ASI Bootcamp Singapore with João Marreiros

ASI Singapore Sommelier Bootcamp

Read João Marreiros reflections from the ASI Bootcamp in Singapore which has inspired him to support a connected sommelier community in Aotearoa.

What surprised you most about the ASI Singapore Sommelier Bootcamp?

Before signing up for the ASI Bootcamp, I didn’t have a clear idea of what to expect. What surprised me the most was the exceptional level of knowledge and skill among sommeliers from across the Asia-Pacific region. I hadn’t been very familiar with the sommelier community in this part of the world, but this experience opened my eyes to the sheer talent that exists here. I’m genuinely excited to stay connected with many of them and contribute to growing the community together.

It was incredible to learn directly from some of the best in the field, people we usually admire from afar on social media or the internet. To have the opportunity not just to meet them, but to be taught by them in such an inspiring international setting, was a dream come true.

This experience is one I’ll never forget. I’ve formed lasting relationships and walked away with memories and insights that will stay with me throughout my career. A huge thank you to Piotr Kamecki, Vice-President of ASI Europe, and of course to Gerald Lu, President of the Singapore Sommelier Association, for their outstanding organisation and warm hospitality.

What session/s did you find the most insightful or valuable on a personal level?

Every session had value, but I was especially drawn to the blind tasting workshops. Learning how to systematically observe, analyse, and identify wines through a process of elimination was fascinating. It was a privilege to learn from true masters.

Sören Börjesson and Marc Almert gave fantastic guidance on decanting, sparkling service, and exam techniques. Their approach to efficiency, being precise with every movement and managing time effectively, was incredibly useful, especially for anyone preparing for competitions or professional assessments.

Yuki Hirose’s masterclass on wine list building was another highlight. I’ve always enjoyed working with numbers and spreadsheets, so his insights really resonated with me. More sommeliers need to consider the business side of the wine list. It’s not just about showcasing wines you personally enjoy; it’s about understanding your guests and selecting wines that align with their preferences while supporting the business’s financial goals. Beverages are a major revenue stream, and when managed strategically, they can transform a venue’s success.

I also loved the two masterclasses focused on Portuguese wines, presented by two future Master of Wines from Portugal. Tiago Macena led an insightful session on Vinhos Verdes, highlighting the vibrant Alvarinho and Loureiro grapes from a region gaining global recognition. Then we explored the world of fortified wines with a brilliant presentation on Douro and Vinho do Porto by my friend Jorge Nunes from Symington Family Estates. It was a proud and memorable moment to see Portuguese wines represented so strongly.

How will you apply the ASI Singapore Sommelier Bootcamp experience to advance your own career?

This bootcamp has been a powerful source of motivation for me. Witnessing the dedication, passion, and professionalism of the tutors and fellow participants gave me the push I needed to commit more deeply to my own development. The very day I got back, I restructured my daily routine to include regular study sessions, and I’ve already noticed how this is helping to grow my knowledge and sharpen my skills.

The collaborative energy at the bootcamp left a lasting impression. Everyone supported one another, and the sense of teamwork was truly inspiring. It made me realise how important this kind of community is, and I’d love to help bring that same spirit of connection and mutual support to New Zealand’s sommelier and wine professional scene.