There are four levels of certification in the Court of Master Sommeliers. Sequentially, they are Introductory, Certified, Advanced, and Master — with each increasing dramatically in rigor. The average time it takes for someone to complete all four levels? Nine to ten years — for those that make it. The drop-off rate increases dramatically as you rise in certification levels.The program is geared toward professionals working in the beverage and hospitality industry and involves a knowledge of wine regions, wine service and deductive tasting — in addition to being a discerning businessperson in field of wine. While the pillars sound simple enough, the certification levels increase dramatically in intensity (the first being a one-day class/exam) — by the Advanced level, the exam spans over the course of three days. As you rise in certification levels, first-time pass rates decrease, with the Advanced level having an average first-time pass rate under 10%.Fundamentally, a degree program without an institution==============================================Unlike formal college degree programs, the Court of Master Sommeliers does not have a course program or institution. There are books and classes that will help, but success relies upon possessing a self-discipline for learning, and willingness for discovery.This type of program was a natural fit for Peter Plaehn, Minnesota’s first level three, or Advanced Sommelier.Plaehn never cared for traditional schools, feeling like educators were often pushing their own agendas. In Sommelier training so long as you end up learning what you need to know to pass the exams, “you’re allowed to find your own way, how you get there is up to you”, Plaehn adds.But, you can’t focus your education in just one part of the world where you might feel comfortable learning – you have drive yourself to explore the wines of Greece, South Africa, Chile and more. Pushing one’s self into discovering new things can be a challenging task. You’re required to be well-rounded, which depends upon taking bias out of your work completely — “you almost have to be dispassionate”, notes Plaehn with regard to leaving your opinions at the door. A difficult task when for many, when wine is an avocation of passion. After all, one mark of a good sommelier is providing a guest a great experience in wine. You can’t do that based on your own preferences.By levels three and four of the Sommelier exams, pass rates narrow dramatically and the path to success is often learning from those who have been there: the Master Sommeliers themselves. The sommelier industry relies upon more of an old school mentor-ship and apprenticeship process whereby you have to seek out someone to train from — not only have Masters been through the process themselves, but Masters proctor the exams for aspiring sommeliers, making them fitting resources for exam preparation.Student loans don’t apply here either. If you are employed in the wine industry, some companies may cover associated costs — but in Plaehn’s case this primarily included only the examination fees themselves. At the Advanced level, the exam fee is $1,000 and often involves several attempts — so exam fee assistance is no small aid, however resources needed to prepare for such exams range from a library of books on everything from geography, to history, viticulture and wine-making — not to mention, mounting bills for wine to taste and study. To be well-rounded, you can’t just stick to the cheap stuff, either!Back to the mentor-mentee nature of the court: if studying with Masters is a key to success in the program, and Plaehn is Minnesota’s first level three, or Advanced Sommelier — there are no Masters (or even other Advanced Sommeliers) here to study alongside. So what was Plaehn’s path to success? “Lots of books, trade publications, blogs, and wine-drinking”, says Plaehn.Jet-Setting to the Third City======================Not to mention, thousands of frequent flier miles accumulated to and from Chicago, hundreds of hours of video-chat studying when he couldn’t be there in person, and countless wines tasted. Chicago, the third-largest city in the U.S., also has a large community of Master Sommeliers — and mentoring ones at that.After taking the Advanced Sommelier exam for the first time in Philadelphia in 2014 (and not passing), Plaehn connected with mentoring Master Sommeliers Fernando Beteta and Jesse Becker, both based out of Chicago. Plaehn has been preparing for the Advanced exam for about four years, and over just the past 12 months has flown to Chicago on one-day turnaround trips 11 times — in addition to weekly video chat study sessions when he couldn’t be there in person.The plus side? After that many trips to Chicago, the last flight for his exam was free with miles. “There is no financial aid for this”, notes Plaehn, “it’s all on Southwest and Marriott Visa!”Many turnarounds to Chicago involved a 14+ hour day for just an hour-long appointment with Becker or Beteta to taste a flight of wine, and receive coaching notes.It’s not what you give, it’s what you gain================================If you’re wondering what wine an Advanced Sommelier orders to drink during an interview, the answer is: a Nordeast. “I’m not touching any of my wine books right now. If I feel the compulsion to take notes, I bookmark it and put it away.” He’s on sabbatical until Labor Day, after which he plans to begin studying for his Master Sommelier examination.Plaehn also mentions that his interest in achieving his Master certification is to inspire new sommeliers through teaching introductory courses. The prospect that Minnesota might have its first Master Sommelier within the next few years — and a mentoring Master at that, feels like another sign of Minnesota’s wine industry developing not only in wine-making, but a growing career field focused in business and service as well.Prior to stepping into the conversation with Plaehn, I kept thinking in terms of what I would need to sacrifice in my own life on the path to pursue the effective equivalent of a PhD, completely solo. In talking to Plaehn it was abundantly clear that the cliche “it’s not about what you give up, it’s all about what you have to gain” applies. Plaehn spoke of his experience attending the TEXSOM conference over the last four years, describing as more than just a seminar but as a truly enriching experience resulting in a global network of friends and mentors. Building a professional network also rich in friends, in a career field which they are passionate about — what more could anyone want?If it all sounds very fulfilling, “if nothing else, it’s intoxicating” says Plaehn. Literally.Where can you find him? Plaehn is the Sommelier at Cedar + Stone at the Mall of America Marriott, in Bloomington, Minnesota, and @mspwineguy on Instagram and Twitter. More at, http://www.minnesotauncorked.com
