How to Use Sales & Service for the Wine Professional to Pass Your CMS Exam
If you’ve just registered—or are preparing—for the CMS Europe Introductory or Certified Sommelier exam, chances are you’ve received a copy of Sales and Service for the Wine Professional by Brian K. Julyan. It’s the go-to book for anyone entering the sommelier world through the Court of Master Sommeliers pathway.
But here’s the thing: the book is long, and many first-time candidates don’t know exactly what to focus on or how to study it efficiently. That’s where this guide comes in.
In this blog, I’ll walk you through each chapter, highlight the key sections that matter most for the exam, and share useful tips to help you prepare with confidence—and pass your CMS Introductory or Certified exam.
How to Use This Guide
This guide is designed to save you time and focus your energy. Each chapter of Sales and Service for the Wine Professional has been analyzed specifically through the lens of the CMS Europe Introductory and Certified exams.
For every chapter, you’ll find:
What to focus on (by exam level)
Key terms and definitions
Flashcard-style questions to test yourself
Tips to help you study smarter, not harder
You don’t need to memorize the whole book—just the right parts. Use this guide alongside your reading, during revision, or even the night before your exam. Whether you're new to wine or already working the floor, this companion will help you feel more confident and prepared.
⚠️ Disclaimer
This guide is not affiliated with, endorsed by, or officially connected to the Court of Master Sommeliers or any of its programs. It does not represent any CMS course or guarantee exam results.
I’m simply sharing insights from my own experience—having read Sales and Service for the Wine Professional and successfully passed the Certified Sommelier exam. The goal is to help other sommeliers make better use of this valuable book during their own preparation.
Chapter 2 Breakdown: Viticulture & Vinification
📍Pages: 27–48
🧠 CMS Exam Focus: Wine production, grape growing, fermentation, wine types, wine faults, and key terminology
🍇 Part 1: Viticulture
This section teaches you how grapes grow, what affects their quality, and how the environment shapes the wine’s style.
🔑 Key Concepts to Know for CMS Exams:
Definition of Wine: Made from fermented grape juice, following local traditions
Terroir Elements:
Soil
Climate
Location & aspect
Grape Anatomy: Skin (color/tannins), pulp (sugar, acid), pips (bitter oils), stalk (tannins)
Rootstock & Grafting: Vitis vinifera grafted onto American rootstocks to prevent phylloxera
Phylloxera & Diseases: Know what caused vineyard destruction and why Chile is phylloxera-free
Organic vs Biodynamic: Definitions, certifications, Steiner’s philosophy, and moon-cycle influence
Canopy Management, Irrigation, Pruning, Yields: All influence wine style and are often regulated
🎯 What to Memorize:
Grape parts + their role
Common vine diseases (phylloxera, Pierce’s)
Difference between organic and biodynamic
Key vineyard practices (especially green harvesting, grafting, aspect)
💡 Certified Level Tip:
Expect questions like:
"What does the skin contribute to wine?" or
"What is the main reason for grafting vines?"
🛢️ Part 2: Vinification
This section covers how wine is made from the moment grapes enter the winery.
🔑 Core Stages:
Sorting (Triage): Selecting healthy grapes only
Crushing, Destemming, Pressing
Fermentation:
Yeasts: Wild vs Cultured
SO₂: Kills wild yeasts
Sugar → Alcohol + CO₂
Key Terms & Techniques:
Malolactic Fermentation: Harsh malic acid → soft lactic acid. Buttery texture. Important for red & Chardonnay
Maceration Carbonique: Whole berry ferment in CO₂ – used for Beaujolais. Results in fruity, low-tannin wines
Bâtonnage: Stirring lees to enhance flavor (especially in Muscadet)
Cuvaison / Vin de Goutte / Vin de Presse / Marc: All show up in CMS exams!
🎯 Flashcard Ideas:
“What is bâtonnage?”
“Define maceration pelliculaire.”
“What is the product of alcoholic fermentation?”
“What is Marc de Bourgogne made from?”
🔁 Practical CMS Application
Intro Level:
Learn definitions, production steps, and general terms. Questions will test your understanding, not fine detail.
Certified Level:
Be ready for multiple-choice and verbal questions on processes, wine faults, and terminology. You'll also need this knowledge when tasting: e.g., Why does Chardonnay taste buttery? (MLF!)
🧠 Bonus: Self-Assessment Questions from the Book
The chapter ends with 25+ questions—perfect practice:
“What is the role of SO₂?”
“What temperature kills wild yeast?”
“What does the grape pip contribute?”
“Who introduced biodynamic viticulture?”
✅ Final Takeaway for Somm Students for Chapter 2
✅ Intro
Wine definitions, Vinification steps, yeast, types of wine, wine sweetness terms
✅ Certified
Wine faults, fermentation types, red vs white processes, MLF, organic/biodynamic practices, advanced vocabulary
Chapter 3: Wine Controls, Regulations & Labelling
📍Pages: 49–66
🧠 CMS Focus: Understanding global classification systems, label laws, and protected terms.
✍️ Why This Chapter Matters for the CMS Exam
CMS Intro Level: You'll be asked about wine categories like AOP, DOCG, AVA, etc. Knowing what these terms mean on a label is essential.
CMS Certified Level: Deeper recognition of regional rules, sweetness/dryness terms, labeling laws, and the ability to explain them to guests. Also useful in blind tasting deductions!
🌍 Main Systems Covered (With Highlights)
🇫🇷 France
Regulating Body: INAO
Categories:
Vin de France: No region listed, can state varietal/vintage
IGP (Indication Géographique Protégée): Replaces Vin de Pays. Must have 85% of named grape
AOP (Appellation d’Origine Protégée) = AOC: Most controlled. Defines grape, yield, location, etc.
Cru Terms:
Grand Cru, Premier Cru, Cru Bourgeois (specific to Bordeaux, ratified post-2009)
Label Terms to Know:
Mise en bouteille au château / domaine: Bottled at estate
📌 CMS Tip: Know what AOP guarantees (origin, not quality!) and what “mise en bouteille au château” actually means.
🇮🇹 Italy
System Created: 1963; revised in 1992 (Goria Law)
Categories:
Vino da Tavola (now rare)
IGT → IGP: Wines previously not allowed in DOC/DOCG (e.g., Super Tuscans)
DOC → DOP: Regionally controlled
DOCG: Top tier, stricter rules
📌 CMS Tip: Expect questions like: “Which category do Super Tuscans fall under?” (Answer: IGT/IGP)
🇪🇸 Spain
Regulator: INDO (Instituto Nacional de Denominaciones de Origen)
Categories (ascending):
Vino de España (VdM) → table wine
IGP / Vino de la Tierra
VCIG (pre-DOP transition wines)
DOP (formerly DO): Controlled designation
DOCa / DOQ: Top level (e.g., Rioja, Priorat)
📌 CMS Tip: Know DOCa regions (Rioja & Priorat) and the required time at each level before advancing.
