Ever wondered who’s behind that perfectly paired wine at your favorite (very expensive) restaurant? Meet the sommeliers, roughly 20,000 certified professionals worldwide who bring their expertise to fine dining rooms, luxury resorts, cruise lines, wineries, importers, retail shops, and even culinary schools. It’s a career fueled by passion, though it’s not exactly a fast track to financial independence. Most certified sommeliers earn a median salary of $65,000 annually, while those climbing to the “advanced” level pull in around $90,000. At the pinnacle, Master Sommeliers, the big corks, command between $150,000 and $160,000 a year. Not bad for something most lovers of wine will do for free.

Being a certified sommelier already puts you in an exclusive club, but reaching the rank of Master Sommelier? That’s a whole different beast. As of March 2025, only about 275 people worldwide hold this coveted title, earned through the grueling gauntlet through the Court of Master Sommeliers. This isn’t a casual weekend course. The journey begins with the Introductory Sommelier Course, a two-day crash course in wine basics, followed by the Certified Sommelier Exam—a one-day test of theory, tasting, and service. From there, it’s onto the Advanced Sommelier level, a multi-day ordeal that weeds out all but the most dedicated. The peak level, Master Sommelier Diploma Examination, held just twice a year—once in North America, once in Asia.

The Master exam is a triathlon of will and mind. First, an oral theory test demands encyclopedic knowledge of wine regions, grape varieties, vintages, and even obscure spirits. Next, a blind tasting challenges candidates to identify six wines down to their region, vintage, and quirks—all in 25 minutes. Finally, a service exam puts their hospitality skills under a microscope, mimicking the high-stakes elegance of a Michelin-starred restaurant. Pass the theory, and you’ve got three years to conquer the tasting and service sections. And to let you know there is absolutely no pressure only 10% make it through. It’s no wonder Master Sommeliers are expected to blend technical wizardry, the poise of a French maître d’, and the charisma of a seasoned storyteller.

The rewards, though, go beyond the paycheck. Masters wield influence—consulting for top wineries, judging competitions, or shaping dining experiences at the world’s best tables. But the road is brutal. Years of study, countless bottles tasted (it’s a job), and a relentless pursuit of perfection define the path. For many, it’s less about money and more about prestige and the thrill of mastery.

Trivia: of those 275 Master Sommeliers, only about 28 are women—roughly 10%. That’s striking when you consider research showing women often perform men in wine evaluation. Studies suggest women of reproductive age, have a heightened sense of smell and taste. They’re wired to detect subtle aromas, like the faint floral note in a Riesling or the earthy undertone of a Pinot Noir and articulate them with stunning clarity.