Crowned as ASI Best Sommelier of the World in Paris in 2023 and ASI Best Sommelier of Europe 2017, Raimonds Tomsons has cemented his place among the top sommeliers globally. Born and bred in Latvia, Tomsons began his career in hospitality at Vincents, one of the finest restaurants in Latvia until its closure, where he worked as a sommelier for 20 years. It was there that he discovered his passion for wine and honed his skills. He started competing in 2006 and won multiple Latvian and Baltic sommelier competitions. This success encouraged him to compete internationally, culminating in his recent global titles.

As well as being director at Barents Wine Collectors, a fine wine importer and wine shop in Riga with an adjacent restaurant, and having his own consulting company, Raimonds Tomsons Wine Consulting, he is a wine judge at Decanter Wine World Awards and a jury member of Star Wine List guide.

Tomsons, who holds a WSET Diploma since 2016 and is fluent in Latvian, English, German, and Russian, views his Baltic roots as an advantage, noting that the absence of a historic wine tradition in the country allows for a more open-minded approach to exploring wines from around the world. He may be right: last week, Mikk Parre of Estonia became the Best Sommelier of Europe and Martynas Pravilonis of Lithuania took third place at the ASI competition in Belgrade.

In this interview, conducted during the ASI Bootcamp in Seville in late September, Tomsons reflects on his journey as a sommelier and shares his insights on wine culture. The Bootcamp, organised by the Unión de Asociaciones Españolas de Sumilleres (UAES) under the leadership of Rafa Bellido, gathered sommeliers from around the world for workshops, tastings and discussions. Against this backdrop, Raimonds spoke about the challenges of competing, the exciting diversity of Spanish wines, and the role of sommeliers in shaping consumer experiences.

Latvia is not a country with a strong wine tradition. How did you get into wine?
It happened by accident. After finishing secondary school, I wanted to study foreign languages, but that plan didn’t work out. Then someone told me about a professional school in Riga, our capital, where you could learn the craft of bartending and waiting tables. I had a passion for languages and enjoyed communicating with people so I thought, “Why not? This could be interesting.” After my first year there, I got a job working in Vincents, the best restaurant in Latvia and the Baltics. That’s where I fell in love with hospitality, fine cuisine, and wine.
It was the beginning of my journey, but it happened purely by coincidence. I grew up in a family where wine culture was completely absent.

What about today? How popular is wine in Latvia?
While Latvia is primarily a beer country, and spirits remain popular, their dominance is slowly diminishing. Wine culture is growing rapidly, and our market is dynamic. Unlike our Scandinavian neighbours, the state does not control alcohol sales. There are many importers and distributors who work with the on-trade and off-trade. Consumers can find wines from all over the world.

Do Latvians drink wine at home with meals, or is it more of a social activity when you go out to a restaurant? 
It’s more common when going out. Wine culture is still relatively young and tends to be embraced more by the middle and upper classes. The average person usually buys wine in retail shops, with a price limit of around €6-€7.
Still, I think it’s positive. It’s much better for people to drink wine, even at the budget level, than to consume very cheap, poor-quality spirits or beer. At least with wine, it’s made from grapes and you could argue that it is relatively healthier.

How popular are Spanish wines in your country?
Italy and France dominate in terms of imports and what consumers buy and drink. People tend to associate Spanish wines with cava, Rioja, and high-alcohol reds. That’s the impression I often encounter when I recommend a Spanish wine: people sometimes assume it will be very strong and alcoholic.
Cava doesn’t always have the best reputation either –it’s often seen as a limit rather than an exploration of Spain’s diversity. But Spain is so much more than that, with countless DOs, smaller regions, indigenous grape varieties, and varying climates.
As a wine importer, we’re trying to expose our market and clients to modern Spain. For instance, we work with Fernando Mora from Valdejalón in Aragón to show that Garnacha can be fresh, elegant, and crystalline –not just overly alcoholic. There are also exciting white wines from several regions in Spain. Part of our mission is to educate people, but Spanish wines are still seen by many as a budget option.

