Other
Julie Dupouy
Sommelier
- Discipline
- Other
i. Biography
The Path
Sommelier consulting and wine education are the base of Julie Dupouy’s work, but not the limit of it. Her practice moves from the table to training, event hosting, judging, editorial work, and association leadership, which is what gives it range. In service, the goal is precision; in education, it is clarity; in judging, it is consistency. Julie Dupouy works across all three with the same measured control, using wine as a tool for instruction, exchange, and exact service. Training at WSET and London Tea Academy gave Julie Dupouy the formal grounding behind a long run in Dublin, Ireland, where Restaurant Patrick Guilbaud, Chapter One, and The Greenhouse became the sites of her early professional work. From 2004–2014, she served as sommelier at Restaurant Patrick Guilbaud, as sommelier and consultant at Chapter One, and as sommelier and consultant at The Greenhouse. That ten-year span established the habits that define the trade: attention to detail, comfort under pressure, and the ability to place bottles with intent rather than display. Those years in Dublin set the structure for the roles that followed. Since 2014, Julie has been sommelier-consultant and wine educator of Down2Wine, a platform that lets her move between consulting and teaching without losing contact with either. Since 2015, she has also served as Brand Ambassador, champagne portfolio of Edward Dillon, where category knowledge and presentation matter in equal measure. Her remit widened again in 2020 with the role of Deputy Secretary General of International Sommelier Association (ASI), and in 2021 with the role of wine editor of The Gloss Magazine. These appointments place her work in three different registers at once: the floor, the classroom, and the public conversation around wine. The result is a career built on applied knowledge rather than a single lane.
The Work Today
Down2Wine is where Julie Dupouy’s consulting and teaching meet. In that setting, she consults for restaurants, trains industry professionals, hosts events, and judges wine competitions. Each task asks for a different use of the same underlying skill set: judgment in consultation, clarity in training, presence in hosting, and discipline in competition assessment. The work is varied, but the brief stays constant—make wine legible, useful, and properly placed in service. That range depends on a specific professional discipline. Consulting requires context. Training requires structure. Hosting requires composure. Judging requires a calibrated palate and consistency from one tasting to the next. Julie Dupouy’s work is defined by shifting between those demands without breaking rhythm, keeping one foot in service and the other in education through Down2Wine.
Signature
These names point to the breadth of the categories she works across and the specific areas where her expertise is applied. Whether through education, portfolio work, or tasting language, the signature remains tied to a practical command of the trade.
Acclaim
Julie’s honors include ASI Best Sommelier of the World, third place (2016), ASI World Sommelier Competition, bronze medalist (2016), Best Sommelier in Ireland (2009), Master Medal, and Gold Medal. These results place her work in competitive context as well as day-to-day service. Taken together, they show a career measured by technical consistency, composure, and repeatable performance under scrutiny.
Profile updated July 2026
FAQ
Asked of Julie
What is Julie Dupouy's current role?
As of 2026, Julie Dupouy is Sommelier-consultant and wine educator.
Where did Julie Dupouy train or study?
Julie Dupouy trained at WSET and WSET.
What recognition has Julie Dupouy received?
ASI Best Sommelier of the World, third place (2016).
