ASI: A Sommelier's Insight

Introducing the ASI Best Sommelier of the World

What does it take to become the ASI Best Sommelier of the World? Is it knowledge, tasting ability or service acumen? It takes all of these things, but for the new ASI Best Sommelier of the World, Norway’s Nikolai Haram Svorte, it also took extraordinary commitment, relentless preparation, sacrifice and even months of near isolation.

Less than two weeks ago, all that preparation and sacrifice paid off. After a demanding week of competition, Svorte stepped onto the stage at the Coliseu dos Recreios in Lisbon for a final that would test not only his sommelier skills but also his ability to maintain his composure under pressure.That pressure came early, as Svorte, a self-proclaimed technician, made a rare mistake. He did not identify a wine served under screwcap as corked. The challenge was deceptive: cork taint is most often associated with wines bottled with cork stoppers, but it can also occur in wines sealed with a screwcap. It was an omission that could have rattled many competitors, but Svorte’s resolve and composure allowed him to recover quickly.

In this edition of A Sommelier’s Insight, Nikolai talks about the highs and lows of the competition, what was going through his mind on that stage and how he found the focus to keep moving forward.We’ll also look beyond the final to the preparation that made it possible: the dedication it demanded, what he put aside to pursue his ambition and what it feels like when a goal that has consumed so much of your life finally becomes a reality.

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In 1978, Giuseppe Vaccarini was crowned ASI Best Sommelier of the World in Lisbon.

This month, the contest returns to the Portuguese capital for the first time since his victory. On the eve of the ASI Best Sommelier of the World Contest Lisbon 2026, join host Mark DeWolf for a special episode of A Sommelier’s Insight.

In this episode, Giuseppe reflects on the experiences that prepared him for 1978, the moment that changed his career, and the journey that followed.As a new generation prepares to compete, we look back at one champion’s story, and the legacy built beyond the title.

List to Legacy of a Sommelier, part of our Road to Lisbon series, and don't forget to watch the finale of the 2026 contest on our YouTube channel.

Fifty years at one remarkable restaurant. A lifetime devoted to wine and hospitality. Serge Dubs isn't just a legend of sommellerie, he is a symbol of professionalism, loyality and the best qualities of hospitality.

In this episode of A Sommelier’s Insight, host Mark DeWolf asks Serge, crowned ASI Best Sommelier of the World in 1989, to reflect on five decades of sommellerie both through the lens of his work at Alsace’s celebrated L’Auberge de l’Ill and his time as a sommelier competitor, leader of various sommelier organizations and mentor to many generations of sommeliers that have come after him. From the competition stage to the dining room, their conversation explores the evolution of sommellerie, the importance of making guests feel welcome, and the passion that sustains a lifetime in the profession.

What does it mean to represent France in a competition the country has helped define? And what happens when you win, and return home with the title of ASI Best Sommelier of the World?

In this episode of A Sommelier’s Insight were are joined by Philippe Faure-Brac, ASI Best Sommelier of the World 1992. We talk about the pressure he felt competing for France, the moment he won, and the expectations that came with becoming a legend in his own country.

What does it take to become the ASI Best Sommelier of the World?

In this episode of A Sommelier's Insight host Mark DeWolf speaks with Sweden's Andreas Larsson, ASI Best Sommelier of the World 2007, about his unconventional journey from chef and musician to the pinnacle of international sommellerie. Larsson reflects on the disciplined preparation, mental focus and trusted team that carried him to victory, and how the competition and sommellerie in general transformed an introvert into a confident speaker and global wine authority.

They also explore the evolution of the sommelier profession, the growing strength of competitors beyond Europe’s traditional wine nations and what audiences can expect when the world’s finest sommeliers gather in Lisbon this October.

In this episode of A Sommelier’s Insight we continue a series titled the Road to Lisbon with Paolo Basso, ASI Best Sommelier of the World 2013.

After 18 years of competition, winning the title brought Paolo both joy and a sense of liberation. It also marked the beginning of a new chapterm and a broader perspective on what the profession needs to become.

