{"id":4474,"date":"2026-10-06T11:25:12","date_gmt":"2026-10-06T10:25:12","guid":{"rendered":"https:\/\/magazine.asi.info\/?p=4474"},"modified":"2026-10-06T11:25:12","modified_gmt":"2026-10-06T10:25:12","slug":"giuseppe-vaccarini-un-heritage-au-dela-du-titre","status":"publish","type":"post","link":"https:\/\/magazine.asi.info\/?p=4474&lang=fr","title":{"rendered":"Giuseppe Vaccarini : un h\u00e9ritage au-del\u00e0 du titre"},"content":{"rendered":"

Alors que le concours ASI du Meilleur Sommelier du Monde revient \u00e0 Lisbonne pour la premi\u00e8re fois depuis sa victoire en 1978, Giuseppe Vaccarini revient sur la profession qu\u2019il a contribu\u00e9 \u00e0 fa\u00e7onner et sur les valeurs qui doivent guider son avenir.<\/p>\n

Pour Giuseppe Vaccarini, revenir \u00e0 Lisbonne en 2026 repr\u00e9sentera bien plus qu\u2019un retour sur les lieux de son plus grand succ\u00e8s en comp\u00e9tition. Ce sera l\u2019occasion de r\u00e9fl\u00e9chir \u00e0 pr\u00e8s de cinq d\u00e9cennies de sommellerie : son rayonnement international croissant, l\u2019\u00e9largissement de ses perspectives professionnelles et sa responsabilit\u00e9 constante envers le client.<\/p>\n

En 1978, Vaccarini est devenu Meilleur Sommelier du Monde ASI lors du concours organis\u00e9 au Portugal. Cette ann\u00e9e marque le premier retour de la comp\u00e9tition \u00e0 Lisbonne depuis cette \u00e9dition. Pour l\u2019ancien champion, cet \u00e9v\u00e9nement fait dialoguer son histoire personnelle avec l\u2019avenir d\u2019une profession \u00e0 laquelle il a consacr\u00e9 toute sa vie professionnelle.<\/p>\n

\u00ab Pour moi, revenir au Portugal signifie bien plus que me souvenir d\u2019une victoire personnelle \u00bb, explique-t-il. \u00ab Cela me permettra d\u2019observer, pr\u00e8s de 50 ans plus tard, ce qu\u2019est devenue la profession \u00e0 laquelle j\u2019ai consacr\u00e9 toute ma vie professionnelle. \u00bb<\/p>\n

Vaccarini consid\u00e8re que sa g\u00e9n\u00e9ration appartient \u00e0 une \u00e9poque de pionniers. L\u2019ASI \u00e9tait encore jeune, les associations professionnelles n\u2019existaient que dans relativement peu de pays et les structures soutenant la formation des sommeliers et le d\u00e9veloppement de leurs carri\u00e8res \u00e9taient en train de prendre forme. Construire une carri\u00e8re signifiait aussi contribuer \u00e0 poser les fondations sur lesquelles d\u2019autres b\u00e2tiraient la leur.<\/p>\n

Sa victoire est survenue durant cette p\u00e9riode fondatrice. La communaut\u00e9 internationale qu\u2019il retrouvera \u00e0 Lisbonne cette ann\u00e9e t\u00e9moigne du chemin parcouru par la sommellerie depuis lors, r\u00e9unissant des candidats issus de cultures et de r\u00e9gions \u00e0 peine repr\u00e9sent\u00e9es sur la sc\u00e8ne mondiale en 1978.<\/p>\n

Cette \u00e9volution est une source de fiert\u00e9, mais aussi une invitation \u00e0 r\u00e9fl\u00e9chir \u00e0 la suite.<\/p>\n

\u00ab La sommellerie a acquis une reconnaissance internationale, mais elle doit continuer \u00e0 s\u2019adapter aux nouvelles formes d\u2019hospitalit\u00e9, aux nouvelles attentes des consommateurs et \u00e0 l\u2019\u00e9volution rapide du monde du vin et des boissons \u00bb, affirme-t-il. \u00ab Lisbonne 2026 repr\u00e9sentera \u00e0 la fois un retour \u00e0 mes d\u00e9buts personnels et une occasion de regarder vers l\u2019avenir de la profession. \u00bb<\/p>\n

Sa propre carri\u00e8re s\u2019est d\u00e9roul\u00e9e au rythme de cette transformation. \u00c0 la fin des ann\u00e9es 1970, m\u00eame de nombreux bons restaurants envisageaient principalement le r\u00f4le du sommelier \u00e0 travers la gestion de la cave et le service du vin. Ces responsabilit\u00e9s restent fondamentales, mais la profession exige d\u00e9sormais une connaissance d\u2019un univers des boissons beaucoup plus vaste, ainsi que des comp\u00e9tences en communication, en achats, en \u00e9conomie, en marketing, en vente et en gestion.<\/p>\n

