Explore every episode of the podcast ASI: A Sommelier's Insight

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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Few figures have shaped the conversation around natural wine as profoundly as Pascaline Lepeltier. A leading contender for this year's ASI Contest Best Sommelier of the World Lisbon, Meilleur Ouvrier de France, Best Sommelier of France (2018), acclaimed author, restaurant and winery co-owner, educator and one of the most influential voices in contemporary wine, Pascaline has spent decades exploring the intersection of farming, terroir, sustainability and authenticity in wine.
In this episode of A Sommelier's Insight, titled Nat Chat, we take a deep dive into the natural wine movement exploring its modern roots, where it stands today and where it may be headed in the years ahead. From its start as a countercultural response to industrialised wine production to its emergence as a global force influencing growers, sommeliers and consumers alike, Pascaline offers a thoughtful and nuanced perspective on one of wine's most debated categories.
Together, we explore her personal relationship with natural wine, discuss whether the movement has remained true to its original ideals, and examine how perception has changed, where the movement is now and likely to be in the future.
Whether you're a devoted natural wine enthusiast, a sceptic or simply curious about the movement's impact on the wider wine world, this conversation promises insight, context and plenty of food (and drink) for thought. Join us for an engaging discussion with one of the wine industry's most respected and thought-provoking voices.

India has long been viewed as an emerging market in the world of wine, but today it is becoming something far more compelling: a proving ground for a new generation of sommeliers shaping their own identity. In this episode of A Sommelier’s Insight, we sit down with Amrita Singh to explore the upward trajectory of sommellerie in India. From the challenges of building wine culture in a historically spirits driven market to the rapid evolution of fine dining and education, Singh offers a thoughtful and grounded perspective on how the profession is finding its voice. What emerges is a story not just of growth, but of adaptation. Singh speaks to the importance of context: how sommeliers in India must navigate climate, cuisine, and consumer perception in ways that differ from traditional wine markets. Yet within those challenges lies opportunity. As global attention turns toward Asia, India’s sommellerie community is stepping forward with confidence, curiosity, and a distinctly modern approach to hospitality.

There are moments in a wine career that quietly reshape everything, not through spectacle, but through a gradual realisation of what wine can truly represent. For Master Sommelier Jane Lopes, that moment opened the door to a career defined not just by technical mastery, but by a deeper exploration of wine as a meeting point of intellect, sensory experience, and human connection. In this conversation, we move beyond the surface of Australian wine and into something far more compelling. Jane brings a perspective shaped by her own experiences in accademia, working the floor of the world’s most influential dining rooms, and her work in Australia at the highest level of hospitality. What emerges is a reframing of a country often reduced to shorthand, 'sunshine in a bottle' , into something far more nuanced. We explore the idea of the future of Australia is not a rebrand, but a shift. From volume to value. From simplicity to site expression. From a singular identity to a mosaic of regions, varieties, and voices. It’s a conversation about perception, evolution, and the role sommeliers play in reshaping the narrative, one glass at a time.

Mark welcomes listeners to another episode of A Sommelier’s Insight, where wine is more than what’s in the glass. It’s memory, culture and connection.
In this episode, Mark sits down with Howard Hsia, President of the Taiwan Sommelier Association, to explore one of the most fascinating and often overlooked wine cultures in the world: Taiwan.
Long known as a crossroads of trade, cuisine and culture, Taiwan has quietly emerged as one of Asia’s most dynamic wine markets. But beyond the impressive cellars, luxury dining rooms and passionate collectors lies something deeper, a uniquely Taiwanese perspective on hospitality and sommellerie shaped by layers of cultural influence.
Together, Mark and Howard discuss how Taiwan became an influential wine centre in Asia, why Taiwanese sommeliers often approach service and pairing differently, and how the island’s openness to global influences has helped foster a new generation of beverage professionals who move comfortably between wine, tea, sake, water, spirits and gastronomy.
The conversation also explores the role Taiwan plays within the global sommelier community, the evolution of wine education across Asia, and why Taiwan’s cultural flexibility may offer an important glimpse into the future of sommellerie itself.

