Châteauneuf-du-Pape AOP
- Tavel AOP
- Gigondas AOP
- Vacqueyras AOP
- Muscat de Beaumes-de-Venise AOP
*Note the primary grape varieties and the primary
style of wine made in each AOP

Minimum abv. in Châteauneuf-du-Pape

Wine Law Minimum Grenache requirements of Southern Rhône
AOPs.

Vins Doux Naturels

Label Terms Other examples of Vins Doux Naturels
example Muscat de Beaumes-de-Venise

Cru single village

General Terms Co-fermentation which northern Rhône AOP uses co-
fermentation?

Muscat de Beaumes-de-Venise: lightly fortified,

Style Spicy, meaty reds; rich, aromatic whites
unoaked

Producers Chave, Chapoutier, Guigal, Beaucastel, Rayas

Vintage

History & Lore Papal occupation Papal crest on bottles

Service of Beverage Glassware choice for Syrah and Grenache.

Pair Rhône wines with meaty dishes involving herbs,

bacon, peppercorn.
Food and Beverage Pairing Choose appropriate weights, intensity (i.e., Côtes-du-
Rhône vs Châteauneuf-du-Pape).
White Rhône wines can be a Chardonnay alternative.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - CHAMPAGNE

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to identify Champagne as a region in
France on a map, know the grape varieties that make up Champagne, define the points that make Champagne unique from other sparkling
wines by understanding the Champagne Method.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know all the steps in the traditional method, the
major regions of Champagne, and their major styles. A Certified Sommelier will and be able to speak knowledgeably about vintages over the
last 10 years, recognize iconic producers, and be able to recommend and sell food pairings with wines from Champagne to a guest.

Introductory Level Certified Sommelier Exam

49th parallel, one of the most northerly wine growing
Geography: Location regions.

Geography: Climate Categories Cool continental

No protection from Atlantic influence; therefore, Grande Montagne

Geography: Physical Feature unpredictable weather, rain, frost, and hail threats. Marne River

Soil: Type and/or Name Limestone, chalk

Grape Growing Grapes are picked earlier to preserve natural acidity.

Champagne Method Steps:

Still wine is made
Champagne Method:
Assemblage of cuvée
The contents of liqueur de tirage.
Bubbles are created using liqueur de tirage
Winemaking Sur lie aging - Autolysis
The contents of and liqueur d'expédition and how it
Riddling (rémuage) using pupitre or gyropalette
affects the style of the wine.
Disgorging (dégorgement)
Dosage added using liqueur d'expédition

Wine: White Grape Variety Names Chardonnay 30% Chardonnay for plantings

Wine: Red Grape Variety Names Pinot Noir, Meunier 38% Pinot Noir, 32% Meunier for plantings.

Region: Champagne AOP

Côte des Bar
Wine Law / Appellations: AOP Subregions: Vallée de la Marne, Côte des Blancs,
Côte de Sézanne
Montagne de Reims

Non-Vintage: 12 month on lees, min 15 months total Échelle des Crus: Grand Cru Villages and Premier Cru
Wine Law / Classification aging. Villages exist and may be put on labels.
Vintage: min 36 months total aging. Comité Interprofessionnel du Vin de Champagne
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - CHAMPAGNE

Introductory Level Certified Sommelier
Special Club
Blanc de Blancs
Récoltant Manipulant
Label Terms Blanc de Noirs
Négociant Manipulant
Brut
Vieilles Vignes

Cuvée de Prestige/Tête de Cuvée

General Terms Négociant Grandes Marques
Grower

Single vineyard
Brut, Non-Vintage, Vintage, Blanc de Blancs, Blanc de Clos
Style
Noirs, Rosé Sweetness levels: Brut Nature, Extra Brut, Brut, Extra
Dry, Sec, Demi-Sec, Doux

Be able to match Grandes Marques to their prestige

Moët & Chandon, Roederer, Veuve Clicquot, Taittinger,
Producer/Proprietary Brand cuvées. Know three non-Grandes Marques producers
Charles Heidsieck, Krug
and three grower producers.

Vintage Know the best vintages going back 15 years.

Invention of riddling rack (Madame Clicquot) and

History & Lore
gyropalette.

Never point the cork at someone while opening the

Service of Beverage bottle and never take your hand off the top (the cage CMS-A published sparkling wine opening standards.
and cork) top while removing the cork.

Champagne is an incredibly versatile beverage that

Food and Beverage Pairing
goes with many types of foods.

BOS
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - ALSACE

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to recognize and locate Alsace as a
region in France on a map, identify its main grape varieties, and understand how its geography and history affect the styles of wine made.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will understand the classification of Alsatian wine and
be able to identify important Grands Crus vineyard names. A Certified Sommelier will be able to recognize iconic producers and be able to
recommend and sell food pairings with wines from Alsace to a guest.

Introductory Level Certified Sommelier Exam

Divided into two departments:

Bas-Rhin: Lies to the north, has a lower in average

elevation and is less protected from the Vosges
Mountains.
Geography: Location Northeastern France, on the border with Germany.
Haut-Rhin: Lies to the south, has a higher average
elevation, and is more protected from the Vosges
Mountains. Many of the best regarded vineyard sites
are located in the Haut-Rhin.

Cool, continental climate with a dry, sunny growing

Geography: Climate Categories
season.

Vosges Mountains
Geography: Physical Features
Rhine River

Very diverse and includes: Marl, limestone, gneiss,

Soils vary widely in their type and origin as a result of a schist, sandstone, granite, clay, and volcanic soils.
Soil: Type and/or Name long history of geological activity. Grape varieties are matched with the soil types they do
best in.

The importance of the Vosges mountains in creating a

rain shadow that affects vineyards. One of France’s
driest and sunniest climates. Long, cool, and dry
growing season. Better vineyards planted on slopes
facing east/southeast. Over 90% of Alsace wines are
made from white grape varieties.

Large neutral casks, little to no use of new oak. Foudre: name for the large neutral casks used.
Winemaking
Sparkling, dry, off-dry, and sweet wines are made.

Wine: White Grape Variety Names Riesling, Gewurztraminer, Pinot Gris, Muscat Pinot Blanc, Silvaner, Chardonnay, Auxerrois

Wine: Red Grape Variety Names Pinot Noir

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FRANCE - ALSACE

Introductory Level Certified Sommelier

Must be 100% of the grape variety if the name is Alsace AOP wines must be bottled in the traditional
mentioned on the label. "Vin du Rhin" / "Flûte d'Alsace" bottle.

Alsace/Vin d’Alsace AOP: Main appellation of Alsace

Alsace Grand Cru AOP:

Examples of important Alsace Grands Crus Vineyards:
Wine Law / Appellations: AOPs 51 Grands Crus vineyards
Schlossberg, Brand, Goldert, Hengst
Traditionally, only four grape varieties are allowed for
Alsace Grand Cru AOP. Riesling, Pinot Gris,
Exceptions to the Alsace Grand Cru AOP grape variety
Gewurztraminer, Muscat.
rule: One of the Grand Crus uses Sylvaner, two of them
*The fifth is now Pinot Noir as of the 2022 vintage.
allow blending, two allow red wine.
Crémant d’Alsace AOP: Traditional method sparkling
wine

Label Terms Crémant Edelzwicker, Gentil

Vendange Tardive (VT): Late-harvest, rich, full-bodied,

not always sweet.
Style
Sélection de Grains Nobles (SGN): Botrytis-affected
grapes, made in small quantities, only in top vintages.

General Terms

Classification

Trimbach, Domaine Weinbach, Marcel Deiss, Hugel et

Producers/Proprietary Brand
Fils, Pierre Sparr, Zind-Humbrecht

Vintage

This region has a history of French and German

political rule because it was a strategic area that the
History & Lore two countries fought over for many years. Alsace has a
distinctive culture, evident in its architecture, language,
and food.

Service of Beverage

Choucroute, Flammkuchen (tarte flambée),

Food and Beverage Pairing Wide range of pairings with diversity of wine styles. Baeckeoffe, and many rich, smoky cured meats such as
bacon and sausages.

Crémant d' Alsace is an alternative, cost-effective

BOS
source for traditional method sparkling wine.
 CERTIFIED SOMMELIER EXAM THEORY CURRICULUM

Subject Name: FRANCE - SOUTH FRANCE *CERTIFIED SOMMELIER EXAM ONLY*

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will be able to match regions in the South of France with their grape
varieties and styles of wine made.

Provence Languedoc-Roussillon Southwest France Dordogne

Geography: Location

Encompasses the entire southern

coast of France, from the border
French Mediterranean South of Bordeaux and North Southeast of Bordeaux’s Right
of Italy along the Mediterranean
coastline of the Languedoc Bank
coast line to the border with
Spain.
From the border of Italy to
Languedoc Spanish Pyrenees border The Dordogne River
the Rhône River.

Flows west from its origin in

the Massif Central, runs
Roussillon
through the region of
Bergerac.

Geography: Climate Categories Mediterranean Mediterranean Continental Continental

Mediterranean Sea, rolling Rolling hillsides, steep cliffs, Pyrenees Mountains to the
Geography: Physical Features Dordogne River
foothills Mediterranean Sea south, landlocked

Soil: Type and/or Name

Grape Growing Large amount of IGP wines.

Pays d'Oc IGP

Nearly 90% dry rosé Red, white, rosé, sweet wines,

Winemaking
production. sparkling wines

Vins doux naturels are made by

the process of mutage, a wine-
making technique for making
sweet wines where fermentation
is stopped by the addition of
neutral grape spirit.

Clairette, Ugni Blanc Chardonnay, Sauvignon Blanc,

Wine: White Grape Variety Names (Trebbiano in Italy), Rolle Clairette, Viognier, Muscat, Petit Manseng, Gros Manseng
(Vermentino in Italy) Mauzac, Chenin Blanc

Grenache, Cinsault, Syrah, Grenache, Syrah, Carignan, Cabernet Sauvignon, Merlot,

Wine: Red Grape Variety Names Mourvèdre Mourvèdre, and Cinsault Cot (Malbec), Tannat
 CERTIFIED SOMMELIER EXAM THEORY CURRICULUM

Subject Name: FRANCE - SOUTH FRANCE *CERTIFIED SOMMELIER EXAM ONLY*

Côtes de Provence AOP LANGUEDOC Cahors AOP Bergerac AOP

Wine Law / Appellations: AOPs Grape Varieties: Cot (Malbec)-

Grape Varieties: Cinsault,
Limoux AOP dominant, additionally Merlot Dordogne River
Grenache, Mourvèdre, Syrah
and Tannat

Wine Style: Dry rosé-

White Wines Wine Style: Dry red wines only White Wine
dominant
Grape Varieties: Sémillon,
Grape Varieties: Mauzac, Chenin
Bandol AOP Madiran AOP Sauvignon Blanc, Sauvignon
Blanc, Chardonnay
Gris, Muscadelle
Grape Varieties: Tannat-
Grape Varieties: Mourvèdre dominant, additionally
Wine Style: Dry white wines Wine Style: Dry white wines
(min 50%), Grenache, Cinsault Cabernet Franc, Cabernet
Sauvignon
Wine Style: Dry, red wine-
Red Wines Wine Style: Dry red wines only Red and Rosé Wine
dominant
Grape Varieties: Cabernet
Grape Varieties: Merlot-
Jurançon AOP Sauvignon, Cabernet Franc,
dominant
Cot (Malbec), Merlot
Grape Varieties: Gros
Wine Style: Dry red wines Wine Style: Dry red and rosé
Manseng and Petit Manseng

Crémant de Limoux AOP Wine Style: White wines Monbazillac AOP

Grape Varieties: Chardonnay,

Blanc Sec: Dry white wines Dordogne River
Chenin Blanc, Mauzac, Pinot Noir

Wine Style: Traditional method

Blanc: Off-dry white wines White Wine
white and rosé sparkling wine.

Grape Varieties: Muscadelle,

Fitou AOP
Sauvignon Blanc, Sémillon

Grape Varieties: Grenache, Wine Style: Botrytis-affected

Carignan, Syrah, Mourvèdre sweet wines

Wine Style: Dry red wines

Banyuls AOP/Banyuls Grand Cru

AOP

Grape Varieties: Grenache

Wine Style: Vins Doux Naturels

Muscat de Rivesaltes AOP

Grape Varieties: Muscat Blanc à

Petits Grains, Muscat of
Alexandria

Wine Style: Vins Doux Naturels

 CERTIFIED SOMMELIER EXAM THEORY CURRICULUM

Subject Name: SOUTH FRANCE

Côtes de Provence LANGUEDOC Cahors AOP Bergerac AOP

Bandol: Domaine Tempier,

Banyuls: Chapoutier, Domaine du
Producer/Proprietary Brand Château de Pibarnon,
Mas Blanc
Château Pradeaux

Vintage

Birthplace of wine in France.

Has been growing grapes since
History & Lore Has been producing wine
125 BC.
since 600 BCE.

Food and Beverage Pairing

Dry rosé: Shellfish, fish, local

Banyuls: Cahors and Madiran: Monbazillac:
fare, bouillabaisse.

Sweet: Fruit-based desserts,

Sweet: chocolate, nuts, coffee, Duck breast, rack of lamb, Foie
peaches, caramel, citrus,
Bandol: Beef, lamb creamy desserts, figs, prunes, Gras, cassoulet, dishes
apricots, pears, apple-based
dried fruit desserts. featuring Périgord truffles.
desserts.
Savory: Warm foie gras and figs,
savory dishes with elements of Savory: Foie gras, savory
sweetness, with fruit or in a dishes with sweeter sauces.
sauce.

Salty cheeses, creamy

Salty blue cheeses
cheeses.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: ITALY - NORTHERN ITALY - PIEDMONT

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the grape varieties, appellations, and
styles of important Piedmont wines.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know the major DOCGs within Piedmont, know
their grape varieties, understand their styles, aging requirements, and labeling laws. A Certified Sommelier will be able to recognize iconic
producers and be able to sell and recommend food pairings with Barolo and Barbaresco to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location On the border of Switzerland and France.

Geography: Climate Categories Continental

Mountains: Apennine Mountains, Alps, which provide

a rain shadow. Piedmont refers to the foothills of the Tanaro River
Geography: Physical Feature Alps. Langhe Hills
Bodies of Water: Po River (Po River Valley)

Wine: White Grape Variety Names Moscato, Arneis, Cortese

Spanna: Local name for Nebbiolo in Gattinara and

Wine: Red Grape Variety Names Nebbiolo, Barbera, Dolcetto, Brachetto
Ghemme.

