10 New Master Sommeliers Share Their Road Maps to Success

Over two days in late August 2022 candidates from across North America experienced the service and tasting portions of the Master Sommelier Diploma examination in Portland, Oregon. Forty-five individuals from 16 states and three countries sat for the exam—and by the end of two days of testing, 10 people had passed, earning the Master Sommelier title from the Court of Master Sommeliers, Americas.

SevenFifty Daily caught up with the newest class of Master Sommeliers to learn their study strategies, advice for people taking the test in the future, and how they celebrated this monumental accomplishment.

Tyler Alden, MS; Everett, Washington

Tyler Alden serves as the wine director for the Barking Frog and Willows Lodge in Woodinville, Washington. He has an extensive background in wine education, beverage hospitality, and service in and around Seattle. He firmly believes in the value of hospitality and service training and considers an elevated experience for guests and staff alike to be a truly worthy cause.

Was there something about the test that surprised you? 

No. 

What study strategy proved most effective?

Studying for the exam holistically was key, coming at each section from all angles, and using what you’ve learned from one section to inform your efforts for another. 

How many attempts did you make?

Theory: 1; Service: 2; Tasting: 5 

What piece of advice would you give an MS candidate?

Define why success is meaningful to you and then attack the process relentlessly. Learn everything you can from the process, and enjoy and appreciate everyone that pursues it alongside you because no one does this alone. 

What was the one thing that got you through?

Knowing that it could be done and believing in the ideals the examination is based upon. 

How did you celebrate and what did you drink?

My wife and I shared a bottle of 1996 Krug that my wine mentor gifted to me. I used to inventory that bottle for years when I was working for him and it was a joy to toast with a bottle that represented the steps of the journey from start to finish.

Martin Beally, MS; Seattle, Washington

Martin Beally is the lead sommelier at Canlis in Seattle, Washington. He has years of experience educating others about the world of wine, making his mark in both Houston and Seattle. His love for wine truly blossomed in the summer of 2011 when a last-minute chance to take the Court of Master Sommeliers Introductory exam was offered by his mentor, Master Sommelier Emily Wines.

Was there something about the test that surprised you?

How much it has changed me. I was the kid that didn’t have to study through most of school; I was brash and arrogant. When I passed Intro, Certified, and Advanced in successive years, I thought, “It’s just one more test. How hard can it be?” That was eight years ago, and in those years I struggled. I had friends who started taking the MS exam after me and I watched some of them pass all three sections and become Master Sommeliers. Meanwhile, I was told that I had to take a year off because I failed theory three years in a row. I learned humility, empathy, and resilience, and I’m extremely thankful for that. 

What study strategy proved most effective?

Embracing sports psychology. When you only have one opportunity to sit the exam each year, you need to give yourself the best possible chance. The oral format of the theory exam is unlike anything that we encounter in the American educational system. When that unfamiliarity combines with the pressure of the exam, you get into a situation where, as one of my friends likes to say, “You lose ten points to stupid just by walking into the room.” I did not pass theory until I saw this very same article in 2018 when Jill Zimorski mentioned the book How Champions Think: In Sports and in Life by Dr. Bob Rotella and how it helped her pass. Dr. Rotella, who’s worked with PGA Hall-of-Famers and NBA stars like LeBron James, shows how to work through your fear and doubt, and reframe your mind to make you more resilient. Then, the very next time I took theory, I passed.

How many attempts did you make?

Theory: 5; Service: 1; Tasting: 3

What piece of advice would you give an MS candidate?

You have to love and accept the process because that grind can be excruciating if you don’t enjoy it. When I was studying theory, on a typical day I would leave work around 11 pm, go to the gym, and get on an elliptical to review flashcards for 45 minutes to an hour. Then I would get home and spend a few hours studying new information before I went to bed, sometimes having to wake up early for a theory group or a study call. On the weekends, you could relax a bit, but it still meant that there were six hours a day of studying. Basically, it really helps if you’re a bit of a masochist.

What was the one thing that got you through?

You need a community. You can’t pass on your own. You need people to study theory with and ask you hard questions that never even occurred to you. You need a group to sit down and taste wines with you blind because the costs are just so astronomical and the logistics of trying to do it on your own are ridiculous. You need to collaborate to put together even the smallest of mocks. We have had so many Master Sommeliers come out of Seattle due to our amazing community.

How did you celebrate and what did you drink?

