Climate, Gen Z, alcohol-free wines: what does tomorrow's sommellerie hold for those who practise it today? Philippe Faure-Brac has his answers.
“Wine should be fun, not intimidating.” Coming from the Best Young Sommelier of France 2023, this sentence is not a slogan. It is a programme for the future of sommellerie.
A sommelier doesn't just serve wine. They read a table, anticipate an emotion, translate a terroir. Pascaline Lepeltier knows this better than anyone — and she says it without mincing her words.
One of the most brilliant track records of his generation and, since 2024, head of KEDGE Wine School — David Biraud shares a clear-eyed vision of the future of the vineyard and the profession.
Gabrielle Vizzavona wears many hats with disconcerting ease. In this interview, she says what she thinks, without beating about the bush, on climate, prices, consumption and the future of the profession.
French fine dining is running out of breath. Overheads of 48 to 50%, non-existent margins, a model under pressure. Bastien Debono says it bluntly — and asks how long we can hold out.
Sommelier of the Year and Michelin Sommelier Award — a historic double in 2025. Behind the titles, Charline Pichon talks about her profession with disarming frankness.
He chose Mauritius and the challenge of building a wine culture where none existed — and he turned it into an exceptional career.
Adèle Le Bail is only 22 and still in training — and yet she already excels. A finalist in the 2026 Meilleur Apprenti de France Sommellerie competition, she embodies the sommellerie of tomorrow.
Don't be fooled by the mischievous tone — Eric Boschman knows exactly what he's talking about. Best Sommelier of Belgium 1988, columnist, author and stage performer, he embodies an uninhibited style of sommellerie that puts pleasure well ahead of the label.
