Fall 2008

Marketing Your Wine to Fine Restaurants

An experienced restaurant owner with a top-rated wine list will share her experiences in working with wineries to taste and select their wines. You will get practical tips for introducing your wines to restaurants and insights into what you can expect the next time you meet with the restaurant wine buyer. A panel of guests including restaurant owners, wine buyers and sommeliers will answer questions such as:

  • How do you get your wine on the wine lists of fine restaurants?
  • What do restaurateurs look for when they taste your wine?
  • How do they construct their wine lists?
  • What is the difference between wine by the glass and a listing on the main wine list?
  • How is a wine judged to be food-friendly?
  • What are the future trends for wine lists in fine restaurants?
  • What are consumers buying and why?

    Prerequisite(s):

    BUSNC; noncredit; $150

    Instructor: Bryan Bousquet

    Bryan Bousquet, Owner and General Manager of Restaurant Mirepoix, oversees the management of daily operations and selects the wines for the restaurant's highly regarded wine list. Bryan studied at l'Univeriste de Blaise Pascal in Clermond-Ferrand, France. After completing her Certificat du Langue, she returned to the U.S. and began a restaurant career working with many of the country's top chefs. In 2002, Bryan and her husband, Chef Matthew Bousquet, opened Restaurant Mirepoix in Windsor. Mirepoix has an impressive and ever changing wine list that has been winning rave reviews. In 2006, Bryan started a new venture, Spot On Cellars, where she is a winemaking partner.

    • 1 mtg: F, Nov 21, 8:30am-12:30pm
    • Schulz Information Center, Room 1121
    • BUSNC; noncredit; $150
    • class# 4009