There is a tendency, even among professionals, to treat glassware as a constant, an invisible tool in service of something else. Yet, as Leopold Grupp, CEO of Stölzle Lausitz, makes clear in this episode of A Sommelier's Insight, the glass is anything but passive. It is, in his words, “a sensoric object… a tool for professionals… where you can amplify certain tastes and you can reduce others.”At the centre of the company’s philosophy is a phrase that carries deep meaning, “Born in Fire.”
Grupp grounds it first in the literal, “glass is made by melting sand at 1500 degrees into glass… the fire in the furnace really creates this wonder of glass” but quickly expands its scope. The fire is also human. “This passion… travels along with the glass through the whole supply chain… to the sommeliers, to the winemakers, to the restaurant owners,” he says. It is a shared intensity, linking production to the moment a table is set and a bottle is opened.
In this interview discover the passion behind the company that produce's some of the world's finest glassware.

Wine education is in the midst of a quiet, but profound, transformation. Once centred around a small number of traditional institutions and geographic hubs, learning today is increasingly global, digital, and shaped as much by access and communication as by encyclopaedic knowledge. Excellence in the beverage professions is no longer defined solely by what we know, but by how we interpret, translate, and share that knowledge with others.
Few organisations have witnessed, and helped drive, this evolution as closely as GuildSomm. What began as a focused study resource for aspiring sommeliers has grown into one of the most influential educational platforms serving wine and beverage professionals worldwide, connecting learners across continents, cultures, and every stage of their careers.
A recent survey of GuildSomm members revealed that 68 per cent are either currently studying or planning to pursue a wine or beverage certification, spanning a wide range of programmes, including ASI certifications. The results point to a more diverse, flexible educational landscape; one that reflects different learning styles, career paths, and professional ambitions.
In this episode of A Sommelier’s Insight, the Association de la Sommellerie Internationale’s podcast, we are joined by Jenny Hemmer, Executive Director of GuildSomm. Together, we explore how wine education is changing, where global growth and enthusiasm are emerging, and how access, affordability, and interpretation are reshaping the future of our profession. This is a conversation not just about where wine education has been, but also where it’s going.

In this episode of A Sommelier's Insight, we sit down with Harry Symington Symington Family Estates and Maria Boumpa, reigning UK Sommelier of the Year, to explore the vision behind, and the outcomes of Symington Family Estates' immersive learning programme known as Douro Somm Camp.  
For generations, the Symington family has been at the heart of Portugal’s wine story, stewarding iconic Port houses and championing the Douro’s transformation into one of the world’s most dynamic fine wine regions. Initially through their online School of Port programme and now via Douro Somm Camp, an initiative designed to deepen knowledge of the Douro Valley, its wines, and the people who shape them via immersive learning, the family is opening the doors of their vineyards, wineries, and historic lodges to sommeliers and wine professionals eager to understand the region from the inside out.
Harry and Maria discuss how the programme blends viticulture, winemaking, gastronomy, sustainability, and Douro culture into an experience that goes far beyond a traditional winery visit. Participants spend time in the vineyards, taste across the family’s estates, and engage directly with the teams responsible for crafting some of Portugal’s most celebrated wines.
We also explore the broader question of how immersive, place-based education is shaping the next generation of sommeliers, and why the Douro, with its dramatic landscapes, indigenous grape varieties, and centuries-old traditions, offers one of the most compelling classrooms in the wine world.For anyone passionate about Portuguese wine, sommelier education, or the future of wine storytelling, this conversation offers a fascinating glimpse into how the industry is investing in deeper knowledge and connection.
Listen in as we journey into the Douro with Harry Symington and Maria Boumpa.

Welcome back to A Sommelier’s Insight, a podcast produced for the Association de la Sommellerie Internationale in conjunction with ASI Magazine.

In a profession built on curiosity, discipline and constant evolution, there are few qualities more essential than a genuine passion for knowledge. Not just the accumulation of facts, but the desire to understand, to question and to connect ideas across cultures, regions and disciplines.

Today’s episode, Passion for Knowledge, explores exactly that mindset.

Our guest is Benjamin Hasko, one of the rare individuals to hold both the titles of Master Sommelier and Master of Wine. His journey offers a unique perspective on what it means to pursue excellence across both the practical world of service and the academic rigour of the global wine trade.

In this conversation, we look beyond titles and exams to something more fundamental. What drives someone to keep learning at the highest level? How does knowledge translate into better hospitality? And in an era where information is everywhere, what truly matters for the modern sommelier?

This is a discussion about discipline, humility and the lifelong pursuit of understanding.

Here is our conversation with Benjamin Hasko.

