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.

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.

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 chapter 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.

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.

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.

For centuries, Orvieto was one of Italy's most revered white wines, renowned for both its botrytis-affected sweet wines and its table wines. During the second half of the 20th century, the region's popularity skyrocketed as Orvieto became a staple on the wine lists of an ever growing number of Italian trattorias appearing around the world.
Over time, Orvieto developed a reputation as an approachable and food-friendly wine style. However, increasing demand also led to the production of simpler, more commercial styles, often made in Abboccato (off-dry) and Amabile (semi-sweet) expressions. This led to mass-produced Orvieto beginning to overshadow the region's finest producers and most distinctive wines.
Today, however, a new generation of producers is leading a renaissance, returning the region to its roots while embracing modern approaches to quality, sustainability and terroir expression.
In this episode of A Sommelier's Insight, host Mark DeWolf sits down with Bernardo Barberani of Barberani Estate, one of Orvieto's most respected family wineries. Together, they explore the remarkable story of Orvieto's resurgence, the pivotal role of Grechetto in redefining the region's identity, and how Barberani balances tradition with innovative, sustainable viticulture.
From the volcanic soils overlooking Lake Corbara to the evolving vision of one of Umbria's iconic estates, this conversation offers a fascinating look at a classic Italian wine region reclaiming its place among Italy's most compelling white wine destinations.

For decades, Vinho Verde was viewed through a remarkably simple lens. Fresh, light, affordable and often with a touch of spritz, it became one of Portugal's most recognisable wine exports and a favourite introduction to Portuguese wine for consumers around the world.
Today, however, the region is telling a far more complex and compelling story. Stretching across Portugal's verdant northwest, Vinho Verde has undergone a remarkable transformation over the past two decades.
Producers have increasingly shifted their focus towards varietal expression, sub-regional identity and site-specific wines. Indigenous grapes such as Alvarinho, Loureiro and Avesso are no longer viewed simply as components of a regional blend but as distinct voices capable of expressing place, personality and remarkable quality.
At the same time, changes in viticulture, winemaking and market expectations have expanded perceptions of what Vinho Verde can be.The result is a region that is producing some of the most exciting and dynamic white wines in Europe. Alongside the fresh, approachable styles that helped establish its reputation, consumers and sommeliers are now discovering age-worthy wines, terroir-driven bottlings and increasingly nuanced expressions that challenge long-held assumptions about the category.
To explore this evolution, ASI sat down with Tiago Macena one of Portugal's leading winemakers, wine communicators and educators. We discussed the forces that have shaped Vinho Verde's transformation, the growing importance of its sub-regions and indigenous grape varieties, and why the region has become one of the most exciting sources of white wine in the world today.

For centuries, Orvieto was one of Italy's most revered white wines, renowned for both its botrytis-affected sweet wines and its table wines. During the second half of the 20th century, the region's popularity skyrocketed as Orvieto became a staple on the wine lists of an ever growing number of Italian trattorias appearing around the world.

Over time, Orvieto developed a reputation as an approachable and food-friendly wine style. However, increasing demand also led to the production of simpler, more commercial styles, often made in Abboccato (off-dry) and Amabile (semi-sweet) expressions. This led to mass-produced Orvieto beginning to overshadow the region's finest producers and most distinctive wines.

Today, however, a new generation of producers is leading a renaissance, returning the region to its roots while embracing modern approaches to quality, sustainability and terroir expression.

In this episode of A Sommelier's Insight, host Mark DeWolf sits down with Bernardo Barberani of Barberani Estate, one of Orvieto's most respected family wineries. Together, they explore the remarkable story of Orvieto's resurgence, the pivotal role of Grechetto in redefining the region's identity, and how Barberani balances tradition with innovative, sustainable viticulture.

From the volcanic soils overlooking Lake Corbara to the evolving vision of one of Umbria's iconic estates, this conversation offers a fascinating look at a classic Italian wine region reclaiming its place among Italy's most compelling white wine destinations.

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