The apple sommeliers from South Tyrol

Profound knowledge about the South Tyrolean apple

Wine, cheese and beer sommeliers have been around for years. The apple sommeliers from South Tyrol, however, are the first of their kind in the world. The idea and the training programme for becoming an apple sommelier were developed by the South Tyrolean Apple Consortium, the VIP and VOG associations and the South Tyrolean Farmers' Union.

Knowledge about the South Tyrolean apple

There is a lot to discover and learn about the South Tyrolean apple. In the course to become an apple sommelier, apples are examined from all sides: from cultivation to quality assurance to varietal theory, from health and nutritional aspects to sensory analysis. The appropriate use of apples in gastronomy or legal backgrounds such as the designation of origin are also part of the training programme. In addition to the theoretical knowledge, the prospective apple experts experience the South Tyrolean apple at first hand during excursions.

How does one become an apple sommelier?

At present there are only qualified apple sommeliers in South Tyrol. The training lasts three months and was conceived by the South Tyrolean Apple Consortium, the VIP and VOG associations, and the South Tyrolean Farmers' Union. The first course was held in 2022, a second edition took place in 2023. At the end of the course, the participants take a comprehensive examination. In writing, 30 technical questions have to be answered, at least 70% of the answers have to be correct. Afterwards, they have to pass a half-hour examination in front of a jury of experts. In the practical examination, the apple experts demonstrate their sensory skills. Currently, 31 apple sommeliers have received their diploma.

360° view of the South Tyrolean apple

Varied enjoyment: South Tyrol's apple sommeliers give the apple a new value.

3 months

to become an apple sommelier from South Tyrol.

31 apple sommeliers

have successfully passed the training.

Up to 300 different aromas

can be discovered in apples.

Sensory diversity of the apple

Did you know that apples contain up to 300 different aroma substances? Sensory science describes the aroma of the different varieties, the consistency and properties of the skin and pulp, and much more. From a sensory point of view, apples are totally exciting. The fruits do not only show an aromatic diversity. The differences between apple varieties are also enormous in terms of taste, consistency and texture. However, this sensory complexity and the enjoyment value of apples, in contrast to wine, is often underestimated and paid too little attention to. Yet there are more different apple varieties than grape varieties.

Experts for the South Tyrolean apple

With their enthusiasm and extensive knowledge of apples, the apple sommeliers are excellent ambassadors and mouthpieces for the South Tyrolean apple. Their field of activity is extensive: at apple tastings they explain the variety of aromas of apples to anyone who is interested. In restaurants they advise on how to adapt the menu to apples. At training courses they provide information about the numerous aspects of the South Tyrolean apple. The fields of activity of the apple sommelier are therefore as versatile as the apple itself.

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