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
News & Events
Check out the latest ASI news, as well as updates in the world of sommellerie!
Road to Lisbon: meet your heroes 🤩🔥
Presenting the candidates who will contend for the title this October in Lisbon 🇵🇹
Nicolás Reines🍷 @nicolasreines
Representing: Colombia 🇨🇴 @sommeliersdecolombia
Independent Sommelier at @nicolasreines, Catas de Garaje, Vino Por Partes📍Bogotá, Colombia
Identifies with: Sauvignon Blanc 🍇 Adaptive, very different in his aromas around the world but with a clear identity.
See you in October 😉
@escancoesdeportugal
#asisomms #asibestsomm #roadtolisbon2026 #ASIBestSommelier2026 #asibsw2026 #portugal #sommelier #wine #sommeliercontest #sommeliercompetition #sommlife
Pairing Tuesday 🍴🍷
Portugal 🧑🍳🇵🇹
Arriving in Lisbon this week? Beyond competition, discover Portugal's gastronomic treasures. These pairings are just the beginning—your real education starts at the table.
🐟 SARDINES GRELHADAS & VINHO VERDE
Charred fresh sardines with sea salt meet Atlantic Vinho Verde's fizzy, mineral crispness. The wine's slight carbonation cuts through the oily fish, citrus notes echo the char, and salinity creates pure coastal magic. Portuguese simplicity perfected.
🦑 ARROZ DE TINTA & TOURIGA NACIONAL
This dramatic black squid-ink risotto with tender cephalopod demands Douro's elegant, structured Touriga. The wine's dark fruit mirrors the ink's earthiness, refined tannins respect the delicate squid, and mineral backbone adds sophistication. Lisbon's most iconic dish.
🍲 FRANCESINHA & TINTA BARROCA
Porto's legendary sandwich (steak, ham, cheese, beer sauce) with this full-bodied red shows terroir power. Tinta Barroca's concentration handles the richness, peppery spice complements the beer sauce, and integrated tannins create harmony. Northern Portuguese comfort.
🥘 ARROZ DE MARISCO & ARINTO
Mixed seafood rice with this mineral, crisp white creates textbook pairing. The wine's acidity cuts through the rich shellfish stock, stone fruit enhances the seafood sweetness, and salinity bridges ocean to glass. Coastal refinement.
🍖 CALDO VERDE & BAGA
This iconic kale-potato soup with chorizo meets Dão's elegant, tannic Baga. The wine's peppery spice mirrors the sausage, acidity cuts through the creamy soup, and terroir-driven character honors humble ingredients. Mountain soul.
🧀 PORTUGUESE CHEESE & AGED TAWNY PORT
Aged cheeses with 10+ year Tawny creates oxidative harmony. The wine's honeyed complexity, caramel notes, and acidity balance the cheese's depth. Fortified immortality meets regional pride.
🧁 Pastéis de Nata & Madeira
Crispy custard tart with aged Madeira's hazelnut, oxidative complexity is bliss. The wine's acidity refreshes, subtle sweetness complements pastry, and centuries-old wine meets centuries-old pastry tradition.
One week. Infinite discoveries. Welcome home, sommeliers. 🍷
#ASISomms #ASIBestSomm #RoadtoLisbon2026 #ASIBestSommelier2026 #ASIBSW2026 #ASIPairingTuesdays #PortugueseWine #PortugueseCuisine #FoodAndWinePairing #Sommelier #SommelierContest #SommelierCompetition #DouroValley #TerroirToTable
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