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-KH News Desk (cbedit@imaws.org)
India is an emerging market when it comes to wine culture. With that said, the Sommeliers Association of India (SAI), the country’s first official sommelier body, has secured affiliation with the prestigious Association de la Sommellerie Internationale (ASI). This partnership will play a crucial role in evolving India’s wine scene. We got the opportunity to converse with Amrita Singh, DipWSET, President, of the Sommeliers Association Of India and Mattia Antonio Cianca DipWSET, Vice President, of the Sommeliers Association Of India to learn more about it. Keep scrolling-
What inspired the founding of the Sommeliers Association of India (SAI), and how does it aim to elevate beverage education in India?
Ans: Mattia Antonio Cianca, Co-Founder & Vice – President of the Sommeliers Association of India said, The inspiration for the Sommeliers Association of India (SAI) was sparked during the 2023 ASI Contest Best Sommelier of the World in Paris, where Amrita Singh attended to support Mattia Antonio Cianca. Observing the absence of India among the 65 participating countries highlighted the need for a dedicated platform to nurture and represent Indian sommeliers on the global stage. This realization laid the foundation for the Sommeliers Association of India. SAI was established not only as India’s first national association for sommeliers but also as a globally recognized body through its affiliation with the Association de la Sommellerie Internationale (ASI). Its mission is to create a vibrant and inclusive community of wine enthusiasts and professionals while elevating the standards of beverage service and education in India.
India’s beverage industry is experiencing rapid growth, fueled by evolving consumer preferences and a rising demand for premium alcoholic and non-alcoholic beverages. SAI aims to address the industry’s needs by fostering a new generation of skilled professionals who are well-versed in both domestic and international beverage offerings.
Key initiatives include offering ASI certifications and diplomas, which are recognized worldwide, and organizing the SAI Best Sommelier of India competition. These programs not only provide a pathway for aspiring sommeliers to showcase their talent but also enable winners to participate in prestigious global competitions, such as the ASI Contest Best Sommelier of Asia & Pacific and the Best Sommelier of the World.
By promoting education, mentorship, and responsible beverage consumption, SAI plays a pivotal role in transforming India’s beverage landscape and positioning the country as a hub for wine expertise and appreciation.
Tell us more about the “Best Sommelier of India 2025” competition. What does winning mean for professionals in the industry?
Ans: Amrita Singh, Founder & President of The Sommeliers Association of India said, The 2025 SAI Best Sommelier of India competition is more than just a contest—it’s a celebration of talent and a platform for raising the standards of the sommelier profession in India. Participants undergo intense evaluation in areas such as wine and beverage knowledge, tasting proficiency, food-and-wine pairing, and service skills. The competition is open to professionals from diverse backgrounds, including restaurants, wine bars, and retail, encouraging inclusivity and excellence in the field. Winning this prestigious competition not only signifies mastery of the craft but also opens doors to unparalleled opportunities. Victors receive mentorship and specialized training from distinguished sommeliers, preparing them to represent India at esteemed international events such as the 2025 ASI Contest Best Sommelier of Asia & Pacific and the 2026 Best Sommelier of the World competition. Also, the 3 finalists will receive a fully sponsored trip to the ASI Asia Bootcamp in Singapore in June 2025.
Beyond the accolades, the competition provides a platform for participants to connect with a global network of industry professionals. This network facilitates knowledge sharing, career growth, and skill enhancement, furthering the professional development of Indian sommeliers.
Can you tell us more about how SAI prepares its members for high-profile international events like the Best Sommelier of the World competition?
Ans: Mattia Antonio Cianca, Co-Founder & Vice–President of the Sommeliers Association of India said, SAI envisions a comprehensive strategy to prepare its members for prestigious international competitions such as the Best Sommelier of the World. As part of our future plans, we aim to develop training programs focused on cultivating technical expertise, including a thorough understanding of wine regions, tasting methodologies, and food-and-wine pairing principles. These programs will be designed to equip members with the skills needed to meet the diverse challenges presented by global platforms. We also plan to provide mentorship opportunities with award-winning sommeliers who can share valuable insights from their competitive experiences. In addition, simulated competitions replicating real-world scenarios are under consideration to help participants build confidence and refine their performance under pressure. Our long-term goals include offering ASI certifications and diplomas recognized worldwide, and ensuring members are trained to meet global standards. Through this envisioned blend of education, mentorship, and experiential learning, SAI seeks to prepare Indian sommeliers to excel on the international stage while fostering their growth within the dynamic beverage industry.
What qualities do you believe are essential for success in this field, and how can young professionals develop these qualities?
