With glass in hand, Rudd Estate, Cornell’s Hotel School and TEALEAVES invite you to learn about the parallel worlds of wine and tea. Through the art of blending ingredients, traditions, techniques, and cultures, uncover how a master builds great complexity and character using unlimited time and resources to create the perfect palate.
Join a prestigious panel of tastemakers, including a Napa Valley winegrower, a noted academic from Cornell University’s famed Hotel School, and a master tea blender from Vancouver for a virtual Tasting & Talk bringing together the ultimate expression of terroir, palate, and storytelling.
The event will entail a design-centric roundtable among makers as they discuss how methods, influences and ingredients—be it Cabernet Sauvignon grapes, imperially-scented jasmine white tea, sustainable practices, or the framework of inclusive design—impact the way a physical beverage is expressed by its maker or grower.
Cheryl Stanley is a food and beverage lecturer at Cornell’s School of Hotel Administration. With over 30 years in the hospitality industry, she has worked in operations and consulting before teaching. At her alma mater, Stanley teaches Introduction to Wines and Beverage Management focusing on theory with practice. A 2017 Wine Enthusiast Magazine 40 under 40 Tastemaker, Stanley is certified through multiple wine organizations and is the faculty advisor for Cornell Cuvée, the wine tasting team.
Frederick Ammons has been the winegrower at Rudd Estate since the 2013 vintage. With a masters in viticulture and enology from the University of Bordeaux, extensive experience in Burgundy, he believes that great wines are the result of an agricultural endeavor and that farming is the central tool in producing wines that express a noble terroir. Every vintage is a new story, a new education and new reward.
Cheryl S. Stanley
Lecturer, Cornell SC Johnson College of Business, The Hotel School
Winegrower, Rudd Estate
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