The South African Sommeliers Association (SASA) has announced that for the first time in its history the organisation will be led by an all-female executive team, with sommelier and educator Laurie Cooper as Chairperson and Erica Taylor as Vice Chair. 

Laurie, one of the two sommeliers who presented the wine pairings to 800 people at the 2023 Eat Out Woolworths Restaurant Awards, brings with her deep experience and international credentials:
• WSET Diploma, Master of Wine student
• SASA Level 2 Certified Sommelier
• Founder of the KwaZulu-Natal School of Wine
• Sommelier and winemaker at Abingdon Wine Estate
• Judge for Old Mutual Trophy Wine Show and the International Wine & Spirit Competition (IWSC) in London
• Runner-up in the Best Sommelier of South Africa competition in 2023. 

“It is a huge honour to be voted in as the Chair(wo)man of SASA,” says Laurie. “An exciting new dynamic is taking shape with two women at the helm.”  

Laurie Cooper

She says that SASA’s new direction seeks to align local sommelier training with international standards, opening doors for South African professionals to thrive on the global stage. 

“What started as a small organisation in 2010 has now grown into an organisation that many other countries are looking to for inspiration and as a template for their own sommelier organisations,” she explains. “With this growth has come increased funding, expertise, and investment in the quality of our training, certifications and education. SASA can now boast international judges at our competitions, world-class exam papers set to an international standard and multiple training providers across the country, thus producing sommeliers who are competitive on a global scale. The rise of the food and beverage industry works hand in hand with those working it. The South African wine scene and the premier local restaurants on offer have risen to compete with some of the best in the world. It is now time that the standard of service offered by sommeliers operates on the same level as these countrywide.” 

Also read: What makes for excellent service in a dining experience? 

Erica has been with SASA for over six years, previously serving as General Manager. A certified sommelier and wine judge in her own right, she has played a crucial role in expanding SASA’s reach through strategic events, national competitions, and partnerships. She also runs one of Sea Point’s trendiest wine bars, Cassette Tiny Wine Bar. 

Erica Taylor

“Honestly, it feels like a turning point,” she tells Eat Out. “Having both a woman Chair and Vice Chair at SASA isn’t just symbolic – it’s a real shift in how we lead, how we communicate, and how we create space for others. I’ve always believed that the wine world should be more welcoming and less intimidating, and I think women in leadership naturally push that forward. We’re more likely to mentor, to listen, to build teams rather than hierarchies. And that’s starting to show in restaurants too; more inclusive floors, more diverse voices, more emphasis on hospitality as a craft, not just performance. It’s exciting to be part of that change.” 

Laurie echoes this, saying that her vision for the future is to create a world-class network of sommeliers who are not only highly skilled but also passionate advocates for South African wine. “We are looking to expand this network throughout the country and to develop a strong wine culture nationally, stretching beyond the heavily centralised Western Cape. We want to empower hospitality professionals at every level and increase the accessibility of sommelier training and certification nationally. Over the next few years, we aim to strengthen the link between our rich viticultural heritage and exceptional wine service.” 

Also read: Wine experts weigh in on trends, innovation, and what’s next 

In addition, Erica notes that restaurants are having to do more with less. “Smaller teams, tighter budgets, and way more pressure. At SASA, we’re adapting by focusing on what actually matters in the day-to-day: practical service, people skills, and giving sommeliers the tools to make smart, agile decisions. Today’s sommelier needs to be part wine expert, part storyteller, part problem-solver. It’s no longer just about decanting a bottle correctly – it’s about creating a moment for the guest while also understanding margins and managing stock. We want to make sure our training reflects that reality.” 

Laurie says it’s her ambition to see South African wine culture permeate every corner of the hospitality industry. “Our goal is to create informed sommeliers who can be the link between producer and consumer. As a winemaker, I hope that my story, purpose and vision for the wine can be handled with care and that every server acts as a worthy ambassador for the product being poured. That is the ultimate goal. We hope that every glass poured has done justice to those that made it and for every guest to experience the magic of South Africa’s wines through expert, personalised service that connects them with the story behind each glass.”

Cheers to that!