In this episode of A Sommelier's Insight we explore a topic that sits at the very heart of our profession yet doesn’t always get the airtime it deserves: responsible consumption and responsible service. While this conversation is being released in ' Dry January', it’s important to recognise that responsibility is not seasonal. The need for mindful, moderate consumption is a 365-days-a-year commitment shared by producers, educators, hospitality professionals, and, of course, guests. For sommeliers in particular, this responsibility exists at the intersection of expertise, hospitality, and cultural stewardship. To explore this subject with depth and clarity, we are joined by Nadia Frittella, Secretary General of Wine in Moderation, an international programme dedicated to promoting moderation, reducing alcohol-related harm, and supporting a balanced, respectful relationship with wine within a modern lifestyle. In our interview, we discuss what “moderation” actually means in the context of wine culture and sommelier practice, and how Wine in Moderation works with the trade through education, communication tools, and evidence-based guidelines to support both professionals and consumers. We also address the realities of working in hospitality: long hours, intense service environments, and constant access to alcohol. For many in the profession, learning to navigate these pressures is just as important as learning to blind taste or pair a menu. This conversation is not about restriction or moralisin, it’s about sustainability. Sustainability of our health, our industry, and our relationship with the product we serve and celebrate. Wine can be part of a healthy, culturally rich lifestyle, but that requires awareness, transparency, and leadership from those of us working closest to it. We hope this episode offers insight, perspective, and practical ideas for hospitality professionals, wine educators, and anyone passionate about wine culture.