Association de la Sommellerie Internationale

Association de la Sommellerie Internationale
Name	Association de la Sommellerie Internationale
Abbreviation	ASI
Formation	1969
Type	Professional association
Headquarters	Paris
Region served	Worldwide
Leader title	President
Leader name	Michele Scicolone

Association de la Sommellerie Internationale is an international professional association dedicated to the advancement of sommelier craft, sensory evaluation, and beverage service. Founded in 1969, the organization connects national sommelier associations, hospitality institutions, and wine producers through competitions, education, and policy advocacy. It serves as a coordinating body among national bodies such as the London-based Institute of Masters of Wine, the Union des Sommeliers de France, and the Guild of Sommeliers in various countries, and engages with international fairs like Vinitaly and ProWein.

History

The association emerged in the late 1960s amid a revitalization of professional hospitality movements linked to events like the Expo 67 and the postwar expansion of international trade reflected at the World Expo circuits. Early contributors included figures associated with the Burgundy wine trade, restaurateurs from Paris, and educators linked to the École Hôtelière de Lausanne, building on precedents set by the Confrérie des Chevaliers du Tastevin and regional guilds in Bordeaux and Champagne. Throughout the 1970s and 1980s the association expanded its network to include delegations from Italy, Spain, Germany, United Kingdom, and Japan, aligning with beverage trends showcased at Vinexpo and collaborations with institutions such as the Wine & Spirit Education Trust and the Bordeaux Wine School. In the 1990s and 2000s the association incorporated sommelier communities from United States, Canada, Australia, Argentina, and South Africa, adapting its programs alongside movements like the Slow Food initiative and the globalization of appellation systems exemplified by the Appellation d'origine contrôlée model. Recent decades have seen engagement with sustainability agendas promoted at forums including the United Nations Climate Change Conference and partnerships with research centers at universities such as University of California, Davis and Bordeaux Sciences Agro.

Organization and Membership

The association operates as a federation of national sommelier associations, hospitality schools, and corporate partners drawn from trade bodies like the International Organisation of Vine and Wine and private firms including distributors associated with Moët Hennessy and cooperatives in Rhone Valley. Governance typically features an executive board comprising representatives elected from regional blocs—Europe, Americas, Asia-Pacific, and Africa—mirroring structures found in organizations like the International Olympic Committee and the International Bar Association. Membership categories include national association delegates, individual sommeliers, student affiliates from institutions such as the Culinary Institute of America and the Le Cordon Bleu, and corporate partners drawn from cooperatives and négociants in regions like Tuscany and Mendoza Province. The association liaises with regulatory bodies including agencies modeled on the European Commission and trade missions from national ministries located in capitals such as Brussels and Rome.

Competitions and Certifications

The association is best known for sponsoring biennial global competitions modeled on national contests like the Best Sommelier of France and events such as the World Barista Championship in the beverage sector. Its flagship event brings competitors from national titleholders—winners from contests in Spain, Portugal, Switzerland, Belgium, Netherlands, Sweden, Norway, Finland, Denmark, Poland, Czech Republic, Hungary, Russia, Ukraine, Turkey, Greece, Israel, Lebanon, China, South Korea, Thailand, Vietnam, Malaysia, Philippines, Indonesia, India, Pakistan, Bangladesh, Sri Lanka, Nepal, Mongolia, Kazakhstan, Uzbekistan, Chile, Peru, Uruguay, Brazil, Paraguay, Bolivia, Colombia, Venezuela, Mexico, United States of America, Canada, Australia, New Zealand, and South Africa—to compete in blind tasting, beverage service, and theory. Certification pathways align with curricula developed by institutions like the Wine & Spirit Education Trust and national qualifications akin to those from the City and Guilds of London Institute.

Education and Training Programs

Educational initiatives include masterclasses, technical seminars, and collaborative workshops delivered in partnership with schools such as the École hôtelière de Genève and research units at INRAE. Programs emphasize sensory analysis, grape varieties studied from regions like Riesling in Mosel and Pinot Noir in Burgundy, and food-pairing methodologies influenced by chefs associated with Nouvelle cuisine and restaurants bearing stars from the Michelin Guide. The association organizes regional training hubs in cities including Paris, London, New York City, Tokyo, São Paulo, Cape Town, and Sydney and cooperates with trade shows such as SIAL Paris and educational projects run by institutions like the Institute of Culinary Education.

Awards and Recognitions

The association bestows awards recognizing lifetime achievement, best regional sommelier, and innovation in beverage service, similar in prestige to honors given by the James Beard Foundation and industry accolades presented at the Decanter World Wine Awards. Recipients have included professionals with careers tied to notable establishments such as restaurants featured in the Guide Michelin and wine critics affiliated with publications like Decanter (magazine), Wine Spectator, The World of Fine Wine, The New York Times, The Guardian, and Le Monde. Awards ceremonies have been staged alongside festivals like Vinitaly and trade fairs including ProWein.

International Activities and Partnerships

On the international stage the association engages with intergovernmental and private-sector partners including the International Organisation of Vine and Wine, major trade fairs like Vinexpo, educational entities such as the Burgundy School of Business, and conservation networks inspired by initiatives at the Convention on Biological Diversity. It supports collaborative research with universities like University of Adelaide, Cornell University, University of Bordeaux, and University of California, Davis on viticulture, climate adaptation, and sensory science, and it maintains ties with culinary networks represented by the Worldchefs federation and hospitality trade groups active at the World Travel & Tourism Council summits. The association also fosters bilateral programs with national federations in capitals including Paris, Madrid, Rome, Berlin, Beijing, Seoul, Ottawa, and Canberra to promote cross-border exchange, diversity in beverage culture, and sustainable practices in viticulture and service.

Category:Professional associations Category:Wine industry