Soil: Type and/or Name Barolo: Differences in soil types.

Grape Growing
Actual Requirements:
Traditional aging in large barrels. Barolo: 38 months total aging with a min of 18
Winemaking Aging requirements (law) exist for Barolo and months in oak.
Barbaresco. Barbaresco: 26 months total aging with a min of 9
months in oak.

Classification IGP, DOC, DOCG

Barolo DOCG: Dry red wine from the Nebbiolo grape Barolo DOCG: Identify on a map. Know Tanaro River
Wine Law / Appellations: variety. and Langhe Hills.
DOCGs/DOCs Barbaresco DOCG: Dry red wines from the Nebbiolo Top Barolo Vineyards: Cannubi, Brunate, and
grape variety. Monprivato
Moscato d'Asti DOCG: Off-dry, semi-sparkling white Barbaresco DOCG: Identify on a map. Know Tanaro
wine from the Moscato grape variety. River and Langhe Hills.
Gavi DOCG: Dry white wines, made from the Cortese Top Barbaresco Vineyards: Ovello, Montestefano,
grape variety. Pora, Asili
Barbera d'Asti DOCG: Dry red wines made from the
Asti DOCG: Fully sparkling Moscato.
Barbera grape variety.
Brachetto d'Acqui DOCG: Off-dry, semi-sparkling red
wine from Brachetto.

Alta Langa DOCG: Metodo Classico sparkling wines,

min combined 90% Pinot Noir and/or Chardonnay.
Roero DOCG: Dry red wines from Nebbiolo grape
variety.

Roero Arneis DOCG: Dry white wines from Arneis.

Ghemme DOCG: Dry red wines from Nebbiolo, locally

known as Spanna.
Gattinara DOCG: Dry red wines from Nebbiolo, locally
known as Spanna.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: ITALY - NORTHERN ITALY - PIEDMONT

Introductory Level Certified Sommelier Exam
Normale
Label Terms
Riserva

Nebbia: Local name of fog rolling off the foothills of

General Terms Sorì: best site (privileged site)
the Alps.

Style All: Dry, sweet, sparkling, red, white

Barolo: Vietti, Giacomo Conterno, Bruno Giacosa,

Ceretto, Sandrone, Elio Altare, Giuseppe Mascarello
Producers/Proprietary Brand
Barbaresco: Gaja, La Spinetta, Produttori del
Barbaresco, Vietti, Bruno Giacosa, Ceretto

Know the best vintages for Barolo and Barbaresco

Vintage
over the last 10 years.

Traditional vs. Modernist Barolo and Barbaresco

History & Lore
styles.

Service of Beverage Long range of ageability for Barolo and Barbaresco.

Food and Beverage Pairing Big tannins require meat or fat.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: ITALY - NORTHERN ITALY - LOMBARDY & EMILIA-ROMAGNA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand the style of Franciacorta, its
grape varieties, aging requirements, and how it compares to Champagne.

Learning Outcome Certified Sommelier Exam: After studying this section, a student will be able to understand different styles of
Franciacorta, know the grape variety and style of Valtellina Superiore DOCG, and know the styles and sub-zones of Lambrusco. A Certified
Sommelier recognize iconic producers and be able to sell and recommend food pairings with Franciacorta to a guest.

Introductory Level Certified Sommelier Exam

Lombardy: Northern Italy on the border of Switzerland.

Geography: Location Emilia-Romagna: Straddles North and Central Italy.

Geography: Climate Categories Cool Continental

Lombardy:
Mountains: Foothills of the Alps
Bodies of Water: Many lakes influence the region
Geography: Physical Feature
Emilia-Romagna:
Mountains: Apennine Mountains

Soil: Type and/or Name

Grape Growing

Lombardy: Passito wines made from dried grapes.

Emilia-Romagna:
Metodo Classico Sparkling Wines Frizzante or spumante sparkling wines
Winemaking:
Lambrusco: Commonly cuve close but can be Metodo
Classico or Methode Ancestrale and can be frizzante or
spumante.

Wine: White Grape Variety Names Chardonnay, Pinot Bianco (Pinot Blanc)

Lambrusco: Lambrusco
Wine: Red Grape Variety Names Pinot Nero (Pinot Noir)
Chiavennasca: Local name for Nebbiolo in Valtellina

Classification IGP, DOC, DOCG

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTHERN ITALY - LOMBARDY & EMILIA-ROMAGNA

Introductory Level Certified Sommelier Exam
Lombardy:
Valtellina Superiore DOCG: Dry red wines from
Nebbiolo locally known as Chiavennasca.

Sforzato di Valtellina DOCG: Passito-dried

Chiavennasca.
Franciacorta DOCG:
Franciacorta Satèn DOCG: Brut only, max pressure of 5
Pinot Nero, Chardonnay, Pinot Bianco
Wine Law/Appellations: atmospheres, Chardonnay with a max of up to 50%
Spumante, metodo classico sparkling wine.
DOC and DOCGs Min 18 months aging on the lees, 25 months total
Pinot Bianco.
aging from the date of harvest.
Emilia-Romagna:
Lambrusco DOC:
Style: Frizzante or spumante
Subzones: Lambrusco di Sorbara DOC, Lambrusco
Grasparossa di Castelvetro DOC, Lambrusco Salamino
di Santa Croce DOC
Sweetness levels: Secco, Amabile, Dolce

Franciacorta: Metodo Classico, Spumante, Millesimato,

Label Terms Secco, Amabile, Dolce
Frizzante

General Terms

Style

Producers/Proprietary Brand Franciacorta: Bellavista, Ca' del Bosco

Vintage

History & Lore

CMS-A published Sparkling Wine Service Standards.

Service of Beverage Lambrusco is served as you would any other sparkling
wine, cold and in a flute or wine glass.

Lambrusco: In Emilia-Romagna, the breadbasket of

Italy, near Modena and Reggio known for Parmesan,
salami, Balsamic Vinegar.
Food and Beverage Pairing
Franciacorta: Very flexible with food pairings like
Champagne.

Limited shelf life of effervescence for Lambrusco if

Business of the Sommelier
pouring by the glass.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: ITALY - NORTHERN ITALY - TRENTINO-ALTO ADIGE / FRIULI / VENETO

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the major DOC/DOCGs in Northeast
Italy, be able to match grape varieties with their regions, and understand general labeling terms.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know a broader range of DOC/DOCGs in
Northeast Italy, match grape varieties to their regions, and understand winemaking styles. A Certified Sommelier will be able to recognize iconic
producers and be able to sell and recommend food pairings with wines from these regions to a guest.

Introductory Level Certified Sommelier Exam

Trentino-Alto Adige: Northeastern Italy- border of

Austria and Switzerland.
Geography: Location Friuli: Northeastern Italy - border of Slovenia.
Veneto: Northeastern Italy, includes Venice and
Verona.

Trentino-Alto Adige/Friuli: Cool Continental

Geography: Climate Categories Veneto: Cool Mediterranean, closer to the east

Geography: Physical Feature Trentino-Alto Adige/Friuli: Alps

Soil: Type and/or Name

Grape Growing

Trentino-Alto Adige/Friuli: Single grape variety wines,

Winemaking Friuli: Orange wine and natural wines
noted on the wine label.

Trentino-Alto Adige: Pinot Grigio, Chardonnay,

Sauvignon Blanc, Pinot Bianco
Friuli: Friulano, Ribolla Gialla
Wine: White Grape Variety Names Veneto: Garganega, Glera
Veneto: Trebbiano di Soave, Chardonnay
Friuli: Pinot Bianco, Chardonnay, Pinot Grigio, and
Sauvignon Blanc (called Sauvignon)

Trentino-Alto Adige: Pinot Nero

Trentino-Alto Adige: Teroldego, Lagrein
Wine: Red Grape Variety Names Friuli: Merlot
Friuli: Refosco dal Peduncolo Rosso
Veneto: Corvina, Rondinella

Classification IGP, DOC, DOCG

Delle Venezie DOC/Trevenezie IGP: Includes the entire

Trentino-Alto Adige: Alto-Adige (Südtiroler) DOC,
regions of Veneto, Friuli, and the Trentino portion of
Trentino DOC, Valdadige DOC
Wine Law / Appellations: Trentino-Alto Adige.
DOCGs/DOCs Friuli: Friuli Isonzo DOC, Friuli Colli Orientali DOC, Friuli
Trentino-Alto Adige: Most of production is DOC status-
Grave DOC
single grape variety wines.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTHERN ITALY - TRENTINO-ALTO ADIGE / FRIULI / VENETO

Introductory Level Certified Sommelier Exam
Veneto Veneto

Conegliano Valdobbiadene Prosecco Spumante

Prosecco DOC: Spumante wines made in the Charmat Superiore DOCG: More specific designation for
method from the Glera grape variety. Prosecco, higher alcohol requirement.

Soave DOC/Soave Superiore DOCG: Dry white wines Recioto di Soave DOCG: Sweet white wine made from
made mostly from the Garganega grape variety. Garganega grapes dried in the Appassimento method.
Superiore has elevated alcohol and longer minimum
aging requirements. Recioto di Valpolicella DOCG: Sweet red wine made
Wine Law / Appellations: from Corvina and Rondinella grapes dried in the
DOCGs/DOCs Valpolicella DOC: Dry red wines primarily from the Appassimento method.
Corvina and Rondinella grape varieties.
Valpolicella Ripasso DOC: Corvina and Rondinella
Amarone della Valpolicella DOCG: Red wine primarily grapes. Use of the remaining must and lees from the
from Corvina with Rondinella. production of Recioto della Valpolicella and/or
Uses the Appassimento process of drying the grapes Amarone della Valpolicella. Young wine is combined
and concentrating sugars. Minimum 14% abv and with the lees and goes through a short second
residual sugar is often perceptible. fermentation. This leads to wines with more flavor,
tannin, and alcohol.

Label Terms
Classico, Superiore, Secco, Amabile, Charmat,
General Terms Recioto
Appassimento

Style

Classification

Producers/Proprietary Brand Trentino-Alto Adige: Cantina Terlano, Tiefenbrunner

Friuli: Jermann, Movia, Livio Felluga, Schioppettino,

Josko Gravner

Veneto, Amarone: Bertani, Masi, Allegrini, Tommasi,

Dal Forno, Quintarelli

Veneto, Prosecco: Bisol, Mionetto, La Marca, Zonin,

Zardetto

Vintage
Many of the producers in Alto-Adige are co-ops. Be
History & Lore
familiar with the history of Amarone.

Service of Beverage

Food and Beverage Pairing

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: ITALY - TUSCANY

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the grape varieties, appellations, and
styles of important Tuscan wines.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will understand the differences between multiple
regions of Sangiovese, and know and understand DOC/DOCG wines from regions in Tuscany. A Certified Sommelier recognize iconic producers
and be able to sell and recommend food pairings with wines from Tuscany to a guest.

Introductory Level Certified Sommelier Exam

Extends from the Ligurian Sea in the west to the Identify Chianti, Chianti Classico, Montalcino, and
Geography: Location foothills of the Apennine Mountains in the east. Bolgheri on a map.

Continental/Maritime, stronger Maritime influence

Geography: Climate Categories with proximity to the coast.

Geography: Physical Feature Apennine Mountains Ligurian Sea, Tyrrhenian Sea

Wine: White Grape Variety Names Trebbiano, Vermentino, Vernaccia

Prugnolo Gentile, Cabernet Sauvignon, Merlot,

Wine: Red Grape Variety Names Sangiovese, Brunello/Sangiovese Grosso
Cabernet Franc

Montalcino: Clay and marine sediments at lower

Soil: Type and/or Name Galestro
elevation, Galestro at higher elevation.

Grape Growing

Brunello di Montalcino: Know the minimum aging

Brunello di Montalcino: wine law requires these wines
Winemaking requirements; use of large Slavonian or small
be aged and stipulates minimum amount of aging.
barriques.

Dry red wines Sangiovese-based wines have a moderate intensity of

Style Dry white wines color and tart acidity that outweighs tannin. Volatile
Sweet Vin Santo Acidity is common in these wines.

Classification IGP, DOC, DOCG Gran Selezione (know that it exists, not specific rules)

Brunello di Montalcino: 100% Brunello

Chianti Classico: min 80% Sangiovese
Chianti DOCG Chianti: min 70% Sangiovese
Chianti Classico DOCG
Wine Law / Appellations:
Brunello di Montalcino DOCG Vino Nobile di Montepulciano DOCG
DOCGs/DOCs Rosso di Montalcino DOCG Bolgheri DOC
Vin Santo Rosso di Montepulciano DOC
Vin Santo DOCs (multiple)
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: ITALY - TUSCANY

Introductory Level Certified Sommelier Exam
Superiore: Increased alcohol level required
Label Terms Classico: Classic center of a region Gran Selezione (know that it exists, not specific rules)
Riserva: Longer aging times required

Super Tuscan: Can be Bordeaux grape variety blends,

General Terms Bordeaux varieties with Sangiovese, and pure Rosso, Bianco, Dolce, Passito
Sangiovese wines.

Ornellaia, Masseto, Tignanello, Solaia, Biondi Santi,

Producers/Proprietary Brand Antinori, Ruffino, Sassicaia Banfi, Soldera, La Pergole Torte. Recognize important
producers of Brunello di Montalcino.

Know the top Brunello di Montalcino vintages in the

Vintage
past 15 years.

Super Tuscan history

History & Lore
Gallo Nero on Chianti Classico bottles

Service of Beverage Decant young Brunello di Montalcino.

Know pairings for Chianti and Brunello. Have producers

Food and Beverage Pairing
in mind if you recommend them.

Know current release of Brunello di Montalcino and

Business of the Sommelier
approximate price of top proprietary brands.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: ITALY - CENTRAL & SOUTHERN ITALY

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand and recognize the regions of
Central and Southern Italy and be able to match grape varieties to major DOC/DOCGs.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know the DOC/DOCGs in Central and Southern
Italy, match grape varieties to their regions, and understand winemaking styles.

Introductory Level Certified Sommelier Exam

Extends from the Ligurian Sea in the west to the

Geography: Location foothills of the Apennine Mountains in the east.

