Regine T. Rousseau

Regine T. Rousseau: “While studying in Besançon, France I was invited to dinner at the home of one of the host families. I thought, “What better way to learn French?”

When we sat down for dinner, there was a row of wine bottles standing at the head of the table. I was accustomed to seeing a single bottle of wine at dinner, but here I recall six, eight. It may have been four, but it felt like a dozen! I smiled, remembering the two or three occasions when my mom had Manischewitz wine with our Sunday dinners. I’d moved on up in the world…

My French host began with the story of the wines. He spoke about them as others talked about art or literature. That was it for me. I was hooked, and never looked back.”

“I don’t think I need to balance my passions; I think my job on earth is to share them all. I may put the pen down to focus on my business. Or I may take a break from the business to write. That is how I find balance.

In terms of self care, my health is my top priority. I work out five days a week, I walk every day, I eat healthy foods (I stay away from processed foods as much as possible). I am available for my friends and family. I practice yoga, breathing exercises, meditate, pray, and I rest my mind and soul. These are non-negotiables. It has taken me a long time to incorporate these health strategies into my daily life. I am not perfect, however I am better for it. My advice is to choose one thing; walking, healthy eating, meditation… whatever resonates with you and begin to incorporate it into your life NOW.”

“That wine is about the people. You can visit a region where all the producers are focused on a few grape varieties. But what distinguishes their wines is them; their artistry, their perspectives.”

“My favorite current trend is more inclusivity in the wine lexicon. Meg Maker and other writers are doing an amazing job of challenging traditional wine language and making space for cultural interpretations of wine tasting notes.

I recently hosted a television segment where I paired wine and ice cream. This segment was based on an article I wrote for Wine Enthusiast in 2021. Although some people don’t like the idea of an unconventional pairing, the idea works well – as it incorporates fat, dairy, and wine just as a cheese pairing would. We can teach the rules of wine and leave room for playfulness.”

“Honestly, this conversation requires a novel, there isn’t enough space in an article for me to respond. I will say I am encouraged by the number of organizations created after the murder of George Floyd to address the inequities in our industry.

One such organization is The Verasion Project of which I am the Director of Communications. We are a non-profit committed to reshaping the beverage industry. As a collective of devoted professionals, we’re united by a shared vision of creating an industry that is diverse, equitable, and inclusive.”

“I think traditional certifications are a great place to start. I attended the International Sommelier Guild and Wine Spirits and Education Trust. Although I did extremely well in my courses, I have learned the most by tasting with my colleagues and winemakers. The disadvantage of being a solopreneur is that I don’t have the time to taste regularly with others in the industry, I think this is where you learn the most.”