100+ Free CMS Advanced Sommelier Practice Questions

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Question 1

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What is the primary grape variety used in the production of Barolo?

Barbera

Nebbiolo

Dolcetto

Sangiovese

to track

2026 Statistics

Key Facts: CMS Advanced Sommelier Exam

~25%

Pass Rate

Industry estimate

60%

Passing Score

Per section

500-1,000+ hrs

Study Time

Recommended

$3,497+

Total Cost

Course + exam fees

3 parts

Exam Sections

Theory, Tasting, Practical

6 wines

Blind Tasting

25 minutes, verbal

The CMS Advanced Sommelier Examination consists of three sections: Theory (written, 1 hour with multiple-choice and short answer questions), Tasting (6 wines blind in 25 minutes, verbal only), and Practical (45-minute service exam). A 60% passing score is required on each section, and all three must pass in the same calendar year. The pass rate is approximately 25%. Prerequisites include holding a Certified Sommelier certification and completing the 3-day Advanced Course ($1,899).

Sample CMS Advanced Sommelier Practice Questions

Try these sample questions to test your CMS Advanced Sommelier exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1What is the primary grape variety used in the production of Barolo?

A.Barbera

B.Nebbiolo

C.Dolcetto

D.Sangiovese

Explanation: Nebbiolo is the sole grape variety permitted in the production of Barolo DOCG, one of Italy's most prestigious red wines from the Langhe hills of Piedmont. Nebbiolo is known for its high tannin, high acidity, and complex aromatics of tar, roses, and red fruit.

2Which appellation in Burgundy is classified entirely as Grand Cru?

A.Gevrey-Chambertin

B.Corton-Charlemagne

C.Pommard

D.Volnay

Explanation: Corton-Charlemagne is classified entirely as Grand Cru. It is located on the hill of Corton in the Côte de Beaune and produces exclusively white wines from Chardonnay. Gevrey-Chambertin, Pommard, and Volnay are village-level appellations that contain Grand Cru and/or Premier Cru vineyards within them.

3What is the minimum aging requirement for Brunello di Montalcino Riserva before release?

A.4 years with at least 2 years in oak

B.5 years with at least 2 years in oak

C.6 years with at least 2 years in oak

D.5 years with at least 3 years in oak

Explanation: Brunello di Montalcino Riserva must be aged for a minimum of 6 years from January 1 following the harvest, with at least 2 years in oak barrels and at least 4 months in bottle. Standard Brunello requires 5 years total with 2 years in oak.

4Which soil type is most characteristic of the left bank of Bordeaux?

A.Limestone and clay

B.Gravel and sand

C.Schist and slate

D.Volcanic basalt

Explanation: The left bank of Bordeaux (Médoc and Graves) is characterized by deep gravel and sand deposits left by the Garonne and Dordogne rivers. These well-drained soils are ideal for Cabernet Sauvignon, providing excellent drainage and heat retention. The right bank (Saint-Émilion, Pomerol) is known for limestone and clay.

5In the Champagne region, what does the term 'Blanc de Noirs' indicate?

A.A white Champagne made exclusively from Chardonnay

B.A white Champagne made exclusively from red grape varieties

C.A rosé Champagne made by blending red and white wines

D.A Champagne made from a single vineyard

Explanation: Blanc de Noirs ('white from blacks') is a white Champagne produced exclusively from red grape varieties, typically Pinot Noir and/or Pinot Meunier. The juice is gently pressed and quickly separated from the skins to avoid color extraction, resulting in a white wine with often more body and richness.

6What is the traditional method of producing Sherry known as?

A.Méthode ancestrale

B.Solera system

C.Charmat method

D.Méthode traditionnelle

Explanation: Sherry is produced using the solera system, a fractional blending method where younger wines are progressively blended with older wines through a series of barrels (criaderas). This ensures consistency of style across vintages. The solera system is unique to the Jerez region of southern Spain.

7Which of the following is a permitted grape variety in Châteauneuf-du-Pape?

A.Cabernet Sauvignon

B.Malbec

C.Mourvèdre

D.Petit Verdot

Explanation: Mourvèdre is one of the 13 (historically) or 18 (currently recognized) permitted grape varieties in Châteauneuf-du-Pape. Other permitted varieties include Grenache (the dominant variety), Syrah, Cinsault, Counoise, and Clairette, among others. Cabernet Sauvignon, Malbec, and Petit Verdot are Bordeaux varieties not permitted in CDP.

8What distinguishes Pauillac from other Haut-Médoc appellations?

A.It contains no classified growths

B.It is the only appellation with three First Growth châteaux

C.It produces exclusively white wines

D.It is located on the right bank of the Gironde

Explanation: Pauillac is unique among Haut-Médoc appellations for containing three of the five First Growth (Premier Cru) châteaux from the 1855 Classification: Château Lafite Rothschild, Château Latour, and Château Mouton Rothschild. This concentration of top estates makes Pauillac one of the most prestigious communes in Bordeaux.

9Which German wine classification level indicates the grapes were harvested at the highest level of ripeness?