🇵🇹 Portugal
Regulator: Instituto da Vinha e do Vinho
Categories:
Vinho de Portugal
IGP
IPR (transition level toward DOC/DOP)
DOC/DOP: Highest designation
📌 CMS Tip: Expect Portugal terms to show up in fortified wine questions too (Port & Madeira).
🇩🇪 Germany
Categories:
Deutscher Wein: Basic
Landwein (g.g.A.): Regional wines, must state region
Qualitätswein (g.U.): From one of 13 Anbaugebiete
Prädikatswein: Classified by sugar ripeness (Spätlese, Auslese, etc.)
Label Tools:
Oechsle Scale: Sugar ripeness measurement
AP Number: Five-part label control number
Terms like Trocken / Halbtrocken: Sugar content must match acid balance
📌 CMS Tip: Prädikat levels often show up. Know their order and sugar levels. Be ready to translate Trocken = dry.
🇦🇹 Austria
System Mirrors Germany, but uses KMW scale (1° KMW = ~5° Oechsle)
Categories:
Wein aus Österreich
Landwein (g.g.A.)
Qualitätswein (g.U.) / DAC (Districtus Austriae Controllatus)
Prädikatswein
📌 CMS Tip: DAC = Austria’s AOC. Know Austria uses KMW instead of Oechsle.
🇪🇺 European Union (EU)
Standardized Terms:
PDO = AOP = DOP = g.U.
PGI = IGP = g.g.A.
📌 CMS Tip: Know that terms like “AOP” and “PDO” are just country-specific versions of PDO.
🇦🇺 Australia
Label Integrity Program (1990)
85/85/85 Rule: For varietal, region, and vintage labeling
GI System: Zones, regions, sub-regions must meet vineyard size and production requirements
📌 CMS Tip: “If it says ‘Shiraz 2020, Barossa’ — 85% of the wine must match all three!”
🇺🇸 United States
Regulator: TTB (Tax & Trade Bureau)
Categories:
State / County / Multi-county
AVA (American Viticultural Area)
Key Rules:
75% of grapes from listed state (some exceptions: CA & OR = 100%, WA = 95%)
85% of grapes must come from stated AVA
95% for vineyard designation
Estate Bottled: 100% estate-grown grapes in the same AVA
📌 CMS Tip: Watch for AVA-based questions. Memorize the 75/85/95/100% breakdown.
🧠 Flashcard Examples
Q: What % of grapes must come from an AVA in the US?
A: 85%
Q: What is “Trocken” on a German label?
A: Dry wine, max 4g/L sugar or adjusted to acid
Q: What does “DOCG” guarantee?
A: Controlled origin + government tasting (Italy)
📘 Chapter 4: Sensory Evaluation
📍Pages: 67–76
🧠 CMS Focus: Wine tasting structure, identifying faults, CMS Deductive Tasting format
🍷 Why It’s Important
This chapter is CRUCIAL for both levels. It's not just about tasting—it's about analyzing, evaluating, and communicating wine characteristics with structure and confidence.
CMS exams include:
Sight, nose, and palate descriptors (especially in Certified)
Wine faults recognition
Blind tasting skills development
🧠 Key Concepts & Exam-Relevant Knowledge
1. The Role of Tasting
Sommeliers taste to evaluate:
Condition (e.g., faulty or sound?)
Readiness (ready, aging potential, past prime?)
Food match potential
Tasting is like solving a puzzle: “A jigsaw,” where each piece builds the final conclusion
3. CMS Deductive Tasting Format (Pages 74–76)
A must-memorize chart with standardized vocabulary:
👁 Sight:
Clarity: Clear, slightly cloudy
Color: White: straw/yellow/gold | Red: ruby/garnet/purple
Rim variation & viscosity (tears): Clues about age and alcohol
👃 Nose:
Fruit: Red, black, tropical, stone
Non-fruit: Herbal, floral, oak, earth, spice
Faults: TCA, Brett, VA, oxidation
Age Assessment: Youthful vs. aged
👅 Palate:
Sweetness: Bone dry to very sweet
Tannin, acid, alcohol, body: Rated low → high
Texture: Creamy, round, lean
Finish: Short to long
Balance & complexity: Key indicators of quality
Common Descriptors
These terms match the CMS tasting grid—use them!
Fruit: Apple, stone fruit, black cherry, citrus
Non-fruit: Earth, floral, spice, herbal
Oak: Vanilla, toast, coconut, baking spices
Earth/Mineral: Forest floor, mushroom, slate, flint
✅ CMS Tip: Practice saying full, clean descriptions out loud. It builds exam confidence!
📘 Chapter 5: Wine Areas in the Old World
Pages: 77–216
🎯 Focus: Classic regions, key grapes, styles, regulations, and what to study for the CMS Intro and Certified exams.
🌍 Why This Chapter Matters
Old World regions are the foundation of wine knowledge. In the CMS exams, you’ll be expected to know:
What grapes grow where
How styles differ by region
Important appellations and quality systems
Classic pairings and structural elements (acidity, tannin, oak use, etc.)
This chapter is long but essential. Focus on grape-to-region connections and stylistic cues.
🇫🇷 France
France is the most heavily tested country. Study the major wine regions:
Alsace – Known for dry, aromatic whites like Riesling, Gewürztraminer, and Pinot Gris. Wines are labeled by variety and often made in a pure, unoaked style.
Loire Valley – Divided into several areas. Sancerre and Pouilly-Fumé produce Sauvignon Blanc. Vouvray and Saumur make Chenin Blanc in still and sparkling versions. Chinon and Bourgueil are known for Cabernet Franc.
Champagne – Classic sparkling wine made from Chardonnay, Pinot Noir, and Meunier using the traditional method. Learn the sub-regions and how lees aging influences style.
Burgundy – Home of Pinot Noir and Chardonnay. Côte d’Or is especially important. Know the difference between village, premier cru, and grand cru. Learn appellations like Chablis, Meursault, and Pommard.
Bordeaux – Famous for Cabernet Sauvignon (Left Bank) and Merlot (Right Bank). Learn the classification systems (especially 1855 in Médoc), regional AOCs, and blends.
