The Court of Master SommeliersSommelier · StudyBeta
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Food & Wine Pairing

What the Court’s Examination Syllabus 2026/2027 lists for Food & Wine Pairing, level by level.

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Candidates should have an increasing depth of knowledge of the subject matter as they progress to each level of qualification.

Introductory Certificate & Certified Sommelier

  1. Basics of food and wine pairing.
  2. Knowledge of varietal characteristics and effects which are man made. i.e. Malo-lactic, Oak.
  3. Principles of food and wine pairing.
  4. Effects of cooking on food flavours.
  5. Effects of strong flavours.
  6. Difficult pairings. i.e. Vinegar, Chilli, Chocolate, Caramel.
  7. Match specific wines to dishes giving reasons for choice.

Advanced Certificate & MS Diploma

  1. Match specific wines to dishes giving reasoned choice giving vintages and producers.
  2. Effects of flavours: Matching or contrasting wines.
  3. In depth knowledge of best vintages and off vintages.
  4. Pairings with other beverage products such as Beers, fortified wines aperitifs.
  5. Discuss alternatives to recommendations and similar wines.
  6. Formulate plans for staff training and promotion events.
  7. Customer skills — Handling complaints, Giving recommendations.
In the course bookMatching wine with foodChapter 6 · Taking beverage ordersIntroductory and Certified: ready in the study portal →The Court’s study documentFood and Wine MatchingWhat it covers →