◈ Sixth Edition
formerly ‘Sales & Service for the Wine Professional’
For over four decades, ‘Sales and Service for the Wine Professional’ by Brian K Julyan, MS has been the handbook for sommeliers in training. Now the 6th edition is available in paperback, retitled as ‘Sommelier’.
◈ The Journey
From a founding handbook to the definitive guide for every sommelier candidate — revised and expanded across six editions.
First Edition

The foundational handbook — written for a new generation of sommeliers entering the trade. The starting point for thousands of careers in wine.
Second Edition

Retitled and expanded — broader coverage of wine regions and updated service protocols for the modern dining room.
Third Edition

Refined examination preparation and deeper coverage of Old World regions. The tasting methodology codified for structured study.
Fourth Edition

New World regions added in full. Fortified wines and spirits coverage extended, with updated food and wine pairing principles.
Fifth Edition

Comprehensive revision across all chapters — enhanced glassware, spirits, and bar service guidance, with fully updated examination content.
Sixth Edition · Retitled

Retitled and reborn. Updated maps, new insights, and fresh content designed to inform, inspire, and support every candidate’s journey through the world of wine.
Order the 6th Edition◈ What's Inside
From the vine to the table — every discipline a working sommelier needs, in one authoritative volume.
How wine comes to be — terroir, the vine, fermentation and maturation, from soil and season to the finished glass.
Read chapter → 02 Sight, nose, palate, conclusionThe Court's deductive tasting format — turning tasting from guesswork into disciplined, repeatable reasoning.
Read chapter → 03 A world charted by terroirThe working map of the wine world — region by region across six continents, anchored in classification and style.
Read chapter → 04 Spirit, time & the patient caskSherry, Port and Madeira — flor, the solera and maderization, where process matters as much as place.
Read chapter → 05 Beyond the vine, the stillThe whole drinks list — distillation, brandies, liqueurs, beer, cider and the mixers that complete service.
Read chapter → 06 The art of gracious guidanceThe sommelier as host and guide — presenting the list, pairing with food, and assisting choice without ever dictating.
Read chapter → 07 Service at the highest standardThe choreography of the table — mise en place, glassware, temperature, decanting and the graceful handling of faults.
Read chapter → 08 The guardian of the dining roomThe professionalism that defines a sommelier — conduct, hygiene, teamwork and grace under pressure.
Read chapter →◈ Get the Book
Available from the Court of Master Sommeliers Europe.
Order the 6th Edition