◈  Sixth Edition

SOMMELIER

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’.

◈  Scroll through the editions

◈  The Journey

Six Editions.
Four Decades.

From a founding handbook to the definitive guide for every sommelier candidate — revised and expanded across six editions.

First Edition

First Edition — Beverage Sales and Service

Beverage Sales & Service

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

Second Edition

Second Edition

Sales & Service for the Wine Professional

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

Third Edition

Third Edition — Sales & Service for the Wine Professional

Sales & Service for the Wine Professional

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

Fourth Edition

Fourth Edition

Sales & Service for the Wine Professional

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

Fifth Edition

Fifth Edition

Sales & Service for the Wine Professional

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

Sixth Edition · Retitled

Sixth Edition — Sommelier

Sommelier

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

Eight Chapters.
A Complete Education.

From the vine to the table — every discipline a working sommelier needs, in one authoritative volume.

01 From the vine to the glass

Viticulture & Vinification

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, conclusion

Sensory Evaluation

The Court's deductive tasting format — turning tasting from guesswork into disciplined, repeatable reasoning.

Read chapter
03 A world charted by terroir

Wine Regions of the World

The working map of the wine world — region by region across six continents, anchored in classification and style.

Read chapter
04 Spirit, time & the patient cask

Fortified Wines

Sherry, Port and Madeira — flor, the solera and maderization, where process matters as much as place.

Read chapter
05 Beyond the vine, the still

Spirits, Liqueurs, Beers & Minerals

The whole drinks list — distillation, brandies, liqueurs, beer, cider and the mixers that complete service.

Read chapter
06 The art of gracious guidance

Taking Beverage Orders

The sommelier as host and guide — presenting the list, pairing with food, and assisting choice without ever dictating.

Read chapter
07 Service at the highest standard

Table & Bar Service

The choreography of the table — mise en place, glassware, temperature, decanting and the graceful handling of faults.

Read chapter
08 The guardian of the dining room

Standard Practices & Behaviour

The professionalism that defines a sommelier — conduct, hygiene, teamwork and grace under pressure.

Read chapter
Brian K Julyan, MS — portrait

◈  The Author

Brian K Julyan, MS

Brian K. Julyan, MS, FHI, LCG is a Master Sommelier, Fellow of the Hospitality Institute and a Licentiate and Honorary Member of City & Guilds of London Institutes. He has extensive experience in all areas of the hospitality industry in practical, managerial and consultative capacities, and was Cellar Master for the Lord Clifford of Chudleigh for a number of years. He has visited nearly all the major wine regions of the world, where he has obtained most of his wine knowledge first-hand from winemakers. He is also an international wine judge and has judged at a considerable number of International Sommelier and Food Service competitions. In 1972, he passed the prestigious Master Sommelier Diploma.

Brian was the instigator in setting up the Court of Master Sommeliers, established in 1977, of which he is a founding member. He was Chief Examiner 1990–2016 and Chief Executive 1998–2018. He is currently President of the Court of Master Sommeliers Europe. Some-time Chief Examiner for the C&GLI and the HCIMA Food and Beverage programmes, he was a UK Government Inspector for Colleges and Universities until his retirement from Head of the Hospitality Management degree programmes at the University of Plymouth, UK.

  • 20053rd Annual ‘Ho’okele’ Award for Lifetime Achievement, Kapalua Wine and Food Festival, Maui, Hawaii
  • 2010First Lifetime Achievement Award, Court of Master Sommeliers Europe
  • 2018Lifetime Achievement Award, Asia Wine Institute
  • 2025Gérard Basset Award — for a lifetime of passion, commitment and mentorship within the wine and hospitality industries
Master Sommelier, 1972 Founding member, CMS 1977 President, CMS Europe

◈  Get the Book

Order Your Copy

Available from the Court of Master Sommeliers Europe.

Order the 6th Edition