After Wine School

Know Your Palate (Part 2): Sweetness vs Ripeness, Acidity, Tannins & Sensitive Tasters Keith Wallace hosts an After Wine School episode focused on "Know Your Palate" (Part 2), shifting from smell to what happens on the palate. He clarifies the difference between aromas (smelled) and flavors and taste sensations (tasted/felt), then breaks down three core palate elements: sweetness, acidity, and bitterness/tannin. The episode explains perceived sweetness from alcohol and oak-derived baking-spice flavors versus real sugar, with a home tasting exercise using off-dry Riesling, Chablis, and high-alcohol Zinfandel/Petite Syrah. It covers how acidity underpins fruit flavors, highlights tartaric acid as unique to wine and linked to aging and microbial stability, and offers an at-home comparison of New Zealand Sauvignon Blanc with unoaked Chardonnay (or alternatives like Marsanne/Roussanne or Albariño). For bitterness, it explains wine’s condensed tannins, how skin/seed contact affects tannin extraction, and suggests tasting Pinot Noir/Gamay against high-tannin wines like Aglianico or Nebbiolo. The hosts advise students not to rely on personal “algorithms” and to build tasting skills step-by-step. They also discuss genetic tasting sensitivity (formerly “super tasters”) and an at-home PROP strip test to gauge sensitivity, especially for tannin perception, and close by promoting their Level 2 program, online options, and the Wine School USA podcast/YouTube channel. 00:00 Welcome Back: Know Your Palate (Part 2) — Taste on the Tongue 00:48 Aromas vs Flavors: Stop Confusing Smell with Taste 02:15 Sweetness 101: Sugar vs Alcohol vs “Perceived” Sweetness 04:39 At-Home Sweetness Drill: Riesling vs Chablis vs Big Zinfandel 06:32 Acidity = Fruit Flavor: The Acids Behind What You Taste 08:21 Tartaric Acid & Acid Levels: Why Wine Tastes Like Wine 10:09 Acidity Practice: Sauvignon Blanc vs Unoaked Chardonnay (and Alternatives) 11:25 Bitterness & Tannins: What That Dry, Grippy Feeling Really Is 13:05 Tannin Tasting Exercise + Don’t Invent “Wine Hacks” 15:32 Sensitive Tasters: PROP Strips and the (Very) Memorable Scale 👉 Free wine class + resources: https://wineschool.us/hub

Sustainability in Wine: Green Certifications vs Greenwashing (Organic, Regenerative & Biodynamic Explained) Keith Wallace and Alana Zerbe discuss what sustainability really means in wine and whether green certifications reflect genuine practices or greenwashing. They define sustainability (long-term ecosystem preservation), regenerative agriculture (restoring depleted soil and water), biodynamic farming (self-sustaining farm inputs with lunar-calendar traditions originating with Rudolf Steiner in the 1920s and later adopted in Burgundy and Champagne), and organic certification (USDA-administered, expensive, recordkeeping-heavy, and focused on avoiding synthetic pesticides/fertilizers and GMOs). They explain why “organic” labeling in the US is complicated by strict sulfite limits that can be exceeded even without additions due to fermentation, and contrast this with the EU’s focus on vineyard practices. They cover certification costs and economics (including Demeter as the main biodynamic cert and other regional programs), and note that small producers may practice near-organic methods without paying for certification. They also highlight gaps in many sustainability paradigms, including labor practices, citing a case of an Italian certified winery found using trafficked/slave labor. Practical winery and supply-chain topics include high water use (up to 10–20 gallons per bottle), dry farming, controlled irrigation using AI, satellite imaging and drones, CO2 capture and reuse/resale, and composting winery byproducts. They emphasize packaging and shipping impacts: heavy glass bottles are energy-intensive, glass recycling has declined due to loss of China as a trade partner, and alternatives like bag-in-box and cans can reduce impact; overseas shipping by boat can be more efficient than trucking, making some imports potentially lower-carbon than domestic wine depending on location. They also mention solar and wind energy at wineries, agrivoltaics (solar panels above vines), cover crops, biodiversity, and integrated pest management (beneficial insects and plantings to divert pests). Consumer takeaways include choosing lightweight bottles, supporting alternative packaging, considering certifications while remembering their cost, visiting vineyards to ask questions, and recognizing that local regional norms and peer pressure can influence adoption of organic/biodynamic practices. 01:26 What “Sustainability” Means in Viticulture (Cover Crops, Soil Health, Beneficial Bugs) 02:51 Regenerative Agriculture: Restoring Depleted Soil & Water 03:21 Biodynamic Winegrowing Explained (Science, Rituals, and Results) 05:12 Organic Wine Basics: USDA Rules, Recordkeeping, and Costs 05:49 Certifications Under the Microscope: Sulfites, Demeter, and the Price of Compliance 08:44 Small Producers vs. Big Industry: Why Certification Can Feel Insulting 10:39 The Missing Piece: Labor Ethics and “Sustainable” Certifications 11:56 Inside the Winery: Water Use, Dry Farming, AI Irrigation, CO₂ Capture, and Compost 14:44 Packaging & Shipping: Heavy Bottles, Boxed Wine, Cans, and Transport Emissions 18:27 Renewable Energy & Vineyard Innovation: Solar, Wind, and Smarter Biodiversity 20:47 Consumer Takeaways + Wrap-Up, Next Episode Tease, and How to Learn More 👉 Free wine class + resources: https://wineschool.us/hub

