And now, the rest of the story

After all the lectures, practice tastings, and a very through service demonstration that covered everything from decanting old Bordeaux to proper cigar service, it was time to put it all to the test, literally.

The Court of Master Sommelier began things with a theory exam. First, there was the corrections stage where a mock wine list was handed out and everyone had five minutes to find 10 mistakes from spelling errors to the wrong commune in the right region.
Part II
This is the second in a two-part series that documents Mark Johnson's experience taking his Master Sommelier exam. Read the first part of the article here »

The next exam was a mixture of multiple choice and written answers ranging from naming four of the premiere crus from Chablis to describing the four most common styles of cigars. We all worked at a feverish pace right up to the end of the hour allotted. Afterwards, a few of us went to The Tasting Room, a wonderful wine bar with a number of well-priced wine flights of unique wines. There we studied for the service exam, tasted and finished things off with a couple of Madeiras from 1875 and 1910, a rare treat for around $35 a glass.

On Thursday we all waited in the hotel lobby until we were called up, executioner style. Once in side the room there were a number of tables. At each one we were supposed to perform tasks that we do every day at our job - the only difference was even the slightest mistake (picking up a glass from the wrong side, not noticing a knife was pointing the wrong way, or even making a slight pop while opening a bottle of Champagne) would count against you.

All the while your guests, who are all Master Sommeliers, are asking you questions to trip you up like "I just ordered a steaming of duck confit. Could you recommend two wines - one old world and one new world - and explain to me why they pair up?" Another good one was, "Please bring us four aperitifs that are not sparkling or still wine from four different countries and explain the color, flavor profiles, how they are made and how should they all be served in about four minutes." But my favorite was: "The madam would like a cigar. Could you recommend your four favorite Cubans and two not from Cuba and please explain their tobacco, size and wrapper while you present it to her?" One hour later I felt 50 years older. That night was just a feeble attempt at sleep and room service.

Finally Friday came and the part of the test I feared the most, blind tasting. Just to remind everyone just exactly what this entails, there are six wines, three white three red. Within 25 minutes you have to identify the grape varietal's country and region of origin, vintage and quality of producer - that comes to around four-and-a-half minutes per wine. We all waited downstairs in the bar sipping on Pulginy Montrachet to warm up our taste buds. I flew through the ending just in time it was my finest moment of the entire week.

Out of 34 of us, only a handful passed and I was not one of them. But I made friends that will last a lifetime, gained new respect for my industry and I now have every tool I need for next year's exam.

Contact Mark Johnson at info@allthingswine.com.