Business Development Manager – India at Monika Alcobev
Please share your journey as a wine professional so far with our readers.
My name is Amber. I am a Certified Sommelier , Italian Wine Scholar, and Certified Specialist of Wine. I was the second runner-up in the SAI Best Sommelier of India, 2025.
Currently, I am the Business Development Manager – India , at Monika Alcobev. Over the years, I have worked with multiple importers and retail chains, and I was also part of Sonal Holland Academy, where I contributed to developing its courses.
My journey in this industry spans 16 years. I graduated with a hospitality management degree in 2008 and joined JW Marriott through campus placement. I worked there for four years in F&B service while developing a keen interest in wines. I was constantly involved in training and tastings, which truly inspired me to become a winemaker. I was deeply passionate about winemaking, so I left JW Marriott and pursued a bachelor’s degree in winemaking. However, one of my faculty members suggested that I consider becoming a sommelier, as I was already handling similar responsibilities at the Marriott. That’s when I decided to fully commit to the sommelier profession.
What inspired you to become a sommelier?
Since I was a hospitality student, I was always passionate about interacting with guests and making their experiences more enjoyable—whether it was through food, wine, spirits, or cocktails. I love engaging with people, even though, personally, I consider myself an introvert. But when it comes to hospitality, everything feels natural to me.
Wine always fascinated me. I always thought I would make a better sommelier than a winemaker, and that’s what pushed me towards this path.
What are the most important skills a wine professional must have to succeed in this industry?
There are both technical and practical skills required to succeed in this field.
On the technical side, understanding service is crucial. You must also know how to educate others about wine—whether through training or tastings.
On the non-technical side, understanding market trends is essential. You need to be aware of what’s currently trending and what might gain popularity in the future. For example, rosé wines are trending right now, and they will likely continue to grow in popularity.
In India, hospitality comes naturally to us, so anyone can serve wine. But that’s not enough. You must also understand what your guests need, what your restaurant requires, and how to pair wine with food trends and evolving preferences.
All of this knowledge comes with experience. To build yourself as a professional, certifications are key. If you’re not continuously learning and setting goals for yourself, you won’t be able to keep up.
Personally, my biggest learning moment came when I failed my CMS Introductory Level exam. That failure opened my eyes, and from that day onward, I became extremely serious about my studies. Since then, I haven’t gone a single day without studying. Investing in certifications and continuous learning is the key to success in this industry.
What do you think is the future of the wine industry? What opportunities do you see for professionals?
I believe it’s very important to break myths about wine, and I truly appreciate the work that Sonal C Holland, MW is doing. She’s making wine knowledge more accessible, creating content in multiple languages, and engaging directly with sommeliers. Her work has taken wine education in India to another level.
In India, we have access to an incredible variety of regional fruits, vegetables, and spices. There is so much potential for us to incorporate local ingredients into our wine culture. The key is to simplify wine appreciation and make it approachable. Wine has its own charm, but to truly embrace it, we must break old myths and modernise our approach.
What advice would you give to someone just starting out in this industry? What should their first step be?
It’s easier said than done, but my biggest advice is to attend as many industry events as possible. Networking and exposure are crucial in this field.
Also, invest in yourself—whether that’s through education, attending tastings, or gaining hands-on experience. If you’re working at a restaurant, find a mentor who can guide you and help you build the necessary skills to become a great professional.
What are your goals for the near future?
My goal is to complete Advanced Sommelier Certificate and also win Best Sommelier India competition next year.
If you could go back in time and give your younger self one piece of advice, what would it be?
I wish I could go back in time! If I could, I would tell myself to take things more seriously much earlier.
Looking back, I would have told myself to study as hard as possible when I was younger. As you grow older, life brings more challenges, and it becomes harder to dedicate time to studying. The younger you are, the more serious you should be about your education—because knowledge will always be your strongest asset in this industry.
