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From the Kitchen to ASI Best Sommelier of the World
Andreas Larsson’s journey to the summit of sommellerie began not in a vineyard or wine cellar, but in the kitchen. At 16, the Swedish-born Larsson enrolled in catering school to become a chef, subsequently spending seven years working professionally in kitchens. That culinary foundation would prove invaluable when his attention shifted from the plate to…
May 15 is International Xynisteri Day
Cyprus continues to shine a light on its indigenous wine heritage through…
The Evolution of Natural Wine
In this article, ASI has a ‘Nat Chat’ with Pascaline Lepeltier MS…
The Evolution of Sommellerie in Taiwan
There is a moment in every emerging sommelier culture when imitation gives…
Redefining Fine Wine
In my glass today are wines that even just fifteen years ago…
International Qvevri Day 2026
At the initiative of Shalva Khetsuriani, President of the Georgian Sommelier Association,…
Stars to Grapes: Michelin’s Next Step
Will sommeliers see Michelin's foray into winery rankings as clear sailing or muddying the waters of wine ratings?
The Now and Future of Australia
A Conversation with Jane Lopes There’s a moment in many wine careers…
Vinhos Verdes, green by nature
In the northwest of Portugal lies one of the country’s most dynamic…
The Rise of Sommellerie in India
India has long been described as a sleeping giant in the world…
ASI Remembers Armand Melkonian
The passing of Armand Melkonian on April 1st marked the end of…
Douro Somm Camp
Originally recorded for A Sommelier’s Insight, the official podcast of the Association…
The Rise of ASI’s Certification Pathways
Since the launch of the ASI Diploma in 2012, the Association de…
Twin Peaks of Sommellerie
Benjamin Hasko and Doug Frost are 2 of 5 people ever to achieve both the titles of Master Sommelier and Master of Wine,
Discover Vinhos Verdes
The Vinhos Verdes Demarcated Region is famous for its natural characteristics: with…
Diversity of the Wines of Portugal
In a small country, which is the 109th in the world in…
