To Raise a Toast for Wine Culture in India! Sommeliers and Experts Opine on the Struggles & the Future

On a fine evening, in a fine dining restaurant, perplexed I was browsing through a list of wines. Noticing the confusion on my face a sommelier approaches with a warm smile, guiding me through the nodes of reds and whites, eventually recommending a bottle that perfectly complements my meal. This moment—one of expertise meeting curiosity—is a small but significant sign of India’s evolving wine culture. 

I was similarly astonished at another such moment when I attended the grand finale of the 2025 SAI Best Sommelier of India” at The LaLiT Mumbai. Jai Singh, one of the finalists, awe-struck me with the knowledge he had about wines, and that was another eye-opener for me. But behind this seamless experience lies a growing yet struggling profession. Sommeliers in India are caught between passion and practicality, an industry buzzing with potential but riddled with hurdles. To understand the nuances of this transformation, I spoke to Amrita Singh, President of the Sommeliers Association of India (SAI), Mattia Antonio Cianca, Vice President of SAI, and Salvatore Castano, Vice President of SAI who shed light on the challenges and the road ahead. 

The Emerging Role of Sommeliers in India 

“In India, we have a pool of talented young professionals eager to establish themselves as sommeliers,” says Mattia Antonio Cianca. However, the reality is far from ideal. The wine industry here is still growing, and while there are experienced sommeliers in high-end establishments, their role remains underappreciated. 

“Many people—even within the hospitality industry—don’t fully understand what a sommelier does,” he explains. A sommelier isn’t just about pouring wine; their expertise spans various beverages, including tea, coffee, and non-alcoholic drinks. The lack of recognition often means that sommeliers struggle to find meaningful career opportunities in India. I could very well relate to Mattia’s words as for me the entire perception about sommeliers changed when I saw the finalists crack rounds about different non-alcoholic beverages, alcoholic drinks and food in front of me. 

Hurdles for the Wine Industry 

But these, challenges are not only limited to sommeliers. Beyond them, the wine industry itself faces an uphill battle. “High taxation, regulatory hurdles, and low consumer awareness are some of our biggest challenges,” explains Amrita Singh, President of SAI. Compared to the dominance of whisky and beer, wine consumption in India is still niche, often limited to urban pockets with access to premium dining. 

But the industry isn’t without its strengths. Indian wineries have been making a name for themselves, with homegrown labels winning accolades on the global stage. Salvatore Castano, Vice President of SAI, emphasises the importance of education in bridging the gap between the industry and consumers. “To combat this, we organise training programs, tasting sessions, and workshops to help both professionals and wine lovers develop a deeper appreciation for wine,” says Singh. 

The role of sommeliers isn’t just limited to recommending wines at fine-dining establishments. They have a significant impact on the growth of the industry itself. Castano believes that knowledge-sharing is crucial. “There’s a tendency, both in India and internationally, for experienced sommeliers to become exclusive and distant. This creates unnecessary barriers,” he adds. 

To promote it on a national level, one key strategy is pairing wines with Indian cuisines, making the experience more accessible. “We want to encourage wine pairings with a variety of Indian dishes, moving beyond the traditional European combinations,” Amrita says. This not only introduces more people to wine but also helps local wineries thrive. 

She further highlights, “Every Indian sommelier must become an ambassador for local wines, confidently introducing them to international audiences.” By doing so, they play a vital role in elevating India’s reputation in the global wine community. 

To truly strengthen the wine industry, a multi-faceted approach is needed. “The Sommeliers Association of India has been actively organising competitions, such as the SAI Best Sommelier of India Competition, which provides winners with the opportunity to compete on international platforms as well, taking the Indian wine industry to global levels,” add the pioneers of this competition.  

However, industry efforts alone aren’t enough. Government support and formal education programs can significantly bolster the profession. “Specialized courses, certifications, and collaborations with international institutions can elevate our industry standards,” Salvatore adds. Policies that promote wine education and responsible consumption could pave the way for a more structured and flourishing industry. 

Raising a Toast to the Future 

India’s wine industry is at an inflexion point. With increasing consumer interest, growing local wineries, and dedicated professionals, the future looks promising. However, for sommeliers to thrive and for the industry to realise its potential, there needs to be a collective push through education, collaboration, and policy changes.