In this episode, The Evolving Role of the Sommelier, we explore why knowledge alone is no longer enough. Paolo challenges sommeliers to think critically, look beyond persuasive wine stories and become as skilled at selling wine as they are at selecting it. We discuss understanding guests, building loyalty and demonstrating the value of a sommelier everywhere from a neighbourhood wine bar to a fine-dining restaurant.He also shares his thoughts on making wine less intimidating, connecting with younger consumers and approaching competition as preparation for a stronger career. Here’s my conversation with Paolo Basso.

As part of a series of podcasts titled "The Road to Lisbon" featuring interviews with past ASI Contest Best Sommelier of the World winners, we interview Raimonds Tomsons about what it takes to become a champion.

Raimonds Tomsons is the reigning winner ASI Best Sommelier of the World. His victory came in front of thousands of people watching live and tens of thousands watching online at the 2023 ASI Contest Best Sommelier of the World held in Paris, France.

Raimonds’ victory in Paris was the culmination of years of study, disciplined practice and experience on the competition stage. Yet, as he reveals, his success was shaped just as much by mindset: arriving calm and confident, accepting that his preparation was complete, and allowing himself to enjoy the moment.

In our conversation, Raimonds reflects on the pressures of competition, the importance of making technique instinctive and why a candidate must leave mistakes behind and remain present. Above all, he reminds us that even under the brightest lights, that sommellerie is still about hospitalit It is about connecting with guests, showing personality and making people feel welcome. Discover more in this episode of A Sommelier's Insight podcast: The Road to Lisbon, Making a Champion with Raimonds Tomsons.

Where does sake belong in the world of sommellerie?

The answer is simple: at its very heart. In this episode of A Sommelier’s Insight, we speak with Hiromi Iuchi of the Japan Sake and Shochu Makers Association about sake’s growing presence in restaurants around the world.

Instead of focusing on the technical aspects of Sake, this conversation delves more into how sake can work in the restaurant environment, challenges preconceptions of sake and talks about the importance of serving sake properly. In doing so we answer the question of why every modern sommelier should develop a deeper understanding of Japan’s most celebrated drink.

In this edition of A Sommelier's Insight host Mark DeWolf is joined by Gerald Lu, President of the Sommelier Association of Singapore, to discuss what it meant for Singapore to host the ASI Bootcamp Asia & Pacific. Since its launch in 2021, ASI Bootcamp has become one of the association's most important educational initiatives bringing together emerging sommeliers for three intensive days of world-class masterclasses, practical workshops, and mentorship designed to raise standards across the profession.

Hosting an event of this scale is about much more than logistics. It's an opportunity for a national association to showcase its hospitality, strengthen its local community, and inspire the next generation of sommeliers while creating lasting international connections.

Singapore's hosting of the 2025 Bootcamp was widely recognized as a milestone, highlighting both the professionalism of the local association and its commitment to bringing the Asia-Pacific sommelier community closer together.

In our conversation, we'll explore what the experience meant for the Sommelier Association of Singapore, why other national associations should consider bringing educational events like Bootcamp to their own countries, and how investments in education today can shape stronger associations, better sommeliers, and a more connected global wine community for years to come.

Over the past decade, the role of the sommelier has evolved dramatically. While competitions continue to celebrate the very best, one question has become increasingly important: How do we ensure the next generation has the opportunity to get there? That's the question at the heart of this podcast.

Piotr Kamecki, Vice-President of Europe for the Association de la Sommellerie Internationale (ASI) is one of the driving forces behind ASI Bootcamp, one of the organization's most ambitious educational initiatives. Created to nurture promising young sommeliers from around the world, Bootcamp goes far beyond technical training. It brings together talented professionals from vastly different cultures and wine markets, encouraging collaboration, mentorship, and the exchange of ideas that strengthen the global sommelier community.

Since its inception, the programme has already begun to demonstrate its impact. Alumni have gone on to win national championships, stand on the podium at continental competitions, and qualify for the ASI Best Sommelier of the World Contest. But perhaps its greatest achievement is less tangible: creating an international network of young professionals who learn from one another and return home better equipped to elevate sommellerie in their own countries.

In this first of a two-part series, Piotr shares the story behind ASI Bootcamp including how the idea was born, why ASI chose to invest so heavily in education, and what success looks like for a programme designed not simply to produce better competitors, but better sommeliers.

Whether you're preparing for competition, mentoring young professionals, or simply passionate about the future of wine service, I think you'll find plenty to take away from this conversation.