Rhône Valley – Northern Rhône produces Syrah-based wines (like Hermitage), while the Southern Rhône uses blends (Grenache, Syrah, Mourvèdre). Châteauneuf-du-Pape is the most famous appellation.
Provence & Languedoc-Roussillon – Known for rosé and value-driven wines. Bandol (Mourvèdre) stands out for quality reds.
🇮🇹 Italy
Italy is complex but exam-friendly if you focus on the big names:
Piedmont – Nebbiolo is king here, producing structured, age-worthy wines like Barolo and Barbaresco. Also know Dolcetto, Barbera, and sweet sparkling Moscato d’Asti.
Tuscany – Home of Sangiovese. Chianti and Brunello di Montalcino are required knowledge. Understand DOCG vs DOC classifications.
Veneto – Focus on Amarone (made from dried grapes), Valpolicella, Soave (Garganega), and Prosecco (Glera grape).
Other Regions – Know that Sicily (Nero d’Avola), Sardinia (Cannonau), and Southern Italy in general are producing quality wines and native grape varieties.
🇪🇸 Spain
Spain combines tradition with innovation. Prioritize these:
Rioja – Known for age-worthy Tempranillo-based reds. Learn the aging terms: Crianza, Reserva, and Gran Reserva.
Ribera del Duero – Similar grapes to Rioja but more powerful in style.
Rías Baixas – Coastal region known for Albariño, a high-acid, aromatic white.
Sherry – Covered more in Chapter 8, but remember it’s from Jerez and made from Palomino grapes using the solera system.
🇵🇹 Portugal
Douro Valley – Famous for Port, but also dry red wines made from Touriga Nacional and other native varieties.
Vinho Verde – Crisp, low-alcohol whites from grapes like Loureiro and Alvarinho.
Know that Portugal uses the DOP and IGP system like other EU countries.
🇩🇪 Germany
Germany is all about balance between sugar and acidity:
Riesling dominates, especially in regions like Mosel, Rheingau, and Pfalz.
Understand the Prädikat levels: Kabinett, Spätlese, Auslese, etc. These indicate the ripeness of the grape at harvest, not necessarily sweetness of the wine.
Learn the dry/off-dry terms: Trocken (dry), Halbtrocken (off-dry).
🇦🇹 Austria
Austria produces high-quality dry white wines:
Grüner Veltliner is the most important grape—spicy, citrusy, and often peppery.
Wachau produces some of the best wines, labeled by style: Federspiel, Smaragd, and Steinfeder.
Riesling is also excellent here. Austria uses the DAC system for origin-based labeling.
Other Old World Countries to Know Briefly
Hungary – Tokaji Aszú is a sweet wine made from botrytized grapes like Furmint. Look out for “Puttonyos” levels.
Greece – Focus on Assyrtiko from Santorini, Xinomavro from the north.
Georgia – Birthplace of wine. Known for qvevri (clay vessel) winemaking and grapes like Saperavi and Rkatsiteli.
Switzerland, Cyprus, Lebanon – Lesser-tested, but notable for local traditions and indigenous grapes.
✅ What to Focus On for CMS Exams
Intro Level:
Know which grapes grow in which regions.
Understand the basics of regional style (e.g., “Chianti = red, dry, Sangiovese”).
Certified Level:
Learn sub-regions and classifications.
Recognize style cues (e.g., oak, acidity, tannin).
Understand how geography (rivers, slopes, climate) shapes the wine.
Chapter 6: Wine Areas in the New World
Pages: 217–262
🎯 Focus: Key producing countries outside Europe, their grapes, regions, and climate influences.
🧠 Why This Chapter Matters
New World wines are commonly tested in CMS exams, especially at the Intro and Certified levels. You’re expected to know:
Where key grapes grow
The general style of each region (fruit-forward, clean winemaking, climate influence)
Labeling laws and terms like AVA, GI, WO
How New World wines differ from Old World ones in terms of ripeness, structure, and winemaking philosophy
This chapter focuses on USA, Canada, South America, Australia, New Zealand, and South Africa.
🇺🇸 United States
California is the dominant player, producing over 80% of US wine.
Napa Valley is known for Cabernet Sauvignon.
Sonoma is more diverse, producing Pinot Noir, Chardonnay, and Zinfandel.
Santa Barbara and Monterey in the Central Coast excel in cool-climate varieties like Pinot Noir and Chardonnay.
Oregon is known for Pinot Noir and cool-climate whites. Willamette Valley is the key AVA.
Washington State produces bold reds and structured whites, especially Cabernet Sauvignon, Merlot, and Riesling. Columbia Valley is the umbrella AVA.
New York (especially Finger Lakes) is known for Riesling and some native varieties.
AVA (American Viticultural Area) system is used for geographic labeling. Remember:
85% of grapes must come from the named AVA
95% for vineyard-specific wines
75% varietal rule (except for stricter states like Oregon)
🇨🇦 Canada
Mainly produces wine in British Columbia (Okanagan Valley) and Ontario (Niagara Peninsula).
Known for Riesling, Chardonnay, Pinot Noir, and Icewine, which is made by pressing naturally frozen grapes.
🇦🇷 Argentina
Malbec is the flagship grape—high-elevation vineyards like Uco Valley create powerful yet fresh reds.
Mendoza is the dominant region, producing both volume and quality. Other regions include Patagonia and Salta.
Also produces Torrontés (an aromatic white) and good Cabernet Sauvignon.
🇨🇱 Chile
Known for clean, value-driven wines and a phylloxera-free environment.
Carmenère is a national specialty—often misidentified as Merlot until the 1990s.
Main regions (north to south): Atacama, Coquimbo, Aconcagua, Central Valley, Southern, and Austral.
Andes mountains provide cool nights and irrigation water—key climate features.
🇧🇷 Brazil & 🇺🇾 Uruguay (Brief Notes)
Brazil produces some sparkling wine, mainly in the Serra Gaúcha region.
Uruguay is known for Tannat, a powerful, tannic red grape now made in more refined styles.
🇦🇺 Australia
Clean, bold, fruit-forward wines with regional expression.
Barossa Valley is famous for Shiraz.
Coonawarra produces Cabernet Sauvignon, often from red clay soils (terra rossa).
Margaret River excels with Bordeaux blends and Chardonnay.
Hunter Valley produces uniquely age-worthy Semillon.
Tasmania is emerging for sparkling wine.
Australia uses GI (Geographical Indication) zones and has strict labeling laws:
85% varietal, region, and vintage rule
🇳🇿 New Zealand
Famous globally for Sauvignon Blanc, especially from Marlborough. Expect high acidity and pronounced aromatics.
Central Otago produces top-tier Pinot Noir.
