As taken at the Singapore National Sommelier Competition (SNSC) 2023 organised by the Sommelier Association of Singapore.

It’s easy to take wine service for granted, until a knowledgable and helpful sommelier glides in and somehow makes the right bottle feel like it’s been waiting just for your table. These unsung heroes have quietly elevated the food & beverage scene of many great cities.

One key player in the transformation of Singapore's wine scene is the Sommelier Association of Singapore (SAS) that’s been working for years to nurture sommelier culture in the city-state, from hosting wine tastings to advancing professional development in the cellar and on the floor. In case you missed it, we recently spoke with SAS President Gerald Lu (who describes himself as something of a "thoughtful rebel") – read the full interview here. We found him refreshingly honest about the challenges of the trade, and admirably committed to helping the sommelier profession thrive.

Now, SAS is taking a new step forward by launching the SAS Sommelier Proficiency Programme. This is a structured, three-tiered certification track aimed at raising the bar for sommelier education and practice in the Singapore. The programme reflects years of groundwork and quiet consultation with industry veterans, educators, and service leaders.

The programme is made up of three levels, starting from foundational principles in Level 1 and progressing through to advanced theory, tasting, and service skills at Level 3. While unaffiliated, the programme draws inspiration from international benchmarks developed by the Court of Master Sommeliers (CMS) and the Association de la Sommellerie Internationale (ASI).

While CMS and ASI are international gold standards, the SAS’s Programme allows for cultural specificity; preparing its candidates with the foundational skills necessary for success in these globally recognised paths, while potentially tailoring its teaching to the realities of the Singapore food & beverage industry. 

Candidates would undergo training in wine theory, sensory evaluation, and real-world service scenarios. Sommeliers who pass the assessments will receive SAS Proficiency Pins– one for each level–and these are meant to serve as visible signals to diners that the wearer has undergone rigorous evaluation in wine service.

From the consumer's point of view, the Programme aims to make wine service more consistent, knowledgable and approachable. Consumers would gradually come to associate SAS-certified sommeliers with a baseline of quality, regardless of whether they’re in a fine-dining spot or a relaxed bistro. 

“The SAS Sommelier Proficiency Programme marks a critical step forward in building a culture of excellence, discipline and continuous learning within our sommelier community. This initiative will set the benchmark for professional development and raise the visibility of our talented sommeliers both locally and internationally.”

– Gerald Lu, President of SAS and two-time Champion of the Singapore National Sommelier Competition. 

For the inaugural run this year, Level 1 and Level 2 assessments are scheduled for 15 and 16 June, followed by a Closing Ceremony on the 16th of June to celebrate the very first cohort of certified professionals.

Kanpai!

88 Bamboo Editorial Team