At Canlis, we have a tradition when someone on the staff passes the MS exam (it’s kind of crazy that it’s happened so many times that we actually have a tradition). At the end of their first shift back, brothers and owners Mark and Brian Canlis sit down with the newly minted MS and have dinner. The new MS gets to select a wine from our wine list for the meal and let me tell you, that’s a fun challenge. Brian brought out a 2012 François Raveneau Montée de Tonnerre from his personal cellar and I selected a 1999 Domaine de la Romanée-Conti Grands Échézeaux.  The wines were amazing, but the conversation and my coworkers coming by to join in the celebration were the true joys of the evening.

Pablo Braida, MS; Dallas, Texas

Pablo Braida is a consulting sommelier working for Monarch in Dallas, Texas. He grew up in the small town of Cordoba, Argentina, and after a brief career in accounting, he decided he wanted to see the world. Working in hospitality took him to London, where he first discovered his love of fine wine. In 2015 he moved to Napa Valley and immediately began his path into the Court of Master Sommeliers.

Was there something about the test that surprised you?

Not really. There are a lot of unpleasant and tough situations during the examination, but that’s what we expect, and what we prepare for. After all, we are in this exam to prove our mastery of what we do on a daily basis in our jobs. Mastery requires lots of practice and repetition, but when achieved, it becomes second nature and allows you to execute your tasks without hesitation.

What study strategy proved most effective?

In terms of theory, I’ve never been a flash card type of person and for me breaking down the different regions and creating my own study guides was the easiest way to retain information. That said, when it came time to prepare for the Master Sommelier exam, I changed my approach and switched to flash cards in order to adapt my brain to short and quick answers. 

For the blind tasting, after failing in 2021, I also changed my approach by training for the tasting portion in a more theoretical way. I stopped doing timed blind flights of six wines and focused on doing laterals of the wines I was confusing the most. One MS once told me: “When you are blinding you are just proving your knowledge. You are only learning when you are dissecting the wines and knowing what they are,” and I took that to heart. It was only closer to the exam that I started doing the classic timed flights again.

How many attempts did you make?

Theory: 1; Service: 2; Tasting: 2

What piece of advice would you give an MS candidate?

For theory: Breadth over depth. With the exception of obvious topics where you have to dig deeper than others, try to keep it simple. When you get the urge to go deeper, ask yourself why that depth is relevant to the topic in question. A study group is a must—your colleagues will bring different perspectives on any given topic, and they’ll help to keep you focused.

For tasting: Less timed blind-sixes, more laterals. For service: Go out there and do exactly what you do every evening in your restaurant. If you are currently not working the floor, stage in a restaurant for the months leading to the exam.

What was the one thing that got you through?

This exam is a mental game, and whatever you can do to put yourself in the ‘zone’ is what will take you to the other side. For me, that was TM [Transcendental Meditation], which I was introduced to by my wife a few years back. Meditation helped me keep calm, and therefore stay focused and deliver on the day of the exam.

How did you celebrate and what did you drink?

By going to Snow BBQ in Lexington, Texas, with an amazing group of people, and several good bottles of wine. Special mention to Domaine Economou Antigone 2004—it was my first time tasting this wine, and now I understand why Yiannis is a legend! 

Julie Dalton, MS; Houston, Texas

Houston-based Julie Dalton is the chef sommelier at Post Oak Hotel and the wine director of the hotel’s newest addition, Stella’s Wine Bar—which carries the same Grand Award-winning wine list. She said goodbye to a career in biotech when she joined the wine industry in 2010, leading to sommelier roles in Baltimore and Houston. Julie was the first female sommelier to win Houston’s Iron Somm competition in 2018.

Was there something about the test that surprised you?

I’ve been at this for a long time. No surprises at this point.

What study strategy proved most effective?

Treating all aspects of the exam like a service exam. Treating my examiners as though they are guests in my restaurant. It removed a lot of the head noise and kept me in control.  

How many attempts did you make?  

I’ll answer it this way: I passed the Advanced exam in 2010. Everyone’s journey is their own.  Unless you’re a Krug Cupper, I don’t think it matters how many attempts it takes.

What piece of advice would you give an MS candidate?

This isn’t the only thing that matters.

What was the one thing that got you through?

It’s not one thing. It’s the mental and physical discipline that I learned by doing this thing called 75 Hard along with active visualization. It’s showing gratitude in as many aspects of my life as possible and the support and patience of my colleagues and mentors as I picked myself up off of the floor.

How did you celebrate and what did you drink?

I went out with my awesome team at the Post Oak and drank a lot of mezcal.  