A.Spätlese

B.Auslese

C.Beerenauslese

D.Trockenbeerenauslese

Explanation: Trockenbeerenauslese (TBA) represents the highest Prädikat level in German wine classification, made from individually selected grapes that have been shriveled by noble rot (botrytis). The must weight requirement for TBA is the highest of all Prädikat levels, producing intensely sweet, concentrated wines that are among the rarest and most expensive in the world.

10What is the primary grape variety used in the production of Barossa Valley Shiraz?

A.Grenache

B.Cabernet Sauvignon

C.Syrah/Shiraz

D.Mourvèdre

Explanation: Shiraz (Syrah) is the dominant and primary grape variety of the Barossa Valley in South Australia. The region is famous for its powerful, full-bodied Shiraz wines, often with old vine fruit from plantings dating back to the 1840s. Barossa Shiraz is characteristically rich, with dark fruit, chocolate, and spice notes.

About the CMS Advanced Sommelier Exam

The Advanced Sommelier Examination is the third of four levels in the Court of Master Sommeliers certification path. It tests candidates at an elevated level across theory, blind tasting, and practical wine service, requiring comprehensive knowledge of global wine regions, spirits, beer, and professional hospitality skills.

Questions

84 scored questions

Time Limit

Theory: 1 hour; Tasting: 25 min; Practical: 45 min

Passing Score

60%

Exam Fee

$1,498+ (Court of Master Sommeliers, Americas)

CMS Advanced Sommelier Exam Content Outline

35%

Wine Regions of the World

France, Italy, Spain, Germany, Portugal, USA, Southern Hemisphere, and emerging regions

20%

Deductive Tasting

CMS tasting method, sight, nose, palate, initial and final conclusions

15%

Viticulture & Vinification

Grape growing, winemaking, oak aging, fermentation, and wine faults

15%

Wine Service & Hospitality

Professional service, decanting, glassware, temperatures, and food pairing

15%

Spirits, Beer & Other Beverages

Cognac, Scotch, tequila, sake, beer, cocktails, and wine business

How to Pass the CMS Advanced Sommelier Exam

What You Need to Know

Passing score: 60%
Exam length: 84 questions
Time limit: Theory: 1 hour; Tasting: 25 min; Practical: 45 min
Exam fee: $1,498+

Keys to Passing

Complete 500+ practice questions
Score 80%+ consistently before scheduling
Focus on highest-weighted sections
Use our AI tutor for tough concepts

CMS Advanced Sommelier Study Tips from Top Performers

1Practice blind tasting daily using the CMS Deductive Tasting Method — consistency is more important than quantity

2Create flashcards for every appellation, grape variety, and classification system you encounter

3Study wine maps extensively — be able to locate every major appellation on a map from memory

4Join a tasting group with other Advanced candidates to practice verbal tasting descriptions

5Master the major spirits categories, especially Cognac aging requirements and Scotch whisky regions

Frequently Asked Questions

What is the CMS Advanced Sommelier exam pass rate?

The CMS Advanced Sommelier exam has an estimated pass rate of approximately 25% for candidates who pass all three sections (Theory, Tasting, and Practical) in the same calendar year. The Theory section alone has a higher pass rate, but all three must be completed together.

How much does the CMS Advanced Sommelier exam cost?

The total cost is approximately $3,497+: the Advanced Sommelier Course costs $1,899, the Theory exam is $399, the Practical and Tasting exam is $1,099, and the application fee is $100. This does not include study materials, wine purchases for tasting practice, or travel expenses.

What are the prerequisites for the CMS Advanced Sommelier exam?

You must hold a Certified Sommelier certification from the Court of Master Sommeliers and complete the 3-day Advanced Sommelier Course. You also need a minimum of 3 years of restaurant experience in a service/sales position and current employment in the hospitality or beverage industry.

How long should I study for the CMS Advanced Sommelier exam?

Most successful candidates study for 1-3 years after earning their Certified Sommelier credential, accumulating 500-1,000+ hours of preparation. This includes daily blind tasting practice, extensive reading on wine regions, and regular service drills. A minimum of 12 months of pre-study is recommended.

What is the format of the CMS Advanced Sommelier exam?

The exam has three parts: Theory (1-hour written exam with multiple-choice and short answer questions), Tasting (verbal blind tasting of 6 wines in 25 minutes using the CMS Deductive Tasting Method), and Practical (45-minute hospitality and service examination). You must score at least 60% on each section.

Can I retake the CMS Advanced Sommelier exam if I fail?

Yes, but with restrictions. After passing Theory, you are invited to sit for Practical and Tasting. All three sections must be passed in the same calendar year. Minimum score thresholds apply for consecutive attempts, and candidates may need to wait an additional year between exams depending on scores.

How is the CMS Advanced exam different from the Certified Sommelier exam?

The Advanced exam represents a significant elevation in difficulty. Theory covers global wine regions in much greater depth, the tasting requires verbal identification of 6 wines (vs. 4 written for Certified), and the practical service exam is more demanding. The pass rate drops from approximately 60% (Certified) to approximately 25% (Advanced).