Saturday & Sunday
November 16 & 17
11 am to 5 pm
Wisconsin Center

(formerly Delta Center)

400 W. Wisconsin

 Wine & Dine Wisconsin,

Milwaukee's "grand tasting event"

returns for its fifth big year.


SIP . . . LEARN . . . TASTE . . . STYLE


WINE & DINE WISCONSIN MAIN EVENT TICKET – Saturday 11 am to 5 pm; or Sunday 11 am to 5 pm, entire third floor. Weekend pass also available.

Sample from 150+ exhibitors, pouring 150+ wines and 150+ craft and imported beers, plus scores of spirits and craft cocktails in almost 200,000 square feet of space. Taste samples from dozens of Wisconsin’s best artisanal food makers and Milwaukee’s favorite restaurants. 
Learn at four cooking and presentation stages, featuring 32 chef and libations experts cooking and sampling to seated audiences. 
Enjoy special areas including the Stella Artois Belgian Beer Garden, Leinie’s Lodge, Cheese Island featuring 75 artisanal cheeses, the Wine Gallery with 25 vintners with wines from around the country and the world, Taste of Great Brewers, hands-on cooking classes with MATC Culinary and Baking Arts, The Club by Potawatomi featuring craft cocktail samples created just for Wine & Dine Wisconsin by Bittercube – and much more.
Additional ticket options. Main event ticket purchase required to purchase the following:
Available both days
CRITIC’S CHOICE – Saturday 12 to 3 pm; or Sunday 12 to 3 pm, First Floor Ballroom: An assortment of Milwaukee Journal Sentinel dining critic Carol Deptolla’s Top 30 restaurants, all sampling, in twice the space of 2012. Featuring Bacchus, Braise, Dream Dance Steak, Harbor House, Jake’s, Lake Park Bistro, La Merenda, Le Reve, Maxie’s Meritage, Mr. B’s, Ristorante Bartolotta, Rumpus Room, Sanford and more, plus premium wines, craft & imported beers, coffees. $25 includes all samples.
"To Taste or Travel: Let the Shining Stars of Washington Wine Be Your Guide" – Saturday 12:30-1:15 pm, Seminar Room 201B, second floor. 
“From Bake to Brew: Local Terroir on your Tongue” – Saturday 2:00-2:45 pm, Seminar Room 201A, second floor.
Special Session
“A Conversation with Chef & Author Sandy D’Amato” - Saturday 2:30-3:30 pm, Seminar Room 101, first floor.
Chefs Farm-to-Table Breakfast – Sunday 9:30-11 am, Seminar Room 101, first floor.
 “Let’s Have Drinks! Throughout the Day” ­­– Sunday 12:30-1:15 pm, Seminar Room 201A, second floor.

See current list of 2013 exhibitors! 


Check out the photos from last year's event!

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2013 Sponsors

Boston Store
Bittercube American Kennedy-Hahn
Leinenkugel's Blue Moon
MATC Stella Artois
Wisconsin Cheese B&E Contractors