The talent of Italian sommellerie has a new protagonist: Elisa Ying Yu, sommelier at the restaurant 10_11 Portrait in Milan, is the winner of the Ruinart Sommelier Challenge 2026, the eighth Italian edition of the competition held on 18 May at Palazzo Talìa in Rome. A result that confirms the educational and competitive value of an international project dedicated to wine professionals, capable of combining technical tasting, culture and a contemporary vision of oenology.
The winner was selected by a jury composed of: Caroline Fiot, Chef de Caves of Maison Ruinart; Simone Roveda, founder of Winerylovers; Edoardo Jobet, winner of the Ruinart Sommelier Challenge 2025 and Head Sommelier at Estelle Manor Country Club & Hotel, Oxfordshire; and Chiara Giovoni, AIS sommelier and Ambassadeur du Champagne for Italy.
A competition between blind tasting and wine culture: a podium between Milan and Rome
The Ruinart Sommelier Challenge stands out for its highly technical approach: participants are asked to compete in a blind tasting and to demonstrate skills in wine description, identification and service.
The 2026 edition featured 19 sommeliers from across Italy, representing leading restaurants and wine institutions, and required them to test their abilities in food pairings and service dynamics as well.
The tasting included four rosé wines from different regions—Champagne, Franciacorta, Tavel and Tuscany—showcasing a broad and transversal comparison.
Second place went to Matteo Bartesaghi, assistant sommelier at Andrea Aprea in Milan, while third place was awarded to Flaviu Markus, sommelier at Acquolina in Rome.
A podium that reflects the increasingly high level of Italian sommellerie, capable of expressing technical expertise and an international outlook.
Ruinart Sommelier Challenge 2026: a training experience beyond the competition
The Challenge is not only a competition but also a moment of training and in‑depth study. Participants attended a masterclass led by Caroline Fiot, Chef de Caves of Maison Ruinart, dedicated to exploring the Maison’s rosé wines.
At the centre of the session was the theme of managing maturation and vinification in the context of climate change, with particular attention to the strategies adopted to preserve aromatic freshness and balance.
Champagne and climate change: the Ruinart case
Ruinart’s work represents a concrete example of adaptation to new climatic conditions. Rising temperatures affect grape ripening, putting at risk the balance between acidity and sugar.
To face this challenge, the Maison invests in sustainable practices, precise harvest monitoring and biodiversity enhancement, with the aim of maintaining the distinctive style of Ruinart Champagne, built on elegance and freshness.
The Ruinart style: Chardonnay as its signature
At the heart of the Maison’s identity is Chardonnay, the variety that gives Ruinart wines their brightness, finesse and creaminess.
During the day, several iconic Champagnes were tasted, including Ruinart Blanc de Blancs, Ruinart Rosé, Dom Ruinart 2009, and the cuvée Blanc Singulier Édition 19, an expression of a vintage influenced by climate change.
These tastings offered a complete overview of the Maison’s style, founded on balance, aromatic precision and elegance.
Dialogue with haute cuisine
The competition concluded with a lunch at Imàgo, the Michelin‑starred restaurant where Ruinart wines were paired with a contemporary menu created by chef Andrea Antonini.
A moment that further highlighted the connection between wine and haute cuisine, emphasising the role of sommellerie as a bridge between product and gastronomic experience.
Who is Elisa Ying Yu, winner of the Ruinart Sommelier Challenge 2026
Winner Elisa Ying Yu represents a new generation of wine professionals with international training. AIS‑certified and WSET Level 3, with studies in viticulture and oenology at the University of Milan and a master’s degree from the Sant’Anna School of Advanced Studies in Pisa, she has also gained experience in marketing and export in China.
Commenting on her victory, she said:
“Winning is a great honour and a meaningful recognition of the path I am building in the wine world. It was an inspiring experience that allowed me to engage with high‑level professionals and deepen my understanding of the philosophy and elegance of Ruinart Champagne.”
A global project for sommelier training
Launched in 2010 in the United States and now active in nine countries, the Ruinart Sommelier Challenge has become an international platform for training and exchange among professionals.
The prize for the winner includes a four‑day training programme in Champagne, offering an immersive experience into the Maison’s philosophy and savoir‑faire. In a sector that is constantly evolving, initiatives like the Ruinart Sommelier Challenge play a strategic role in professional development. The competition becomes a space where technical skills, wine culture and market insight come together, helping shape the future of international sommellerie.