Central:
Umbria: Sagrantino di Montefalco DOCG
Marche
Abruzzo: Montepulciano d'Abruzzo DOC Identify all major regions of Central and Southern
Italy on a map.
Geography: Appellation Southern:
Campania: Taurasi DOCG, Greco di Tufo DOCG, Fiano di Marche: Verdicchio di Matelica DOC, Verdicchio dei
Avellino DOCG Castelli di Jesi DOC
Puglia
Basilicata
Calabria

Central: Maritime on the coast and Continental inland.

Geography: Climate Categories South: Mediterranean

Geography: Physical Feature Central: Apennine Mountains Ligurian Sea, Tyrrhenian Sea, Adriatic Sea, Mt. Vesuvius

Soil: Type and/or Name Campania: Volcanic

Grape Growing

Winemaking

Wine: White Grape Variety Names Fiano, Greco, Verdicchio

Wine: Red Grape Variety Names Aglianico, Montepulciano, Sagrantino, Primitivo

Classification IGP, DOC, DOCG

Match DOCG to Major Region:

Campania: Taurasi DOCG, Greco di Tufo DOCG, Fiano di
Wine Law / Appellations: Avellino DOCG
DOCGs/DOCs
Marche: Verdicchio dei Castelli di Jesi DOC, Verdicchio
di Matelica DOC
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: ITALY - CENTRAL & SOUTHERN ITALY

Introductory Level Certified Sommelier Exam
Superiore: Higher alcohol level requirement
Label Terms
Riserva: Longer aging requirements

General Terms

Style

Know producers, cuvées, and vintages if you

Producer/Proprietary Brand
recommend them in the Hospitality and Service Exam.

Vintage

History & Lore

Young Taurasi and Sagrantino di Montefalco should be

Service of Beverage
decanted.

Food and Beverage Pairing

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: ITALY - ISLANDS - SICILY & SARDINIA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to locate Sicily and Sardinia on a map,
understand the climate of the regions, and know the major grape varieties grown.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will be able to match grape varieties to major
DOC/DOCGs and know the larger region within Italy in which they are located.

Introductory Level Certified Sommelier Exam

Sardinia: Island located south of France and west of
Italy.
Geography: Location Sicily: Islands off the southern tip of Italy. Identify major regions on a map.

*Locate and identify on a map.

Geography: Climate Categories Mediterranean

Geography: Physical Feature Mt. Etna Tyrrhenian Sea, Mt. Etna

Soil: Type and/or Name Volcanic in Etna

Grape Growing
Winemaking
Sicily: Carricante
Wine: White Grape Variety Names Grillo, Inzolia, Catarratto
Sardinia: Vermentino
Sicily: Nerello Mascalese, Nero d'Avola, Frappato
Wine: Red Grape Variety Names
Sardinia: Cannonau

Classification IGP, DOC, DOCG

Sicily:
Etna DOC (Rosso and Bianco)
Cerasuolo di Vittoria DOCG
Sicily:
Wine Law / Appellations: Marsala DOC
Sicily DOC
DOCGs/DOCs
Sardinia:
Cannonau di Sardegna DOC
Vermentino di Sardegna DOC

Label Terms Marsala: Secco, Semi-Secco, Dolce

General Terms
Dry White Wines, Dry Red Wines, Fortified Wine
Style
(Marsala)
Know producers if you recommend them at service in
Producer/Proprietary Brand
the Hospitality and Service Exam.
Vintage
History & Lore
Service of Beverage
Food and Beverage Pairing
Business of the Sommelier
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPAIN - GALICIA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the location, general climate, grape
variety, and style of the Rías Baixas DO.

Learning Outcome Statement Certified Sommelier Exam: After studying this section, a candidate will know the soil type and the styles and
grape varieties of Valdeorras DO and Ribeira Sacra DO. A Certified Sommelier will be able to recognize iconic producers and be able to
recommend and sell food pairings with Rías Baixas Albariño to a guest.

Introductory Level Certified Sommelier Exam

Northwest section of the Iberian Peninsula, also known
Geography: Location as Green Spain.
*Be able to recognize Rías Baixas on a map.

Maritime on the coast, becoming more continental

Geography: Climate Categories Maritime, humid, cooler than the rest of Spain.
moving inland.
Bodies of Water: Atlantic Ocean, Miño River
(Spanish)/Minho River (Portuguese) *Rías Baixas
Geography: Physical Feature Steep slopes in Ribeira Sacra
means "low estuaries," referencing the defining
feature of the zone.

Soil: Type and/or Name Granite

Grape Growing High canopy trellising because of humidity Terraced vineyards in Ribeira Sacra.

Made with modern technology, stainless steel tanks.

Winemaking Occasional barrique (barrica) use.
Lees aging is common.

Wine: White Grape Variety Names Albariño Godello

Wine: Red Grape Variety Names Mencía

Classification
Valdeorras DO:
White Wines: Godello
Rías Baixas DO: Red Wines: Mencía
Wine Law /Appellations:
White Wines: Wines labeled Albariño must be 100%
DOs Albariño. Ribeira Sacra DO
White Wines: Albariño, Godello,
Red Wines: Mencía

Label Terms

General Terms

Dry, crisp white wines and light red wines.

Dry, crisp, aromatic white wines from the Albariño
Style Fresh and neutral Godello in Valdeorras; Mencía,
grape variety.
Godello, and Albariño in Ribeira Sacra.

Producer/Proprietary Brand Albariño: Pazo Señorans, Granbazán, Lagar de Cervera

Vintage

History & Lore

Service of Beverage
Due to its location, crisp acidity, and delicate flavor
Food and Beverage Pairing profile, Albariño is a classic match for simply prepared
shellfish and bivalves.

BOS
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPAIN - LA RIOJA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the general location, climate, grape
varieties, styles, and label language of Rioja.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will have a deeper knowledge of Rioja, including the
subzones, specific aging requirements, iconic producers, and differences between traditional and modern styles. A Certified Sommelier will be
able to recognize iconic producers and be able to sell and recommend food pairings with wines from Rioja to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location North Central Spain

Climate varies with the subzone:

Cantabrian Mountains, creating a rain shadow.
Geography: Climate Categories Continental climate.
Alta is continental, Alavesa is the coolest and wettest,
Oriental is Mediterranean.

Mountains: Foothills of the Cantabrian and Pyrenees

Geography: Physical Feature Mountains.
Bodies of Water: Ebro River

Soil: Type and/or Name Calcareous clay, ferrous clay, alluvial

Grape Growing

Winemaking Rioja is traditionally aged in American oak. Carbonic maceration is common on Joven styles.

Wine: White Grape Variety Names Viura Malvasia, Garnacha Blanca

Wine: Red Grape Variety Names Tempranillo, Garnacha Mazuelo, Graciano

La Rioja DOCa: La Rioja DOCa Subzones:

Dry red (tinto) wines from the Tempranillo grape Rioja Alta
Wine Law / Appellation: DOCa variety and white (blanco) wines from the Viura grape Rioja Oriental
variety. Rioja Alavesa

Viñedo Singular (Single Vineyard)

Crianza, Reserva, Gran Reserva
Specific aging and quality tiers based on minimum
Joven
required time (in ascending order) wine spends in oak
Wine Law / Label Terms /
barrel and bottle.
Classification Know specific aging requirements for Rioja Tinto
Crianza: min 2 years, including 1 year in oak
**Knowledge of the actual time requirements is not
Reserva: min 3 years, including 1 year in oak
necessary at this level.
Gran Reserva: min 5 years, including 2 years in oak
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPAIN - LA RIOJA

Introductory Level Certified Sommelier Exam

General Terms

Rioja Rosado (rosé) wines are also produced.

Dry red wines and dry white wines. Styles range from
Style Some modern producers are making more fruit-focused
young and fresh to ageable.
wines using French oak and avoiding the traditional
labeling terms of Crianza, Reserva and Gran Reserva.

Marqués de Riscal, Marqués de Cáceres, Finca Allende,

Producer/Proprietary Brand
Bodegas López de Heredia, La Rioja Alta

Understand that, typically, Gran Reserva is only made in

Vintage
the best vintages.

Understand the relationship between Bordeaux and

History & Lore Rioja during phylloxera's devastation of France and its
significance to winemaking and aging practices.

Service of Beverage

Understand how oak use and amount of oxidation can

Food and Beverage Pairing
affect the pairing.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPAIN - CASTILLA Y LEÓN

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the major DOs within Castilla y León,
the grape varieties used, and styles of wine produced.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will have deeper knowledge of the major DOs within
Castilla y León, including specific aging requirements. A Certified Sommelier will be able to recognize iconic producers and be able to sell and
recommend food pairings with wines from Ribera del Duero to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location North Central Spain

Cantabrian Mountains, creating a rain shadow.

Geography: Climate Categories Continental climate with extreme seasonal and diurnal
shifts.

High altitude meseta.

Geography: Physical Feature Bodies of Water: Duero River (called the Douro in
Portugal)

Soil: Type and/or Name

Grape Growing
Fresh white wines in Rueda.
Red wines are made in a range of styles from early
Winemaking
(young) consumption to age-worthy.
Wines are aged in American oak and French oak.

Wine: White Grape Variety Names Verdejo, Sauvignon Blanc

Mencía
Wine: Red Grape Variety Names Tempranillo
Tempranillo synonyms: Tinta del País, Tinta de Toro

Toro DO Bierzo DO

Primarily red wines based on Tempranillo, often Red, Mencía-based wines that can be enjoyed young or
emphasizing ripeness and concentration. aged for a few years.

Ribera del Duero DO

Wine Law / Appellations: DOs Primarily Tempranillo-based blends, in styles that

range from fresh for early drinking to long-aged in
American or French oak.

Rueda DO
Fresh white wines based on Verdejo and Sauvignon
Blanc grape varieties.
Ribera del Duero
Crianza, Reserva, Gran Reserva Ribera del Duero: specific aging requirements for
Specific aging and quality tiers based on minimum Crianza, Reserva, Gran Reserva (Tinto)
required time (in ascending order) wine spends in oak
Label Terms
barrel and bottle. Crianza: min 2 years, including 1 year in oak
Reserva: min 3 years, including 1 year in oak
**Knowledge of the actual time requirements is not Gran Reserva: min 5 years, including 2 years in oak
necessary at this level.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPAIN - CASTILLA Y LEÓN

Introductory Level Certified Sommelier Exam

General Terms

Ribera del Duero: For young consumption or long

Style
aging that can be in American or French oak.

Classification

Ribera del Duero: Vega Sicilia, Pesquera, Pingus

Producer/Proprietary Brand Bierzo: Descendientes de J. Palacios
Rueda: Martinsancho

Vintage
History & Lore
Service of Beverage
Food and Beverage Pairing
Business of the Sommelier
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPAIN - CATALONIA / CATALUNYA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand the general location, styles, and
grape varieties of the Cava DO and Priorat DOCa.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will have a deeper understanding of Priorat DOCa
and Cava DO, including aging requirements. A Certified Sommelier will be able to recognize iconic producers and be able to sell and recommend
food pairings with wines from these regions to a guest.

Introductory Level Certified Sommelier Exam

Northeastern Spain, in the foothills of the Pyrenees.

Geography: Location Near the Mediterranean Sea and the city of Barcelona.

Priorat: Hot and dry Mediterranean

Geography: Climate Categories Priorat: Significant diurnal shifts

Cava: Moderate due to altitude (where most Cava is
made).

Priorat: Steep, terraced slopes.

Geography: Physical Feature
Cava: High-altitude sites in the Pyrenees.

Priorat: Llicorella soil allows vines to dig

Soil: Type and/or Name deep for water.

Priorat: Terrain does not allow for mechanization.

Use of bush vine (Gobelet) training, naturally low
Grape Growing yields.

**Recognize a photo of bush vine/Gobelet training.

Priorat: Modern winemaking, including the use of

French oak, is common.
Winemaking
Cava: Traditional Method sparkling wines. The
gyropalette (a Spanish invention) is typically used
instead of riddling by hand.

Wine: White Grape Variety Names Cava: Xarel-lo, Parellada, Macabeo Garnacha Blanca, international varieties

Wine: Red Grape Variety Names Priorat: Garnacha, Cariñena, international varieties Pinot Noir, other international red varieties

Penedès DO
Cava DO:
Traditional Method Sparkling, white, and rosado styles
Cava DO:
of wine based on native Spanish grape varieties listed
Covers all of Spain, but the vast majority of Cava is
above.
Wine Law / Appellation: DO, DOCa made within the Penedès DO of Catalonia.
Priorat DOCa:
Cava Aging Requirements:
Primarily still, dry reds based on Garnacha, Cariñena,
Cava (Cava de Guarda): min 9 months on lees
and international varieties.
Reserva: min 18 months on lees
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPAIN - CATALONIA / CATALUNYA

Introductory Level Certified Sommelier Exam

Label Terms

General Terms

Priorat is a powerful, intense, spicy Garnacha-based

blend, often aged in French oak and blended with
Style international varieties.

The Cava DO is for traditional method sparkling wine.

Classification

Priorat: Rene Barbier (Clos Mogador), Álvaro Palacios,

Clos Erasmus, Clos Martinet, Scala Dei
Producer/Proprietary Brand
Cava: Gramona

Vintage

Priorat is a modern Spanish wine, not a traditional

The significance of the Gratallops project to the style
History & Lore style. It made a big impact in a short period of time and
and reputation of Priorat DOCa.
is highly respected.

Service of Beverage

Understand the effects of Priorat's oak use, ripeness,

Food and Beverage Pairing
intensity, and alcohol level in regard to food pairing.

BOS
 CERTIFIED SOMMELIER EXAM THEORY CURRICULUM

Subject Name: SPAIN - OTHER DOs *CERTIFIED SOMMELIER EXAM ONLY*

Learning Outcome for Certified Sommelier Exam: After studying this section, a student will know the styles of wine made in selected DOs beyond the classic regions.

País Vasco (Basque Country) Murcia DO Pago

Distributed throughout Spain, concentrated in
Geography: Location Atlantic coast of northern Spain Mediterranean coast of southeast Spain
Castilla-La Mancha

Geography: Climate Categories Moderate maritime (a.k.a. Green Spain) Warm Mediterranean

Geography: Physical Feature Atlantic Ocean

Soil: Type and/or Name

Historically, Monastrell vines were ungrafted due

Grape Growing
to the sandiness of the soil.
Modern: temperature-controlled stainless steel
Winemaking Primarily international styles of red wine.
tanks

Wine: White Grape Variety Names Hondarrabi Zuri

Wine: Red Grape Variety Names Hondarrabi Beltza Monastrell (Mourvèdre) International grape varieties

Wine Law /Appellations: Understand the concept and definition of the DO Pago. **It
Bizkaiko Txakolina DO Jumilla DO
DOs is not necessary to memorize the list of Pago producers.