Also known for Chardonnay and aromatic whites.
Like Australia, New Zealand uses an 85% rule for labeling.
🇿🇦 South Africa
A blend of New and Old World styles.
Key grapes: Chenin Blanc (often labeled Steen), Sauvignon Blanc, Cabernet Sauvignon, Syrah, and Pinotage (a local cross of Pinot Noir and Cinsault).
Stellenbosch is the most important region for quality reds.
Uses Wine of Origin (WO) system—similar to European models. Label terms indicate geographic origin down to district and ward.
✅ What to Focus On for CMS
Intro Level:
Know each country’s flagship grape(s) and top regions
Understand general style differences from Old World
Certified Level:
Learn labeling laws, regional subzones, climate factors (e.g., elevation, coastal influence), and how they shape wine style
Be able to compare New World vs Old World structure and profile (ripeness, alcohol, oak, acid)
🥂 Chapter 7: Sparkling Wines
Pages: 263–276
🎯 Focus: Sparkling wine production methods, Champagne, global terms, key grapes, service, and labeling terms.
🧠 Why This Chapter Matters
Sparkling wines are guaranteed to show up in both theory and service portions of the CMS exams. You’ll need to understand:
How sparkling wines are made
The difference between major styles
Key grapes and regions
Service standards (especially for Champagne)
This chapter teaches you what makes bubbles—legally, technically, and beautifully.
💥 How Sparkling Wines Are Made
There are several production methods used to create bubbles in wine, but the most important to learn are:
1. Traditional Method (a.k.a. Méthode Champenoise)
This is how Champagne and many high-quality sparkling wines are made. A second fermentation happens in the bottle, creating natural carbonation.
Key steps include:
Making a dry base wine
Adding a mix of yeast and sugar (called liqueur de tirage)
Bottle aging with lees contact (dead yeast) to develop flavors
Riddling (rotating the bottle) and disgorgement (removing lees)
Final dosage (sugar + wine) added before sealing
This method gives wines toasty, nutty, brioche-like notes and fine bubbles.
2. Charmat Method (Tank Method)
Used for fresh, fruity sparkling wines like Prosecco. The second fermentation happens in large tanks, not bottles, so it’s faster and less expensive.
These wines are less complex but have brighter fruit and floral notes.
3. Transfer Method
This starts like the traditional method but then transfers wine into tanks for filtration and bottling. Commonly used for non-standard bottle sizes.
4. Ancestral Method
An old-school method where wine is bottled before the primary fermentation is finished. Often results in cloudy, slightly sweet wines. You’ll find this in wines like Pét-Nat and Clairette de Die.
5. Carbonation
CO₂ is literally injected into still wine. These are the cheapest sparkling wines and don’t have natural fermentation bubbles.
🍾 Champagne 101
Champagne is a region in northeastern France and also a protected term. Only wines made using the traditional method in this specific region can legally be called Champagne.
Sub-Regions:
Montagne de Reims – Pinot Noir
Vallée de la Marne – Meunier
Côte des Blancs – Chardonnay
Aube – Pinot Noir
Grapes:
Chardonnay – adds elegance and acidity
Pinot Noir – body and structure
Meunier – fruitiness and early approachability
Champagne must be aged on the lees for a minimum of 15 months (non-vintage) and 36 months for vintage versions.
🌍 Other Sparkling Wines Around the World
France – Look for Crémant wines (Crémant d’Alsace, Crémant de Loire, etc.), made in the traditional method outside Champagne.
Spain – Cava is made using the traditional method, often with grapes like Xarel·lo, Macabeo, and Parellada.
Italy –
Prosecco (made from Glera) uses the Charmat method.
Franciacorta (Lombardy) uses the traditional method with Chardonnay and Pinot Noir.
Germany – Sekt can be made by various methods. High-quality bottles may use traditional methods and name specific regions.
USA, Australia, New Zealand – Many top producers make traditional method sparkling wines using classic Champagne grapes.
🏷️ Label Terms You Should Know
Brut Nature / Zero Dosage – No sugar added
Extra Brut / Brut / Extra Dry – Sugar levels vary; Brut is the most common
Blanc de Blancs – 100% white grapes (usually Chardonnay)
Blanc de Noirs – 100% black grapes (Pinot Noir and/or Meunier)
Vintage – Grapes from a single year
Non-Vintage (NV) – A blend of multiple vintages
🍽️ Sparkling Wine Service Tips
Chill Champagne to 6–10°C
Present the bottle with label facing guest
Hold bottle at 45°, remove foil and loosen cage while keeping thumb on cork
Gently twist the bottle, not the cork, to open silently
Pour slowly to prevent foam overflow
Offer the host the first taste
This is one of the most judged elements in the Certified Service Exam.
✅ What to Focus On for CMS Exams
Intro Level:
Methods of production
Grape varieties and major styles
Regions like Champagne, Cava, Prosecco
Label terms and service basics
Certified Level:
Step-by-step traditional method
Champagne sub-regions and aging rules
Global sparkling wine terms and methods
Differences in sweetness levels
Proper sparkling wine service and guest interaction
Chapter 8: Fortified Wines
Pages: 277–298
🎯 Focus: How fortification works, key styles (Sherry, Port, Madeira), grapes, and regions.
🧠 Why This Chapter Matters
Fortified wines are often under-studied but always appear in CMS exams—especially in blind tastings and theory. You’re expected to know:
What fortified means (and when the spirit is added)
The differences between styles like Port, Sherry, and Madeira
Key terms like solera, flor, and mutage
Service temperatures and sweetness levels
🔬 What Is Fortified Wine?
Fortified wine is wine that’s had grape spirit (neutral alcohol) added at some point during the production. This:
Increases alcohol (usually to 15–22% abv)
Stops or prevents fermentation (depending on the style)
Stabilizes the wine and influences sweetness
There are two key fortification timings:
Before fermentation → Results in sweet wine (e.g. Vin de Liqueur)
During fermentation → Fermentation stops early = sweet wine (e.g. Port)
After fermentation → Keeps wine dry, but high in alcohol (e.g. Sherry)
🇪🇸 SHERRY (Spain – Jerez region)
Sherry is made from Palomino Fino, Pedro Ximénez (PX), and Moscatel grapes.