In the world of wine, few achievements carry the weight and mystique of Master Sommelier and Master of Wine. They are often seen as the twin peaks of the profession, each demanding a different kind of mastery: one rooted in service, precision and performance under pressure; the other in deep academic rigour, analysis and global perspective. Very few have stood atop both.
Doug Frost is one of just five of them. 
In this episode of A Sommelier’s Insight, we sit down with Doug Frost MS, MW,  for a candid and thoughtful exploration of what it truly means to pursue excellence in wine. Drawing on decades of experience across hospitality, education and the global wine trade, Doug reflects on the distinct paths of the MS and MW, what they demand of candidates, and how they shape the professionals who earn them. We explore the realities behind the prestige: the discipline required, the sacrifices made, and the often misunderstood value of certification in today’s evolving wine landscape.
Doug also offers a grounded perspective on how sommeliers and wine professionals should think about education today. This is not just a conversation about titles. It’s a conversation about purpose, perspective, and the unrelenting journey to learn more. Whether you are studying for exams, working the floor, or simply passionate about the craft, this episode offers rare insight from one of the most accomplished and thoughtful voices in the profession.

In this episode of A Sommelier’s Insight, where we explore the ideas, regions, and personalities shaping today’s global wine conversation, ASI Magazine Editor and A Sommelier's Insight host Mark DeWolf sits down with an influential voice in modern wine education: Dirceu Vianna Junior MW. Dirceu is the first Brazilian Master of Wine, a respected educator, author, international judge, and consultant whose career has spanned more than three decades across continents. Based in London, Dirceu brings a uniquely global perspective to the evolving landscape of Portuguese wine.

In this episode we turn our attention to Vinho Verde a region long associated with light, spritzy whites, but now increasingly recognised for its depth, diversity, and terroir-driven precision. Through a thought-provoking and wide-ranging conversation, Mark and Dirceu explore the region’s identity, the rise of single-varietal wines, the push for sub-regional clarity, its value perception, ageing potential, and where Vinho Verde sits on the world stage of benchmark white wines.Whether you’re a sommelier, a student of wine, or simply a curious listener, this discussion offers an insider’s look at the opportunities and challenges shaping Vinho Verde’s next decade.

In the world of wine, education is often the unseen thread that weaves a sommelier’s career together. For Léonard Lievin, that thread runs deep and wide, spanning continents, languages, and multiple certification bodies. From the vineyards of Alsace to the fine dining rooms of Montréal and London, Lievin’s journey is one marked not only by constant self-improvement but by a quietly relentless passion for the craft. Most recently, Léonard achieved ASI Diploma Gold status, recognizing him amongst a select group of sommeliers who have achieved this designation. In this episode of A Sommelier's Insight host Mark DeWolf asks Léonard about his educational and professional journey in the world of sommellerie.

At just 24, Ontario-based Cokie Ponikvar, a former floor sommelier at the Four Seasons in Toronto, is currently pursuing both the Master of Wine and Master Sommelier designation. Along the way she has built a vast global audience with Cokie’s World of Wine which has close to a half million followers, earned the IWSC Emerging Talent in Wine Communications award, and become a standard bearer for joyful, rigorous wine education. In this conversation, Cokie shares what drives her study habit, why excitement is not the enemy of professionalism, and how to make learning feel like discovery. When asked about the moment wine, sommellerie became a career aspiration she says, “I was super academic growing up,” she begins, laughing at the memory of a teenager who did extra reading for fun. “I did not think I would end up in hospitality. What drew me to wine was the academic side of it, and honestly that is still what keeps me engaged now.” Discover in this interview with ASI Magazine editor and A Sommelier's Insight podcast host Mark DeWolf what drives Cokie to constantly push herself to be better and achieve more in the field of wine and hospitality.

In this episode of A Sommelier’s Insight, we welcome Marc Pinto, one of Portugal’s most accomplished sommeliers, to share the story of his remarkable journey. After years of honing his craft across international stages, from Michelin-starred dining rooms to prestigious competitions, Marc has returned home to Portugal. His decision to come back is not just about geography—it’s about reconnecting with the country’s rich viticultural heritage, rediscovering the depth of its indigenous grapes, and contributing to the evolving identity of Portuguese wine on the global stage. Join us as Marc reflects on what he learned abroad, how those experiences shape his perspective today, and why Portugal remains not only a place of origin but also of innovation and inspiration.

