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The Sommeliers Association of India paves the way for wine, spirits & beverages
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Saturday, 14 September, 2024, 15 : 00 PM [IST]
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Our Bureau, New Delhi
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The Sommeliers Association of India (SAI) is poised to redefine how India experiences and values the world of alcoholic and non-alcoholic beverages. Co-founded by Amrita Singh DipWSET, Mattia Antonio Cianca DipWSET, Salvatore Castano, and Vinod Abrol, it aims to elevate the standards of beverage service and education, creating an inclusive culture that celebrates the diversity of both domestic and international wines and spirits. The association is committed to nurturing talent, advancing professional standards, and creating opportunities for growth through education and engagement.
India's beverage industry has been growing rapidly, driven by an increasing demand for diverse, high-quality alcoholic and non-alcoholic beverages. As Indian consumers develop more refined tastes, the need for skilled professionals to guide and educate both consumers and industry stakeholders has never been greater. Its education, exams, and contests committee will play a key role in meeting this need by organising programs and certifications that set new benchmarks for the industry. A highlight will be the Best Sommelier of India Competition, where top talent will have the opportunity to advance to regional and global stages like the Best Sommelier of Asia & Pacific and the Best Sommelier of the World Competitions.
To engage a broad audience, it will soon open membership enrolment to all beverage enthusiasts, offering diverse options tailored for both budding enthusiasts and seasoned professionals. Individual Memberships will provide access to a wide range of educational resources, networking opportunities, and community events, while Company Memberships will be available for Organisation committed to advancing the sommelier profession and supporting the growth of the alcohol and beverage industry in India. It understands that a dynamic and thriving association is essential to the growth and vitality of India's beverage and hospitality sectors, and it is dedicated to actively supporting this vision.
Singh said, “I attended the Best Sommelier of the World competition in Paris last year to support Mattia, who was representing Italy. We noticed that while there was representation from many Asian countries, India, with the largest and youngest population in the world and considered a benchmark in hospitality standards, was missing from the line-up. Our endeavour has not only been to create the Sommeliers Association of India but also to get it affiliated to ASI at the very outset. It is the opportune moment for the launch of an internationally affiliated body that will bring India into special focus and provide Indian professionals opportunities on the world stage.”
Cianca said, “SAI is committed to promoting growth and excellence within the community by emphasizing the importance of qualifications and competitions. These initiatives provide invaluable exposure and opportunities for members to refine their skills, expand their knowledge, and build meaningful connections. Our ultimate goal is to empower individuals to achieve their highest potential. As the art of food and wine pairing continues to evolve in India, there remains a world of possibilities beyond the conventional approach of matching spicy Indian cuisine with wines that contain residual sugar. SAI's key focus will be to elevate this experience by exploring diverse pairings of Indian dishes with both local and international wines, enriching the culinary landscape and celebrating India's unique flavours.”
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