Uncorking the Evolution of Wine Branding: From Prestige to Social Media Welcome to After Wine School with Keith Wallace and Alana Zerbe! In this episode, Keith and Alana dive deep into the transformation of wine branding, highlighting how traditional methods like prestige and hierarchy are making way for digital engagement and social media influence. They discuss historical marketing techniques, the impact of wine critics, and the shift towards direct-to-consumer models embraced by companies like Penfolds and Naked Wine. The conversation also touches on personal favorite brands and marketing strategies, offering valuable insights and anecdotes about the wine industry's evolving landscape. Join us for an enlightening discussion that's perfect for wine enthusiasts and industry professionals alike! 00:31 The Evolution of Wine Branding 00:55 Historical Marketing Strategies 03:47 The Shift to Digital Marketing 05:24 Innovative Wine Companies 07:17 Personal Branding in the Wine Industry 12:18 Favorite Wine Brands and Marketing Techniques 👉 Free wine class + resources: https://wineschool.us/hub

Corks vs. Screw Caps: The Ultimate Wine Enclosure Debate Join Keith Wallace and Alana Zerbe in this informative episode of 'After Wine School' as they delve into the ongoing debate between corks and screw caps. Learn the history of cork, the rise of alternatives, and how innovations like the Delvin enclosure have impacted the wine industry. Discover the issues with TCA contamination, the pros and cons of various wine closures, and the role of sustainability in this heated topic. Perfect for wine enthusiasts and professionals alike, this episode is packed with practical advice and fascinating insights. Cheers! 01:00 What is Cork? 02:02 Historical Significance of Cork 02:59 Problems with Cork and TCA 07:48 Rise of Cork Alternatives 08:53 Screw Caps and Their Benefits 09:23 Consumer Perception and Market Impact 10:50 Innovative Enclosures 14:19 Sustainability Debate 👉 Free wine class + resources: https://wineschool.us/hub

Wine & Health: Debunking Myths and Embracing Facts | After Wine School Join Keith Wallace and Alana Zerbe from After Wine School as they dive into the relationship between wine and health. In this episode, they explore the myths and misconceptions about wine's health benefits and potential risks, discussing historical contexts, scientific studies, and personal experiences. They emphasize the importance of moderation, mindfulness, and enjoying wine as part of a healthy lifestyle. Don't miss their informed discussion on the J Curve, the Mediterranean diet, and the impact of recent research trends. Whether you're a wine enthusiast or just curious about the health effects of wine, this episode is packed with valuable insights. Cheers! 01:37 Historical Context of Wine and Health 02:50 The French Paradox and Mediterranean Diet 04:56 Modern Studies and Misconceptions 06:23 Rebuttals and Alternative Health Risks 11:59 Generational Knowledge and the J Curve 16:28 Moderation and Mindfulness 👉 Free wine class + resources: https://wineschool.us/hub

