Triblo and Weber met after taking similar classes and discovering their appreciation for wine. Weber looked to start the group after he became less involved with other campus groups. Weber began studying wine to become a sommelier, or an expert of wine.

Weber explored the options of creating a group after realizing it could be a potential networking opportunity. Weber approached Triblo with some of his questions about how to start a group for wine connoisseurs. Triblo, who went to culinary school before coming to MSU, ran with the idea after he realized he could learn a lot more about wine himself.

“We thought it’d be a great opportunity,” he said. “It’s kind of a niche market that (the School of Hospitality Business) is kind of missing out on.”

Highlighting the event was the appearance of authors Lorri Hathaway and Sharon Kegerreis, co-authors of the book “From the Vine: Exploring Michigan Wineries,” and recently published “The History of Michigan Wines: 150 Years of Winemaking Along the Great Lakes.”

Hathaway, a born Michigander from the Leelanau Peninsula and wine enthusiast, believes students need to be educated about what’s going on in Michigan’s wine industry.

Carl Borchgrevink, associate professor for the School of Hospitality Business and adviser to Weber and Triblo, said they did face some trouble in getting the group started.

“MSU is a very conservative culture, so any talk of alcohol or wine sometimes raises eyebrows, so there was some concerns politically,” he said.

Whitney Spotts, promotion coordinator for Schuler, said SES can teach students how to savor all types of wine.

“I know that they’ve faced some friction from the higher-ups at MSU because they were concerned about having a group that was focused on alcohol,” she said. “This is a group that’s showing how to appreciate and enjoy alcohol responsibly. I think that’s exactly what MSU needs.”

Triblo and Weber both stress the importance of being a “dry club,” but they also said they understood some of MSU’s concerns.

“We’re basically trying to set up an 18-year-old or 19-year-old to have a couple of years to learn about the product,” Triblo said. “They’re going to appreciate the product and they’re going to respect the product. When they are of age to start drinking, they’re not going to abuse it.”

The two hope the group grows when they graduate.

“When I look back in 10 years, I want to see the hospitality program at Michigan State, which is already world renowned, have a little more wine appreciation,” Triblo said.