Thirty-four individuals hailing from sixteen states and three countries undertook the final segments of the demanding Master Sommelier Diploma examination on September 5 and 6, 2023. When the results were announced at Post Oak Hotel in Houston, Texas, only two of these dedicated candidates successfully surpassed the stringent qualifications.
As trade professionals know, this achievement is revered as one of the highest accolades attainable in the beverage service industry. According to the Court of Master Sommeliers, Americas, there are 273 individuals worldwide who have received the title of Master Sommelier since its establishment in 1969.
SevenFifty Daily sat down with the two new Master Sommeliers just after the exam to glean their study strategies, their guidance for future test takers, and how they raised a glass to this significant achievement.
Mark Guillaudeu, MS
An entry-level position at Glen’s Garden Market turned into a management role assisting with the beverage program, sparking Mark Guillaudeu’s desire to sell the great wines of the world. After holding several sommelier roles in D.C., Guillaudeu moved to California, where he managed the wine and cocktail programs at Commis in Oakland for five years and taught at the San Francisco Wine School. In June 2022, Guillaudeu earned the title of Best Sommelier USA, and he became a semi-finalist at the ASI Best Sommelier of the World competition earlier this year. Since March, Guillaudeu has been a sommelier at the Wrigley Mansion in Phoenix.
What was the most difficult part of the test prep?
The theoretical exam for me was the hardest to wrap my head around. You have 100 questions in which to demonstrate your knowledge of the entire world of fermented beverages from Scotch to Sancerre to sake. By the time I passed, I had over 25,000 flashcards in my attempt to have knowledge without gaps.
Did you have any unique methods to practice and develop skills for the exam?
Uncommon, but by no means unique, I cannot overstate the importance of tracking your data. I used a variation of a Leitner box as well as a spreadsheet tracking various wines to help tailor my blind flights and my comparative tastings to shore up my weaknesses. You must have concrete performance data to design maximally productive exercises. The cost of these exams and the wines to prepare for them is steep, so ensuring that each flight and drill you run is the most apt to your needs at that moment is key. I believe this applies equally to those who organize tasting groups tracking the group’s performance as it does to individuals tracking their own.
What would you say were the key moves that helped you pass the MS exam?
Psychology is key, as are reps. You must be comfortable and confident going to meet the wines on the table—having seen them enough that it’s more like recognizing old friends at a party. I did seven to nine blind flights a week for months, often doing two full flights in a day. In my final two weeks, I focused on sleep, sleep quality, and breathwork.
Did anyone give you helpful tips or advice during your preparation process?
I love this part of the Pirkei Avot: “Ben Zoma said ‘Who is wise? He who learns from every man, as it is said: From all who taught me I have gained understanding.’” I was very fortunate in the Bay Area to taste with many Master Sommeliers over the years, but the greatest resource was the students with whom it was my joy to work and my privilege to teach. They pushed me to find answers to questions I had never even imagined. I think I learned more from them than I ever taught.
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