The College of Business courtyard became a hub for wine education and networking as students, faculty, business leaders and community members gathered to explore wines from the Southern Hemisphere and connect with industry professionals.
The event, held in collaboration with the FIU Chaplin School of Hospitality & Tourism Management as part of its Wine Week and Vidal-Duart Wine Studies Program, marked the first wine-focused program hosted at MMC — expanding access and exposure beyond the hospitality campus. The Vidal-Duart Wine Studies Program, named by alumni power couple and entrepreneurs Tina Vidal-Duart and Carlos Duart to continue the school’s historic 50-year history in wine education, supports beverage management education and engages students in wine studies and tastings, including collaborations with international wine brands and regions.
“As the first Hispanics in the country to name a wine program, one of the pillars of our gift was to share wine education in the community and this collaboration at my alma mater is an example of the educational value we are committed to and excited to be a part of,” said Tina Vidal-Duart, who graduated with her master’s in international business and bachelor’s in international business and marketing from FIU. Her husband, Carlos Duart, is the Chairman of the FIU Board of Trustees and holds both a bachelor’s in Accounting and master’s in taxation from FIU Business.
Wine Week also highlighted the value of cross-campus and community engagement, advancing a key partnership goal to expand exposure at MMC.
“We brought together a variety of people to talk, enjoy wine and spend time together, and it’s all about FIU,” said Andre Lightbourn, associate director of Academic Support Services at FIU Business. “The ability to work with other colleges is great — we’re all FIU.”
As attendees sampled wines from Australia, New Zealand and South America, they gained insight into global wine regions while building connections across industries.
Anne Bousquet (MBA ’16), owner of Domaine Bousquet in Mendoza, Argentina, emphasized the importance of education and storytelling in the wine industry. A member of the FIU Business MBA Board, she has recently strengthened ties with the hospitality program.
“Wine is a beautiful product. We need to show people that wine is a good product — explain what it is and the values attached to family, drinking together and enjoying emotional connections,” she said. “If we make it attractive, it’s a good tool to connect. It’s very important to educate new generations.”
For students and attendees alike, the event offered a hands-on look at wine education and career pathways. Representatives from Viña Perez Cruz in Chile’s Maipo Alto Valley showcased the Gran Reserva Cabernet Sauvignon.
Jada Lang, president of the FIU Wine Guild and a senior majoring in hospitality management, said the experience helps broaden perspectives.
“An event like this gives our students opportunities to network, to be introduced to opportunities in wine and to pick up knowledge,” Lang said. “It exposes us to all the possibilities.”
Other students echoed that sentiment, pointing to the value of firsthand learning.
Jade Johnson, a junior in hospitality management and Wine Guild member, noted that the event connects classroom learning to real-world application.
“It offers a glance into what we do every day,” she said. “Industry professionals allow us to pick their brain to get a glimpse of which wines to try and how to pair them. I’m thankful to be involved and learn from industry professionals — I’m trying to get as much exposure as I can.”
Industry participation also highlighted career opportunities and emerging trends. Charlotte Rawa, senior manager of private clients for Penfolds, shared insights into the company’s internship program and its partnership with FIU through the Penfolds Evermore Wine Studies Scholarship Fund, which encourages students to explore luxury wines and hospitality careers.
She also showcased Penfolds’ Bin 707, a 100 percent cabernet sauvignon first introduced in the 1960s and named after the Boeing 707, reflecting a bold step forward in Australian winemaking.
For faculty, those industry connections are central to how students learn and engage with the field. Events like this are designed to bridge classroom concepts with real-world application, reinforcing the program’s focus on connecting education with experience.
“We’re in the business of educating people about wine and food and the marriage between the two,” said Steven Moll, associate professor and vice provost emeritus at the Chaplin School. “This event shows camaraderie and hospitality while strengthening that educational experience.”