Young Sommeliers Competition
The Chaine des Rotisseurs Young Sommelier competition is an international event with the goal of identifying and developing top talent in the beverage service field. Globally, the competition begins with local competitions and the top scorers advance to regional and then national competition. Finally, the winner of each country’s national competition is invited to the International Competition, this year to be held September 10-14, 2025, in Geneva, Switzerland.
We have consolidated the Canadian National Sommelier Competition, and it is meant to bring together young service professionals in a competitive environment in order to sharpen their skills and prepare the young professionals for an exceptional career in hospitality.
Canadian candidates will write a theory examination on February 22, either in person in Calgary, Alberta or in their local city under a proctor’s overview. Next the top six candidates will come to Calgary on April 26, 2025, to compete in the Practical Service and Blind Tasting competition. The top three candidates are awarded medals, a trophy and a cash prize. The Canadian champion is invited to compete in Geneva in September 2025.
The format of the competition will be based on the Advanced Sommelier Exam conducted by the Court of Master Sommeliers. The Practical and Blind exam format may be modified as deemed necessary by the Judges.
There is no cost to the competitors at any stage of this competition. As winners progress travel and accommodation expenses are covered entirely by the Chaine des Rotisseurs.
Why should you enter the Young Sommelier Competition? Because you could:
- Win substantial cash and travel prizes.
- Enjoy inter-provincial and international travel, including to the finals in Geneva, Switzerland.
- Considerably improve your knowledge of wines and fine beverages.
- Meet many interesting and useful industry professionals, have many networking opportunities, and make friends with like-minded professionals.
- Substantially improve your future employment prospects in the best establishments in Canada and worldwide as your participation demonstrates to any future employer that:
◦ You take your profession and the industry seriously.
◦ You have ambition and that you are up for a challenge facing competitors from around Canada and eventually around the world.
◦ You are willing to learn to improve your knowledge and proficiency.
◦ You can be competitive and a high achiever.
Competition Format
Theory Testing
The Theory section will consist of a written theory exam that may include short answers, multiple choice or essay questions. Knowledge in all areas of wine production, laws, viticulture and vinification, as well as spirits, beers, ales, ciders, port and sherry may be tested.
The Theory section will have a maximum one-hour time limit. The top six scoring individuals on the theory exam will move on to the next stage of the competition.
Practical Skills Testing
The Practical Skills section is a station-based service performance exam that may include Decanting, Champagne Service, appropriate glassware choices, blind Spirit Identification of crafted beverages (by nose) and other real-world tasks.
Menu Pairing
The menu pairing section of the competition is designed to show and in-depth knowledge of different cuisines, cheeses and the ability of each competitor to select wines for a multi course menu.
Blind Tasting
The Blind Tasting section is a timed blind tasting of three or four wines. Scoring will be done using the Master Sommelier deductive tasting method. Scores will be assigned for assessment by sight, nose, and palate and by initial and final conclusions of each wine.