Sommeliers in India are wine specialists embedded in 5-star hotel dining rooms and fine-dining restaurants — the Oberoi, Taj, ITC, Leela, and JW Marriott groups are the primary employers. The role covers wine list curation, cellar management, guest-facing wine service, staff training, and wine procurement with an eye on high state excise duties that inflate import costs. The formal entry path runs through WSET (Wine & Spirit Education Trust) Levels 1–4, now accessible in India via authorised course providers in Mumbai, Delhi, and Bengaluru. The Court of Master Sommeliers has a nascent India chapter, and no Indian candidate has yet achieved the Master Sommelier title. India's own wine scene — Sula Vineyards, Grover Zampa, Fratelli, Charosa, KRSMA, and Reveilo — gives Indian sommeliers a distinct edge when the narrative frames Indian terroir (Nashik Valley, Sangli, Nandi Hills) as a category worth exploring rather than a compromise. The Indian wine market is growing at approximately 30% per year from a low base, driven by Mumbai, Delhi, and Bengaluru's premium dining culture. State excise barriers mean a Bordeaux Grand Cru that retails for €40 in France can cost ₹6,000–15,000 in an Indian restaurant, shaping every pairing recommendation. Career paths split between hotel in-house sommelier tracks (cellar manager → head sommelier → F&B beverage director) and independent consultant tracks (wine importer, educator, brand ambassador).