Do you think the world will ever recognise Spain as a producer of fine wines?
I believe it already is, but it depends on the market. Recognition also depends on how Spain promotes its diversity of regions and producers internationally. Austria, for example, struggles to promote its wines, even as a small country. Spain, being much larger, faces an even greater challenge. 
In terms of fine wines for professionals, Spain absolutely deserves recognition. We also need to define what “fine wine” means.

Is it strictly tied to price?
I don’t think so. For instance, I consider Fernando Mora’s as fine wines, yet you can find them for €14 in a wine shop.
Spain is going through a transformation, with a new generation of producers exploring both historic and emerging regions. Many of these areas have old vines but haven’t had much commercial appeal until now. This gives Spain a chance to offer excellent wines that are high in quality yet reasonably priced –a crucial factor as regions like Burgundy, Bordeaux, and Champagne become increasingly expensive.

In your opinion, which Spanish regions and wines stand out?
Rioja remains incredibly exciting. Its image is constantly evolving, with new winemaking laws and fresh approaches. We work with Telmo Rodríguez, for instance. Rioja offers everything from classic blends with oak ageing to special village and single-vineyard wines featuring less oak and with a more vibrant, fresh style.
The white wines from Rioja are phenomenal –Viura, in particular, is an exciting variety. Green Spain also offers amazing wines and varieties, such as Mencía, Godello, and Albariño, which align with the global trend of lower-alcohol, fresh, and elegant wines.
Aragón is another standout. I really like those high-elevation Garnachas that balance alcohol and acidity beautifully. The Garnachas from Gredos, near Madrid, are also intriguing, although some producers are pushing prices too high –a mistake we’ve seen in places like Burgundy.

What about the south?
The south of Spain is undergoing a revolution as well. New laws now allow for unfortified sherry, and there is a new and very exciting wave of dry white wines. We work with Muchada-Leclapart, for example, and they are a great example of this change. I think this is also a way to show Spain in terms of geography.

What about Spain’s sparkling wines?
Cava is another area of interest. I visited Cava Meeting in Barcelona last year and was impressed. We’ve started importing Carles Andreu’s wines, which offer excellent quality at an approachable price. It was a great find for us. We wanted to start with cava but not with the big boys; they're great, of course, but the price –at least when it reaches our market with all the excise and logistics–, gets closer to champagne and we needed a price closer to prosecco. We now sell a Cava Reserva with 26 months on lees for just €14 and a Gran Reserva for €19. These wines were so well received that we placed two orders in just four months.
Catalonia’s Corpinnat wines are also very exciting, as are Priorat and Montsant. Even lesser-known varieties like Airén are surprising –I tried one at the Bootcamp and reminded me of Riesling! It’s amazing how much diversity Spain has to offer.

How do you train for a competition like the ASI Best Sommelier in the World? My dream started back in 2010. I watched Gerard Basset win in Santiago de Chile, and thought, “That could be me one day.” I’ve loved competitions since I took part in my first in 2006 –they bring out strong emotions, and I enjoy the challenge.
Preparation is a long journey. You start with a dream, then set a goal, make a commitment, and create a plan. But the most important part is sticking to that plan. It takes honesty, consistency, and discipline. Personal qualities like certain stubbornness, determination, and perseverance are just as important as technical skills like tasting or service.
I usually start preparing a year in advance. My plan covers theory, blind tasting, service, and mental and physical health. It’s a combination of everything because even if you have all the knowledge in the world, stress on stage can ruin your performance. Staying calm allows your expertise and charisma to shine.

Pascaline Lepeltier told us she employs coaches to prepare for competitions. Did you also work with professionals?
Yes, I worked with a coach and a therapist. My therapist specialises in working with athletes and executives who need to perform under pressure, such as delivering major presentations.
We focused on breathing techniques, mental clarity, and staying calm under stress. The goal is to maintain perspective and let your knowledge, experience, and personality come through. It’s a vital part of preparation, especially in such high-pressure situations. Physical fitness also plays a role: staying healthy and focused is crucial.

