Julie Dupouy

Julie Dupouy’s work is built on consulting and wine education, but it extends well beyond them. Her practice moves between service, training, event hosting, judging, editorial work, and association leadership, giving it a wide professional range. Across these areas, the emphasis stays consistent: precision in service, clarity in education, and consistency in judging. She uses wine as a tool for instruction, exchange, and exact service.

Formal grounding from WSET and London Tea Academy supports a long period of work in Dublin, Ireland, where Restaurant Patrick Guilbaud, Chapter One, and The Greenhouse formed the setting for her early professional experience. From 2004 to 2014, she worked as sommelier at Restaurant Patrick Guilbaud, and as sommelier and consultant at Chapter One and The Greenhouse. That period established the habits that continue to define her work: attention to detail, calm under pressure, and the ability to place bottles with purpose rather than display.

Those years in Dublin shaped the structure of the roles that followed. Since 2014, she has been sommelier-consultant and wine educator with Down2Wine, where consulting and teaching meet. The platform allows her to move between both without losing contact with either. Since 2015, she has also been Brand Ambassador for the champagne portfolio of Edward Dillon, a role that brings together category knowledge and presentation.

Her responsibilities expanded again in 2020 with her appointment as Deputy Secretary General of the International Sommelier Association, and in 2021 with her role as wine editor of The Gloss Magazine. Together, these positions place her work in the floor, the classroom, and the wider public conversation around wine. At Down2Wine, her work includes consulting for restaurants, training industry professionals, hosting events, and judging wine competitions.

Each task draws on a different part of the same skill set. Consulting requires context and judgment. Training requires structure and clarity. Hosting requires composure. Judging requires a calibrated palate and consistency from one tasting to the next. Her professional identity is shaped by moving between these demands while keeping the work grounded in practical service. Her career is marked by a balance of technical knowledge and communication.

Consulting depends on understanding a restaurant’s needs and placing wine with intent. Teaching depends on making information clear and useful. Editorial work depends on translating expertise for a broader audience. Association leadership depends on steady engagement with the wider sommelier community. In each case, the underlying discipline remains the same: applied knowledge used with control and purpose. Julie Dupouy’s career reflects a sustained commitment to the practical side of wine.

She works across consulting, education, portfolio representation, editorial work, judging, and leadership without breaking from the core concerns of service and communication. The result is a body of work defined by range, discipline, and repeatable performance under scrutiny.