Young Sommeliers Competition

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Launched internationally by the Chaîne des Rôtisseurs in 2007—and in Great Britain in 2008—the Young Sommeliers Competition is designed to challenge and showcase young professionals in the beverage industry.

How it works

The Young Sommeliers Competition consists of three core components: Theory, Service, and Blind Tasting. It is modelled after the format of the Master Sommelier Advanced Examination and is designed to assess both knowledge and practical skills.

Theory

The competition begins with a one-hour written theory exam. This section tests in-depth knowledge across a wide range of beverage-related topics, including wine production, international wine laws, viticulture, vinification, and the detailed study of global wines. It also includes questions on spirits, beers, ales, ciders, ports, and sherries, requiring candidates to demonstrate comprehensive understanding.

Service

Next is the service segment, where contestants are evaluated on their technical ability, professionalism, and customer interaction. In this portion, judges act as diners to simulate a real restaurant environment. Participants are expected to perform tasks such as decanting red wine, setting up proper glassware and tray service, and executing precise champagne service. They must also interpret complex menus, make food and wine pairing recommendations—including contrasts between old and new world selections—and respond to follow-up questions on grape varietals, vintages, and wine characteristics.

Blind Tasting

Following the service component is the blind tasting of spirits, in which participants are required to identify between six and twelve crafted spirits by scent alone. This section focuses on the candidate’s ability to apply sensory analysis and recognition under pressure.

Blind Tasting – Wines

The final section is the blind tasting of wines, where contestants taste six wines and assess them by sight, nose, and palate. They must determine key characteristics such as color, alcohol level, and estimated age, then provide conclusions on country of origin and appellation. Each contestant gives both an initial and final conclusion. Judging is based on deductive reasoning and the structured tasting method, with each judge focusing on specific scoring criteria. Master Sommeliers are often invited to serve as judges to ensure high-level standards and consistency.

This multi-faceted competition is designed to identify and elevate emerging talent in the world of wine and spirits service, providing a platform that mirrors the professional rigors of the industry at its highest level.

The steady composure that comes with self-confidence in the face of competitive situations can only happen when specialised knowledge is buttressed by passion and a love for the subject. One of the goals of our Society has been to provide encouragement and support for these young professionals, as well as raising money for wine education for those who are destined to be the best Sommeliers of the future

The International Jeunes Sommeliers Competition

This is held annually in different countries with more countries entering each year with the aim of providing industry educational experiences for the competitors.

The event is organised by the Chaîne’s Jeune Sommelier Committee chaired by Marie Jones, International Vice President, with the support of Klaus Tritschler, Bailli Delegue of Germany and Philip Evins, Bailli Delegue of Grand Bretagne