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John 2:9
ESV When the master of the feast tasted the water now become wine, and did not know where it came from (though the servants who had drawn the water knew), the master of the feast called the bridegroom
NIV and the master of the banquet tasted the water that had been turned into wine. He did not realize where it had come from, though the servants who had drawn the water knew. Then he called the bridegroom aside
NASB Now when the headwaiter tasted the water which had become wine, and did not know where it came from (but the servants who had drawn the water knew), the headwaiter *called the groom,
CSB When the headwaiter tasted the water (after it had become wine), he did not know where it came from—though the servants who had drawn the water knew. He called the groom
NLT When the master of ceremonies tasted the water that was now wine, not knowing where it had come from (though, of course, the servants knew), he called the bridegroom over.
KJV When the ruler of the feast had tasted the water that was made wine, and knew not whence it was: (but the servants which drew the water knew;) the governor of the feast called the bridegroom,
NKJV When the master of the feast had tasted the water that was made wine, and did not know where it came from (but the servants who had drawn the water knew), the master of the feast called the bridegroom.

What does John 2:9 mean?

Wedding planners are not a modern invention. The master of the banquet, or chief servant, was the man responsible for overseeing the wedding arrangements. He probably checked all food and wine before it was served to the guests. Here, John's account makes it clear that the chief servant was not aware of Jesus' involvement. It's possible the man never found out. On the other hand, it's virtually certain he knew the wine originally intended for the guests had been used up. This would explain part of his amazement (John 2:10). Suddenly finding 120-plus gallons—or some 450 liters—of wine would have been a pleasant surprise.

The other amazing aspect of the wine was its quality. As the servant will explain, better wines were usually served first. Poorer wines were served once the guests had already had something to drink. By then, the alcohol would have taken effect and they'd be less sensitive to the quality of the wine. But this wine—the better wine—was being served after all the other wine was gone.
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