Who It's For: Somms in training, certification candidates at any level, restaurant and hospitality professionals, and serious enthusiasts who want to understand the craft from the inside.
Wine service looks effortless when it is done well, and that effortlessness is the result of hundreds of repetitions. The pour, the placement, the timing, the read of the table. Every motion has a reason behind it, and every certification body has a standard for how it should be done.
Advanced Sommelier Jason Wilfore leads this masterclass through both sides of the craft. On the technical side, we work through opening still and sparkling bottles to certification standards and pouring with the kind of consistency that holds up under pressure. On the hospitality side, we cover reading a table, anticipating needs, recovering gracefully when something goes sideways, and the small choices that separate good service from memorable service.
Candidates preparing for CMS exams may get direct feedback on mechanics without going into a step-by-step . Working professionals will sharpen the habits they already have. Everyone leaves with a deeper sense of why this part of the job matters as much as the wine itself.