I've succesfully approved the "Understanding Wine" class at this site today! I've learned a lot about wine fundamentals, grapes and regions and the more I learn, the more I want to know about this fascinating wine world. Browsing the forums I found information about the International Wine Guild (http://www.internationalwineguild.com/) and read about the "Level I: Guild Wine Seminar" which allows to earn the following certificates:
•Cellar Manager (for the enthusiast)*
My question is: Has anybody enrolled for this class? Is it worth to attend? Can you become a Wine Sommelier/Manager or a Cellar Manager if you do not have any experience in the business? Your feedback would be greatly appeciated. Thank you and good night!
Wine is bottled poetry.
my understanding is that there are only two recognized sommelier certs.
the Master somm from the court of master sommeliers
and the Master of Wine which requires you to go through the WSET training.
The IWG, I don't believe is recognized as prestigious (for whatever it's worth)
As with calling yourself a wine manager/sommelier
you don't need togoto school to do that.
I know people are smellyairs who don't know jack who call themselves sommeliers.
I also know a bunch of wanna be sommeliers who just drink my juice for free just to pretend like they can tell me whether or not it's corked.
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Hopefully no relation to Mr. Cabernet.
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Thank you for your answer! I'll research about the WSET as well. And of course I'll be reading the forums .. A lot of valuable information here!
Wine is bottled poetry.
Not sure where you would be doing your study--chicago? NY? Boston? San Fran?--but that might have an impact on what is most convenient for you.
Technically, for both the Court of MS and WSET, the "certification" part comes at level 2, with the option to continue study beyond that to more uber-levels...like Master Somm, etc.
Now, of course, one can be a Somm without such offical study and training, but more and more restaurants are requiring at least level 2 certification from either organization.
Sommelier Journal had a great article in their last 2012 edition that took a survey of employed Wine and Spirits professionals, their credentials, and their job descriptions.
Here it is, though not in its entirety.
To summarize briefly:
Most restaurants will not hire a wine specialist without credentials and/or applicable experience. Some will allow you to have one and not the other, but most these days require both, unless you are heavily weighted in one column or the other.
Most wine professionals also have floor management duties, or manage beer and spirits programs. It is quite rare that a sommelier only runs the wine program.
If certifications are present, most are through Court of Master Sommeliers or WSET. Most restaurants require AT LEAST level 1 from Court of Master Somms, unless hefty hands-on experience is present.
Overall, sommelier hiring in 2012 in restaurants was down.
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