The results of the 16th edition of the “Sommelier of the Year” competition have been announced
The results of the 16th edition of the “Sommelier of the Year” election were announced on Monday.
This year, more than 18,000 votes were recorded during the preliminary round. At the end of this first phase, the three highest-ranked candidates from each province were invited, at the end of January, to take part in a sommelier assessment. The aim was to evaluate their professional knowledge, analytical skills, and their choices in terms of wines and glassware. The best candidates were then proclaimed provincial winners.
According to Baudouin Meyhui, chairman of the jury, Tom Dillemans stood out in particular during this assessment:
“Tom Dillemans impressed the jury with the breadth of his knowledge and the quality of his explanations about the wines. The precision of his comments and his professional insight ultimately earned him the victory.”
Tom Dillemans worked for many years as a sommelier at Restaurant Arenberg in Heverlee. A few months ago, he joined the Michelin-starred restaurant Melchior, located in Tienen.
A sommelier can win the title multiple times at provincial level, but only once at national level. Former national winners can therefore no longer be nominated.
“Tom had already held the title of Sommelier of the Year for Flemish Brabant for six consecutive years—an unprecedented achievement to date,” Baudouin Meyhui added. “This year, he also achieved the highest score among all provincial winners. He is therefore the very deserving Sommelier of the Year 2026. Our sincere congratulations.”
Pinotage at the heart of the challenge
During the assessment held at the end of January, the finalists blind-tasted ten wines. Their task was to identify the wines made from Pinotage, determine which glass they would use to serve them to their guests, and justify their choice in detail. Tom Dillemans achieved the highest overall score in this test.
Pinotage is a South African grape variety resulting from a cross between Pinot Noir and Cinsault, formerly known as “Hermitage.” Wines made from this grape are typically distinguished by their deep red color, aromas of ripe fruit, and spicy, sometimes smoky nuances. They often reveal notes of blackberry, plum, and cherry, sometimes complemented by hints of cocoa, coffee, and vanilla when the wine has been aged in oak barrels. On the palate, Pinotage wines generally offer a round and generous texture, with a warm and lingering finish.
A recognition of craftsmanship
The “Sommelier of the Year” election has existed since 2010. It is organized by Home & Table by Meyhui, Foodprint by mjPublishing, and the Club Prosper Montagné. It is not a competition in the traditional sense, but rather a recognition of the craftsmanship, expertise, and passion of Belgian sommeliers.
To be eligible for the title, candidates must work in a Belgian restaurant and demonstrate relevant professional experience. They must also possess the required technical knowledge, strong communication skills, and mastery of the technical aspects involved in creating and managing a wine list, while ensuring a good price-quality balance.
Sommelier of the Year – Roll of Honour
2010: Pieter Verheyden (Hof van Cleve)
2011: Joachim Boudens (Hertog Jan)
2012: Andy De Brouwer (Les Eleveurs) and Fabrice D’Hulster (Sea Grill) – joint winners
2013: Kris Lismont (Ambrozijn, now Mondevino)
2014: Bart Lamon (Le Château du Mylord)
2015: Yanick Dehandschutter (Sir Kwinten)
2016: Mathieu Vanneste (Hof van Cleve)
2017: Gianluca di Taranto (The Jane) and Cédric Thomas (La Grappe d’Or) – joint winners
2018: Pieter Fraeyman (Vinto)
2019: Sanne Dirx (Cuchara) and Antoine Dubois (Hostellerie Gilain) – joint winners
2020: Tom Ieven (Hof van Cleve)
2022: Dries Corneillie (De Jonkman), Paul-Henri Cuvelier (Paul de Pierre), Yentl Quintelier (La Table de Maxime) and Yannick Michel (Le Damison) – joint winners
2023: Frédéric Cabut (La Table de Maxime)
2024: Ruben Struyve (La Table de Maxime)
2025: Arne Braeckman (Wijnbar Ona)
2026: Tom Dillemans (Melchior)