From a field of 25 candidates, just one person passed this year’s Master Sommelier Diploma examination, held on September 3 and 4 in Houston, Texas: Myles Trapp met the rigorous qualifications required to become the newest Master Sommelier. He joins a cohort of 171 professionals within the Court of Master Sommeliers, Americas (CMSA) chapter who have achieved this honor.
The Master Sommelier Diploma examination—a cornerstone of distinction in the beverage industry—is built on three sections: a verbal theory examination, a deductive blind tasting of six emblematic wines, and a practical component focused on hospitality, service, salesmanship, and business acumen.
Each step presents unique challenges for test takers. To add perspective on the complexity of this exam, Julie Cohen Theobald, the executive director of the CMSA, notes that earlier this year, 74 candidates undertook the Master Sommelier verbal theory examination, with 25 qualifying for September’s practical and tasting exam.
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“It’s also worth noting that the field of candidates may fluctuate throughout the years due to changing dynamics in the restaurant industry and global challenges, including the ongoing recovery from the pandemic,” says Theobald. She adds that these factors significantly impact an individual’s capacity to allocate time and resources toward advanced certifications like the Master Sommelier Diploma.
“While this year saw fewer inductees, it underscores a steadfast commitment to upholding the pinnacle standards of the profession,” adds Theobald.
Historically, some examinations have welcomed several new members, while others have seen none, according to Theobald. “The depth of knowledge and level of proficiency required is such that not every candidate who reaches the final stage is able to meet the stringent criteria each time,” she explains.
For Trapp, juggling exam prep with work and family was the most difficult part of the process, which underscores the personal nature inherent to each tester.
This year’s advanced exam, which precedes the Master Sommelier Diploma examination, boasted an impressive pass rate, says Theobald. She notes that among the 38 new advanced sommeliers, 12 women achieved a 100 percent pass rate, which the CMSA considers a promising sign for the future.
SevenFifty Daily sat down with Trapp to get his advice for prospective Master Sommelier candidates, hear his firsthand experience of prepping for the exam, and discover what’s in his glass now that the test is behind him.
After receiving a sommelier diploma from the Université du Vin at Suze-la-Rousse in 2017, Trapp moved to Napa Valley, holding positions at Auberge du Soleil, Charlie Palmer Steak, Ungrafted San Francisco, Cliff Lede Vineyards, and more. He is currently a curation analyst at Preferabli, an AI-driven discovery and recommendations platform for wine, spirits, and food.
SevenFifty Daily: Did you have any unique methods to practice and develop skills for the exam?
Myles Trapp: I don’t think my methods were unique. As candidates, we all do crazy things, like hang vineyard maps in the shower and create dizzying numbers of flash cards. Some of us build memory palaces to remember cocktail ingredients and vintages.
I understood philosophically that I needed to have fun with the process of studying. So, I let my curiosity guide me. I devoured wine literature and then I sought out real examples of the wines to try for myself. I designed themed flights and pop quizzes for my tasting group. I tried to entertain and educate my guests while working the floor, giving myself rotating sales targets across beverage categories. Making every challenge into its own little game helped me stay engaged and interested.
What would you say were the key moves that helped you pass the MS exam?
Good fortune has a lot to do with it, but I had a lot of help along the way. My mindset for this exam was a balance between being totally prepared and not caring about the outcome. It sounds paradoxical, but that’s the only way I can describe it.
Also, in contrast to last year, my daughter was officially out of the womb. (I had to rush home for her birth mid-exam last year.) So that took a bit of pressure off.
Did anyone give you helpful tips or advice during your preparation process?
Many, many people. There is a long list of Master Sommeliers, candidates, and other industry folks who helped me at various points in my journey. We have an amazing community of wine professionals in Napa and in the greater Bay Area. They all gave me tremendous support.
Not to mention the amazing and hardworking people involved in growing grapes and producing wine. I have received so much generosity and been inspired by so many individuals who produce and sell wine. There are truly too many people to thank.
I should also mention the class of 2017 at the Université du Vin à Suze-la-Rousse. I started my sommelier journey with them, and that’s been the foundation for my career. And I must credit my friend Nicole for launching my whole wine adventure when she suggested we take a sommelier course together in Chicago.
Now that you have passed, what are your plans as a newly minted Master Sommelier?
For one, I plan to spend more time with my wife and baby girl! Otherwise, I am very excited to assist the CMSA in educating the next generation of wine and hospitality professionals. I’m excited to continue my work with Preferabli, which hopes to harness the power of tech to benefit sommeliers and wine lovers around the world. And I plan to continue contributing to ASI Magazine and reporting on interesting developments in the global wine and sommelier community.
Are there any particular resources that you found especially useful during your studies?
I will probably sound like a broken record, but GuildSomm is an invaluable resource to anyone pursuing the Master Sommelier Diploma. Somm Foundation also does incredible work, and I would encourage all candidates to look into their programming.
How did it feel when you were finally declared a Master Sommelier?
It was a strange mixture of elation and bewilderment. I kept looking down at my hands to see if I was dreaming. I’ve had a few lucid dreams by using that technique in the past.
How did you celebrate after passing the exam and what drinks did you enjoy to commemorate it?
I ordered a Rusty Nail [Scotch whisky and Drambuie liqueur] at my brother-in-law’s wedding. The bartender amazed himself by remembering to add the Drambuie.
Dispatch
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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.