After full fermentation, grape spirit is added, and the wines age in a solera system (a dynamic blend of different vintages). Two major aging styles exist:
1. Biological Aging
Wine is fortified to around 15% abv
Ages under a layer of flor (yeast) that protects from oxidation
Results in delicate, salty, nutty wines like Fino and Manzanilla
2. Oxidative Aging
Wine is fortified higher (17–18%)
Aged in contact with oxygen
Results in richer, darker wines like Oloroso
3. Mixed Aging
Wines like Amontillado start under flor, then continue aging oxidatively
Common Sherry Styles:
Fino: Dry, light, aged under flor
Manzanilla: Like Fino, but made only in Sanlúcar de Barrameda (more saline)
Amontillado: Starts like Fino, ends like Oloroso—nutty, amber
Oloroso: Full-bodied, rich, dry to off-dry
Palo Cortado: Rare, behaves like Amontillado in finesse, Oloroso in body
Pedro Ximénez (PX): Very sweet, raisin-heavy dessert wine
Cream Sherry: Sweetened Oloroso, often a blend
🇵🇹 PORT (Portugal – Douro Valley)
Port is made from over 80 grape varieties, but the key ones are Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinta Barroca.
Fermentation is stopped early by adding grape spirit, preserving sweetness. Styles vary by aging method:
Key Port Styles:
Ruby: Basic, youthful, aged in tanks
Reserve Ruby: Higher quality, more structure
LBV (Late Bottled Vintage): Aged 4–6 years in barrel, ready to drink
Vintage Port: From the best years, bottled early, ages in bottle
Tawny: Aged in barrel, nutty and oxidized
Tawny with Age Indication: Labeled as 10, 20, 30, or 40 years old
Colheita: Vintage-dated Tawny
White Port: Made from white grapes, dry to sweet
Garrafeira: Rare—aged in both barrel and demijohns (glass)
Port is often served slightly chilled and pairs well with blue cheese and chocolate.
🇮🇹 MARSALA (Italy – Sicily)
Marsala is made from white grapes like Grillo, Inzolia, and Catarratto, and sometimes red grapes.
Styles range from dry to sweet:
Secco, Semisecco, Dolce
Aging terms: Fine (min. 1 year), Superiore (2 years), Superiore Riserva (4 years), Vergine (5 years)
It’s often used in cooking but can be excellent as a sipper when aged.
🇫🇷 & 🇵🇹 Vins Doux Naturels (VDN)
These are sweet fortified wines, where spirit is added during fermentation to stop it early.
Common VDNs:
Muscat de Beaumes-de-Venise – Rhône
Rivesaltes, Maury, Banyuls – Roussillon
Muscat de Frontignan – Languedoc
Muscat de Setubal – Portugal
All are aromatic, sweet, and usually served chilled. Made from Muscat or Grenache.
🍷 Vin de Liqueur (VDL)
Here, grape spirit is added before fermentation begins. The resulting wine is high in sugar and alcohol. Often served as an aperitif.
Examples include:
Pineau des Charentes (Cognac + grape must)
Floc de Gascogne (Armagnac region)
Ratafia de Champagne
These are niche but lovely. Some CMS Certified students have been asked about VDLs in oral exams.
🌍 Other Fortified Wines to Know
Madeira (Portugal) – Covered more in later chapters, but know it is heated and oxidized deliberately for extreme aging potential
Australia (Rutherglen) – Liqueur Muscat and Topaque (Muscadelle) offer unctuous, raisin-rich fortifieds often aged in warm cellars
✅ What to Focus On for CMS Exams
Intro Level:
Recognize fortified styles and how they’re made
Understand sweetness and service temperature
Know key styles like Fino, Tawny, LBV, PX
Certified Level:
Dive deeper into solera, flor, and oxidative vs. biological aging
Know Port and Sherry subtypes, aging terms, and regional differences
Understand the structure and food pairing of these wines
🥃 Chapter 9: Spirits, Beers, and Other Drinks
Pages: 299–330
🎯 Focus: How spirits are made, types of spirits and liqueurs, beer styles, and key non-alcoholic beverages.
🧠 Why This Chapter Matters
Sommeliers aren’t just wine pros—you’re expected to have a strong foundation in spirits, beer, and other beverages. In both CMS exams and real service, knowing the difference between Bourbon and Cognac or Ale and Lager can make or break your credibility.
🔥 SPIRITS
How Spirits Are Made
Spirits start with a base ingredient (grapes, grains, sugarcane, potatoes, etc.) that’s fermented to make a basic alcohol. Then it’s distilled to concentrate the alcohol and flavors.
Alcohol boils at a lower temperature than water. Distillation captures the alcohol as vapor and condenses it back into liquid.
The result? A much stronger beverage—usually around 40% abv.
Pot Still vs Continuous Still
Pot still = Traditional, batch distillation. Richer, fuller style (used for Cognac, single malt Scotch).
Continuous still (column still) = Modern, faster, cleaner. Used for Vodka, Gin, grain whisky.
Main Spirit Types Sommeliers Should Know
🥃 Whisky / Whiskey
Scotch: Made in Scotland, often peated, aged in oak. Single malt = 100% malted barley, pot still.
Bourbon: American whiskey, 51% corn minimum, aged in new charred oak.
Rye: Spicier style, made from rye grain (popular in the US and Canada).
Irish Whiskey: Triple-distilled, smooth, often unpeated.
🥃 Brandy
Distilled from wine or fermented fruit.
Cognac: From Cognac region, double distilled in pot still, aged in oak.
Armagnac: From Gascony, usually single distilled in a continuous still—richer and bolder.
🥃 Rum
Distilled from sugarcane or molasses.
Styles range from white (light and clean) to dark (aged and rich).
Caribbean countries (Jamaica, Barbados) and Latin America are key producers.
🍸 Gin
Neutral spirit flavored with juniper berries and other botanicals.
London Dry is the most common style—dry and citrusy.
🍸 Vodka
Neutral spirit distilled to high purity.
Made from anything: potatoes, wheat, corn.
Flavorless by design.
🌿 Tequila & Mezcal
Tequila = 100% blue agave, usually from Jalisco, Mexico.
Mezcal = Can use other agave types; smoky due to underground roasting.
🍸 LIQUEURS & APERITIFS
Liqueurs
These are sweetened spirits flavored with herbs, fruit, cream, or spices.
Famous examples:
Cointreau / Triple Sec – Orange-flavored
Baileys – Cream and whiskey
Amaretto – Almond (or apricot kernel)
Drambuie – Scotch + honey + herbs
Chartreuse – 130+ herbs, made by monks
Aperitifs & Bitters
Aperol, Campari – Orange and herbal, bitter-sweet
Vermouth – Fortified and aromatized wine; dry or sweet
Fernet, Jägermeister – Digestifs, intense herbal profiles
🍺 BEER
How Beer Is Made
Malting – Grains are germinated, dried, and crushed.
Mashing – Crushed malt is mixed with water to extract sugar.