Erik Elliott, MS; Napa Valley, California

Erik Elliott is the estate director at Heitz Cellar in California’s Napa Valley. His career in wine, rooted in refined hospitality, has taken him from Philadelphia to the mountains of Colorado to the heart of the Napa Valley. He became the estate director at Heitz Cellar in 2019, where he oversaw the conception of Heitz’s new tasting salon and hospitality center, which opened in February 2022.

Was there something about the test that surprised you?

The emotions associated with finally taking and getting through the exam. It was the most rewarding experience of my life, but because of the sacrifice and the ups and downs along the way, it can feel like a lot of pressure to perform well. Most people don’t have a strategy for dealing with the exam’s emotions.

What study strategy proved most effective?

I was studying regularly with friends in other markets throughout the U.S. They held me accountable and helped me get a broader perspective on what is going on in the country’s wine industry, making me a much more well-rounded Sommelier when going into exams.

How many attempts did you make?

Theory: 1; Service: 1; Tasting: 2

What piece of advice would you give an MS candidate?

Try to find balance and enjoy the process. Studying for hours every single day would never have worked for me, maybe it works for some people. I would suggest mixing in other things that you enjoy and that take your mind off of wine and the exam from time to time.

What was the one thing that got you through?

Realizing that success in this exam does not define me as a person, and support from friends, mentors, and family.

How did you celebrate and what did you drink?

1989 Cuvée Frédéric Emile Riesling from Trimbach.

Christopher Gaither, MS; San Francisco, California 

Chris Gaither is the cofounder of Ungrafted and GluGlu, both in San Francisco. He began his restaurant career as a student at Morehouse College in Atlanta, though his devotion to wine started with an internship at The French Laundry. His experience led him to establish his own restaurant and wine shop alongside Rebecca Fineman, his wife, who is also a Master Sommelier.

Was there something about the test that surprised you?

I was surprised by how well I performed when I properly prepared for each section. I was also surprised by how much mental preparation is required to pass each part. I had a bit of performance anxiety in recent months and had to learn how to focus in order to quiet that part of my mind.

What study strategy proved most effective?

My biggest challenge for the exam was the tasting portion. I’ve passed theory and service twice (I reset after three failed attempts to pass tasting in 2018). I started preparing for the tasting exam very early this year by doing timed flights of six wines, as well as doing comparative tastings of specific varieties. I also spent more time mentoring others on blind tasting, which was very instrumental in helping me to walk the walk with blind tasting. I also spent time each week blind tasting with many other sommeliers I highly respect. My wife and business partner, Rebecca Fineman, also selects a six-wine flight each Thursday for blind tasting at our restaurant, Ungrafted. I made sure to blind taste her flight every week.

How many attempts did you make?

I made a total of seven attempts at the exam.

What piece of advice would you give an MS candidate?

Being realistic about how well prepared you are, and setting clear, attainable objectives for yourself are key to attaining the Master Sommelier Diploma. It is not enough to say that you want to pass the exam. It’s important to establish how many hours a week you can study, how many times a week you can blind taste, how to approach elevating your service, and so on.

What was the one thing that got you through?

My wife (who is also a Master Sommelier) and kids. They are my rocks. I’ve taken so much time from them to prepare for this exam over the years. Now it is my pleasure to pay them back!

How did you celebrate and what did you drink?

We threw a small party at Ungrafted, and we drank a lot of nice wines. We’re still celebrating. And drinking lots of Champagne, but even more coffee and especially water.

Maddy Jimerson, MS; Aspen, Colorado

Aspen-based Maddy Jimerson is the wine director at Casa Tua, the founder of Winomad Productions, and a cofounder of Avventura Trips. Her passion for wine began while studying at the University of Bologna, and she now leads intimate wine trips through the vineyards of Piedmont, Sicily, and beyond. She also directs short films on under-explored but important Italian wine regions. 

Was there something about the test that surprised you?

I was surprised by how much fun I had in the sequester room, where we waited for all of the candidates to finish the exam. I tested in the morning on both days, so I had two full days waiting for everyone to finish. I guess I shouldn’t have been too surprised… I am so lucky to have gone through this process with a group of incredible individuals who have become my lifelong friends. Being in a room full of so many talented people who share my passion is truly inspiring. 

What study strategy proved most effective? 

Gratitude. Leading up to the exam, I got to a place where I truly felt grateful for everything in my life. This helped change my mindset to one in which I didn’t feel as though I needed to pass to be happier. I was finally able to let go of the outcome, which took a ton of pressure off of myself. I was able to go in and have fun without letting my nerves get the best of me. 

