Welcome to
Association de la Sommellerie Internationale
The Association de la Sommellerie Internationale is the worldâs preeminent global advocate for the needs of the modern sommelier.
Since 1969
About ASI //
âASI was a little bit like the European Union in the beginning, today it is more like the United Nations.â-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, TaiwanÂ
- ASIÂ 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!
Pairing Tuesday đŽđ·
Portugal đ§âđłđ”đč
Arriving in Lisbon this week? Beyond competition, discover Portugal's gastronomic treasures. These pairings are just the beginningâyour real education starts at the table.
đ 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.
đŠ 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.
đČ 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.
đ„ 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.
đ CALDO VERDE & BAGA
This iconic kale-potato soup with chorizo meets DĂŁo'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.
đ§ 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.
đ§ PastĂ©is 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. đ·
#ASISomms #ASIBestSomm #RoadtoLisbon2026 #ASIBestSommelier2026 #ASIBSW2026 #ASIPairingTuesdays #PortugueseWine #PortugueseCuisine #FoodAndWinePairing #Sommelier #SommelierContest #SommelierCompetition #DouroValley #TerroirToTable
Wine region: Portugal đđ”đč
Our vinous host of the 18th edition of ASI Contest Best Sommelier of the World! đ€©
One week until the world's best sommeliers arrive in Lisbon. Welcome, competitorsâyou're about to discover a wine nation that rewrites everything you think you know about European terroir.
đ THE PLACE
2,000 years of continuous winemaking. Ancient Roman routes, medieval monasteries, Age of Exploration heritageâall embedded in every bottle. Douro Valley (UNESCO World Heritage), Alentejo (emerging powerhouse), DĂŁo (elegant reds), Vinhos Verdes (fresh Atlantic), Port & Madeira (fortified immortality), and countless hidden regions redefine what's possible.
đ CLIMATE & TERROIR
Atlantic maritime coolness meets Mediterranean warmth. Granite, schist, slate, limestone, clayâeach region's geology tells a different story. Douro's steep, terraced slopes. Alentejo's sun-baked plains. DĂŁo's mountain coolness. Vinhos Verdes' Atlantic spray. No two regions share the same terroirâPortugal is a masterclass in diversity.
đ VARIETIES & STYLES
Touriga Nacional, Tinta Roriz, Tinta Barroca (reds with soul). Alvarinho, Arinto, FernĂŁo Pires (whites of precision). Indigenous grapes you've probably never heard ofâBaga, Negra Mole, Tinta MiĂșda. Port (fortified poetry). Madeira (eternal complexity). Dry table wines rivaling Europe's best. RosĂ©s gaining international respect. Natural wine revolution thriving here.
⥠NOW
Quality revolutionâmoving beyond brand names to terroir-driven expression. Young winemakers returning with European training, applying Old World philosophy to Portuguese grapes. Sustainability explosionâorganic and biodynamic practices expanding rapidly.
Natural wine leadershipâPortugal punching above its weight globally. Alentejo's elevationâfinally getting world recognition. Price-to-quality ratio remains unbeatable.
This week, you'll taste centuries of tradition, decades of innovation, and unlimited potential. Portugal doesn't need to prove itselfâit invites you to discover it.
Welcome to Lisbon. Welcome to Portugal. đ
#ASISomms #ASIBestSomm #RoadtoLisbon2026 #ASIBestSommelier2026 #ASIBSW2026 #PortugueseWine #ASIWineRegion #Sommelier #SommelierContest #SommelierCompetition #DouroValley #TerroirDriven #WineEducation
đ§ A Sommelier's Insight podcast: 50 Years of Sommellerie with Serge Dubs đ·
Fifty years at one remarkable restaurant. đ€©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.đ
In this episode of A Sommelierâs 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 Alsaceâs celebrated LâAuberge de lâIll and his time as a sommelier competitor, leader of various sommelier organisations and mentor to many generations of sommeliers that have come after him. đ„ 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. đ„
Discover more in this episode of A Sommelier's Insight podcast: 50 Years of Sommellerie with Serge Dubs. @sergedubs
đș Do not forget that you can now also watch the episodes on our YouTube channel!
â¶ïž YouTube: youtu.be/noqoDjpXzJo
đ§ Listen on podcast platforms: www.spreaker.com/episode/50-years-of-sommellerie--75460127
đ Links in bio to previous episodes! đ
You can also read our interview with Serge in text version on ASI Magazine:
magazine.asi.info/?p=4450
#ASISomms #ASIBestSomm #ASommeliersInsight #RoadtoLisbon #Sommelier #SommelierLife #HospitalityProfessionals #WineEducation
ASI Partners