Boiling – Hops are added for bitterness and aroma.
Fermentation – Yeast turns sugar into alcohol.
Conditioning – Beer is matured and carbonated.
Ale vs Lager
Ale: Fermented at warmer temps, top-fermenting yeast. Fruity, complex.
Lager: Fermented cold, bottom-fermenting yeast. Clean, crisp.
Styles Sommeliers Should Know
Pale Ale / IPA – Hoppy, bitter, aromatic
Stout / Porter – Dark, roasted malt, coffee/chocolate notes
Pilsner – Crisp, golden lager with light hops
Wheat Beer – Cloudy, citrusy, often with clove/banana aromas
Barleywine – High alcohol, malty richness
🍏 CIDER & PERRY
Cider = Fermented apple juice
Perry = Fermented pear juice
Both range from dry to sweet, still to sparkling. Growing in quality and popularity.
🧃 Non-Alcoholic Drinks to Know
Mixers: Tonic, soda, ginger ale, cola
Juices: Orange, pineapple, cranberry
Syrups / Cordials: Grenadine, Orgeat, Elderflower
Coffee & Tea: Often part of dessert service
Mocktails: Non-alcoholic cocktails are becoming more common—presentation still matters!
✅ What to Focus On for CMS Exams
Intro Level:
Recognize major spirits by type and origin
Understand basic distillation
Know beer fermentation types and styles
Identify common liqueurs and aperitifs
Certified Level:
Explain pot vs column still
Understand how ingredients influence flavor
Know key regulations (e.g., Bourbon = 51% corn)
Be ready to recommend spirits and beer confidently
Chapter 10: Taking Beverage Orders
Pages: 331–344
🎯 Focus: Guest interaction, order writing, suggestive selling, and accurate beverage service.
🧠 Why This Chapter Matters
This chapter isn’t about wine knowledge—it’s about how you communicate it. In service and in CMS Certified exams, you’ll be judged on:
How you greet and guide guests
How you take orders professionally
How you help guests feel comfortable and confident in their choices
How you upsell without sounding pushy
If you want to succeed in wine service, this chapter is your script.
🥂 First Impressions Count
As soon as guests sit down:
Greet them warmly and promptly
Stand tall, smile, and engage confidently
Never say, “Do you want a drink?” Instead, offer a positive suggestion like:
“May I offer you a glass of Champagne to start the evening?”
This keeps the conversation open and sets a professional tone.
📖 Wine List Presentation
Offer the wine list to the host first. In a group of four or more, bring two copies.
Ensure the list is clean, accurate, and up-to-date.
If items are unavailable, mention this gently before guests discover it themselves.
Be ready to guide based on food orders or guest preferences.
If you don’t know the menu well, your wine suggestions won’t hold weight—learn the dishes inside-out.
💡 The Art of Suggestive Selling
Suggestive selling is not pushy—it's helpful.
Bad example:
“Would you like to order wine?”
Good example:
“With your grilled lamb, may I suggest a glass of Syrah from the Northern Rhône?”
This shows that you’re confident, thoughtful, and proactive.
Suggesting bottled water, a glass of Champagne, or a special pairing not only improves guest experience—it also increases revenue (and your value to the restaurant).
Writing the Beverage Order
Whether you're using a check pad or digital system, write clearly and accurately:
Include:
Date
Table number
Number of guests
Your initials
Wine name and bin number
Vintage (if needed)
Quantity and price
Room number and signature if charged to a hotel room
If the wine list uses bin numbers, always include them—this speeds up service and reduces errors.
Service Flow Tips
Always serve the host last, after offering them a taste.
For second bottles, never assume—always confirm and re-present the wine.
If the host orders the same bottle, offer a fresh taste to confirm.
Serve ladies first, clockwise, unless directed otherwise by the host.
Payment Handling
For credit cards: Always verify name, signature, and expiry date.
For room charges: Get a room number and guest signature.
For cash: Count change in view of the guest.
Avoid cheques (unless policy allows it)—they require multiple identity checks.
🍾 Function & Event Orders
For private events, confirm everything in writing: number of guests, wines, costs, and start time.
Sketch seating plans to keep track of special requests (vegetarian, wine pairing, etc.)
Offer pre-poured aperitifs (Champagne, Kir Royale) at receptions. These create an elegant start and save time.
✅ What to Focus On for CMS Exams
Intro Level:
Know proper wine list etiquette
Practice polite and structured guest interactions
Understand suggestive selling basics
Certified Level:
Be confident in verbal communication and upselling
Write and deliver beverage orders accurately
Handle second bottle service and payment professionally
Prepare for simulated order-taking scenarios during the service exam
Chapter 11: Table and Bar Service
Pages: 345–382
🎯 Focus: Mise en place, wine service, decanting, bar setup, guest flow, and practical service techniques.
🧠 Why This Chapter Matters
This chapter is the heart of practical sommelier training. Whether you’re serving wine, cocktails, or coffee, every movement you make should reflect professionalism and ease.
For the CMS Certified exam, you’ll be judged on:
Wine service steps (especially sparkling and decanting)
How you move, speak, and present wine
Cleanliness, efficiency, and confidence at the table
🔧 Mise en Place: Before Service Starts
Your shift begins before the first guest walks in.
Prepare:
Polished, spotless glassware – check for chips, cloudiness, water spots
Corkscrews, trays, decanters, napkins, and backup tools
Clean menus and updated wine lists
Ice buckets, coasters, candles, matches
Enough side plates, cutlery, and water service tools
Polish glasses with cotton cloths only. Handle by the stem to avoid fingerprints.
🍷 Step-by-Step Wine Service (Still Wines)
Present the bottle to the host with the label facing forward.
Confirm the producer, grape/region, and vintage.
Cut the foil below the lip, not on top.
Wipe the neck, then extract the cork smoothly and quietly.
Wipe again and offer the cork if policy allows.
Pour a small taste for the host to approve.
Serve ladies first, moving clockwise, host last.
Monitor and refill discreetly throughout the meal.
When pouring a second bottle of the same wine, always offer a fresh taste.
Never overfill—about one-third of the glass is standard.
🍾 Sparkling Wine Service
Chill to 6–10°C
Present as with still wine
Hold bottle at a 45° angle, with thumb on top of cork
Remove cage and cork quietly—never pop!
