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.
Watch the event recording and 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. Click the image above.
The event entailed a design-centric roundtable among makers discussing 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.
The conversation was paired with a curated list of Rudd Estate wines and TEALEAVES luxury tea blends for you to savor! See the menu below to place your order of the event pairings.
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.
About Cornell SC Johnson College of Business, The Hotel School
The School of Hotel Administration (together with the Charles H. Dyson School of Applied Economics and Management, and the Samuel Curtis Johnson Graduate School of Management aligned under the Cornell SC Johnson College of Business) transcends the traditional boundaries of business education and research to transform critical thinking into practical solutions collaborating within Cornell SC Johnson, across Cornell, and beyond to mobilize diverse expertise, generate world-class knowledge, inspire students, and impact society in a positive manner.
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.
About Rudd Estate
Founded in 1996 by Leslie Rudd, Rudd Estate is a multigenerational winery handcrafting small production wines that reflect the ultimate expression of its world-class terroir by respecting the traditions of the past, challenging the present and imagining future possibilities. Over the course of two decades, the team at Rudd Estate has become intimately familiar with the geologic nuances that make its terroir unique: iconic red volcanic soils, the alluvial fan, and the subterranean stream beds. Vineyards located in Napa Valley’s most celebrated Oakville appellation produce red Bordeaux varietals, and vineyards located on Mt. Veeder at a 1500-foot elevation produce Rudd’s Sauvignon Blanc and Susan’s Blanc. Samantha Rudd recently took the helm of Rudd Estate and has championed organic and biodynamic farming practices with the support of the winegrowing and vineyard team. Committed to creating an environment where hard work, creativity, innovation, and craftsmanship are valued, she instituted an Unlikely Collaborators Residency Program in 2016.