Why the ASI Guidelines Matter. A Word from Tim Vollerslev
During the latest ASI General Assembly in South Africa, ASI Liaison Officer and our very own Vice President at DSF, Tim Vollerslev delivered an important, engaging, and at times humorous speech on the ASI Guidelines.
Before Tim took the stage at the ASI General Assembly, he shared with me the notes he had prepared. Unlike most speakers, who were given just five minutes, Tim had been granted 15, but even that wasn’t quite enough, he later admitted. “I actually used a full 20 minutes,” he told me with a smile. But every minute counted. With close to 90 people attending in person and more than 100 tuning in online, Tim stood before a room full of ASI delegates and made one thing clear: it’s time for us all to truly embrace and promote the ASI Guidelines.
ASI General Assembly in South Africa. Photo: ASI
What are ASI guidelines?
(Information taken from ASI website)
The ASI Sommelier Guidelines are intended to introduce learners to the principles of the sommelier approach. This includes:
Blind Tasting
Cocktail Service
Food & Beverage Pairing
Precise Pouring of Sparkling Wine
Wine Service
Communication and Appearance
Decanting
Sparkling Wine
Identifying Beverages, with examples
ASI Synonyms: Taste and aroma descriptors
The Guidelines Are There: Use Them
Tim began by expressing concern: many sommeliers across the ASI network are still unaware of the guidelines’ existence. Despite years of work, these foundational documents often don’t reach the people they’re meant to support students, educators, competitors, judges.
“We travel the world and meet sommeliers who are ASI members and many of them have never heard of the guidelines,” he said.
The ASI Guidelines are not simply theoretical rules; they form the backbone of the education, exam, and contest frameworks across ASI. Their purpose is to ensure fairness and consistency across borders, competitions, and educational structures. Every candidate preparing for national or international competitions should know them and every trainer should be using them.
Driven by Volunteers
Tim highlighted the depth of work behind the guidelines: developed and continually refined by committees of experts, including former world champions, Masters of Wine, and Master Sommeliers. Each update involves detailed drafting, careful review, and coordination between the Education, Exam, and Contest Committees, followed by professional translation into English, French, and Spanish. All of this is done voluntarily.
“No pay. No budget. Just dedication,” he reminded us. “That deserves respect and applause.”
ASI General Assembly in South Africa. Photo: ASI
A Living Document
The guidelines are not static. The team makes continuous updates every year. They evolve to reflect the modern world of wine, sake, beer, and service. The latest updates include:
Blind tasting of beer, developed in close collaboration with producers.
Blind tasting of sake, created in cooperation with ASI sponsors, including the Sake Association.
Use of black glasses in blind tastings, to ensure unbiased sensory evaluation by removing visual clues.
Demonstration of Theoretical Knowledge and Understanding. Screenshot from ASI Guidelines.
ASI General Assembly in South Africa. Photo: ASI
These updates may appear overly technical at first, Tim admitted, but they are accessible with a little patience and essential for anyone taking part in competitions or exams.
“Even dinosaurs like me can understand most of it,” he joked, encouraging everyone to give it a chance and reach out with questions if needed.
When Smart Becomes Too Smart
A particularly important part of Tim’s speech focused on the proper use of black tasting glasses in exams and competitions. He gave clear and at times amusing examples of what constitutes cheating, such as spitting dramatically to catch a glimpse of the wine’s color or dripping it onto a white tablecloth to reveal its appearance.
“It’s okay to be smart. But don’t be too smart. That’s when it becomes unfair and the jury will notice.”
There’s a good reason why the organizers choose black glasses: they're black so you can’t see the drink’s color or appearance. That way, candidates must rely purely on nose and palate just as the test intends.
The spirit behind this rule, like all others in the ASI Guidelines, is not to catch candidates out but to preserve the integrity and fairness of the competition for everyone.
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Share the Link, not the PDF
Perhaps Tim’s most important plea was a simple one: share the link to the guidelines and encourage others to use them directly from the ASI website.
“Don’t be a dinosaur. Don’t print it out. Don’t rely on outdated PDFs. Use the linkand you’ll always have the most updated version.”
Be Proud, Not Jealous
Tim closed with a reflection on commercial use of ASI material by educators around the world. While some may see it as unfair, he offered a different view:
“We can’t stop them. But we should be proud. And if they use it, ask them to credit ASI.”
The ASI Guidelines are a gift to the global sommelier community. They’re a product of care, commitment, and collective expertise. And they are only valuable if they’re used!
Let’s make sure they are.