Pour slowly, down the side of a tilted flute or tulip glass
Place bottle in a chilled bucket with napkin
🕯️ Decanting Wine
Used for:
Aged reds (with sediment)
Young reds that need aeration
Steps:
Stand bottle upright at least 24 hours in advance
Prepare decanter, candle or lamp, cork tray
Present bottle and open carefully
Pour slowly into decanter over light to monitor sediment
Leave sediment in the bottle
Wipe and present bottle and cork
Pour wine from decanter as you would from a bottle
🍸 Bar & Mixed Drink Service
Know your glassware: martini, rocks, highball, flute, etc.
Build drinks with care and balance—fresh ingredients, proper garnish
Serve liqueurs, spirits, and aperitifs in clean, appropriate glasses
For hot drinks (Irish coffee, etc.), serve with doilies, saucers, spoons, and a smile
🍺 Beer Service
Use clean, chilled glassware
Tilt glass 45° while pouring to manage foam
Store beers upright; avoid shaking
Offer tasting notes if the guest is undecided—beer menus matter too
☕ Coffee & Tea Service
Use clean cups and saucers
Serve sugar, milk, lemon as needed
For layered coffee drinks (e.g., Irish coffee), pour cream slowly over a spoon for visual appeal
Know your espresso, cappuccino, and latte differences
❌ Faults & Complaints
If a guest claims a fault (corked, oxidized, etc.):
Acknowledge with respect
Take the wine away, confirm the issue discreetly
Replace it quickly and without fuss
Record and report the incident as needed
Never argue or challenge the guest. Stay calm, even if you disagree.
✅ What to Focus On for CMS Exams
Intro Level:
Glassware knowledge
Wine service basics
Guest etiquette
Recognizing faults
Certified Level:
Full wine service (still, sparkling, decanting)
Order of service (ladies first, clockwise)
Guest interaction and timing
Fault recognition and guest recovery
Tray handling, tools, and polish standards
Chapter 12: Maintaining and Increasing Sales
Pages: 383–390
🎯 Focus: Suggestive selling, wine list strategy, upselling, guest engagement, and how sommeliers can contribute to revenue.
🧠 Why This Chapter Matters
Being a sommelier isn’t just about wine knowledge—it’s about guiding guests to better experiences and helping your venue grow. This chapter is all about proactive service with purpose.
For the CMS Certified level, this mindset and sales skillset is evaluated during your service exam and daily on the floor.
🔑 Your Role = Hospitality + Profitability
A great sommelier does two things at once:
Makes the guest feel comfortable, understood, and delighted
Helps increase the restaurant’s revenue through smart, ethical selling
Sales success doesn’t come from being pushy—it comes from being prepared, confident, and guest-focused.
💡 Suggestive Selling vs. Passive Selling
Passive selling is asking yes/no questions:
“Would you like wine with dinner?”
Suggestive selling gives options and builds trust:
“May I recommend a glass of Sancerre with your goat cheese tart?”
“Would you prefer a fuller-bodied red or something lighter and more aromatic?”
By suggesting, you gently guide guests and make it easier for them to say yes.
📈 The Power of Small Upgrades
Small daily actions = major yearly profit.
Examples:
Suggest bottled water over tap
Recommend a premium glass of wine over house pour
Offer a second bottle when the first is nearly finished
Introduce a dessert wine or digestif after mains
If done just a few times per week, these add thousands in annual sales—without any pressure on the guest.
🍾 Know Your List & Use It Well
Memorize your best-value wines and your most interesting upsell options. When a guest asks:
“Do you have something similar to Sauvignon Blanc?”
You should be ready with options like:
Grüner Veltliner (Austria)
Vermentino (Italy)
Albariño (Spain)
This turns a question into an opportunity—and positions you as helpful, not salesy.
🍷 Recommending Wine by the Glass
One of the most effective sales tools is by-the-glass pairing.
Pair wines with dishes during the ordering process
Suggest a flight or tasting trio to help guests explore
Introduce wine of the week or featured pours
Even one extra glass per table can significantly boost revenue across a night.
The Check Average Secret
The more guests enjoy themselves, the more they order.
The more they order, the more your restaurant (and you) earn.
Simple moves like:
Starting with aperitifs
Suggesting upgrades
Offering pairing tips
= Higher guest satisfaction and check average.
What to Focus On for CMS Exams
Intro Level:
Know how to introduce and suggest wines
Understand how wine pairings improve guest experience
Practice basic sales language that feels natural
Certified Level:
Use upselling language confidently during the service exam
Know your list and offer genuine value
Be able to calculate and explain how a sommelier adds profit
Handle second bottle suggestions smoothly
🤝 Chapter 13: Standard Practices and Behaviour
Pages: 391–398
🎯 Focus: Professional etiquette, communication, teamwork, handling complaints, and guest interaction.
Why This Chapter Matters
Great service doesn’t stop with knowing wine. It’s how you move, speak, listen, and lead. This chapter builds the foundation of hospitality mindset and behavior—essential for both CMS levels and real-life wine service.
You’re not just serving a drink—you’re shaping the guest’s memory.
Professional Behavior: The Standards
Smile. Stand tall. Stay calm. You represent the venue at all times.
Always use clear, polite language—no slang or inside jokes on the floor.
Never lean on furniture or counters in front of guests.
Avoid strong perfumes or anything that may interfere with aromas at the table.
Even on your worst day, your guest should feel like it’s your best.
Communication is Key
Your ability to read a guest, respond clearly, and show patience will define your success.
Speak clearly and with warmth. Loud enough to be heard, soft enough to feel personal.
Use names and titles when appropriate.
Avoid arguments. Ever. With anyone.
Listen actively—even when under pressure.
Teamwork on the Floor
Share knowledge. Help your teammates succeed.
Communicate wine changes, allergies, guest preferences.
Pass info between shifts (special requests, regulars, birthdays).
Help when someone’s “in the weeds”—a polished team = better guest experience.
Sommelier service is rarely solo—it’s a dance, and the entire team needs to be in sync.
Handling Calls & Guest Inquiries
Answer within 3 rings. Smile before you pick up—it changes your tone.
Always identify the venue and your name.
Record bookings clearly: name, date, time, guest count, dietary notes.
End calls professionally: “Thank you for calling, we look forward to welcoming you.”
💢 Handling Complaints Professionally
When something goes wrong:
Stay calm and polite.
Acknowledge the issue.
Apologize (even if it’s not your fault).
Offer solutions or involve a manager quickly.
Never argue or defend—just listen and resolve.
A guest with a resolved complaint often becomes a loyal one.
Respecting All Guests
Be especially attentive with children, elderly guests, or those with disabilities.
Offer help—but don’t assume.
Serve children quickly so adults can relax.
Speak to all guests equally—never judge by appearance.
Hospitality is not selective. Every guest deserves your best.
