cassandra kessman

Sommeliers like to discuss having a “Burgundy Moment,” a moment where the finest and best Burgundy sings to them from the glass. It’s usually complex, perhaps an older vintage, which hits your palate, stimulating the senses in all the right ways and leads to the perfect lingering finish. Cassandra had a” moment” with New Zealand Sauvignon Blanc that captured her interest and passion for wine. She tried a Sauvignon Blanc from California & it was not the same as a Sauvignon Blanc from New Zealand!? Since this discovery she was hooked on the subject and wanted to educate herself on why a grape variety can express itself differently depending on where it comes from. With her background & degree in environmental science, she became fascinated with the concept of Terroir. Each grape, vineyard & winemaker has a story to tell which is expressed in each glass of wine, whispering stories of the soil, the weather & the winemaker. Cassandra hopes to share these stories with the guests who dine at the Wine Lab.

Cassandra has been in the food and beverage industry since 2006. She has experience working in small cafes & upscale Italian restaurants in upstate New York as well as a local gastropub in Blacksburg. She has been a server, a bartender, & a manager in the industry. One day she was ready for something new and was hired at the Blacksburg Wine Lab.

Since joining the Wine Lab team in 2019 she has achieved certifications in Wine & Spirit Education levels I & II (WSET), passing with distinction each time. Recently, she took a chance and passed the Court Master Sommelier Intro examination. She hopes to continue her studies and complete WSET III and perhaps in the future pass her Certified Court Master Sommelier exam. She is incredibly grateful to work with such a passionate staff who are willing to learn with her. Reach out to Cassandra with any wine questions or join her at one of the many educational tastings at Cassandra@winelab.com. Follow along on her wine adventures on Instagram at @onemorebloop.