October 5th, 2009, 14 students from the School of Hotel Administration, the Cornell Dinner Club and the Cornell Viticulture and Enology Club explored beverage management with Cheryl Stanley, SHA ’00 and CIA faculty member. Cheryl shared her background and experiences in beverage management at the Four Seasons in California, including the challenges of pairing a wine to the customer tastes and chosen menu. She covered the unique challenges of retail sales which she experienced while at The Wine Cask. Finally, Cheryl gave an in depth perspective of the requirements of becoming a sommelier, describing all the factors that can influence a wine as she shared photographs from her extensive travels.