Court of Master Sommeliers Australia announces exam results

Held in Sydney last week, the Court of Master Sommeliers Australia has announced the results of its Introductory and Certified Examinations.

(Photo: The Court of Master Sommeliers)

Some 37 students secured the title of Introductory Sommelier following the exam, with 15 students named as Certified Sommeliers, according to the CMS’ website.

The 2018 Sydney Riedel Certified Sommelier Dux was awarded to Felix Auzou of Dear Saint Eloise.

Franck Moreau MS said: “Students attended this year’s Sydney Introductory/Certified programme from ten countries around the world including Singapore, China, The UK, Europe and USA; as well as five States throughout Australia. Certification from The Court of Master Sommeliers is globally recognised and Australia is seen as a centre of excellence for Sommeliers and hospitality professionals worldwide.”

Ben Hasko MS also praised the students for their “hard work and dedication”.

The debut Court of Master Sommelier courses in Australia were held in 2008. Since then, over 1000 students have participated in the examinations in Australia resulting in 683 Introductory Sommelier graduates, 300 Certified Sommelier graduates and 37 Advanced Level Sommeliers.

Worldwide there are currently 256 Sommeliers who have gained the highly-coveted title of Master Sommelier, with six of these have attaining the title through the Australian-based courses.  The list of successful candidates includes Franck Moreau MS (merivale), Sebastian Crowther MS (Real Wines/Wine Theory), Benjamin Hasko MS (Luxury Beverage Group), Adrian Filiuta (merivale), Jonathan Ross (Rockpool Dining Group) and Dorian Guillon (Vue de Monde).

Dorian Guillon MS said: “Having achieved my Master Sommelier diploma in October 2018, I’ve seen first-hand the dedication and commitment which is required to complete the four levels of certification from The Court of Master Sommeliers.

“There’s been a broad industry approach to how the students are preparing for the examinations: they are supported by their workplace, are networking closely with other Sommeliers via social media and are keen to connect with other Sommeliers to develop a strong sense of community outside of the examination process. There is a far greater level of connectedness and support between sommeliers completing the programme which is fantastic.”

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