Aujourd\u2019hui, les sommeliers peuvent devenir formateurs, entrepreneurs, auteurs, acheteurs, ambassadeurs de marque, juges ou consultants. Vaccarini accueille favorablement ces possibilit\u00e9s. Il reconna\u00eet toutefois le risque que la visibilit\u00e9, acquise par les concours ou les r\u00e9seaux sociaux, incite les jeunes professionnels \u00e0 privil\u00e9gier la reconnaissance au d\u00e9triment du travail quotidien d\u2019accueil et de service.<\/p>\n

\u00ab Le v\u00e9ritable champ de bataille de la profession, c\u2019est la salle du restaurant \u00bb, dit-il. \u00ab C\u2019est l\u00e0 qu\u2019un sommelier apprend \u00e0 transformer ses connaissances en service. C\u2019est l\u00e0 que l\u2019on apprend le sens du rythme, la discr\u00e9tion, la psychologie, l\u2019humilit\u00e9, la communication et la capacit\u00e9 \u00e0 comprendre le client en quelques secondes. \u00bb<\/p>\n

La salle du restaurant est aussi le lieu o\u00f9 les connaissances rencontrent les pr\u00e9f\u00e9rences individuelles. Un vin qui semble id\u00e9al en th\u00e9orie peut ne pas correspondre aux go\u00fbts, au budget ou \u00e0 l\u2019humeur du client. Comprendre cette distinction exige une \u00e9coute attentive et un discernement qui se d\u00e9veloppent au fil des rencontres quotidiennes.<\/p>\n

Ce sont des le\u00e7ons qu\u2019un manuel, une salle de d\u00e9gustation ou un concours ne peuvent pleinement reproduire. Elles reposent sur l\u2019apprentissage d\u2019une mani\u00e8re de mettre son expertise au service d\u2019autrui.<\/p>\n

\u00ab Les valeurs traditionnelles que je souhaite le plus pr\u00e9server sont l\u2019hospitalit\u00e9, l\u2019humilit\u00e9, la discipline, l\u2019\u00e9l\u00e9gance du service et le respect du client \u00bb, explique Vaccarini. \u00ab Les connaissances techniques peuvent faire de vous un expert du vin. Ce sont ces qualit\u00e9s qui font de vous un sommelier. \u00bb<\/p>\n

Il reste fier de son titre mondial. Mais lorsqu\u2019il r\u00e9fl\u00e9chit \u00e0 la mani\u00e8re dont il souhaite que l\u2019on se souvienne de lui, sa perspective d\u00e9passe largement l\u2019instant de la victoire.<\/p>\n

\"\"
Giuseppe Vaccarini was honoured with the Gerard Basset Lifetime Achievement Award in 2023.<\/figcaption><\/figure>\n

\u00ab Une comp\u00e9tition, m\u00eame la plus importante, se d\u00e9roule sur une journ\u00e9e. Une vie professionnelle se construit sur des d\u00e9cennies \u00bb, dit-il.<\/p>\n

L\u2019h\u00e9ritage qu\u2019il souhaite laisser s\u2019enracine dans ces d\u00e9cennies : avoir contribu\u00e9 \u00e0 donner davantage de structure et de dignit\u00e9 \u00e0 la sommellerie, avoir ouvert des voies professionnelles et avoir pr\u00e9par\u00e9 les g\u00e9n\u00e9rations suivantes \u00e0 aller plus loin que sa propre g\u00e9n\u00e9ration aurait pu l\u2019imaginer.<\/p>\n

Cette ambition donne tout son sens \u00e0 son retour \u00e0 Lisbonne. Le titre a ouvert des portes \u00e0 Giuseppe Vaccarini. Il a consacr\u00e9 sa vie professionnelle \u00e0 les maintenir ouvertes pour les autres. En 2026, il revient en ancien champion dont la plus grande contribution se mesure peut-\u00eatre aux possibilit\u00e9s offertes aux sommeliers qui lui succ\u00e8dent.<\/p>\n","protected":false},"excerpt":{"rendered":"

Alors que le concours ASI du Meilleur Sommelier du Monde revient \u00e0 Lisbonne pour la premi\u00e8re fois depuis sa victoire en 1978, Giuseppe Vaccarini revient sur la profession qu\u2019il a contribu\u00e9 \u00e0 fa\u00e7onner et sur les valeurs qui doivent guider son avenir. Pour Giuseppe Vaccarini, revenir \u00e0 Lisbonne en 2026 repr\u00e9sentera bien plus qu\u2019un retour […]<\/p>\n","protected":false},"author":7,"featured_media":4470,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[168],"tags":[],"coauthors":[41],"class_list":["post-4474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-en-vedette"],"blocksy_meta":[],"yoast_head":"\nGiuseppe Vaccarini : un h\u00e9ritage au-del\u00e0 du titre - Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magazine.asi.info\/?p=4474&lang=fr\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Giuseppe Vaccarini : un h\u00e9ritage au-del\u00e0 du titre - Magazine\" \/>\n<meta property=\"og:description\" content=\"Alors que le concours ASI du Meilleur Sommelier du Monde revient \u00e0 Lisbonne pour la premi\u00e8re fois depuis sa victoire en 1978, Giuseppe Vaccarini revient sur la profession qu\u2019il a contribu\u00e9 \u00e0 fa\u00e7onner et sur les valeurs qui doivent guider son avenir. 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