Who should attend
This course is ideal for wine enthusiasts, restaurateurs and hoteliers, wine distributors and retailers, professionals who entertain clients, aspiring hospitality professionals, and anyone looking to increase their knowledge of wine.
About the course
Interested in expanding your knowledge of wines? Whether you’re an industry professional or simply a wine enthusiast, this hands-on course takes you on a journey through the winemaking process, from grape to glass. Learning from world-renowned industry experts from Cornell, you will learn to successfully identify the components of wine and how they affect perceptions before exploring your personal palate and conducting a sensory evaluation using sight, smell, taste, and touch. You will explore various wine growing techniques and analyze how geography and climate impact the grape. Finally, you will identify the correct service and storage approaches to use based on the type and style of wine.
This program is intended for use by persons of legal drinking ages under the relevant applicable laws where they reside. Students will need to purchase wine, sugar, and other items commonly found in grocery stores to participate in tasting exercises. Please see the complete list below.
Participants who complete this course will be able to...
- Identify the components in wine and how they affect perception of wine
- Conduct overall sensory evaluation of wine using sight, smell, taste, and touch
- Analyze how the winemaking process impacts the final product
- Describe the impact of climate and geography on the growth of grapes
- Identify the correct service and storage approaches to use based on the type and style of wine
For this course you will need the following ingredients (if the items are not available in your region, please contact your instructor for alternatives):
- Hot water
- Sugar (granulated preferred, brown or other is ok, but no sugar alternatives)
- Two lemons, lemon juice (or lime juice)
- One black tea bag (English breakfast or generic black tea is preferred)
- Skim/nonfat milk
- Heavy cream (can substitute whipping cream or half and half, but only if necessary)
- Any wine of your choosing, or sweet tea (which includes black tea, water, sugar, lemon juice)
Cheryl Stanley is a lecturer in food and beverage management at the Cornell School of Hotel Administration (SHA). She has been involved with food since the age of ten, when she started her own chocolate business, "Cheryl''s Chocolates." Following her interest in food, she attended SHA and graduat...
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