Primarily dry white. Reds and rosés (rosados) are rare.

Dry red wine focused on pure Monastrell and
Wines are lightly effervescent with high acidity. Meant
Monastrell-based blends.
for early consumption.
Arabako Txakolina DO
Primarily dry white. Reds and rosés (rosados) are rare.
Wines are lightly effervescent with high acidity. Meant
for early consumption.
Getariako Txakolina DO
Primarily dry white. Reds and rosés (rosados) are rare.
Wines are lightly effervescent with high acidity. Meant
for early consumption.
 CERTIFIED SOMMELIER EXAM THEORY CURRICULUM

Subject Name: SPAIN - OTHER DOs *CERTIFIED SOMMELIER EXAM ONLY*

País Vasco (Basque Country) Murcia DO Pago

Label Terms

General Terms

Primarily dry white wine. Reds and rosés (rosados)

Style are rare. Wines are lightly effervescent with high Dry red wine Primarily red wine
acidity. Meant for early consumption.

Understand the place of DO Pago in Spanish wine

Classification hierarchy. **It is not important to learn any of
their names at this level.

Producer/Proprietary Brand Juan Gil

Vintage

Vinos de Pagos was first created in 2003. There

are 20 Vinos de Pagos as of 2022, serving the
History & Lore Avoided phylloxera until 1980s.
purpose of producer appellations outside of
traditional winemaking styles.

Service of Beverage
Txakoli whites are traditionally
Food and Beverage Pairing
served with oily seafood.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: PORTUGAL

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the location of Portugal on a map and
Portugal's important wine regions and grape varieties.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will be able to match major grape varieties to their
respective DOPs and styles. Certified Sommeliers will be able to recommend and sell food pairings with wines from Portugal to a guest.

Introductory Level Certified Sommelier Exam

On the Iberian Peninsula on the Western border of
Geography: Location
Spain.

Wide range from maritime in the north on the Atlantic

Geography: Climate Categories coast. Warm continental into the interior of the
country toward the border with Spain.

Bodies of Water:
The Douro River- same as the Duero River in Spain
Geography: Physical Feature Atlantic Ocean- the western border of Portugal
Mountains: Very mountainous interior

Soil: Type and/or Name Douro and Porto DOP: Schist Douro and Porto DOP: Schist and Granite

Grape Growing Douro and Porto DOP: Terraces on the mountainsides

Vinho Verde DOP: Low alcohol, slight effervescence.

Winemaking
Porto DOP and Madeira DOP: Fortified wines

Vinho Verde: Alvarinho

Wine: White Grape Variety Names
Madeira: Sercial, Verdelho, Bual, Malmsey

Wine: Red Grape Variety Names Douro DOP and Porto DOP: Touriga Nacional Madeira: Tinta Negra

Douro DOP subregions: Cima Corgo, Baixo Corgo,

Vinho Verde DOP Douro Superior
Wine Law /Appellations: Douro DOP Dão DOP
DOPs Porto DOP Alentejo DOP
Madeira DOP Bairrada DOP
Alentejo DOP
Label Terms Single Quinta: Small producers

General Terms Lagares: Stone fermenters

Vinho Verde DOP: Low alcohol, slight effervescence.

Douro DOP: Bold, dry red wines
Style Porto DOP: Fortified, sweet red wine
Madeira DOP: Fortified, dry, medium dry, and sweet
white wines

Classification
Producer/Proprietary Brand
Vintage
History & Lore
Service of Beverage
Food and Beverage Pairing
Business of the Sommelier
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: GERMANY

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand Germany's climate, the
importance of rivers, soil types, grape varieties, and learn about selected wine regions. Students will recognize the hierarchy of German wine
law (Wein, Qualitätswein, Prädikatswein), and the progression of Prädikat levels.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will expand their knowledge of wine terms, label
terms, history, lore, and classifications. A candidate will be able to describe the general styles of finished wine, including structure and flavors. A
Certified Sommelier will know the proper ways to include the wines of Germany on a wine list, be able to recognize iconic producers, and be
able to recommend and sell food pairings with these wines to a guest.

Introductory Level Certified Sommelier Exam

Most wine regions in Germany are located in the
southwest of the corner of the country on the borders
with France, Belgium and Switzerland.
Geography: Location
Northerly location: Vineyards planted at 49°N and
above.

Geography: Climate Categories Cool Continental

Rivers: The Rhine River and its tributaries:

High importance of moderating influence from rivers.
Rivers reflect sunlight back up to the vineyards
increasing warmth to aid in ripening.
Geography: Physical Feature
Mountains:
Mountains provide protection from cold north winds
and create rain shadows.

Mosel: Slate
Soil: Type and/or Name Other regions: various soil types

Steep, south-facing hillsides maximize sun exposure

Grape Growing and warmth. Carefully selected vineyards for successful
ripening. Cool growing seasons.

Large wooden fuder or stück or stainless-steel

fermentation.

Residual sugar often left in the wine to counterbalance

acidity (not all sugars are fermented to alcohol).

Alcohol in off-dry wine is generally low. Deutscher Sekt: Sparkling wine made by any method
Winemaking
Wines can be fermented dry, remain off-dry, or from grapes grown in Germany.
lusciously sweet.

Chaptalization: The process of adding sugar to

unfermented grape must in order to increase the
alcohol content after fermentation. Used when grapes
do not achieve sufficient sugar ripeness.

Müller-Thurgau, Silvaner, Weissburgunder (Pinot

Wine: White Grape Variety Names Riesling (most planted and most important)
Blanc), Grauburgunder (Pinot Gris)

Wine: Red Grape Variety Names Spätburgunder (Pinot Noir)

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: GERMANY

Introductory Level Certified Sommelier Exam

Wine Law / Classification

Wines without Geographic Indication:

Deutscher Wein

Wines with Geographic Indication:

Landwein - Regional Wines

Qualitätswein:

Quality wine from one of the 13 major wine regions

called Anbaugebiete.

Prädikatswein (prädikat means "distinction"):

Subset of Qualitätswein categorized by ripeness

(ripeness = level of sugar in the grapes) at harvest.

Considered the highest quality level for wines with

residual sugar.
Chaptalization is not allowed.

Six prädikate (levels of quality):

Recognize these styles in order of ripeness.
Understand the general styles of the finished wines
and typical level of sweetness.
Understand these designations are categorized by
ripeness at harvest, however choices made in the
winery will determine finished sweetness of the wine.

1. Kabinett: off-dry in style, can also be made trocken (dry)

2. Spätlese: off-dry in style, can also be made trocken

(dry)

3. Auslese: often off-dry in style, can sometimes be

made trocken (dry)

4. Beerenauslese: very sweet in style, often affected by

botrytis.

5. Eiswein: very sweet in style, grapes must be frozen.

No effects of botrytis.
**same ripeness-level as Beerenauslese

6. Trockenbeerenauslese: very sweet in style

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: GERMANY

Introductory Level Certified Sommelier Exam

VDP - Verband Deutscher Pradikatsweingüter:

National German association of producers committed
to traditional quality winemaking. Developed their own
classification system on Burgundy model with classified
top vineyard sites.
Wine Law / Classification
Recognize VDP logo.

Grosses Gewächs: Single Vineyard Grand Cru Wines

Erstes Gewächs: Single Vineyard Premier Cru Wines

General Terms Anbaugebiete: One of 13 wine growing areas/regions. Gemeinde: Local community or village

Prädikate: Quality levels based on ripeness at harvest

Einzellage: Single vineyard
(Kabinett, Spätlese etc.).

Oechsle Scale: The German scale used to measure

must weight.

Bocksbeutel: Unique, flattened ellipsoid wine bottle

specific to the Franken Anbaugebiete.

Label Terms Trocken: Dry Halbtrocken: Half-dry

Edelfäule: Noble rot (botrytis)

Schloss: German word for castle, similar to the French

word for château.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: GERMANY

Introductory Level Certified Sommelier Exam

Wine Law / Appellations Important Anbaugebiete of Germany Important Anbaugebiete of Germany

Mosel
Along the Mosel River. Soil: Slate that is porous and
Nahe:
heat-retaining South-facing vineyards to capture
Nahe River is a tributary of the Rhine.
warmth of the sun. Grape Variety: Riesling
Continental Climate
Grape Variety: Riesling
*Recognize major villages on a map as being part of
the Mosel: Erden, Ürzig, Wehlen, Bernkastel-Kues,
Piesport

Pfalz Franken:
Continuation of Alsace, mountain protection, Rhein Located along the Main river near Frankfurt.
River moderates climate. One of the warmest areas in White Grape Varieties: Silvaner
Germany, focus is on dry wines. Red Grape Varieties: Spätburgunder
Grape Varieties: Riesling, Spätburgunder Special bottle shape called a Bocksbeutel

Baden
Rheinhessen
Covers a large area along the French and Swiss
The largest Anbaugebiete in size and production
borders.
volume. Rhein River
Warmest growing area.
Grape Varieties: Riesling
Main Grape Varieties: Spätburgunder, Müller Thurgau

Rheingau
Mountains protect the region from the cold north. Mittelrhein
Long, south-facing slope facing the Rhein River Steep slopes along the Rhein River
Rhein River (moderates and reflects light) Climate: Continental
Climate: Continental Grape Varieties: Riesling, Main Grape Variety: Riesling
Spätburgunder Slate Soil
*Recognize Johannisberg as a major village on a map
of the Rheingau.

Ahr
Ahr River
One of Germany’s smallest and most northerly
winegrowing regions, north of the 50th parallel.
Main Grape Variety: Spätburgunder (some of the best
in Germany)

Nahe: Hermann Dönnhoff

Franken: Hans Wirsching
Rheingau: Franz Künstler, Robert Weil, Josef Leitz
Producer/Proprietary Brand
Rheinhessen: Gunderloch
Mosel: Fritz Haag, Dr. Loosen, Egon Müller, Joh. Jos.
Prüm, Selbach-Oster
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: GERMANY

Introductory Level Certified Sommelier Exam

Vintage

1971 German Wine Law

Stipulated ripeness level at harvest as the prime
History & Lore determinant for quality.
Established the top two categories of wine QBA and
QMP.

Know styles and sweetness levels and where each

Service of Beverage belongs on a wine list and appropriate serving
temperatures.

Food and Beverage Pairing Pairings with both sweet and dry Riesling.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: AUSTRIA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to identify and locate major Austrian
wine regions and appellations. A student will understand important geographic features, major grape varieties, and how Austrian wines differ
from German wines.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will increase their knowledge of general terms, styles
of wine, and classifications in Austria. A Certified Sommelier will be able to recognize iconic producers and be able to recommend and sell food
pairings with Austrian Grüner Veltliner to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location Eastern Austria

Geography: Climate Categories Continental Some Mediterranean climates (warm air from the east)

Foothills of the Alps Mountains

Geography: Physical Features
Danube River

Soil: Type and/or Name

Steep hillsides overlooking the Danube River and its

Grape Growing
tributaries.
Very dry or very sweet white wine, no current
Winemaking production of off-dry styles. New oak is rarely used for
white wine production.

Wine: White Grape Variety Names Grüner Veltliner Riesling

Wine: Red Grape Variety Names Zweigelt, Blaufränkisch

Wines Without Geographical Indication:

Wein

Wines With Geographical Indication:

Landwein: Regional wines, rarely exported

Qualitätswein
Wine Law / Classification
DAC (Districtus Austriae Controllatus):
Quality Wine/Appellation of Origin, similar to AOC or
DOC system, specific grape varieties and styles are
permitted, the focus is on dry wines.

Prädikatswein: Like Germany but rarely produced in

Austria.

Wachau Classification Levels:

Wachau has its own classification system based on From the least ripe to most ripe
grape ripeness at harvest.
Steinfeder: Named for the feathery grass grown in the
Example: area.
Wine Law / Classification
Smaragd: Highest level of ripeness, named for green
lizards in the vineyards. Federspiel: An ancient term for a tool used in falconry.

Smaragd: Highest level of ripeness, named for green

lizards in the vineyards.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: AUSTRIA

Introductory Level Certified Sommelier Exam

Region: Regions:
Niederösterreich (Lower Austria) - Burgenland
- Mittelburgenland
Sub-Regions of Niederösterreich: - Steiermark (Styria)
- Kamptal DAC - Wein
- Kremstal DAC - Niederösterreich
- Wachau DAC - Kremstal DAC: Along the Krems River (tributary to
the Danube). Dry whites from Grüner Veltliner and
Wine Law / Appellations Riesling.
- Kamptal DAC: Along the Kampt River (a tributary
of the Danube). Dry whites using Grüner Veltliner and
Riesling.
- Wachau DAC: Dry whites from Grüner Veltliner
and Riesling. Located along the Danube River. Vinea
Wachau "Codex Wachau" Wachau has another separate
classification system based on ripeness/natural alcohol
potential.

Banderole: The name for the Austrian wine capsule

Label Terms Recognize an Austrian wine capsule.
indicating the wine Qualitätswein level or higher.

Style

General Terms

Emmerich Knoll, Rudi Pichler, FX Pichler, Prager,

Producer/Proprietary Brand
Schloss Gobelsberg, Bründlmayer

Vintage

History & Lore

Service of Beverage

Grüner Veltliner is an unoaked, crisp, dry white wine.

Its purity of flavor is great with fresh seafood, smoked
Food and Beverage Pairing fish, fresh vegetables, dishes with fresh herbs. It is a
great contrast to fresh cheeses, schnitzel, and hard-to-
pair foods like asparagus and artichokes.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: HUNGARY

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to recognize Tokaji as a wine from
Hungary and one of the great sweet wines of the world.

Learning Outcome Certified Sommelier Exam: After studying this section, a student will understand Tokaji's grape growing and
winemaking. A Certified Sommelier will be able to sell and recommend food pairings with Tokaji to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location Hungary is located east of Austria.

Geography: Climate Categories Moderate Continental

Geography: Physical Feature Bodrog River creates humidity in Tokaj.