How many attempts did you make? 

Theory: 1; Service: 2; Tasting: 2 

What piece of advice would you give an MS candidate? 

Pursue what inspires you and follow your heart, even if that means taking a non-traditional path. Trust that it will lead you to exactly where you’re meant to be. My path to becoming a Master Sommelier was not an obvious one. It began in college during a semester abroad in Bologna. While sipping on Lambrusco with my new Italian friends, I realized that through wine I could learn about Italy and make meaningful connections with locals. Because I followed my passion for Italy, I discovered my love for wine, and that road ultimately led me here. 

What was the one thing that got you through? 

My wine community. I am very fortunate to have had such an incredible support system—wine mentors and close friends who went out of their way to support me and believe in me along my journey. I never would have gotten through without them. 

How did you celebrate and what did you drink? 

As soon as I landed in Aspen, I went straight to Matsuhisa to have a Gardener (Matsuhisa’s signature tequila cocktail) with my mentor and friend, Jay Fletcher. Being able to share that moment of success with someone who has believed in me all along was really special. There have been quite a few celebratory bottles, but the most memorable were a bottle of 1961 Conterno Monfortino and my all-time favorite Passito di Pantelleria from Marco de Bartoli. I plan to celebrate soon with the League of Extraordinary Drinkers. 

Alexander Powell, MS; Boston, Massachusetts

Alexander Powell is currently the beverage manager at Grill 23 in Boston. Originally from Newfoundland, Canada, he moved to Toronto when he was 22 years old and started working in the restaurant industry. Here he was on the team at several prestigious restaurants before landing in Boston. 

Was there something about the test that surprised you?

Not at all. The third time taking tasting, you don’t really know what to expect as the wines change—but the structure does not. This time I felt I was ready for anything.

What study strategy proved most effective?

For theory, it was reading a book front to back on each pertinent region, highlighting important info, and applying it to flashcards. For service, it was my mindset, and thinking about how a Master Sommelier would behave on the floor. Once I envisioned what that would look like, I tailored my performance to that vision. Of course, building the service program for a very high-end restaurant and executing that on a daily basis helped as well. 

For tasting, it was mindset, practice, and learning from a mentor. Mindset means trying to approach the tasting the same way every time you practice: Wake up the same amount of time before your tasting; Do the same sequence of things before that tasting. For me, it was to wake up two to three hours prior, put coffee on, brush my teeth and floss, take a cold shower, pour the coffee, make a protein shake and drink it (that’s all I would ‘eat’), finish the coffee, do yoga, do some form of outdoor activity, then go to the tasting wearing the suit I would wear at the real test for each tasting, in that order. Admittedly, if you have a family this will be more difficult to imitate each day, but do your best. The purpose is that your mind knows what’s coming and is focused.

How many attempts did you make?

Theory: 2; Service: 2; Tasting: 3 

What piece of advice would you give an MS candidate?

The same answer as above essentially: prioritize this as best you can. Wake up every morning and think about it. Start your day every day thinking about becoming a better sommelier and closer to a master. Cold showers and yoga were invaluable in the months leading up to the exam for getting my mind right and my day started properly. Be a sponge. Look for lessons and teaching in everyone you interact with. Everyone holds some information that can make you better, no matter their credentials or age. Find a teacher.

What was the one thing that got you through?

Perseverance, prioritizing, and humility. Perseverance: It’s been a 12-year journey to get here and you have to not just keep trying, but continue to look for ways to grow and improve. Prioritizing: I had to dedicate myself fully to this task, which meant taking time away from everything else. Humility: Realizing that your past failures weren’t the product of a mistake or of bad luck or timing—I wasn’t there yet. Learning to embrace failure and grow from it rather than resent it is key. And even now as a Master Sommelier, I know I still have much more to learn, in wine and in life. Choose one if you wish.

How did you celebrate and what did you drink?

1988 Marquis de Laguiche Montrachet, and too many cigars with my fellow brothers and sisters.

Christopher Ramelb, MS; Honolulu, Hawaii

Honolulu-based Chris Ramelb is Southern Glazer’s restaurant sales manager and director of wine education. He’s associated with the success of several prestigious restaurants, including Senia, where, as the wine director, he helped earn the restaurant a James Beard nomination for Best New Restaurant. Ramelb is also a podcast host and columnist.

Was there something about the test that surprised you?

I was surprised at how calm I was going into the room. In years past, there was a lot of resentment and anger. It felt good to help shed a little of that feeling. I was also surprised at how nervous I was when the tasting exam started. I felt like I knew most of the wines instinctively, but I got in my own head and was drowning for a good ten minutes before I regrouped.

