It's a common question. Earning the Master of Wine (or “the MW,” as it is often called) is far more than passing one of the most demanding examinations in the world. It is widely regarded as the wine industry's highest credential, reflecting expertise that spans agriculture, craftsmanship, hospitality, consumer behavior, and global wine markets.

Earning the Master of Wine is hands down the hardest thing I’ve ever done. I often describe it as an exercise in humiliation for over-achievers. Along the way, there were moments when I wondered what could possibly justify sacrificing so much of the rest of my life over three years. Looking back, it was worth every challenge—not only for what I learned, but for the extraordinary people I met along the journey and the remarkable wines we shared along the way.

Masters of Wine are recognized for their comprehensive understanding of wine and the global wine industry. The qualification reflects both depth and breadth across the entire wine value chain—from viticulture and winemaking to distribution, retail, hospitality, and consumer behavior. Masters of Wine are trained to assess wines objectively through blind tasting, identifying origin, style, and quality across both classic regions such as Bordeaux and Champagne and emerging regions around the world.

At its core, the program develops a deep understanding of why wines differ, how they are produced, how markets evolve, and how consumers experience wine. It is this combination of technical expertise, commercial understanding, and global perspective that distinguishes the Master of Wine qualification and the professionals who earn it.

When I attended my first MW residential seminar in Napa Valley in 2008, I met many talented wine professionals who had been enrolled in the program for years but had never actually sat the examination. At the time, I found this surprising. I remember wondering, “How could that be?”

As I progressed through the program, I came to understand. The challenge is not simply mastering the material. It is finding the courage to put yourself in a position where failure is a very real possibility.

For many candidates, particularly those accustomed to academic and professional success, the MW represents their first meaningful encounter with sustained uncertainty and repeated setbacks. Coming from the University of New South Wales, where grading followed a bell curve and failure was always possible, I believe that experience helped prepare me mentally. Even so, I knew this would be the most difficult examination I would ever attempt.

Fortunately, I was not alone. A small group of women in New York and San Francisco chose to prepare together. We shared knowledge, challenged one another, and supported each other through the inevitable setbacks. That spirit of collaboration, rather than competition, made all the difference. All four of us ultimately became Masters of Wine.

Looking back, the qualification taught me much more than wine. It reinforced the value of intellectual curiosity, disciplined preparation, resilience under pressure, and the ability to make decisions despite uncertainty and incomplete information.

These lessons have shaped my approach throughout my career—as an executive, entrepreneur, and board director—and remain among the most valuable outcomes of the entire experience.

“Masters of Wine are trained to understand and clearly communicate why wine matters—translating that insight into better guest experiences and stronger commercial performance. This is what makes the journey to become a Master of Wine so rewarding, and what makes the credential especially valuable for the wine trade and hospitality businesses.”

~ Mary Margaret McCamic MW and Michele Anderson MW