🧠 What to Focus On for CMS Exams
Intro Level:
Demonstrate respectful guest behavior
Know proper greeting, tone, posture
Handle guest requests and team communication correctly
Certified Level:
Maintain professionalism throughout the service exam
Respond to simulated complaints with confidence
Demonstrate teamwork, guest focus, and leadership under pressure
🧼 Chapter 14: Hygiene, Health and Safety
Pages: 399–406
🎯 Focus: Personal cleanliness, workplace safety, accident prevention, and responsible alcohol awareness.
🧠 Why This Chapter Matters
Whether you're on the floor, behind the bar, or managing a cellar—hygiene and safety are non-negotiable. This chapter trains you to protect guests, yourself, and your team while staying compliant with legal and ethical standards.
In the CMS Certified exam, professionalism includes how you present yourself, handle service tools, and move through space.
🚿 Personal Hygiene & Appearance
Hands and nails must always be clean. No chipped polish, nicotine stains, or long nails.
Hair should be tied back if long—no touching face or hair during service.
Wash hands regularly, especially after restroom use—it’s a legal requirement.
Avoid strong perfume or cologne—guests should smell the wine, not you.
Cover cuts with waterproof bandages. Never serve if you’re ill (fever, vomiting, diarrhea).
Clean uniform, pressed shirt, polished shoes. First impressions matter—daily.
🍽️ Workplace Hygiene
Clean and sanitize surfaces, equipment, menus, glassware, trays.
Store food and beverages at correct temperatures and conditions.
Keep storage areas dry and elevated (at least 18 inches off the floor).
Regularly remove garbage to avoid pests or contamination.
Maintain good lighting and ventilation in all work areas.
⚠️ Safety in the Workplace
Employer responsibilities:
Provide proper equipment, training, lighting, and safe working conditions.
Offer access to first-aid kits, protective gear, fire extinguishers, and storage for staff belongings.
Your responsibility:
Use tools correctly. Don’t carry too many glasses or overloaded trays.
Clean up spills immediately.
Never use furniture as ladders.
Report hazards immediately—broken tiles, faulty electrics, slippery floors.
Safety is teamwork.
🔌 Fire & Electrical Safety
Never handle plugs or switches with wet hands.
Don’t dry towels or cloths on heaters.
Know where your fire extinguishers and exits are—and how to use them.
Unplug unsafe equipment. Always report faults.
You should be familiar with your workplace’s fire drill procedures.
💥 Top Causes of Accidents
Human error – rushing, distractions, poor training
Unsafe spaces – cluttered floors, poor lighting
Alcohol or drugs – impairs focus, judgment, motor skills
Even prescription meds can affect performance—stay sharp, stay safe.
🍷 Alcohol Awareness (For Staff)
You’ll taste wine—but you’re not drinking on the job.
Know your limits
Tasting = spitting, always
If a staff member is affected by alcohol or drugs, it’s a risk to everyone
In the UK, the weekly guideline is 14 units of alcohol. One small glass of 12% wine is about 1.5 units.
🧠 What to Focus On for CMS Exams
Intro Level:
Cleanliness standards, uniform expectations
Personal hygiene practices
Food and drink safety basics
Certified Level:
Workplace safety policies
Safe use of equipment and tools
Fire safety awareness
Handling hazardous scenarios responsibly
Chapter 15: Preparation and Maintenance of Bar and Cellar
🎯 Focus: Cellar conditions, glassware, storage practices, stock control, cleaning, and keg/cask handling.
🧠 Why This Chapter Matters
Whether you're working the floor, managing a wine cellar, or preparing for the CMS Certified exam, your role includes ensuring every drink is in perfect condition before it reaches the guest.
This chapter gives you the backbone of beverage service: where and how drinks are stored, how equipment is maintained, and how to protect quality and safety.
🧊 Wine Cellar Conditions
Ideal storage temperature: 52–56°F (11–13°C)
Humidity: Stable, with minimal light, no vibrations, and no strong smells
Storage position:
Cork-sealed bottles: on their sides, labels facing up
Screwcaps/plastic tops: upright
Poor storage = spoiled wine. Oxidation, cooked flavors (maderization), and faulty corks often come from poor cellar practices.
🍾 Dispense Area Temperatures
Red wines: 59–64°F (15–18°C)
White, Rosé, Sparkling: ~50°F (10°C)
Use ice buckets to bring bottles to temperature when needed.
💡 Light and Label Considerations
Light—especially for Champagne and clear glass bottles—destroys wine quickly.
Protect labels from damp and mold by lacquering or using a dehumidifier.
Champagne stored for long periods should remain on its side, unless otherwise recommended.
🔐 Storage of Other Beverages
Spirits, liqueurs, and syrups: Store upright in a secure, clean, dry location.
Beer cellars: Keep between 54–57°F (12–14°C) for cask-conditioned beers and bottled lagers.
📦 Stock Rotation & Replenishment
Always rotate stock—new behind old.
During busy service, don’t leave the guest waiting. Keep enough chilled and ready bottles on hand.
Stock levels should allow service without delays or quality issues.
📃 Beverage Lists
Clean, current, and well-presented lists enhance your brand.
Update for out-of-stock items before service.
Present lists with menus and be ready to guide guests based on updated inventory.
🧴 Cleaning and Maintenance
All glassware, bar tools, and equipment should be:
Washed, dried, polished
Stored upside down on clean shelves
Checked before each use
Stained decanters: Soak overnight with warm water + machine dish powder, rinse thoroughly next morning.
End-of-service duties:
Wipe down bar and surfaces
Sweep and mop floors
Sanitize sinks, tools, and fridges
Store unused glassware and utensils properly
🔐 Security of Cash, Stock, and Equipment
Cash floats should be counted, recorded, and locked.
All stock movements must be documented with signed requisitions.
Lock cellars and store rooms when not in use.
Perform regular inventory checks and maintenance reports.
🍺 Handling Casks, Kegs, and Beer Equipment
Store casks in proper positions: tap hole forward, bung hole on top
Use spiles (soft/hard plugs) correctly to regulate gas and pressure
Check clarity, smell, and taste before connecting beer to the system
Clean beer lines and dispensing equipment frequently
Follow safety protocol for gas cylinder use—they must be secured upright and rotated regularly
✅ What to Focus On for CMS Exams
Intro Level:
Know proper wine storage and temperatures
Understand stock rotation and glassware prep
Identify cleaning duties and cellar best practices
Certified Level:
Be prepared to explain wine spoilage causes (light, temp, cork)
Understand stock requisition systems
Safely handle kegs, casks, and gas systems
Manage storage areas to CMS hospitality standards