Soil: Type and/or Name

Puttonyos: The name of the basket in which the aszú

Grape Growing Botrytis-affected grapes grapes were traditionally gathered.
Aszú: Shrivelled and botrytis-affected berries.

Winemaking Sweet wine making

Wine: White Grape Variety Names Furmint (white) Furmint and Hárslevelű

Wine: Red Grape Variety Names

Wine Law / Appellation Tokaj

Label Terms Eszencia: made entirely of Aszú berries.

General Terms

Style

Classification

Producer/Proprietary Brands Royal Tokaji

Vintage
Tokaji was not made during the communist years
History & Lore
between World War II from 1949 to 1989.

Service of Beverage

Food and Beverage Pairing Foie gras, blue cheese, orchard tarts

BOS Tokaji bottles are normally 500ml (17oz).

 CERTIFIED SOMMELIER THEORY CURRICULUM

Subject Name: GREECE - *CERTIFIED SOMMELIER EXAM ONLY*

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know the location, climate, and grape
varieties of three important wine regions of Greece. Certified Sommeliers will recognize iconic producers and be able to recommend
and sell food pairings with wines from Greece to a guest.

Certified Sommelier Exam ONLY

Geography: Location Greece is located in Southern Europe between the Aegean Sea and the Ionian Sea.

Santorini PDO
Wine Law / Appellation Naoussa PDO
Nemea PDO
Santorini PDO: Warm Mediterranean
Geography: Climate Categories
Naoussa PDO: Continental

Geography: Physical Feature Santorini: Located in the Aegean Sea, salt air influence

Soil: Type and/or Name Santorini: Volcanic

Grape Growing Santorini: Grapes are grown in the shape of baskets to protect them from intense Aegean winds.

Winemaking

Wine: White Grape Variety Names Santorini PDO: Assyrtiko

Naoussa PDO: Xinomavro

Wine: Red Grape Variety Names
Nemea PDO: Agiorgitiko

Wine Law

Label Terms

General Terms

Style

Classification

Producer Santorini: Sigalas

Vintage

History & Lore

Service of Beverage
Santorini Assyrtiko is a classic white wine with intense acidity and minerality. Pairs well with
seafood, roasted fish and fresh cheeses.
Food and Beverage Pairing
Naoussa Xinomavro: Bold red wine that is often oak aged. Needs meat or animal fat such as
lamb and beef to pair well to tame the rich tannins.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - CALIFORNIA - NORTH COAST

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know major counties of the North Coast of
California, selected AVAs within them, and understand the relation of climate to the grape varieties grown.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know the major AVAs in the North Coast, which
counties they are located, and the main grape varieties grown. A Certified Sommelier will know basic wine labeling laws, iconic producers and
vineyards and will be able to recommend and sell food pairings to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location Coastal counties north of the San Pablo Bay.

Lake County

Mendocino County: Anderson Valley AVA

Sonoma County: Knights Valley AVA
Sonoma County: Carneros AVA, Sonoma Coast AVA,
Alexander Valley AVA, Russian River Valley AVA, Dry
Napa County: Mount Veeder AVA, Calistoga AVA,
Geography: Appellation Creek Valley AVA
Yountville AVA

Napa County: Carneros AVA, Stags Leap District AVA,

*Match AVAs to counties.
Oakville AVA, Rutherford AVA, Howell Mountain AVA

*Match AVAs to counties. Know geographical locations in

relation to each other.

Moderate to warm depending on proximity to the

Geography: Climate Categories Pacific Ocean or San Pablo Bay.

Sonoma Mountain Range, Mayacamas Mountain

North Napa is warmer; mountainous regions have
Geography: Physical Feature Range, San Pablo Bay, Vaca Mountain Range, Napa
lower yields and bigger diurnal shifts.
River, Petaluma Wind Gap

Soil: Type and/or Name Very diverse soils throughout.

Grape Growing

Often extensive use of new French and sometimes

American oak barrels for both red and white wines.
Malolactic fermentation often employed when making
Winemaking Sparkling wine is commonly traditional method.
white wines, especially Chardonnay.
Sparkling wines are produced in cooler areas such as
Carneros and Anderson Valley.

Wine: White Grape Variety Names Chardonnay, Sauvignon Blanc Match the grape varieties to the major AVAs.

Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel,

Wine: Red Grape Variety Names Syrah
Match the grape varieties to the major AVAs.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - CALIFORNIA - NORTH COAST

Introductory Level Certified Sommelier Exam

75% minimum grape variety

85% minimum for AVA
Wine Law 100% for Estate Bottling; must be in the same county.
95% minimum for vintage
95% minimum for single vineyard

Label Terms Estate Bottled, Meritage (trademark only), Claret

General Terms Reserve has no legal meaning.

Style American vs. French oak flavor differences.

Spottswoode, Far Niente, Groth, Cakebread, Stag's

Leap Wine Cellars, Silver Oak, Chappellet, Caymus,
Etude, Iron Horse, Domaine Carneros, Roederer Estate,
Quintessa, Merryvale, Larkmead, William Selyem,
Producer/Proprietary Brand Opus One, Robert Mondavi, Beringer
Kistler

*Know iconic wines and producers, e.g., Martha's

Vineyard with Heitz.

Vintage Know the vintage qualities from the past 5 years.

Agoston Haraszthy, Robert Mondavi, André

History & Lore Warren Winiarski, Charles Krug
Tchelistcheff, Paris Tasting of 1976

Young Cabernet Sauvignon often benefits from

Service of Beverage decanting. Old Cabernet Sauvignon needs decanting
for sediment.

Match full-bodied wines with food richness and

Food and Beverage Pairing
intensity.

BOS
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - UNITED STATES - CALIFORNIA - CENTRAL COAST

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know selected counties of the Central Coast
of California and the major AVAs within them. Students will know basic wine labeling laws and understand the relationship of climate to the
grape varieties grown.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will dive deeper into selected counties of the Central
Coast of California and the major AVAs within them. Certified Sommeliers will know iconic producers and vineyards and be able to recommend
and sell food pairings to a guest.

Introductory Level Certified Sommelier Exam

Coastal counties south of the San Francisco Bay and Identify on a map: Monterey, San Luis Obispo, Santa
Geography: Location north of the city of Santa Barbara. Barbara

Monterey County: Santa Lucia Highlands AVA

Monterey County
San Luis Obispo: Paso Robles AVA
San Luis Obispo: Paso Robles AVA
Geography: Appellation Santa Barbara County
Santa Barbara County: Sta. Rita Hills AVA, Santa Maria
Valley AVA, Santa Ynez Valley AVA, Happy Canyon AVA
*Know geographical locations in relation to each
other and the major AVA of San Luis Obispo.
*Match AVAs to counties.

Monterey and Santa Barbara are generally cool

Paso Robles AVA and Happy Canyon AVA are warm
maritime; the closer to the coast, the cooler it is.
Geography: Climate Categories climate; the others listed above are cool Pinot Noir and
Paso Robles is warm continental with large diurnal
Chardonnay growing regions.
shifts.

Monterey has a northwest-to-southeast mountain

range creating a cool wind tunnel. Paso Robles is
Geography: Physical Feature blocked by mountains to the west with only a small gap
in the range. Santa Barbara has an east-to-west
mountain range creating a cool wind tunnel and fog.

Soil: Type and/or Name

Grape Growing

Often extensive use of new French and sometimes

American oak barrels for both red and white wines.
Winemaking
Malolactic fermentation often employed when making
white wines, especially Chardonnay.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - UNITED STATES - CALIFORNIA - CENTRAL COAST

Introductory Level Certified Sommelier Exam

Wine: White Grape Variety Names Chardonnay, Sauvignon Blanc Match the grape varieties to the major AVAs.

Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel,

Wine: Red Grape Variety Names Match the grape varieties to the major AVAs.
Syrah

75% minimum grape variety

85% minimum for AVA
Wine Law 100% for Estate bottling; must be in the same county.
95% minimum for vintage
95% minimum for single vineyard

Knowledge of iconic producers and vineyards are

Producer/Proprietary Brand expected at Certified Sommelier level. Some examples
include: Ridge, Justin, Au Bon Climat, and others.

Classification

Vintage

History & Lore

Service of Beverage

Food and Beverage Pairing

BOS
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - UNITED STATES - NEW YORK STATE

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand the climate, climate moderators,
and major grape varieties grown in New York State.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know the major AVAs and grapes varieties grown
in New York State (including hybrids and other species). Certified Sommeliers will be able to recommend and sell food pairings with New York
wines to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location Northeastern United States

Geography: Appellation Finger Lakes AVA Hudson River AVA, Lake Erie AVA, Long Island AVA

Continental with moderating influences of lakes and

Geography: Climate Categories rivers for inland areas and the Atlantic Ocean for
coastal regions.

Geography: Physical Feature Finger Lakes: Deep glacial lakes

Soil: Type and/or Name

Must protect vines from deep freezes during harsh

Grape Growing
winters and from mold in the summer.

Winemaking

Wine: White Grape Variety Names Riesling, Gewürztraminer, Chardonnay Hybrids: Aurore, Seyval Blanc

Wine: Red Grape Variety Names Pinot Noir, Merlot, Cabernet Franc Vitis labrusca: Concord

Wine Law

History & Lore Dr. Konstantin Frank

Service of Beverage

Food and Beverage Pairing

BOS
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - UNITED STATES - PACIFIC NORTHWEST

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand the general climate, grapes
grown, wine law, and AVAs of the Columbia Valley of Washington and the Willamette Valley of Oregon.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know all major grapes varieties grown in their
respective AVAs and wine labeling law in Washington and Oregon. Certified Sommeliers will know iconic producers and be able to recommend
and sell food pairings to a guest.

Introductory Level Certified Sommelier Exam

Identify the Willamette Valley in relation to Portland,
Geography: Location Oregon and the Columbia Valley in relation to Seattle,
Washington on a map.

Oregon: Willamette Valley AVA, Dundee Hills AVA,

Yamhill-Carlton AVA, Eola-Amity Hills AVA, Chehalem
Mountains AVA, Ribbon Ridge AVA, McMinnville AVA
Oregon: Willamette Valley AVA
Shared AVAs between Washington and Oregon:
Geography: Appellation
Washington: Columbia Valley AVA, Yakima Valley AVA, Columbia Valley AVA, Walla Walla Valley AVA,
Walla Walla Valley AVA Columbia Gorge AVA

Washington: Yakima Valley AVA, Horse Heaven Hills

AVA, Red Mountain AVA

Willamette Valley: Cool Mediterranean with Maritime

Geography: Climate Categories influence.
Columbia Valley: Warm Desert

Van Duzer Corridor

Oregon: Coastal Mountain Range to the west, creates
Columbia, Yakima, and Snake Rivers provides water
a rain shadow. Cascade Mountain Range to the east.
Geography: Physical Feature source.
Columbia Valley: Cascade Mountain Range to the
Columbia Valley AVA has generally south-facing
west, creates a rain shadow.
slopes.

Willamette Valley: Volcanic, marine sediment

Soil: Type and/or Name Columbia Valley: Gravel

Grape Growing Irrigation needed in the Columbia Valley.

Winemaking

Willamette Valley: Pinot Noir, Pinot Gris (most widely

planted red and white), Chardonnay, Riesling
Wine: Grape Variety Names
Columbia Valley: Chardonnay, Riesling, Merlot,
Cabernet Sauvignon, Syrah
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - UNITED STATES - PACIFIC NORTHWEST

Introductory Level Certified Sommelier Exam
Oregon:
90% minimum for stated variety, except for Cabernet
Wine Law
Sauvignon, Merlot, and others.
95% minimum for AVA

Oregon: Dry whites, dry reds, sparkling wines

Style
Washington: Dry white wines and dry red wines

Willamette Valley: Eyrie Vineyards, Domaine Drouhin,

Domaine Serene, Erath, Ponzi
Producer/Proprietary Brand
Columbia Valley: Quilceda Creek, L'Ecole No. 41,
Château Ste. Michelle, Leonetti

Missoula Floods
History & Lore David Lett of Eyrie Vineyards Absence of phylloxera in Columbia Valley due to
desert conditions.

Willamette Valley Pinot Noir: Salmon, butternut

Food and Beverage Pairing squash
Washington Cabernet Sauvignon/Merlot: Beef, lamb

Vintage

Service of Beverage

BOS
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - CANADA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the general location, climate and style
of wine produced in Canada.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know the location, climate, principle grape
varieties, and styles of the prominent wine regions of Canada. A Certified Sommelier will be able to recognize iconic producers and be able to
describe, recommend, and sell food pairings with Canadian Ice Wine to a guest.

Introductory Level Certified Sommelier Exam

The Northern Part of North America spanning from

Geography: Location the Pacific Ocean to the Atlantic Ocean and north to
the Arctic Ocean.

Primary wine growing areas sit within the 30-50°

Geography: Climate Categories latitude lines. Climates range from Cool to Continental
to Desert.

Large bodies of water:

Oceans: Pacific and Atlantic Oceans
Geography: Physical Feature Great Lakes: Very deep and rarely freeze helping
moderate the winter climate. Lakes and oceans help
cool in the climate in the warm summers.

Soil: Type and/or Name

1. Vitis vinifera
2. North American native vine species
Winter hardy varieties able to stay alive in the deep
Vitis labrusca and Vitis riparia
Grape Growing winter freezes
3. French and American hybrids: Winter hardy/able
to stay alive in the deep winter freezes example:
Vidal

Make wines based on what the climate does best!

Still Wine (red white and rosé)
Winemaking Sparkling Wine
Ice Wine

Wine: White Grape Variety Names Chardonnay, Riesling Vidal, Pinot Gris, Gewürztraminer

Wine: Red Grape Variety Names Pinot Noir, Merlot, Cabernet Franc
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - CANADA

Introductory Level Certified Sommelier Exam
Canada is unique in that it is not one unified wine
market with no national wine law. Each individual
province has its own laws.
Wine Law
VQA (Vintners Quality Alliance) Primary regulatory
body for premium wine.

