Welcome to
Association de la Sommellerie Internationale
The Association de la Sommellerie Internationale is the world’s preeminent global advocate for the needs of the modern sommelier.
Since 1969
About ASI //
“ASI was a little bit like the European Union in the beginning, today it is more like the United Nations.”-Markus Del Monego (ASI Best Sommelier of the World 1998)
Agenda
Members
ASI Mag
All the issues of ASI’s own digital magazine
Agenda EN
2026
- ASI Diploma Exam, 9th March 2026.
- ASI General Assembly, 18 – 22 May 2026, Taipei, Taiwan
- ASI Contest Best Sommelier of the World, 11 – 17 October 2026. Lisbon, Portugal
- ASI Bootcamp Americas, 21-24 July 2026, Sao Paulo, Brazil
To come 2027 TBC
ASI Bootcamp Europe, Africa & Middle East, tbc
ASI Best Sommelier of Europe, 6 – 11 September 2027, Poland (Final on 10 September)
News & Events
Check out the latest ASI news, as well as updates in the world of sommellerie!
Lisbon, we will remember you. 🇵🇹❤️
For five days, Lisbon became the meeting point for 66 sommeliers from around the world — a place where ambition met expertise, where cultures came together, and where a shared passion brought the international sommellerie community closer.
We will remember the intensity of the competition, the anticipation before the final, the joy of new friendships and the emotion of witnessing a historic victory.
We will remember the masterclasses, the discoveries, the vineyards of Oeiras, the people who welcomed us, and the countless conversations that continued long after the challenges were over.
And we will remember the people who made it all possible: the contenders, the jury, the Portuguese Sommelier Association, our partners, volunteers and everyone who followed the journey from near and far.
The 18th ASI Contest Best Sommelier of the World has come to an end. But the knowledge shared, the connections made and the memories created will travel far beyond Lisbon.
To Portugal, to everyone who contributed, and to the worldwide community that makes sommellerie what it is — thank you.
This chapter may be closed, but the journey continues.
Stay connected with ASI for what comes next. 🌍🥂
#asisomms #asibestsomm #asibsw2026 #ASIBestSommelier2026 #Sommelier #sommeliercompetition #sommlife
🍂 Monthly Sommelier Quiz – October Edition 🤓🍷
October was a landmark month for the global sommelier community! 🌍🏆 All eyes turned to Lisbon, Portugal, for the ASI Contest Best Sommelier of the World 2026, where 66 candidates from around the world came together to compete for one of the profession’s highest honours.
We followed their journey, introduced the remarkable candidates one by one, and revisited the stories of past champions through our special podcast series. The competition culminated in a historic moment: Nikolai Haram Svorte of Norway was crowned ASI Best Sommelier of the World 2026 — the first Norwegian to claim the title! 🇳🇴🥂 It was also the second time Portugal had hosted this prestigious event.
Along the way, we also explored Portugal’s diverse wine regions, adding another chapter to our journey through the world of wine. 🇵🇹🍇
Now it’s time to see how closely you’ve been following the action! 💡
Take our October Sommelier Quiz in Stories and put your wine knowledge to the test. 💪
Share your score in the comments and celebrate the spirit of competition with fellow sommeliers and wine enthusiasts! 👇😄
#asisomms #asibestsomm #asicontest #asiquiz #asisommelierquiz #sommelier #bestsommelieroftheworld #lisbon2026 #wine #winequiz #sommelierquiz #wineknowledge #portugalwine #nicolaiharamsvorte #wineeducation
🍶 Sake, flavour & food pairing
How can understanding fermentation help sommeliers create exciting pairings? Insights from 'Sake Uncovered — A Deep Dive', the ASI Contest Best Sommelier of the World masterclass, offer inspiration well beyond Japanese cuisine.
🌾 Koji & umami
Koji helps transform rice starch into fermentable sugars and releases amino acids that contribute to sake’s savoury depth. Think mushrooms, tomatoes, beef stock and Parmigiano Reggiano!
🍏 Yeast & aromas
Yeast produces aromatic compounds such as isoamyl acetate (banana) and ethyl caproate (apple), contributing to the fruity fragrance of ginjo-ka. Remember: fruity aromas don’t necessarily mean a sweet palate.
🍽️ Pairing inspiration
🦪 Oysters: clean-finishing sake with gentle savoury depth.
🦐 Crustaceans: delicate styles that complement natural sweetness.
🧈 Fish in beurre noisette or creamy risotto: fuller, creamy sake.
🥩 Braised meat, roasted vegetables and aged cheese: mature sake with evolved, nutty or spicy notes.
🌡️ Don’t forget temperature! Chilling can highlight delicate aromas, while room temperature or gentle warming may reveal different nuances in fuller styles.
✨ The sommelier’s takeaway: Match the sake’s weight to the dish, explore connections in flavour and texture, and taste at different temperatures. Sake can be a versatile pairing partner across culinary traditions.
What’s your favourite sake and food pairing? Share it in the comments! 👇
@japansakeshochu_en
#ASISomms #ASIBestSomm #ASIPartner #ASIPartnernews #Sake #SakePairing #Sommelier #FoodPairing
ASI Partners
