As a sommelier, your craft is about far more than simply opening a bottle — it’s about creating a flawless sensory experience for every guest. The right accessories are not luxury items; they are professional instruments that ensure precision, preserve quality, and enhance presentation. At Wine & Spirit Academy (WSA) in Bangkok, we believe that mastering sommelier skills starts with quality accessories that enhance precision, preservation, and presentation. Whether you’re just beginning your journey or already working in fine dining, understanding and mastering these essential tools is a cornerstone of sommelier training.
The best sommeliers treat their toolkit like an extension of themselves—elegant, reliable, and multifunctional. These items not only streamline service but also preserve wine’s integrity, ensuring every sip shines. From crystal-clear glasses that amplify aromas to innovative dispensers that combat oxidation, our lineup at Wine & Spirit Academy (WSA) is designed for both home cellars and fine-dining floors. We’ve handpicked items like the renowned Lehmann glasses, Champagne saber, Electric Wine Dispenser, Premium Wine Opener, and Champagne Saver to help you excel.
Here’s a clean, timeless guide to the must-have accessories every serious sommelier (or aspiring one) should know and use.
The iconic two-stage or double-hinged waiter’s corkscrew remains the gold standard. Look for:
Glassware dramatically affects how wine smells and tastes. The world’s top sommeliers rarely use generic glasses. Popular professional choices include:
Essential for young, tannic red wines. Classic shapes:
For instant aeration when time is short, many sommeliers use a quality aerator or a decanting funnel with a fine mesh strainer.
Used for the dramatic art of sabrage — opening a Champagne or sparkling bottle with a saber. A true showpiece for celebrations and a fun skill to master under proper instruction.
A hinged stopper with silicone seals or a vacuum pump system keeps leftover Champagne or sparkling wine fresh for several days by preventing CO₂ loss.
The gold-standard professional solution for preserving both still and sparkling wines after opening. Bermar uses inert gas (argon) blanketing specifically for sparkling wines to maintain perfect pressure and effervescence, while still wines are preserved using a gentle vacuum system that removes oxygen without stripping aromas. This dual approach keeps every bottle — Champagne, fine red, or delicate white — tasting as fresh as the day it was opened for weeks (typically 21–30 days or longer). Widely trusted in Michelin-starred restaurants and luxury wine bars worldwide, Bermar towers allow sommeliers to confidently offer an extensive, rotating by-the-glass selection with zero waste. A must-understand technology in advanced sommelier and beverage-management courses.
The traditional shallow silver cup historically used by sommeliers in candlelit cellars to judge color and clarity. Today it’s largely ceremonial but still part of the classic sommelier uniform.
A simple metal or leather drop ring prevents drips down the bottle. Paired with a clean white service cloth tucked into the apron — the hallmark of professional service.
Precision temperature control is critical. Many sommeliers now use non-contact infrared thermometers for quick, accurate readings without touching the bottle.
A sharp, four-wheel foil cutter makes quick, clean work of capsules — far superior to using the corkscrew blade.
Allows slow, controlled pouring while keeping sediment in the bottle.
Why These Tools Matter
These accessories are more than just tools — they form the foundation of flawless, professional wine service.
At the Wine & Spirit Academy (WSA) in Bangkok, we seamlessly integrate them into every stage of training, from our Foundation of Sommelier Skills courses (Basic, Advanced, and Expert levels) to the immersive French Premium Class.
In a city full of wine courses and tasting events,
In the competitive world of hospitality, delivering exceptional beverage service—especially
In the vibrant social scene of Bangkok, where dinner parties,