British Columbia:
Located on Canada’s Pacific Coast. Climate varies
widely from cool to very warm. The only classified
desert in Canada
Okanagan Valley (main viticultural area)
On the 50-degree latitude line. Continental climate
Wine is currently made in at least nine of the with very hot summers and very cold winters. Lake
Canadian provinces with the largest concentrations in Okanagan moderates.
Wine Law / Appellations
British Columbia and Ontario
Ontario:
Located on Canada’s east coast with influence from
the Great Lakes. Ontario produces half of all Canadian
wine.
Niagara Peninsula (main viticultural area)
** Ice Wine: Ontario produces 90% of Canadian ice
wine.

Classification

Label Terms

General Terms

Ice Wine: Leading global producer

90% is produced in Ontario. Must be frozen grapes on
Style the vine. Often picked in the middle of the night. Vidal is also used for Ice Wine
Grape varieties for ice wine: Riesling and Cabernet
Franc

Commercial wine has been made since mid-1800s

20th Century Prohibition (1916-1927)
History & Lore
1970s: The first winery license issued in Ontario

Producer - Proprietary Brand Inniskillen

Vintage

Service of Beverage

Food and Beverage Pairing Sweet and savory pairings with Icewine

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - MÉXICO

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the general location, climate and style
of wine produced in México's most important wine regions.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know the specific locations, climates and
principle grape varieties of Mexico's most important wine region. Certified Sommeliers will be able to recommend and sell food pairings with
wines from México to a guest.

Introductory Level Certified Sommelier Exam

Mexico is part of North America. It is bordered to the
Geography: Location north by the United States and to the southeast by
Guatemala and Belize.

Geography: Climate Categories Hot Mediterranean to Semi-desert

Pacific Ocean: Provides climate moderating fog and

cooling breezes.
Geography: Physical Feature Mountains: Cooler at higher elevations, diurnal shifts
with cooler nights.

Soil: Type and/or Name Mixed with lots of sand

Water is in short supply. Irrigation is essential in the

Sandy soils keep away phylloxera
Grape Growing hot, arid climate. A melting pot of Italian, French and
Spanish grape varieties.

Non-traditional blends. The goal to produce premium

Winemaking Non-traditional blends
wine, some new is oak is used.

Wine: White Grape Variety Names Chenin Blanc, Chardonnay, Viognier, Sauvignon Blanc

Tempranillo, Nebbiolo, Cabernet Sauvignon, Merlot,

Wine: Red Grape Variety Names
Zinfandel, Grenache, Barbera

Wine Law No laws! No laws!

* Mediterranean climate
* Produces 90% of Mexico's Wine
* Southwest to northeast valleys cutting through the
Baja California- Valle de Guadalupe: 90% of Mexican mountains bringing in fog and cooling Pacific Ocean
Wine Law / Appellations
wine production breezes.
* 3704 feet/1129 meters of elevation
* Exciting wine region and tourist destination, modern
winemaking.

White wines can range from crisp and dry to round and
full-bodied depending on the grape variety. The red
Style
wines are fruit-driven, deeply colored and have
elevated alcohol due to the warm climate.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NORTH AMERICA - MEXICO

Introductory Level Certified Sommelier Exam
Label Terms

General Terms

Classification

Producer - Proprietary Brand

Vintage

Early History: Missionaries and Conquistadors

Mexico is the oldest wine industry outside of Europe.
1520s Spanish conquistador Hernán Cortés defeated
the Aztec Empire claiming it for Spain.
Orders from The King of Spain degreed planting vines
per each native slave.
History & Lore
1595 winemaking in New Spain (Mexico) was
prohibited by Spanish law until Mexican Independence
in 1821.

Modern History:
Despite the region’s long history, the advance of
modern Mexican wine is as recent as the 1970s.

Service of Beverage

Food and Beverage Pairing

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SOUTH AMERICA - CHILE

Learning Outcome Introductory Sommelier Course: After studying this section, a student will learn where Chilean wine regions are located,
understand the unique climate, and recognize the primary grape varieties planted.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will learn the major geographical influences that
affect vine growing, how the major grape varieties grown in Chile arrived in the country, have a familiarity with the Denominación de Origen
(DO) system, and recognize major growing areas and major subregions. A Certified Sommelier will be able to recognize iconic producers and be
able to recommend and sell food pairings with wines from Chile to a guest.

Introductory Level Certified Sommelier Exam

Located on the west coast of South America in the
Southern Hemisphere.
Geography: Location 2,670 miles or 4300 km north to south.
217 miles or 350 km wide.
Spans 17-53°S latitude.

Geography: Climate Categories Hot desert to cool to cold from north to south.

Desert: Atacama Desert

Ocean: Pacific Ocean, provides cool breezes and fog.
Geography: Physical Features and
Mountains:
Moderators Andes Mountains: Elevation and diurnal shifts.
Coastal Range: Creates rain shadow from cold Pacific.

Soil: Type and/or Name Sand

No presence of phylloxera (because of sandy soil).

Grape Growing Irrigation is essential from the Andes.
Mostly ungrafted vines.

Winemaking

Wine: White Grape Variety Names Sauvignon Blanc, Chardonnay

Wine: Red Grape Variety Names Cabernet Sauvignon, Merlot, Carménère Syrah, País

Denominación de Origen (DO) System:

Minimum Percentages:
Refers to a geographic place of origin only, no other
Wine Law Variety/Vintage/Origin Labeling is 75%.
additional laws.
In practice, EU requires 85% in all three categories.
Region, Subregion, Zone, Area.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SOUTH AMERICA - CHILE

Introductory Level Certified Sommelier Exam

Aconcagua DO
Subregion: Casablanca DO
All Regions
Cool, maritime climate west of the Coastal Range.
Aconcagua DO
Chardonnay, Sauvignon Blanc, Pinot Noir
Casablanca DO
Valle Central DO
Valle Central DO
Rapel DO
Warm to hot climate.
Wine Law / Appellations Colchagua DO
Located between the Coastal Range and Andes.
Cachapoal DO
80% of Chilean production.
Curicó Valley DO
Cabernet Sauvignon, Carménère, Merlot
Maule DO
Valle de Maipo DO
Subregion: Valle de Maipo DO
Surrounds Santiago in the Maipo River Valley.
Most of the major historical wineries are located here.
Cabernet Sauvignon
Label Terms

Humboldt Current:
General Terms Cold current coming from Antarctica running along the
west coast of South America.

Style Often big, intense, fruit driven, high-alcohol wines.

Classification

Concha y Toro, Santa Rita, Errázuriz, Casa Lapostolle,

Producer/Proprietary Brand
Carmen

Vintage

1500s: Grapes being grown in the South American

Spanish colonies.
1600s: Prohibitive laws from the Spanish restricting
History & Lore wine production.
1800s: Political independence and influx of European
immigrants led to an expansion of viticulture.
1970s-80s: Influx of foreign investment.

Service of Beverage

Food and Beverage Pairing

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SOUTH AMERICA - ARGENTINA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will learn the history, general climate, major wine
regions, and grape varieties of Argentina.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will have a deeper knowledge of the winemaking
regions of Argentina and factors of its unique terroirs. A Certified Sommelier will be able to recognize iconic producers and be able to
recommend and sell food pairings with wines from Argentina to a guest.

Introductory Level Certified Sommelier Exam

Located in South America, east of the Andes Mountain
Geography: Location Range and west of the Atlantic Ocean.

Geography: Climate Categories Continental to arid desert

Salta is 1500-2000 meters / 5,000-6,000 feet in

Andes Mountains are an average of 900 meters / 3,000 elevation, the highest in Argentina.
Geography: Physical Feature
feet above sea level and create a rain shadow. Mendoza is 600-1200 meters / 2,000-4,000 feet in
elevation.

Soil: Type and/or Name

Irrigation is essential and flood irrigation or modern Malbec can have an electric purple color due to
Grape Growing drip irrigation is used. Melted snow from the Andes increased sun exposure at higher elevations causing
provides a water source. Major diurnal shifts. intense pigmentation.

Torrontés commonly has no oak influence.

Winemaking New or used, French or American oak are all common
for Malbec and Cabernet Sauvignon.

Torrontés
Wine: White Grape Variety Names Chardonnay

Malbec
Wine: Red Grape Variety Names Cabernet Sauvignon
Bonarda, Tempranillo, Syrah

Wine Law 85% min to list the grape variety on a label.

Salta:
Subregion: Cafayate known for Torrontés.

Mendoza:
Wine Law / Appellations Subregions: Luján de Cuyo and Uco Valley known for
Malbec.

Patagonia: Cool due to southern latitude.

Malbec, Cabernet Sauvignon, Pinot Noir

Label Terms

General Terms
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SOUTH AMERICA - ARGENTINA

Introductory Level Certified Sommelier Exam

Torrontés is a highly aromatic grape with soapy, floral,

Style and fruity flavors. It has medium-plus to high acidity
making it unique amongst other varieties.

IG: Indicación Geográficas, GIs in English

Classification
DOC: Denominación de Origen Controlada system

Know a couple of producers for service exam

Producer/Proprietary Brand Catena
recommendations.

Vintage

Vineyards were revitalized by Italian and Spanish

History & Lore
immigrants.

Some high-end Malbec and Cabernet Sauvignon can

Service of Beverage
benefit from decanting.

Malbec and Cabernet Sauvignon pair well with steak

Food and Beverage Pairing
and chimichurri.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SOUTH AFRICA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to locate the general area where
South African wines are made, recognize important grape varieties and important wine regions.
Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will be able to locate the general area where South
African wines are made, understand the climate of South African wine regions, recognize important grape varieties, recall the basics of the Wine
of Origin (WO) System, identify primary growing areas, and understand how important historical and political events have shaped the industry
as we know it today. Certified Sommeliers will recognize iconic producers and be able to recommend and sell food pairings with wines from
South Africa to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location Western Cape is the heart of South African viticulture.

Maritime climate on the coast.

Geography: Climate Categories Mediterranean to hot moving inland.
Cooling effect of Atlantic and Indian Oceans.

Indian Ocean
Geography: Physical Feature Atlantic Ocean
Table Mountain

Soil: Type and/or Name

Cape Doctor Wind: Strong, dry, south-easterly wind

that blows onto shore and the vineyards from spring to
Strong winds that blow onto shore to the vineyards summer. Helps mitigate pest issues.
help mitigate pest issues. Benguela Current: A frigid current in the Atlantic Ocean
Grape Growing: from Antarctica that cools portions of the South African
Cold Atlantic currents from Antarctica cool parts of the coast.
coast line. Old Vines Project: Objective is to preserve old vines
and promote sustainable viticultural practices to create
more old vines.

History of distillation and brandy production, plus Cap Classique: a traditional method
Winemaking:
sweet, oxidative, fortified wines. sparkling wine from South Africa.

Wine: White Grape Variety Names Chenin Blanc, Chardonnay, Sauvignon Blanc

Wine: Red Grape Variety Names Syrah/Shiraz, Pinot Noir, and Pinotage Pinotage is a crossing of Cinsault x Pinot Noir

Wine of Origin System: If from a single appellation,

must be 100% from the appellation. Rigorous process
for certification.

Wine Law From Largest Area to Smallest:

Geographical Unit
Region
District
Ward
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SOUTH AFRICA

Introductory Level Certified Sommelier Exam

Western Cape Western Cape

Coastal Region: Swartland, Cape Town, Stellenbosch, Klein Karoo Region: Sweet fortified wines and brandy)
Wine Law / Appellation
Paarl, Constantia Coastal Region: Franschhoek Valley
Cape South Coast Region: Elgin, Walker Bay Cape South Region: Cape Agulhas, Overberg

Label Terms

KWV: Koöperatieve Wijnbouwers Vereniging van Suid-

General Terms Afrika. The Co-operative Winemakers Union of South
Africa is important for creating laws and regulation.

Style

Classification

Graham Beck, Mulderbosch, Hamilton Russell, Klein

Producer/Proprietary Brand
Constantia, A. A. Badenhorst, Eben Sadie

Vintage

1600s Dutch settlement, Simon van der Stel

Phylloxera & Anglo-Boer War
KWV (mentioned above)
History & Lore
Apartheid and its effect on the export market.
Move from oxidative and fortified wine production to
world class wines.

Service of Beverage

Wines range from sparkling to light and crisp to rich

and intense. These are great recommendations for
Food and Beverage Pairing
those looking for a world class wine from an
undervalued area.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NEW ZEALAND

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the general location, climate, and style
of wine produced in New Zealand's most important wine regions.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will know the specific locations, climates, and
principal grape varieties of New Zealand's most important wine regions. A Certified Sommelier will have the ability to describe New Zealand
Sauvignon Blanc, the natural factors that are responsible for its distinct style, and be able to recommend and sell food pairings with New
Zealand wines to a guest.

Introductory Level Certified Sommelier Exam

Southern Hemisphere
Geography: Location Two islands: North Island and South Island
4,100 km/2,500 miles to the southeast of Australia.

South Island: Cool

Marlborough: Cool maritime (with protection)
Central Otago: Cool continental Gisborne: Cool maritime
Geography: Climate Categories Wairarapa: Cool maritime
North Island: Warmer, humid
Hawke's Bay: Moderate maritime

Geography: Physical Feature Southern Alps

Soil: Type and/or Name Gimblett Gravels: Gravel

North Island GI:

Geographical Indications (GIs): trademark only with
Gisborne GI
no minimums, no rules.
Wairarapa GI
- Martinborough GI
New Zealand GI
South Island GI:
Geography: Appellation North Island GI:
Marlborough GI:
Hawke's Bay GI
- Labeling requires 100% fruit from the region.
Gimblett Gravels
- Subregions:
- Awatere Valley
South Island GI:
- Wairau Valley
Marlborough GI
Nelson GI
Central Otago GI
Canterbury GI
South Island: Long sunlight hours
Grape Growing
North Island: Humidity

Winemaking Clean, modern, winemaking, use of screwcaps.

Wine: White Grape Variety Names Sauvignon Blanc, Chardonnay Pinot Gris, Gewürztraminer, Riesling (Central Otago)

Wine: Red Grape Variety Names Pinot Noir, Cabernet Sauvignon, Syrah, Merlot

Wine Law 85% min to list the grape variety on a label.

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: NEW ZEALAND

Introductory Level Certified Sommelier Exam

Label Terms

General Terms

Whites: Typically unoaked, high flavor intensity with

Style high natural acidity.
Reds: Lightly oaked

Classification

Producer - Proprietary Brand Cloudy Bay, Felton Road, Villa Maria

Recent vintages are 6 months ahead of Northern

Vintage
Hemisphere.