What study strategy proved most effective?

I didn’t prepare as rigorously this time around. I usually restrict my diet and increase my exercise regimen to prep for tasting, but I’m on crutches and overweight, so I don’t know what to tell you. Taste wine with people whom you trust to pour you great examples in a safe space—where mistakes are not ridiculed, but rather explored. The process is more important than results on every single day except exam day.  

How many attempts did you make?

I’m not sure what’s “counted” anymore. I failed theory in 2017 then passed all three parts in 2018 and had two unsuccessful tasting retakes since then.

What piece of advice would you give an MS candidate?

The Masters exam is all about managing stress and trying to peak on game day. Most people at this level are already capable of passing, but to be able to showcase that in a very stressful setting is an entirely different skill. Obviously nothing beats hard work. Train your ass off and sacrifice for your craft, so that when you get to the exam you can feel confident enough to trust your training. Most importantly, learn to recover and take care of yourself, physically and mentally. You can’t serve from an empty vessel. Also, fuck the odds. People put it on a pedestal as “the hardest test in the world” and compare pass rates from year-to-year, for what? Believe that passing this exam is never an impossible task for anyone. If becoming a MS is what you truly want, you will find a way. It’s not graded on a curve—the standards are just that high.

What was the one thing that got you through?

No one thing. A combination of circumstance, luck, and work. The support of my community was very important, but it never really wavered.

How did you celebrate and what did you drink?

I’m not one for self-celebration, but I did have a truly spectacular solo dining experience at Scotch Lodge the night of the results. World-class cocktails across the board, but my favorite sip was a simple Muscadet with their clam spaghetti. I’ll remember that meal forever.

Scott Turnbull, MS; Calistoga, California

Calistoga-based Scott Turnbull is a sales consultant at Winebow. After graduating from Penn State University, Scott worked for two years in the Rhône Valley, starting his wine career at Lycée Hotelier de Tain l’Hermitage. His work as a sommelier has taken him to Philadelphia, Atlanta, and California. After the 2020 fires claimed The Restaurant at Meadowood, where he worked as a sommelier, he joined Winebow in early 2021.

Was there something about the test that surprised you?

That you can study for years and years, and still get asked a question about something you’ve not heard of before. This happens when studying too—the “how have I missed this?” feeling is never pleasant, but hopefully you catch it before the exam.

What study strategy proved most effective?

Organization and repetition were key. I divided up the world and tackled it by hemisphere (south first, then north), traveling east to west, then going north to south within each country. That way I could remember the path I took when recording and learning different bits of information in the hopes of shaking them loose if I had a delay in recall. My model was akin to singing a song, hoping the information would flow in the same way. 

Also trying to find as many different resources on the same study subject as possible. From GuildSomm to WineSearcher to Wikipedia to trade and regional wine associations and websites, and any books that are up to date. I’ve found there’s usually a detail that one author finds that I’ve not seen before, and that could be the key to finding the next rabbit hole. 

To that end, approaching studying from an investigative standpoint (what factors of geography/climate, history, etc. influence and make wine from this place unique) as opposed to simply trying to memorize facts, makes the studying more interesting, as the retention easier. 

Finally, once you finish the world, start over again and fill in more details you may have missed. 

How many attempts did you make?

Theory: 3; Service: 1; Tasting: 2

What piece of advice would you give an MS candidate?

To be patient. It takes lots of time to build up knowledge and experience, and then even more time to become good at it. Doing a little bit each day helps to keep you progressing. If you think about just how far you have to go, it’s easy to get overwhelmed, but breaking things up and taking one step after the other will get you there eventually. 

What was the one thing that got you through?

Having a study/tasting group of like-minded people who would both inspire me to keep going, as well as talk me off the ledge when I got discouraged. Also, drinking counts as studying.

How did you celebrate and what did you drink?

Krug Grande Cuvée at the reception and Billecart-Salmon Brut Rosé once I returned home. It’s going to be super hot in Calistoga this weekend, so I plan on celebrating with some pastis (Ricard is what I happen to have at the moment).

Jill Barth is a wine writer and journalist and a Fellowship award winner of the Symposium for Professional Wine Writers. Her work has been published by Forbes.com, USA Today, Wine Enthusiast, Decanter, France-Amérique, and others. She holds the Provence Master Level from the Wine Scholar Guild. Follow her on Twitter and Instagram: @jillbarth.