Ans: Mattia Antonio Cianca, Co-Founder & Vice – President of the Sommeliers Association of India said, Success in the sommelier profession requires a combination of technical expertise, service excellence, and an unwavering passion for continuous learning. Sommeliers must develop an in-depth knowledge of beverages, understanding their origins, characteristics, and cultural contexts, while mastering the ability to deliver exceptional service experiences. Effective communication is equally vital, as sommeliers need to convey their knowledge in an engaging and accessible manner to both clients and peers. Adaptability is another essential quality in this rapidly evolving industry, where shifting consumer preferences and emerging trends constantly reshape the landscape.
The wine world is a never-ending learning cycle, with new countries and regions continually developing innovative oenological techniques and introducing unique grape varietals to the global stage. For success, a sommelier must embrace this dynamic nature and be willing to learn, never assuming they know everything. Confidence in one’s craft is important, but it must be paired with humility and curiosity. Participating in competitions can be a transformative experience, helping sommeliers refine their skills, gain recognition, and build credentials that go beyond what certifications alone can offer. Also, allows learning how to manage stress and perform under pressure. Young professionals can cultivate these qualities by pursuing formal courses such as WSET and exams such as the Court of Master Sommeliers, gaining hands-on experience in the hospitality industry, and seeking mentorship from seasoned sommeliers. Engaging in industry events and competitions further broadens their understanding and connects them with a supportive network of peers and experts. Above all, a genuine passion for beverages and a commitment to excellence will drive success in this rewarding and ever-evolving field.
What role does beverage service and food-and-wine pairing play in SAI’s training programs, and why are these skills so crucial for professionals in the industry?
Ans: Mattia Antonio Cianca, Co-Founder & Vice – President of the Sommeliers Association of India said that beverage service and food-and-wine pairing are integral to SAI’s training programs because they define the core responsibilities of a sommelier. These skills enhance the dining experience by creating harmonious pairings that highlight the flavours and textures of both the food and the beverage. Sommeliers with a mastery of pairing can enhance a meal, turning it into a memorable experience for guests. Additionally, beverage service goes beyond technical proficiency; it involves creating a welcoming and engaging environment that builds trust and improves customer satisfaction. Incorporating these skills into its training programs, SAI ensures that members are prepared to deliver world-class service. By emphasizing the importance of pairing and service, SAI equips professionals to excel in diverse roles within the beverage and hospitality industries, furthering the association’s mission to raise standards across the sector.
What do you see as the future of beverage education in India, and how do you see SAI continuing to evolve in this space?
Ans: Amrita Singh, Founder & President of The Sommeliers Association of India said, The future of beverage education in India lies in increased accessibility, global recognition, and professional development opportunities. As the Indian beverage industry matures, there is a growing need for structured education and certifications that align with international standards. SAI is at the forefront of this transformation, expanding its reach through partnerships with global institutions, regional workshops, and online learning platforms. These initiatives ensure that education is accessible to aspiring professionals across the country. In the coming years, SAI plans to deepen its engagement with the hospitality industry by offering specialized programs that address emerging trends, such as sustainability and responsible consumption. By supporting innovation and adapting to the evolving needs of the industry, SAI will continue to play a crucial role in shaping the future of beverage education in India.
What are some of the key challenges facing the Indian wine and beverage industry today, and how is SAI working to address them?
Ans: Amrita Singh, Founder & President of The Sommeliers Association of India said, The Indian wine and beverage industry faces several challenges, including limited consumer awareness, a shortage of skilled professionals, and regulatory complexities that vary across regions. These factors hinder the industry’s ability to grow and compete on a global scale. SAI addresses these challenges through targeted education and outreach initiatives. By offering ASI certifications and hosting high-profile competitions, SAI creates opportunities for professionals to develop their skills and gain international recognition. Additionally, SAI advocates for greater collaboration between industry stakeholders, including wineries, hospitality establishments, and policymakers, to create a more conducive environment for growth. Through its efforts, SAI is promoting a culture of excellence and innovation that will help overcome these challenges and drive the industry forward.
SAI has already made a significant impact in India. What are your plans for expanding the association’s reach across different regions of the country?
Ans: Mattia said, SAI is committed to expanding its reach by establishing regional chapters and collaborating with local partners to make its programs more accessible. The association plans to host workshops, tastings, and certification courses in various cities, catering to the diverse needs of India’s beverage professionals. By working with restaurants, wineries, and educational institutions, SAI aims to create a nationwide network that supports professional development and knowledge sharing. Amrita added that, through these initiatives, SAI seeks to inspire more individuals to join the sommelier profession while building a robust community that celebrates India’s growing prominence in the global beverage industry. This regional expansion will ensure that the benefits of SAI’s programs are accessible to professionals and enthusiasts across the country.
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