The first time I encountered the word sommelier was in college, around 2005. I was immediately fascinated. The role seemed mysterious, intellectual, and glamorous all at once, and I knew I wanted to become one.
When I later moved to Aspen, Colorado, I met several sommeliers. Many were incredibly knowledgeable, though I also found some to be a bit cocky. During one of my Court of Master Sommeliers Advanced exam held in Aspen, a random examiner remarked that I reminded him of Rudy. At the time, I had no idea who he meant. Only after the infamous Rudy Kurniawan scandal became public did I understand the reference and looking back, I found the comparison a little offensive.
Wanting to become a sommelier was one thing; finding the path was another. Without a strong support system or mentor, it felt intimidating.
Around 2014 in Aspen, a Canadian sommelier preparing for the Advanced exam recommended several books, including The Wine Bible. That recommendation helped shape my early wine education.
Fast forward to 2016, when I relocated back to New York City and worked as a barista at a local café. One of my regular customers, Ryan White, encouraged me to enroll at the International Wine Center. I started with WSET Level 1 and happily passed, then continued to Level 2.
While studying there, a fellow student suggested that if I truly wanted intensive sommelier training, I should enroll in the Intensive Sommelier Course at the International Culinary Center in SoHo (now part of ICE), which was affiliated with the Court of Master Sommeliers. Although it was significantly more expensive, it turned out to be one of the best investments I have ever made.
I successfully passed both the Introductory Sommelier and Certified Sommelier examinations. Today, after the pandemic, I am completing my WSET Diploma while also studying toward the CMS Advanced Sommelier level.
Having studied extensively under both organizations, I believe I have a balanced perspective. Neither is objectively better than the other—they simply serve different purposes and different types of students.
Understanding the Two Organizations
Court of Master Sommeliers (CMS)
The Court of Master Sommeliers is a certification body focused primarily on restaurant wine service and hospitality professionals. It has chapters around the world, including the Americas, Europe, and Oceania.
Its four levels are:
Introductory Sommelier
Certified Sommelier
Advanced Sommelier
Master Sommelier
Wine & Spirit Education Trust (WSET)
The Wine & Spirit Education Trust is a London-based educational organization with a broader academic focus. Its qualifications include:
Level 1
Level 2
Level 3
Level 4 Diploma in Wines
Although the structures look similar, they are not direct equivalents. In my experience:
CMS Introductory is roughly comparable to WSET Level 2.
CMS Certified overlaps significantly with WSET Level 3.
WSET Diploma covers a depth of knowledge similar to what is expected before attempting CMS Advanced.
At the highest level, the Master Sommelier (MS) and the Master of Wine (MW) are generally regarded as equivalent in prestige and rigor, but MW is entirely separate organization with different philosophies and examination format. The WSET Diploma is also one of the accepted prerequisites for admission into the Master of Wine program.
My Thoughts on CMS
If your goal is to work in restaurants or become a practicing sommelier, CMS is probably the best route.
Many professionals stop after earning the Certified Sommelier title, while others continue toward Advanced or Master Sommelier.
The Introductory and Certified courses are reasonably priced and offered multiple times each year in various cities. Advanced and Master, however, become much more expensive and are typically offered only once annually in select locations.
Preparation is largely self-directed. There is no single official textbook or prescribed reading list, so students must build their own study plans.
Exam structure also changes by level:
Introductory focuses primarily on theory.
Certified includes both theory and deductive tasting.
Advanced and Master require candidates to pass rigorous theory examinations before advancing through additional tasting and practical components.
Pros
Highly respected and recognized within the restaurant industry.
Excellent preparation for hospitality professionals.
You can build a successful sommelier career with only the Certified level.
Introductory and Certified are relatively affordable.
Most candidates work in the wine and hospitality industry, creating a strong professional network.
Cons
The examinations can sometimes feel like a game of trivia rather than a purely academic assessment.
Because there are now many Certified Sommeliers, the designation has become more common than it once was.
In my personal experience, some members of the CMS community can come across as pretentious or overly confident. Of course, many are incredibly generous and supportive, but there is occasionally a "know-it-all" culture that can be off-putting.
My Thoughts on WSET
If your goal is simply to deepen your wine knowledge or if you work outside hospitality, WSET is an outstanding choice.
When I took the courses, many classmates had careers completely unrelated to wine. Some were retired, some worked traditional office jobs, and others were exploring whether they wanted to enter the industry.
The first three levels are reasonably priced and widely available around the world. The Diploma, however, is a major commitment. Completing all six units can cost around $8,000, and failed examinations require paid resits, often several hundred dollars each.
Level 1 and Level 2 are approachable, but Level 3 represents a substantial leap in difficulty. Diploma is another significant jump and can easily take two years or more to complete.
Pros
Open and accessible to everyone, regardless of career background.
Students receive comprehensive textbooks and structured learning materials.
Reading and understanding the provided curriculum thoroughly is often sufficient preparation.
Courses are offered worldwide and are relatively affordable through Level 3.
Cons
Exam results can take up to two months to be released.
While highly respected academically, WSET alone does not prepare students for the service and floor management skills expected of restaurant sommeliers.
All written examinations are completed by hand, which can be physically demanding. Diploma exams are particularly grueling, with some lasting three hours for theory and another three hours for tasting.
The program can be challenging for students whose first language is not English.
Because many participants are hobbyists rather than hospitality professionals, classroom dynamics can vary. I have occasionally witnessed behavior toward instructors that I found disrespectful something I encountered far less often in industry-focused settings.
Final Thoughts
After years of studying under both systems, I don't believe one is inherently better than the other.
If your dream is to work the restaurant floor, manage a wine program, and become a sommelier, CMS offers the most direct path.
If your goal is to build a deep academic understanding of wine, or if you're passionate about learning without necessarily working in hospitality, WSET provides an exceptional education.
Personally, I'm grateful to have experienced both. CMS taught me how to think and perform under pressure in a restaurant environment, while WSET challenged me to understand the "why" behind wine on a much deeper level.
If I could give one piece of advice, it would be this: don't choose the certification for the letters after your name. Choose the one that aligns with your goals, your learning style, and the kind of wine professional or wine enthusiast you want to become.