The following seminars will be offered in classroom-style settings in Room 201 on the second floor of the Frontier Airlines Center. Each runs approximately 45-60 minutes and all include sampling. Attendees must also hold a ticket to Wine & Dine Wisconsin itself. Seminar tickets must be purchased separately and are $5 each.


SATURDAY, NOVEMBER 12

12:00 pm
Washington State vs. The World - SOLD OUT!
Taste the best Washington State has to offer, from everyday wines to ultra premium wines, comparing them with wines from other top producing regions throughout the world. This includes blind tastings, useful information, and a knowledgeable panel of  winemakers and experts offering insights into the characteristics of each wine while engaging the  audience  in discussion. Presented by Washington State Wines.

1:30 pm
Coffee Tasting
Voted one of the 10 best coffees in America by GO magazine, Alterra Coffee is Milwaukee born and bred. Learn the intricacies of how the professionals taste various coffees and blends in this seminar that illustrates how the wine tasting and coffee tasting experiences are actually quite similar.

3:00 pm
Pairing Craft Beers, Wisconsin Cheeses & Artisan Meats - SOLD OUT!
Six beers and six of Wisconsin’s most outstanding artisanal cheeses will be tasted and described, as experts from Great Brewers and Wisconsin Milk Marketing Board discuss pairing two of Wisconsin’s favorite products. In addition, nationally recognized charcuterer Scott Buer of Bolzano Artisan Meats will pair a variety of cured meats with selected cheeses and brews, as participants learn how charcuterie’s long curing and drying process gives these meats complexities similar to those of beer and wine.  

SUNDAY, NOV. 13  

12:00 pm
Washington State vs. The World
Taste the best Washington State has to offer, from everyday wines to ultra premium wines, comparing them with wines from other top producing regions throughout the world. This includes blind tastings, useful information, and a knowledgeable panel of winemakers and experts offering insights into the characteristics of each wine while engaging the  audience  in discussion. Presented by Washington State Wines.

1:30 pm
Wisconsin Distillers Panel & Spirit Tasting
Taste 10 of Wisconsin's best spirits and discover your own personal favorites. This panel features Wisconsin distillers sharing the secrets of their individual techniques, with samples. Guy Rehorst of Great Lakes Distillery will feature Roaring Dan's Rum, which is distilled with Pure Wisconsin Maple Syrup. Nick Quint of Yahara Bay will feature Apple Brandy made with Wisconsin-grown Honey Crisp Apples. Charles McGonegal, AEppelTreow Distillery, will feature one of a kind Sorghum Spirit. Nathan Greenawalt, of the Old Sugar Distillery, will feature a Honey Liqueur finished with Wisconsin Honey. And Paul Werni of 45th Parallel will feature Vodka made from local grains. The panel will be moderated by Kyle Cherek of Wisconsin Foodie and Bittercube.

3:00 pm
The Keys to Food & Wine Pairing
Advanced Sommelier Toni Johnson and Chef Mike Meinzer of Capital Grille Milwaukee will sample a variety of food items paired with selected complimentary wines, as both share their expert opinions on the guidelines to successful pairing of food and wine. The tasting menu includes mini lobster and crab cake, followed by kona-crusted dry aged sirloin with shallot butter, and finally chocolate espresso cake. These selections will be paired with wines of Spanish, Italian, French, Argentinian and Australian origin, with a port paired with the dessert item.