Young industry, temperance movement, Know Scott Henry and Vertical Shoot Position (VSP)
History & Lore
innovation, screwcap initiative. trellis systems.

Service of Beverage Know how to open a screwcap.

Sauvignon Blanc has ripeness for sweet-savory

High-acid and unoaked wines with seafood, starters,
ingredients (e.g., mango salsa); pair acid with acid.
Food and Beverage Pairing salads. Intense flavors can be too much for super
Pinot Noir and Bordeaux blends can be elegant non-
delicate dishes.
European options.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: AUSTRALIA

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know the general location, climate, and styles
of wine produced in Australia's most important wine regions.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will be know the specific locations, climates, and
principal grape varieties of Australia's most important wine regions and the difference between bulk wine regions and premium wine regions. A
Certified Sommelier will have the ability to describe Barossa/McLaren Vale Shiraz, recognize iconic producers, and be able to recommend and
sell food pairings with Australian wines to a guest.

Introductory Level Certified Sommelier Exam

Southern Hemisphere, the size of continental United
Geography: Location States.

Hot, dry interior, cooler near coast.

Geography: Climate Categories Cool maritime to warm Mediterranean to hot and arid.

Geography: Physical Feature Elevation in South Australia, currents from Antarctica.

Soil: Type and/or Name Coonawarra: Terra Rossa

Concept of blending across regions for volume.

100+ year old vines exist.
Grape Growing
Irrigation is necessary in the country interior.
Best vineyards are near the cooler coast.

Traditional: Blending across regions, American oak

Winemaking Rutherglen: Fortified wines
Modern: Single GI/site, French oak

Wine: White Grape Variety Names Riesling, Chardonnay, Sauvignon Blanc/Semillon blend Semillon (Hunter), Muscat

Wine: Red Grape Variety Names Shiraz, Grenache, Cabernet Sauvignon

GI: Refers to a geographic place of origin only, no other

additional laws.
Wine Law
85% labeling required for grape variety, vintage, and
origin.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: AUSTRALIA

Introductory Level Certified Sommelier Exam
Geographic Indications (GIs): Indicates Geographical
location only.

Australia, State, Zone, Region, Sub-Region

Wine Law / Appellation

*More specificity as the region gets smaller. No need
to memorize which are Zones vs. Regions but know
this system exists.

*South Eastern Australia Super GI (high-volume)

New South Wales GI

Victoria GI
Wine Law / Appellation Tasmania GI
South Australia GI
Western Australia GI

South Eastern Australia GI: Riverina GI,

New South Wales GI: Hunter Valley GI
Murray Darling GI

Victoria GI: Yarra Valley GI

South Australia GI: Barossa Valley GI, McLaren Vale GI,

South Australia GI: Coonawarra GI
Clare Valley GI, Eden Valley GI

Western Australia GI: Margaret River GI

Label Terms

General Terms Superzone (South Eastern Australia)

Style

Classification

Producer - Proprietary Brand Penfold's Grange

Vintages

First vines planted in 1788 (near Sydney), industry

moved west after phylloxera (quarantine),
History & Lore sweet/fortified wines dominated until late 20th
Century, purchased French company that invented
Stelvin closure, Yellow Tail business model.

Service of Beverage Screw cap

Ripe Shiraz with intense grilled or barbecued meat.

Use Clare or Eden Riesling like New Zealand Sauvignon
Blanc. Yarra Pinot Noir parallels Willamette Valley
Food and Beverage Pairing
Pinot Noir. Yarra Chardonnay works like Sonoma Coast
Chardonnay. Margaret River Bordeaux blends are
elegant like wines from Bordeaux.

Business of the Sommelier

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: WORLD SPARKLING WINES

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand the different ways sparkling
wines are made.

Learning Outcome Certified Sommelier Exam: After studying this section, a Certified Sommelier will understand the different ways sparkling
wines are made, be able to identify the method used for the world's most important sparkling wines, and describe the impact the method has
on the final wine. A Certified Sommelier will be able to recommend sparkling wines to guests and pair them appropriately with food.

Introductory Level Certified Sommelier Exam

Also called Champagne Method, Méthode

Making still wine, assemblage of Cuvée, Creating
Traditionnelle, Metodo Classico
bubbles using Liqueur de tirage, Sur Lie Aging, Riddling
Making still wine, assemblage of Cuvée, creating
(Remuage) using pupitre or gyropalette, Disgorging
bubbles using Liqueur de Tirage, Sur Lie Aging, Riddling
Winemaking: (Dégorgement), Dosage using Liqueur d'expédition.
(Rémuage) using pupitre or gyropalette, Disgorging
Classic / Traditional Method **Know what liqueur de tirage and liqueur
(Dégorgement), Dosage using Liqueur d'Expédition.
d'expédition are made of.
Autolysis. Aging in lees.
Examples: Cap Classique
Examples: Champagne, Crémant, Cava, Franciacorta

Identical to the classic method up to completion of

second fermentation. Secondary fermentation occurs
in bottle. The bottles are disgorged under pressure into
large tanks. The wine is then filtered and then
Winemaking:
rebottled. Advantages: Lees contact for flavor is
Transfer Method obtained and riddling is eliminated.

Examples: This process is used for extra large and extra

small format bottles.

Secondary fermentation occurs in pressurized tanks.

Fermentation is complete in 4-5 days. The wine is
filtered and then bottled. Advantages: Saves an
immense amount of time and cost with no riddling or
Winemaking:
disgorging. Can be as little as 90 days from harvest to Examples: Lambrusco
Charmat Method - Cuve Close final bottling. This is the best process for making
sparkling wine from aromatic grape varieties.

Examples: Prosecco, Moscato d’Asti

Primary fermentation is paused mid-way. The

wines are bottled and the fermentation finishes inside Also called Ancestral Method / Méthode Rurale /
Winemaking:
the bottle. The CO2 produced is trapped in the bottle. Pétillant Naturel (a.k.a. “Pet-nat”). Bottled at much
Méthod Ancestrale There is no requirement to remove the sediment by lower pressure.
disgorging.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: WORLD SPARKLING WINES

Introductory Level Certified Sommelier Exam

Differences between possible pairings depending on

Food and Beverage Pairing the method. How does the method impact the final
style?

Impact of cost of these various styles and how they fit

BOS into a well rounded wine program both by the bottle
and by the glass to offer guests many price points.

Crémant: French sparkling wine produced by méthode

traditionnelle made outside the Champagne Region.
Label Terms
Examples: Crémant de Bourgogne, Crémant d’Alsace,
Crémant de Loire

Understand the importance of the Gyropalette time,

General Terms Gyropalette
cost, and efficacy.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SWEET WINES

Learning Outcome Introductory Sommelier Course: After studying this section, a student will learn the different methods of sweet wine
production and will review the most well-known wines and their grape varieties.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will gain a deeper knowledge of the sweet wines of
the world, know iconic producers, and be able to recommend sweet wines to guests and pair them appropriately with food.

Introductory Level Certified Sommelier Exam

Geography: Location

Noble Rot (Botrytis)

Bordeaux: Sauternes
Alsace: Vendange Tardive (VT) and Sélection de Grain
Nobles (SGN)
Geography: Appellation
Germany: Auslese, Beerenauslese (BA),
Noble Rot Trockenbeerenauslese (TBA)
Loire: Quarts de Chaume/Bonnezeaux/Vouvray
Moelleux Match these appellations with their larger regions
Hungary: Tokaji Aszú and know they most common grape varieties for
each.

Geography: Appellation Italy: Vin Santo DOC, Recioto di Soave DOC, Recioto
Drying della Valpolicella DOC

Germany & Austria: Eiswein

Geography: Appellation
Canada: Icewine (Ontario VQA 'Vintners Quality
Freezing Alliance')

Soil: Type and/or Name

Grape Growing Eiswein and Icewine must be free of noble rot.

Stop the action of yeast by:

Winemaking - Chilling and filtering
- Chilling and adding SO2

Sauternes: Sémillon
Wine: Grape Variety Names Alsace: Riesling, Pinot Gris, Gewürztraminer, Muscat
Noble Rot Loire Valley: Chenin Blanc
Tokaji: Furmint

Vin Santo: Trebbiano

Wine: Grape Variety Names
Recioto di Soave: Garganega
Drying Recioto della Valpolicella: Corvina

Germany: Riesling
Wine: Grape Variety Names Freezing Canada: Riesling, Cabernet Franc Canada: Vidal, Riesling, Cabernet Franc
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SWEET WINES

Introductory Level Certified Sommelier Exam
Wine Law

Recioto, Vendange Tardive, Sélection de Grains Nobles,

Label Terms
Moelleux

General Terms Noble Rot = Botrytis Cinerea

Style

Classification of Sauternes (1855)

Classification
Superior First Growth (Premier Cru Supérieur)

Château d'Yquem
Producer/Proprietary Brand Know a couple of producers in each category for
recommending in service.

Vintage

History & Lore

A by-the-glass serving is usually 2 oz (59.1ml).
Service of Beverage Open bottles can typically last for a week if kept cold in
the refrigerator.

Match the weight of the dessert and the wine. The

wine should be sweeter than the dessert being paired.
Food and Beverage Pairing Contrast sweet wines to fatty and salty foods such as
foie gras and blue cheese.
Really old wines become drier over time.

Many of these wines are bottled in clear bottles.

They can age for a very long time but should be kept
out of direct light.
Business of the Sommelier
Full-sized bottles age better than half bottles.
Tokaji is often bottled in 500ml bottles, cost by the
glass correctly.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FORTIFIED WINES

Learning Outcome Introductory Sommelier Course: After studying this section, a student will be able to identify major fortified wines, their
styles, and the grape varieties typically used in their production.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will understand the unique winemaking techniques
used to make fortified wines. Certified Sommeliers will know iconic producers and be able to recommend and sell food pairings with fortified
wines to a guest.

Introductory Level Certified Sommelier Exam

Geography: Location Be able to identify major regions on a map.

Geography: Appellation - Port Same geographical area as Douro DOP, Portugal. Subregions: Cima Corgo, Baixo Corgo, Douro Superior

Geography: Appellation - Madeira Island located near North Africa Funchal is the main city on the island Madeira.

Jerez-Xérès-Sherry, Sanlúcar de Barrameda on the

Geography: Appellation - Sherry Southwest Spain
coast.

Geography: Appellation - Marsala Sicily, Italy Marsala DOC

Geography: Appellation - Roussillon: Banyuls AOP

French Fortified Wines Southern Rhône: Muscat de Beaumes-de-Venise AOP

Australia: Rutherglen, Victoria

Geography: Appellations - Other South Africa: Klein Karoo, Western Cape

Madeira: Hot Subtropical

Geography: Climate Categories Sherry: Hot Maritime
Port: Warm to hot Mediterranean

Madeira: Mountainous hillside

Geography: Physical Feature Sherry: Close proximity to the Atlantic
Port: Mountainous hillside

Port: Schist
Soil: Type and/or Name Madeira: Volcanic Sherry: Barros (clay), Arenas (sand)
Sherry: Albariza (chalk)

Grape Growing

Winemaking - Port Fortified during fermentation.

Know estufagem and canteiro.

Fortified during fermentation, oxidized, exposed to
Winemaking - Madeira heat.
Sweeter styles are fortified closer to the beginning of
fermentation.

Flor: Saccharomyces cerevisiae.

Winemaking - Sherry Fortified after fermentation, oxidized. Biological aging vs. oxidative aging.
Running the scales of the Solera.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: FORTIFIED WINES

Introductory Level Certified Sommelier Exam

Port: Touriga Nacional

Madeira: Sercial, Verdelho, Bual, Malmsey, Tinta Negra Rutherglen: Muscat
Wine: Grape Variety Names Sherry: Palomino, Moscatel, Pedro Ximénez Klein Karoo: Muscat de Frontignan and Muscat à Petits
Banyuls: Grenache Grains
Muscat de Beaumes-de-Venise: Muscat

Wine Law

Label Terms Port: Late Bottled Vintage (LBV), Single Quinta, Vintage

General Terms Port: Vila Nova de Gaia

Ruby: Basic Ruby, Late Bottled Vintage (LBV), Single

Style - Port Quinta, Vintage Aged Tawny: Colheita (min 7 years aging)
Aged Tawny: 10-year, 20-year, 30-year, 40-year

In order of driest to sweetest style: Sercial, Verdelho,

Style - Madeira
Bual, Malmsey

Biological: Manzanilla, Fino, Amontillado, Palo Cortado

Style - Sherry Biological aging vs. Oxidative aging
Oxidative: Oloroso, Cream Sherry

Style - Marsala Secco, Semi-Secco, Dolce

Classification

Producer
Understand vintage Port is only made in the best
Vintage
vintages.

History & Lore

Old Vintage and Single Quinta Ports require decanting

for sediment.
Service of Beverage By-the-glass pours are typically 2 oz (51.9 ml).
Refer to the CMS Hospitality and Service Standards for
proper service temperatures.

Understand how sweetness, age, and amount of

Food and Beverage Pairing
oxidation can affect a pairing with these wines.

Business of the Sommelier Know general shelf life of the wine after opening.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: BEER

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know what beer is, its primary ingredients
and what they contribute to a beer, the difference between an ale and lager, and examples of each.

Learning Outcome Statement Certified Sommelier Exam: A Certified Sommelier will be able recommend producers of specific styles of
beer to a guest, choose the appropriate glass for specific beers, and be able to accurately answer beer costing scenarios.

Introductory Level Certified Sommelier Exam

Definition:
Non-Wine Production: Beer A fermented beverage from cereal grains (mainly
barley), water, hops, and yeast.

Ingredients

GRAINS/MALT
GRAINS/MALT:
Germination: The process where grain kernels (seeds)
Grains for making beer- mainly barley plus other grains
produce enzymes that will turn starches into sugar for
such as rice, corn, wheat, and oats. Grains must have
fermentation to occur. This creates malt.
their starch reserves converted to sugar for
fermentation to occur.
Kilning: The heating of germinated barley to dry it and
Malt provides beer with sugar for fermentation to
develop flavor and color. The length of time and the
create alcohol, plus color, flavor, body, texture, and
temperature of kilning will determine the color and
mouthfeel.
flavor of the malt and the eventual beer.