And you have a young family. How do you balance everything?
It’s all about planning. I have three kids, and when I decided to compete in Paris last year, it was a family decision. My wife agreed to take over the household and manage the kids’ logistics so I could dedicate my free time to studying. I also adjusted my schedule to study early in the mornings when everyone was still asleep. It’s about commitment, prioritising, and being disciplined. You may find the time, but you really need the willingness to make it work.

It sounds hard work. Would you do it again?
Absolutely! I didn’t achieve my goal the first time [he came third in the ASI Best Sommelier in the World in 2019], but I don’t see it as a failure. Sometimes, you need to face challenges and obstacles to truly appreciate the value of winning. There’s a saying that every businessman should experience at least one bankruptcy –I agree. Failure teaches you lessons that success never will.

You seem to have a natural competitive streak. Where does it come from? 
I’ve been competitive for as long as I can remember, even as a child. I grew up in a village with excellent sports facilities –a stadium, basketball courts, running tracks, and even a beach. Sports were an integral part of our lives, and discipline was a big focus.
We had a very strict coach in secondary school, and I think that discipline laid the foundation for my future. Whether in sports or any other area, planning and discipline are key to success. Those early experiences shaped the way I approach challenges today.

Do you think ASI competitions keep up with modern trends? 
I believe the competition is up to date. Some may find the tuxedo attire a bit old-fashioned, but there need to be guidelines. A sommelier in a fine-dining restaurant is still the classic image, but that doesn’t exclude professionals working in wine bars or other settings.
As for beverages, the competition includes spirits, beers, and sake. In the semifinals, we even had five non-alcoholic beverages, reflecting trends like low- and no-alcohol options. Cocktails and service are also part of the evaluation. So, in terms of variety, the competition is very comprehensive. Perhaps we could expand the range of benchmark wines to include more varieties from emerging wine regions and new grape varieties, but that’s already happening to some extent.

What has changed in your life since becoming the world’s best sommelier?
First of all, my mindset. You gain a certain status, but having this title comes with responsibility. It’s not just about personal achievement –it’s a mission to inspire and motivate others in the industry.
This recognition opens countless opportunities, and it’s up to you to decide which direction to take. In my case, I enjoy traveling, learning, and engaging in collaborations. It’s essential to continue growing and educating myself.
On a practical level, the title has also improved my business opportunities. It allows me to ask for appropriate fees, which makes it a great career boost. But it’s important to stay grounded. For example, when I was asked to be the master of ceremonies at the Baltic Sommelier Competition, they asked about my fee. I refused to charge because that competition had been instrumental in my own journey. There are moments where it’s not about business but giving back.

What does it mean for a small country like Latvia to have the best sommelier in the world?
The media hype after I won was incredible. At the airport, I was greeted with celebrations, and I’ve done numerous interviews for TV, podcasts, and newspapers. For me, however, the most important thing is that my achievement benefits the entire country. I hope it inspires more visitors to explore Latvia. It’s also a message to young sommeliers, not just in Latvia but across the Baltics and Eastern Europe: it doesn’t matter where you come from. With passion and dedication, success is possible. That’s the motivation I want to share. But I’m also aware that we need to figure out how to better engage and encourage younger people to join this profession.

It seems to be a global worry.
Hospitality is a tough profession –long hours, demanding clients, and physical exhaustion. It’s not an easy job, and times have changed. People today often seek work-life balance, which is hard to find in this field.

Tell us the most important qualities to be a good sommelier.
Constant curiosity and a willingness to learn are essential. The biggest mistake you can make after winning competitions is to think you’ve “made it.” Once that mindset sets in, your career is done. 
You must also genuinely enjoy connecting with people to communicate effectively. Another vital trait is being an excellent waiter first, as our primary job is to please guests, not to push our personal preferences or offer wines we love.

How important is psychology?
It's equally important. You need to gauge the guest's mood and adapt your approach accordingly. Some guests are reserved and prefer minimal interaction –just hand them the wine list. Others are curious and want to discover new wines. Understanding their needs is a skill you can’t learn from books: it comes from experience, trial, and error. Lastly, staying humble is critical. No matter your recognition or fame, being grounded is challenging but necessary.

