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Welcome to ASI – Association de la Sommellerie Internationale
(Association of Sommeliers worldwide).

As you can see, the former website has disappeared. This is only a temporary layout, as we are working on a complete relaunch. Stay tuned!

Learn more about ASI below @ “About us“.

We try to keep you updated – even on this temporary site – @ “News“.

About us

Welcome

The responsibilities of a modern sommelier are today seen as going far beyond merely serving wines. As well as a complete knowledge of this field, and an indispensable gift for human relationships, he/she must also display a considerable understanding of purchase and stocks management. A good sommelier is today also associated with the marketing of the business.

While knowledge of wines and spirits can be acquired in specialist schools (such as Oenology Institutes) and the foundations of the trade in specialist institutions (hostelry schools, etc), there is no other means of acquiring the necessary experience other than informally throughout one’s career. This situation makes obvious the need for continuous training in the real sense of the word, which would consolidate scattered personal experiences by means of a rational approach.

ASI – Association de la Sommellerie Internationale

ASI is a non-profit organization and was founded in Reims (France) on June 3rd/4th, 1969.

Our aims are:

  • To bring together the national sommellerie associations (just one member association per country) and to promote their founding where they do not yet exist.
  • To co-ordinate actions aimed at developing and advancing the profession by various means (training courses, etc.).
  • To enhance the sommelier’s profession as well as educating the consumer.
  • To defend the ethics of the profession.

ASI participates in all events related to wine, spirits and other drinks, and is able to take any action directly or indirectly aimed at its objectives defined above.

News

Best sommelier of Norway in 2018 is Henrik Dahl Jahnsen

Henrik is in a restaurant business since 2010 and since than he was  working on several different positions in hospitality service, as chef apprentice to a sommelier and general manager mostly in Bølgen & Moi Ny-Hellesund and nowadays as a sommelier at  Bølgen & Moi Kristiansand. In a 2008/2009  he was educated  at Catering School, …

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