YEAST:
Yeast consumes the sugars from the malt to create YEAST:
alcohol for fermentation to occur. Ales:
Yeast can also provide aromas and flavors to beer. Saccharomyces cerevisiae
Warm and fast fermentation (68-72°F or 20-22°C)
The type of yeast used determines if a beer is an ale or
a lager: Lagers:
Ales: Top-fermenting yeasts produce ales. Creates Saccharomyces pastorianus
more aromas such as fruit and spices. Cool and slow fermentation (48-55°F or 9-13°C)
Lagers: Bottom-fermenting yeasts, clean and crisp, less
effect on the aroma and flavor profile of the final beer.

HOPS:
The flowering cone of hop vine plant. Hops provide
beer with aroma, flavor, and bitterness to balance and HOPS: Common hop variety names
contrast malt sweetness. Hops act as a natural American Hops: Cascade, Centennial, Citra
preservative with antibacterial properties. Many European Hops: Hallertau, Saaz, Tettnang
different varieties of hops produce a wide range of
flavors and aromas.

WATER:
WATER:
An important consideration for the style of beer that is
90%+ of beer content, clean water is essential to the
produced is due to the unique mineral and ion content
brewing process.
of various local water sources.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: BEER

Introductory Level Certified Sommelier Exam

Germination
Mashing
Process of Production Malting
Boiling
Fermentation

Lagering

Ale ABV: Alcohol by volume—an ABV of 6% means a beer

Label Terms / General Terms Lager contains 6% alcohol.

IBU: International Bitterness Unit, the higher the IBUs

means a more bitter beer.

Ale Examples:
Germany: Hefeweizen
Britain: Pale Ale, India Pale Ale (IPA), Porter
Ireland: Irish Dry Stout
Belgium: Lambic, Wit or White Ale
Styles/Categories
Lager Examples
General: American Lager, European Lager
Czech Republic: Pilsner (origin of the Pilsner beer)
Germany: Pilsner (Pils), Bock, Doppelbock, Oktoberfest

Producer Examples: Research and be able to recall at

least two producers of common styles of beer.
Examples:
European Pale Lager
American Pale Lager
Pilsner
Producer/Proprietary Brand American IPA
American Pale Ale
American or British Porter
Irish Dry Stout
Hefeweizen
Witbier
Sour Beer
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: BEER

Introductory Level Certified Sommelier Exam

Mesopotamia: Nomadic hunter-gatherers began to

settle down to farm and grow crops to make bread and
History & Lore Beer is one of the oldest alcoholic beverages. beer. Beer styles are a window into time and place.
Classic styles were created during very specific times in
history.

Glassware must be clean polished

As with wine, many styles of beer have specific and

appropriate glassware for service.

Recognize the name and shape of common beer

Service of Beverage
glassware
Pint
Mug
Tulip
Pilsner
Weizen

An incredibly flexible beverage with food because of

the vast arrays of possibilities with a few simple
ingredients.

Food and Beer Pairing Understand common food and beer pairing principles:
Sweetness from malt
Bitterness from hops
Generally low alcohol content
Carbonation or bubbles

First In First Out (FIFO) for restocking.

Beer Containers:
Business of the Sommelier
Bottle
Can
Keg (many sizes and shapes exist)

Costing Beer
Example:
A private dining event wants to order enough kegs of a
specific beer to serve on tap for a special event.

There are 200 people attending.

They estimate 40 percent of customers order one pint

each. One pint = 16 ounces

The beer is only offered in Quarter Barrel kegs; a

Quarter Barrel keg = 29.3 litres/ 992 ounces
How many guests order a glass of this beer?
How many total ml/ounces will you need to pour
throughout the evening?
How many Quarter kegs must you order to ensure
demand is met?
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SAKE

Learning Outcome Introductory Sommelier Course: After studying this section, a student will know what sake is, where it's from, its main
ingredients, and the basics of how it is made. A student will learn a quality classification exists and will be able to recognize quality categories.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will increase their knowledge of sake, sake styles, and
polishing levels. A Certified Sommelier will be able to sell and recommend food pairings with sake to a guest.

Introductory Level Certified Sommelier Exam

Sake is a fermented beverage made from rice.
Non-Wine Production: Sake
The majority of Sake production comes from Japan.

Ingredients

Rice:
Rice:
Unique flavors depending on rice variety, high starch
Special varieties used for sake (not table rice).
content.
Koji-kin:
A special mold native to Asia that converts starches in
Koji-kin = Aspergillus oryzae
rice to sugar for fermentation. It is sprinkled over
steamed rice.

Yeast:
Converts sugar into alcohol after the koji converts the
starch to sugar.
Parallel Fermentation
Ferments the sake and creates alcohol.
Sake is typically 15-22% abv.
Diverse yeast strains provide unique aromas and flavors.

Water:
Important component of final flavor. Each sake distillery
has its own unique water source.

Brewer's Alcohol:
Added to some styles and not others.

Nigori: Cloudy Sake

Namazake: Unpasteurized Sake

Styles
Kimoto and Yamahai: No lactic acid added resulting in a
gamey flavor.
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SAKE

Introductory Level Certified Sommelier Exam

Sake has a classification system for the premium

production based on rice polishing.

Minimum % of rice grain remaining

Sake has a classification system for the premium Daiginjo: 50%
production. Recognize: Junmai, Honjozo, Ginjo, Daiginjo Ginjo: 60%
as being part of that classification Honjozo: 70%
Label Terms / General Terms/
Classification Junmai = no alcohol added No Alcohol Added
Junmai Daiginjo: 50%
Junmai Ginjo: 60%

Sake Meter Value (SMV): The higher the number, the

drier the sake. Range of -15 to +15.

Tokubetsu: Special Sake Category

Producer/Proprietary Brand

History & Lore

Ginjo and Daiginjo best served chilled. Lower polishing

Service of Beverage levels, Yamahai and Kimoto can be served chilled or
warm.

Kimoto and Yamahai have much more umami for pairing

Food and SAKE Pairing
with bigger richer meats.

Business of the Sommelier Sake bottle sizes: 300ml / 720ml / 1.8L

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPIRITS & LIQUEURS

Learning Outcome Introductory Sommelier Course: After studying this section, a student will learn basics of spirit and liqueur production including the base
ingredients, flavors, and location of production for important spirits of the world.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will gain a deeper knowledge in spirits and liqueurs of the world by
understand the region, styles, raw materials, aging requirements, and the general production process. A Certified Sommelier will be able to recommend spirits
and liqueurs to guests and will know the base spirits, mixers, and garnishes for selected cocktails.

INTRODUCTORY LEVEL - CERTIFIED SOMMELIER EXAM LEVEL INFORMATION IS NOTED IN *RED*

General Category CLEAR SPIRITS AGAVE-BASED SPIRITS
Spirit Category Vodka Rum Gin Tequila Mezcal

Can be anywhere but

Region Of Origin Anywhere in the world
traditionally Caribbean
Anywhere in the world Jalisco, Mexico Oaxaca, Mexico

Subregions
Blanco: under 2 months
Reposado: 2 months to 1
Styles/Age Blanco (most common),
Light, Dark, Aged, Spiced London Dry year in oak
Requirements Añejo: 1 year to 3 years in
Reposado, Añejo
oak

Commonly cereal grain but

Raw Material can be anything
Sugarcane and Molasses Neutral Grain Blue Agave Agave (many varieties)

Type of distillation Commonly continuous still Continuous or pot still Continuous Continuous or pot still Continuous or pot still

Multiple times in
Flavored with botanicals Agave cooked over fire in pits
Distinct process continuous still to remove
and Juniper berries. gives a smoky character.
any flavors

Myers's, Mount Gay,

Tito's, Absolut, Smirnoff, Tanqueray, Bombay, Nolet, Don Julio, Jose Cuervo,
Bacardi, Captain Morgan
Producers Stolichnaya, Grey Goose,
(Spiced), Diplomático,
Beefeater, Hendrick's, Patron, Herradura, Sauza, El Bozal, Del Maguey, Wahaka
Kettle One, Cîroc, Belvedere Sipsmith Jimador, 1800, Hornitos
Goslings, Havana Club
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPIRITS

INTRODUCTORY LEVEL - CERTIFIED SOMMELIER EXAM LEVEL INFORMATION IS NOTED IN *RED*

General Category Whisk(e)y

Spirit Category Bourbon Tennessee Canadian Whisky Irish Whiskey Scotch Whisky

USA (Most are made in

Region Kentucky but not required)
Tennessee, USA Canada Ireland Scotland

Highland, Lowland, Islay

Subregions (Smokiest), Speyside, Blended Scotch
Campbeltown

Styles/Age
Min 3 years in oak Single Malt/Blended Blended Scotch
Requirements

Raw Material 51% Corn 51% Corn Corn, wheat, rye, or barley Barley Barley Barley

Two times in pot still, Lowlands Three times in pot

Type of distillation Typically continuous Three times in pot still
is three times still

New, charred, American Filtered through maple Peat fires dry the barley giving
Distinct process white oak age charcoal a smoky character

Highland/Speyside: The
Glenlivet, Macallan, Singleton,
Johnnie Walker,
Jim Beam, Maker's Mark, Glenmorangie.
Crown Royal, Pike Creek, Jameson, Tullamore Dew, Ballantine's, Chivas,
Producers Wild Turkey, Bulleit, Buffalo Jack Daniels, George Dickel
Canadian Club Bushmills, Proper Twelve
Lowland: Glenkinchie,
Grant's, Famous
Trace, Woodford Reserve Auchentoshan.
Grouse, J&B, Dewar's
Islay: Lagavulin, Laphroig,
Ardbeg, Bowmore, Caol Ila
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPIRITS

INTRODUCTORY LEVEL - CERTIFIED SOMMELIER EXAM LEVEL INFORMATION IS NOTED IN *RED*

General Category BRANDY

Spirit Category Cognac Armagnac Calvados Eaux de Vie de Fruits Pomace Brandy

Grappa: Italy
Region/Country Cognac / France Armagnac / France Calvados / France France
Marc: France

Grand Champagne, Petite

Haut Armagnac, Bas
Subregions Champagne (Fine
Armagnac, Ténerèze
Champagne)

VS/Three Star: 2 years VS/Three Star: 2 years

Styles/Age Framboise, Kirsch, Poire
VSOP: 4 years VSOP: 4 years Min 2 years in oak
Requirements XO: 10 years XO: 10 years
William

White Grapes: Ugni Blanc,

White Grapes: mainly Ugni
Raw Material Blanc
Folle Blanche, Colombard, Apples, Pears Raspberry, Cherry, Pear
Baco

One time in a unique Two times in a pot still.

Type of distillation Two times in a pot still
continuous still Some use continuous.

Distinct process Aged in French oak Aged in French oak Aged in French oak Generally no aging Generally no aging

Hennessey, Rémy Martin,

Producers Courvoisier, Martell
Larressingle, Delord, Montal
 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: SPIRITS

INTRODUCTORY LEVEL - CERTIFIED SOMMELIER EXAM LEVEL INFORMATION IS NOTED IN *RED*

General Category LIQUEURS AND CORDIALS

Type Herb & Nut Fruit Cream Whiskey Other

Benedictine, B&B,
Pimm's, Chartreuse, Orange: Triple Sec,
Crème de Menthe, Cointreau, Grand Marnier Elderflower: St. Germain
Drambuie, Glayva, Irish
Producers Frangelico Apricot: Amaretto Baileys Irish Cream
Mist
Ginger: Canton
Peaches: Southern Coffee: Kahlúa, Tia Maria
Anise: Anisette, Galliano, Comfort
Ouzo, Sambuca
 CERTIFIED SOMMELIER EXAM THEORY CURRICULUM

Subject Name: COCKTAILS

CERTIFIED EXAM ONLY
A CERTIFIED SOMMELIER WILL KNOW THE BASE SPIRITS, MIXERS, AND GARNISHES FOR THE FOLLOWING COCKTAILS

Americano   French 75   Kamikaze   Mojito   Rusty Nail Vieux Carré  

Aviation   French Martini   Kir Royale   Moscow Mule Sazerac   Whiskey Sour  

Caipirinha   Gibson   Mai Tai   Negroni   Sea Breeze   White Russian  

Champagne Cocktail   Gimlet   Manhattan   Old Fashioned   Sidecar  

Cosmopolitan   Greyhound Margarita   Pimm's Cup   Tom Collins  

Daiquiri   John Collins   Mint Julep   Pisco Sour   Vesper  

 INTRODUCTORY & CERTIFIED THEORY CURRICULUM

Subject Name: BUSINESS OF THE SOMMELIER

Learning Outcome Introductory Sommelier Course: After studying this section, a student will understand basics of what the sommelier
profession entails in both the back and front of the house aspects.

Learning Outcome Certified Sommelier Exam: After studying this section, a candidate will understand pour sizes, wine bottle sizes, define
basic business vocabulary, and be able to do basic beverage costing calculations.

Introductory Level Certified Sommelier Exam

The capacity in metric and standard for common Knowing the capacity in metric and standard for
bottle sizes: uncommon bottle sizes:
Ounces and amounts for regular sized
375ml 1 liter
bottles 750ml 187ml
1.5 liter - Magnum Jeroboam

Calculate ounce or milliliter pour sizes from standard

Amount of pours from a standard bottle
bottle Examples: 2 oz, 4 oz, 5 oz, 6 oz
Examples: 60ml, 118ml, 148ml, 187ml

By The Glass, BTB, Pour Cost, Bottle Cost, Cost Of

Goods Sold, Cost %, Revenue, Gross Profit, Net Profit,
Terms Inventory, Spillage, Ullage, Target Cost %
Inventory change = beginning inventory minus ending
inventory

9L case
Not all cases are 12 bottles. Can be 6 or 3 bottle cases
Amount of 750ml bottles in a case
in the super premium category.
Definition of "OWC" - Original Wooden Case

Increasing sales price increases margin. Decreasing

sales price decreases margin. Increasing product cost
Sales Relation
decreases margin. Decreasing product cost increases
margin.

Calculations - Cost % Cost % = Bottle Cost / List Price

Calculations - Gross Profit Gross Profit = Bottle Cost - List Price

Calculations -
List Price = Bottle Cost / Target Cost %
List price based on target cost %

Calculations - BTG Costing BTG Cost = (Bottle List Price/25oz/750ml) * oz/ml pour

Calculation - Combinations Pour cost starting from case cost.

Amount of bottles needed = (# of guests x # of oz/ml

Calculation - Combinations per guest) / 25