Unlocking Your Wine Palate: Tips from the Pros | After Wine School Podcast Join Keith Wallace and Alana Zerbe in this episode of 'After Wine School,' where they dive deep into improving your wine palate. From first-hand experiences to teaching frameworks, they share invaluable tips on how to enhance your sensory skills and enjoy wine to its fullest. Discover practical exercises like baking an apple pie to hone your tasting abilities and learn why understanding your sense of smell is crucial. Keith and Alana also discuss common roadblocks and the importance of a beginner's mind in the wine journey. Whether you're a novice or a seasoned wine lover, this episode is packed with insights to further your appreciation of wine. 00:17 Understanding Your Palate 01:29 Practical Exercises to Enhance Your Palate 03:53 The Importance of Smell in Wine Tasting 09:40 Framework for Deductive Tasting 18:04 Overcoming Roadblocks in Wine Tasting 25:19 Building Your Own Wine Knowledge 👉 Free wine class + resources: https://wineschool.us/hub

Mastering Wine Storage: Do's, Don'ts, and Myths Explored In this episode of After Wine School, hosts Keith and his guest delve into the intricacies of proper wine storage and debunk common myths about aging wine. They explain that only 10% of wines are designed to age, with specific characteristics required for successful aging. Key factors like temperature, humidity, vibration, and light are discussed to ensure optimal storage conditions. They cover the types of wines suitable for aging, including Bordeaux, Burgundies, and Barolos, and offer practical advice on setting up a home wine cellar. The episode also touches on wine storage psychology and economic considerations. 00:28 Debunking Wine Aging Myths 01:26 Factors Affecting Wine Aging 03:36 Psychology and Economics of Aging Wine 06:17 Proper Wine Storage Techniques 12:35 Choosing Wines for Aging 👉 Free wine class + resources: https://wineschool.us/hub

Mastering Wine Shopping: From Local Shops to Big Chains In this episode of the 'After Wine School' podcast, hosts Keith Wallace and Alana Survey dive deep into the intricacies of buying wine. They explore the differences between purchasing wine from grocery stores, independent wine shops, and large chain wine stores, as well as the pros and cons of government-run wine stores. The conversation covers various wine categories from value to icon, emphasizing the importance of understanding price points and wine styles. They also touch on the impact of store types on the wine industry and provide tips for making informed wine purchases. Whether you're a novice or a seasoned wine buyer, this episode offers valuable insights and behind-the-scenes knowledge. 00:50 Understanding Wine Categories and Price Points 07:15 The Charm of Independent Wine Shops 10:24 The Debate on Grocery Store Wines 15:02 Exploring Chain Wine Stores 20:06 The Controversy of State-Run Wine Stores 👉 Free wine class + resources: https://wineschool.us/hub

Demystifying Restaurant Wine Lists: Navigating Choices and Strategies In this episode of the Wine School Podcast, hosts Keith Wallace and Alana Zerbe delve into the world of restaurant wine lists. They discuss the roles and day-to-day activities of sommeliers and wine reps, the importance of the restaurant ecosystem, and how restaurant wine lists are curated. They explore different types of wine lists, including corporate, beverage manager-created, and sommelier-driven lists, offering valuable advice on navigating these lists as a consumer. The episode also highlights key economic considerations, the logistics of wine distribution, and career advice for those interested in the wine industry. 00:00 Introduction and Episode Overview 01:08 The Role of a Sommelier in Creating a Wine List 02:59 Understanding Wine Distributors and Their Influence 05:17 Economic and Culinary Considerations for Wine Lists 16:36 Types of Restaurant Wine Lists 23:42 Careers in the Wine Industry 👉 Free wine class + resources: https://wineschool.us/hub

Forgotten Wines of America: A Deep Dive into Regional Treasures In this episode of 'After Wine School,' hosts Keith Wallace and Alana Zerbe embark on a road trip exploring the often overlooked and forgotten wines of America. The discussion spans a variety of regions, starting with Virginia's troubled history with Vitus VRA vineyards and the rise of Norton and Petit Verdot grapes. They move north to highlight Finger Lakes' Riesling and lesser-known Georgian grape Saperavi, then delve into Pennsylvania's history with grapes like Chambourcin and Barbera. The conversation continues with New Jersey's traditional French-inspired wines, Vermont's hybrid grape success stories, Texas' renowned Tempranillo, and several rich yet underappreciated grape varieties in California. The episode wraps up with mentions of emerging wine regions like Idaho, Colorado, and Arizona, encouraging wine enthusiasts to explore and appreciate the diverse and rich heritage of American wines. 00:00 Introduction to Forgotten Wines of America 01:32 Virginia: The Birthplace of American Wine 05:24 Exploring the Finger Lakes Region 07:07 Pennsylvania's Rich Wine History 11:09 New Jersey and Vermont: Hidden Gems 12:46 Texas: The Tempranillo Territory 13:53 California's Forgotten Grapes 19:06 Shoutouts to Other Wine Regions 20:25 Conclusion and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

