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!
🍷 Happy International Tempranillo Day! 🇪🇸✨
Spain's noble red, known as Tinta del País in Ribera, Tinta de Toro in Toro and Tinta Roriz in Portugal's Douro. One grape, many faces. Can you read the oak and the altitude in your glass? 🔍
The Style Spectrum 🎭
🍒 Rioja Joven: Fresh, juicy red fruit, little or no oak
🌿 Crianza & Reserva: Vanilla and coconut from American oak, supple and savoury
🏛️ Gran Reserva: Long oak and bottle age: leather, tobacco, dried fruit
🔥 Ribera del Duero: High altitude, dense, dark and structured
☀️ Toro: Hot and powerful, plush with ripe fruit and firm grip
Blind Tasting Clues 🕵️
✓ Red cherry, strawberry, dried herbs = youthful, fresher style
✓ Vanilla, coconut, cedar = American oak ageing
✓ Leather, tobacco, dried fruit = bottle age
✓ Dark plum and firm structure = Ribera or Toro
✓ Medium acidity, moderate tannin: lighter than Cabernet, more savoury than Merlot
Serve & Pair 🍽️
Slightly below room temperature, around 16-18°C. Roast lamb, chorizo, grilled meats, aged Manchego.
Your Challenge 📣
Pour a Rioja Crianza and a Ribera del Duero blind. Vanilla and red fruit, or dark plum and power? Your palate knows the altitude!
What's your Tempranillo clue? 👇
Image credit - PlantGrape (c)
#ASISomms #ASIBestSomm #TempranilloDay #InternationalTempranilloDay #Tempranillo #Rioja #RiberaDelDuero #SpanishWine #BlindTasting #Sommelier
🍷 Your next business opportunity starts at Wine Paris 2027.
From 15 to 17 February 2027, Paris becomes the meeting point for the global wine industry. Three days to discover new wines, meet the right people and turn opportunities into business.
Wine Paris 2026:
🍷 6,537 exhibitors
🌍 63,541 trade visitors from 169 countries
🤝 25,958 booked meetings
New connections, new perspectives and business opportunities across the global wine trade.
Whether you're a winemaker looking to expand your reach, an importer searching for your next discovery or a buyer building tomorrow's portfolio, Wine Paris brings the right people together.
In 2027, it's all about "Every Facet".
From family-owned estates to established wine houses, from historic vineyards to emerging wine regions, every origin, every scale and every perspective has a role to play.
Because the future of wine isn't shaped by one voice. It's built through the people, ideas and connections that move the industry forward.
New wines to discover. New markets to explore. New opportunities to seize. Your next opportunity starts here. See you in Paris?
📅 15–17 February 2027
📍 Paris Expo Porte de Versailles, France
🔗 Discover more: wineparis.com/fr/home
@vinexposium
#ASISomms #ASiBestSomm #ASIPartner #ASIPartnerNews #WineParis #Vinexposium #WineIndustry
Pairing Tuesday🍴🍷
Jura, France 🍇🇫🇷
The Jura's cuisine is rustic, mountain-born and built for its wines. Here's how the region's local bottles and its celebrated cheeses come together.
🧀 COMTÉ (18+ MONTHS) & VIN JAUNE
The classic. Comté is made from raw cow's milk in the Jura's mountain pastures, and aged long enough to develop crystalline crunch and savoury, nutty depth. Vin jaune matches that intensity: its oxidative walnut and curry notes meet the cheese's nuttiness, while its saline edge and high acidity cut through the fat. Let the cheese and wine age together, and the pairing deepens.
🧀 MORBIER & POULSARD
Lighter and creamier than Comté, with its signature ash line. Poulsard's pale, red-berried delicacy and gentle tannins suit this softer cheese without overwhelming it. Serve slightly chilled to keep the fruit lively.
🍄 MORILLES OR CÈPES IN CREAM & TROUSSEAU
Wild mushrooms braised in cream and vin jaune's trace of nutty oxidation are a classic Jura autumn dish. Trousseau's structure and earthy, savoury perfume echo the forest floor, and its acidity lifts the cream.
🥔 FONDUE COMTOISE & SAVAGNIN OUILLÉ
Melted Comté with white wine, served with bread and potatoes. The topped-up Savagnin's oxidative, nutty character and firm acidity suit the cheese's richness, and the wine's body stands up to the melted texture.
🥩 VOLAILLE AU VIN JAUNE & VIN JAUNE
The region's signature dish: chicken braised with morels and cream, finished with vin jaune. Pair it with the same wine used in the sauce, served at cellar temperature, so the dish and the glass share a single thread.
🥃 MARC DU JURA to close the meal, or Macvin for a fortified finish.
Mountain cheese, forest mushrooms, and wines that wait. This is the Jura table.
#ASISomms #ASIPairingTuesday #Jura #Comte #VinJaune #Poulsard #Trousseau #FrenchCuisine #FoodAndWinePairing #Morbier #Savagnin #SommLife #TerroirToTable
ASI Partners