How much influence do sommeliers have on wine trends and tastes? 
Probably less than renowned wine critics or big names. However, we still play a significant role. Guests visiting restaurants, wine bars, or shops often trust a good sommelier. In my company, for instance, our portfolio and the people behind it create trust and openness among our customers.
Sommeliers are bridges between producers and consumers. Our mission is to introduce guests to new regions and grape varieties and expand their horizons.

What is the main challenge for sommeliers today? 
One major challenge is addressing the rise of low- and no-alcohol trends. To stay relevant, sommeliers and restaurants need to develop exciting non-alcoholic beverage programmes and pairings.
Another challenge lies in debunking myths and misconceptions, particularly around low-intervention wines. There’s a growing dogmatism –some sommeliers dismiss traditional wines like Bordeaux as being overly manipulated or full or chemicals. This black-and-white thinking is damaging. The beauty of wine lies in its diversity. Whether it’s natural, organic, or conventionally made, good wine is good wine. Open-mindedness is key.
Additionally, people are more educated about wine, which can make our job both easier and more challenging. 

How important is education for a sommelier?
It’s the foundation of the profession. For example, in blind tastings during competitions, theory is essential. At the competition in Paris, we had to describe a fortified wine. While some thought it was Madeira, I identified it as dry sherry. The difference came down to theory: even the driest Madeira has some residual sugar, whereas amontillado or, theoretically, palo cortado is bone dry. Understanding these nuances comes from theoretical knowledge, which is indispensable for success in blind tastings and beyond.

Unlike other top sommeliers, you've done your career entirely in Latvia. Has that limited you in any way?
My chef at Vincents had connections with some of the world’s best chefs. Thanks to him, I had the opportunity to train briefly at places like El Bulli, Osteria Francescana and the old Noma. However, I spent 20 years working at the same restaurant in Latvia. While some believe you need to work in different places or countries to grow, I found new challenges within the same setting. Competitions, continuous education, and lots of travelling to wine regions kept me motivated. Books are important, but experiencing wine firsthand –visiting regions, speaking with winemakers, seeing the landscapes, and tasting the wines– is irreplaceable.

Have you considered pursuing the Master of Wine or Master Sommelier qualifications?
Not yet, though I might consider the Master of Wine in the future. Right now, I prefer self-education through travelling, reading, and hands-on experience. My business partner, Agnes, is currently in Stage Two of the MW program. While I love the educational aspect, I’m not a fan of essay writing, which is a significant part of the MW process. We’ll see what the future holds.

Tell us about your business interests in Latvia.
We have a restaurant, a major distribution business, a retail shop, and we supply the on-trade as well as some private clients. We cover the entire market. Latvia is a small country, so our ambition is to expand our portfolio –which features excellent producers– into Estonia, Lithuania, and possibly e-commerce. We’ll see how it develops.

Is it harder to expand given the current political situation? 
It’s complicated, both mentally and physically. Tourism has decreased, and Latvia has become less attractive for outside investments because of uncertainty surrounding the war. We don’t know how the situation will evolve, which makes everything tricky.
On a personal level, I’ve even considered moving my family because, in the 21st century, I can’t understand how war is still an option. Why can’t conflicts be resolved through dialogue? Why resort to violence? It’s heartbreaking. To me, the conflict between Ukraine and Russia feels like brothers and sisters fighting –it’s senseless and devastating.
The war has also impacted our business directly. We used to have many wealthy Russian clients who owned properties here and frequently visited. That was a significant market for us, and it’s now completely gone.

Global wine consumption is declining. What are your thoughts on this trend? 
It’s not necessarily a bad thing. If people drink less but choose better-quality wines, that’s a positive trend. It encourages a market shift toward higher-quality production and discourages poor winemaking.
In regions like Bordeaux, for example, lower-quality vineyards are being phased out, which is ultimately good for the industry. However, there’s a risk of losing old vines in places like Spain, which would be tragic. It’s a complex issue, influenced by factors like government policies and a lack of interest among younger generations in taking over family vineyards.