Aug 17 2018 51 mins
On the In Vino Fabulum (#InVinoFab) podcast, episode no. 14 we tantalize your taste buds with a wine pairing lesson from a certified sommelier and educator, Cheryl S. Stanley. We figure out how to best differentiate wine by color, taste, and learn how she wants to being a culture of care to restaurants and the service industry with her own consulting business.
Cheryl is a lecturer in food and beverage management at The Hotel School, Cornell SC Johnson College of Business. She received her Master of Science degree from Texas Tech’s College of Human Sciences in Hospitality and Retail Management and her Bachelor of Science degree from Cornell University’s School of Hotel Administration. Stanley’s primary area of teaching is Beverage Management within food and beverage operations. She is also founding partner in a consulting company which focuses on beverage menu development, service standards, and employee training. Her previous work experience includes managing restaurants and beverage programs for Four Seasons Hotels and Resorts and independent restaurants, as well as a wine retail store in California. Stanley is a Certified Sommelier with the Court of Master Sommeliers, Level 3 with Honors from the Wine and Spirits Education Trust, Bar Smarts Advanced from Bar Smarts, and a Certified Specialist of Wine from the Society of Wine Educators. She is the faculty advisor for Cornell Cuvee, the blind wine tasting competition team, which has won first place at multiple international wine competitions. In 2017 she was selected as one of Wine Enthusiast Magazine’s 40 under 40 Tastemakers.
Website: https://sha.cornell.edu/faculty-research/faculty/css14
CU Article: Cheryl Stanley’s winning Ways with wine https://sha.cornell.edu/businessfeed/2018/03/08/cheryl-stanley-winning-wine/
WineEnthusiast 40 Under 40 Tastemakers of 2017 https://www.winemag.com/40under402017/
The Court of Master Sommeliers https://www.mastersommeliers.org/
Interested in becoming a Sommelier? Here’s the Introductory Course & Examination https://www.mastersommeliers.org/courses/introductory-course-examination
About the Cheryl’s Course:
- HADM: 4300: Introduction to Wines https://sha.cornell.edu/admissions-programs/undergraduate/academics/courses/course.html?ps_course_id=351839
- Reflection from a student: http://blogs.cornell.edu/lauren/2014/11/16/hadm-4300-intro-to-wines/
- Test your own wine knowledge with this HADM 4300 Quizlet: https://quizlet.com/127819427/hadm-4300-intro-to-wines-prelim-1-flash-cards/
Follow the HADM 4300 on their social channels:
- Course Twitter handle: @cuha4300
- Instagram: https://www.instagram.com/cuha4300/
- The Hotel School https://twitter.com/CornellSHA
“I hope that [my students] leave my course with just an appreciation for life and food and wine.” ~ Cheryl Stanley
How to Gain Some Knowledge on Wine for Select & Discuss Wine for a Meal:
-- Wine Folly https://winefolly.com/ and blog: https://winefolly.com/blog/
-- HADM 4300 Textbook: Wines for Dummies https://www.dummies.com/food-drink/drinks/wine/ & cheat sheet https://www.dummies.com/food-drink/drinks/wine/wine-for-dummies-cheat-sheet/
-- How to Order Wine When Meeting with Business Clients
https://www.winemag.com/2015/07/15/the-business-of-wine-pairings/
-- How to Pick Wine for a Party http://guides.wsj.com/wine/entertaining-and-celebrating-with-wine/how-to-pick-wine-for-a-party/
-- The Best 5 Wine Books for Beginners https://www.wsj.com/articles/the-five-best-wine-books-for-beginners-1449168856
-- BONUS LISTEN: #InVinoFab podcast episode no. 8 to learn about the world of viticulture and enology with Dr. Justine VandenHeuvel (a.k.a. @TheGrapeProf) https://3wedu.wordpress.com/2018/06/15/invinofab-podcast-no-8-learning-about-viticulture-with-thegrapeprof/
Wine Myth Busting:
Q: Price of Wine - Is More Expensive Always Better?
A: No. More expensive does not mean it is always better. People can be tricked into taste. Drink what you like -- that is Cheryl’s rule. Here’s more about the study she mentioned
Why expensive wine appears to taste better: It's the price tag https://www.sciencedaily.com/releases/2017/08/170814092949.htm
How context alters value: The brain’s valuation and affective regulation system link price cues to experienced taste pleasantness. Scientific Reports, 2017; 7 (1) DOI: 10.1038/s41598-017-08080-0
BONUS READ: Cheryl’s Master’s Thesis: Alcoholic Beverage Costing Practices
in the Hospitality Industry from Texas Tech University [PDF] https://ttu-ir.tdl.org/ttu-ir/bitstream/handle/2346/47487/STANLEY-THESIS.pdf?sequence=2
Q: To decant or not decant wine? When and why do you decant wine?
A: Yes IF:
- it’s a young red wine that is from a moderate to warm climate that would benefit from air in order to soften the mouth feel
- If the wine in unfined and unfiltered, it could have sediment
- if the wine is old -- it depends on the type of grape: cabernet sauvignon, nebbiolo, merlot, some syrahs, etc. or a pinot that is old might throw sediment so you can decanter to remove the bitter chunks.
- If the wine is young and their reds do well with decanting for air, e.g. local Cornell University alumni vineyard: Turley Wines: http://www.turleywinecellars.com/