A Taste of Place has long been at the heart of wine’s most compelling stories. In this issue of ASI Magazine we turn our attention to Portugal, a country whose rich mosaic of indigenous varietals and diverse terroirs continues to captivate sommeliers and wine lovers worldwide. From the granite soils of Vinho Verde to the sun-drenched plains of Alentejo and the windswept islands of the Azores and Madeira, Portugal’s vineyards are a living expression of history, climate, and culture.

We are honoured to share with your our interview between ASI Magazine editor Mark DeWolf and Frederico Falcão, President of the Board of ViniPortugal. In this insightful interview Falcão offers his thoughts on how the nation is embracing both tradition and innovation to showcase its unique wines on the global stage.

In Issue 19 of ASI Magazine, our feature Breaking the Barrier edition we explored the challenges and triumphs of sommeliers working to overcome gender inequality, race and other circumstances to find their voice on the global stage. Among those stories, one person stood out both her candour and her conviction: Catherine Fallis MS, the “Grape Goddess,” who shared her inspiring journey in Rising Above Circumstance. We are thrilled to share that conversation on A Sommelier’s Insight. Catherine is not only a Master Sommelier, but also a pioneer, author, educator, and advocate who has spent her career proving that excellence is born not from privilege, but from resilience and passion. Her story resonated deeply with our theme of breaking barriers, as she rose above challenging circumstances to carve a place at the highest levels of the wine world. In this episode, Catherine shares her perspective on the evolving role of the sommelier, the lessons she’s learned about perseverance, and why authenticity remains her guiding principle in wine and in life. Whether you know her as the “Grape Goddess” or as one of the profession’s most respected educators, Catherine brings warmth, wisdom, and a refreshing honesty to the conversation. Join us as we revisit and expand upon her article, exploring how her insights continue to inspire a new generation of sommeliers to rise above circumstance, and to find strength in both their struggles and their successes.

In this episode A Sommelier’s Insight, the official podcast of the Association de la Sommellerie Internationale, produced in collaboration with ASI Magazine, host Mark DeWolf is joined by Sören Polonius, a leader of sommelier training in his home country of Sweden and around the world. They  dive into an exciting evolution in the ASI Guidelines: the official inclusion of sake and beer. Traditionally centered around wine, the ASI Guidelines have served as a benchmark for excellence in beverage knowledge and service, but with the growing global relevance of sake and the renewed prestige of craft and traditional beers, the time has come to broaden the scope. Sören shares the motivation, philosophy, and practical considerations behind this expansion—what it means for sommeliers in training and for those already working in the field.

In this edition of A Sommelier's Insight, ASI Magazine Edit Mark DeWolf chats about what it takes to become a champion with Joris Garcia. Joris recently won the title of ASI Best Sommelier of the Americas 2025 at a contest in Sonoma, California. The contest was a spirited duel with Garcia, the reigning Best Sommelier of Canada, narrowly edging out his US competitor. Listen to this episode to learn more about Garica's path to success.

In thisue issue of ASI Magazine, titled Breaking the Barrier, we celebrate the remarkable contributions of women in the wine industry. This inspiring edition shines a spotlight on the stories of women sommeliers, winemakers, and winery owners who are reshaping the landscape of wine. Among the highlights is our interview with Dr. Laura Catena who has been a leading in the Argentinean wine industry for 30 years and has inspired women around the global to join the wine industry. 

A Sommelier's Insight brings you exclusive stories from the world of sommellerie. In this episode, host Mark DeWolf sits down with Mikk Parre, the newly crowned ASI Best Sommelier of Europe, Africa, and the Middle East. Together, they explore Mikk's journey to the title, the challenges of competing at the highest level, and his unique approach to wine and service. Produced in collaboration with ASI Magazine, this episode offers a rare glimpse into the life of a champion sommelier and the dedication it takes to excel in this dynamic, ever-evolving profession. Tune in for inspiration and expert insights!

In this episode of A Sommelier's Insight, ASI Magazine Editor and podcast host Mark DeWolf welcomes Sarah Ahmed, also known as 'The Wine Detective', for a compelling discussion about the Vinhos Verdes Demarcated Region. Over the past two decades, Vinhos Verdes has undergone a remarkable transformation, evolving from a source of mostly inexpensive and forgettable wines to a region now highly respected for its innovative approach. This dedication to excellence highlights the uniqueness of its terroir, the individuality of its finest varietals, and its growing reputation as a destination for sommeliers and wine enthusiasts alike seeking authentic Portuguese flavours.

