#InVinoFab episode no. 14: Finding a Taste for Wine with Cheryl Stanley

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.

About Cheryl’s Wine Course:

“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 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:

Q: To decant or not decant wine? When and why do you decant wine?

A: Yes IF:

  1. 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
  2. If the wine in unfined and unfiltered, it could have sediment
  3. 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.
  4. 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/

Q: Can you bring your own bottle of wine to a restaurant and just pay the corkage fee?

A: It depends. Some restaurants allow this, whereas it may not be legal to bring your own alcohol due to local, state, provincial or regional laws. It’s always best to ask the restaurant the following questions: (1) Do they allow corkage (if you bring your own bottle)? And (2): Are there any restrictions to corkage? Some might restrict you from bringing a bottle on the restaurant’s wine list. Often you can do this in a number of wine regions and areas, but it’s always good to ask when in a new area.  Some food places do this to enjoy the local wine countries, for example FLX Wienery https://flxwienery.com/ is one in Ithaca

Some of Cheryl’s Favorites and a few Random Vino Resources:

Is there something else you’d like to learn about for wine? Do you have someone we should interview next for the pod? Let us know. We’d love to hear from you about whose story we should share on a future #InVinoFab episode. Send us love, suggestions, and comments to: invinofabulum@gmail.com

Tune in for the next In Vino Fabulum Podcast episode by following:

Twitter: @3Wedu with hashtag: #InVinoFab

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