In this episode of A Sommelier's Insight host Mark DeWolf is joined by Raimonds Tomsons, ASI Best Sommelier of the World, and Jenny Hammer from GuildSomm. Raimonds and Jenny share their expertise on effective study techniques. Raimonds dives into his personal approach to exam preparation, and Jenny offers insider tips on how to maximise GuildSomm’s resources, from mastering wine theory to honing blind-tasting skills. Whether you're an aspiring sommelier or a seasoned professional, their insights into disciplined study and leveraging GuildSomm tools will guide your journey towards excellence. Tune in to uncover the secrets to sommelier success!

Irem Eren has a dizzying list of degrees and accreditations, including degrees in chemistry and international business and marketing, and is currently working towards her Master of wine. Irem now works as Business Development and Sales Director for EMEA (Europe, Middle East and Africa for BevZero, a world leader in the production of low and non-alcoholic beverages. In the ever-evolving landscape of the wine industry, the low and no movement is not just significant trend, it is making waves. It’s forming a powerful crest ready to crash into the wine category. The rise in demand for low and no-alcohol beverages is reshaping the market, pushing producers to innovate and improve the quality of these products. At the forefront of this movement is Irem Eren. In this episode of A Sommelier's Insight host Mark DeWolf chats with Irem about her personal journey, and discuss the science behind de-alcoholized wines, and how they can be made better.

In this edition of A Sommelier’s Insight produced for the Association de la Sommellerie Internationale in conjunction with ASI Magazine host Mark DeWolf interviews New York-based Yannick Benjamin. Benjamin is para-athlete competing in wheelchair marathons, a business owner, and the driving force behind Wine for Wheels an organization the brings awareness to the needs of disabled Americans, helping them become more mobile and freer. Mark spoke with Yannick recently about how he became a sommelier, the role of exercise in his life, and what he is doing as an advocate for people with disabilities.

Welcome to A Sommelier’s Insight, a podcast produced for the Association de la Sommellerie International, in conjunction with ASI Magazine. in the episode, host and ASI Magazine Editor Mark DeWolf speaks with Michelle Bouffard. Michelle is a Master of Wine Candidate, author of Quel Vin Pour Domain? (Which Wine for Tomorrow), a journalist, and the founder of Tasting Climate Change, an international conference that brings together world thought leaders to discuss best practices and future solutions to mitigate the wine industry’s impact on the climate. In this episode Mark and Michelle discuss amongst other topics how sommeliers can be active participants in the fight against climate change.

In this edition of A Sommelier's Insight, host Mark DeWolf, Editor of ASI Magazine, speaks with Master Sommelier Vince Morrow and Executive Director of the Court of Master Sommeliers, Julie Cohen Theobald, about the evolution of the sommelier profession. How is the profession evolving? Is it becoming more inclusive and diverse? How are sommeliers like Vince and institutions such as the Court of Master Sommeliers evolving their practices and programmes to keep up with an ever changing world of hospitality?

Welcome to the inaugural episode of "A Sommelier's Insight," where the world of service, wine, spirits, and other beverages is not just explored but deeply savored, one sip at a time. In this episode our host, Mark DeWolf, Editor of ASI Magazine, talks fine wine with 2019 ASI Best Sommelier of the World, Marc Almert. Marc's profound understanding of wine, combined with his unparalleled hospitality skills has set a new benchmark in the sommelier world. His insights are not just enlightening; they're transformative.In this episode, we delve into a question that has puzzled enthusiasts and experts alike: What is really fine wine? Can we define it? Is it the age-old traditions of winemaking, the rarity of the vintage, or the complexity of flavours that define it? Or perhaps, it's something more intangible, something that stirs within us an emotional resonance, a connection to a time, place, or memory.Marc Almert, with his characteristic eloquence and depth of knowledge, shares his perspective on this debate. It's a conversation that promises not only to enlighten but also to challenge our preconceptions about what makes a wine 'fine.' So, whether you're a seasoned sommelier, a wine enthusiast, or simply curious about the world of fine wines, this episode is for you. Join us as we uncork the essence of fine wine, guided by one of the most respected voices in the industry. It's an exploration of taste, tradition, and the art of wine appreciation—a journey you won't want to miss.