The Rise and Fall of California Wine: A Journey Through History In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe dive deep into the rich history of California wine, from its early days under Spanish missionaries to its modern resurgence. They discuss the key figures who shaped the industry, such as Augustine Haraszthy and André Tchelistcheff, the effects of Prohibition, and the rise of iconic wineries like Mondavi. The episode also covers pivotal moments the Judgment of Paris, the influence of Robert Parker, and the cultural impact of the movie 'Sideways.' Additionally, they highlight the growing prominence of wine regions outside California, like the Finger Lakes and Virginia, signaling a broader transformation in American wine culture. 00:00 Introduction and Overview 01:13 Early History of California Wine 02:13 The Count and His Legacy 04:56 The Napa-Sonoma Rivalry 06:40 Prohibition and Its Aftermath 08:55 The Jug Wine Era 10:10 Scientific Advancements and UC Davis 18:22 The Judgment of Paris 20:55 The Rise of Napa Valley 24:49 Modern Wine Culture and Sideways Effect 27:08 Emerging Wine Regions Across America 28:22 Conclusion 👉 Free wine class + resources: https://wineschool.us/hub

The Impact of Prohibition on American Wine In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe delve into the history of American Prohibition and its profound impact on the wine industry. They discuss the rise of the temperance movement, the unexpected enactment of Prohibition in 1920, the cultural and economic fallout, and the rise of organized crime. They also highlight the significant loss of wine knowledge and the evolution of America’s relationship with alcohol post-Prohibition. Additionally, they explore the recovery and resurgence of the wine industry, with a particular focus on California, and the ongoing challenges and regulations that stem from this era. 01:03 The Temperance Movement and Early Prohibition Efforts 03:51 Wine's Early History in America 08:39 Prohibition's Impact on the Wine Industry 12:43 The Rise of Organized Crime and Federal Policing 14:23 The Decline of Prohibition 16:21 Economic and Social Impact of Prohibition 17:08 Post-Prohibition California Wine Industry 18:17 The Three-Tier System Explained 20:30 Cultural Shifts in Alcohol Perception 23:00 Prohibition's Lingering Effects on Science and Society 25:34 Regional Differences in Alcohol Laws 27:35 Reviving America's Wine Heritage 👉 Free wine class + resources: https://wineschool.us/hub

The History and Evolution of Ancient Wines In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe delve into the fascinating history of ancient wines. They discuss the origins of wine in Armenia and Georgia, explore the innovative work of the late Patrick McGovern, and examine various ancient wine practices, including the use of goat skins, clay pottery, and the addition of seawater. The discussion also covers the medicinal and cultural significance of wine in ancient Egypt, Greece, and Rome. Throughout the episode, the hosts highlight how many ancient practices still influence modern winemaking while sharing plenty of historical anecdotes and interesting facts about ancient wines. 00:00 Welcome Back to After Wine School 00:51 Dedication to Patrick McGovern 02:50 The Birthplace of Wine: Armenia and Georgia 07:43 Ancient Egyptian Wine Culture 09:45 Greek Symposiums and Wine 12:47 Roman Wine and Practices 15:17 Modern Practices with Ancient Roots 16:02 Conclusion \ 👉 Free wine class + resources: https://wineschool.us/hub

The Medieval Era of Wine In this episode of After Wine School, Keith Wallace and Alana Zerbe delve into the captivating history of medieval wines, exploring their enduring impact on modern winemaking. They discuss the vital role monks played in wine production, driven by both spiritual quests and practical necessities. The duo examines how wine functioned as medicine and the political maneuvers surrounding Bordeaux during the medieval era. From the meticulous vineyard practices of monks to the medical benefits of wine and the influence of class and politics, the conversation provides a thorough insight into how medieval practices shaped today's wine culture. They also touch upon the role of women in taverns and the social intricacies of the era. To wrap up, they invite listeners to explore more about ancient wines through the National Wine School's programs. 00:00 Introduction and Welcome 01:32 Monks and the Birth of Terroir 07:03 Wine as Medicine Through the Ages 10:20 Political Influence on Wine Trade 13:37 Class and Wine Preferences 17:41 Taverns and Women's Role in Wine History 20:00 Conclusion and Next Episode Preview 👉 Free wine class + resources: https://wineschool.us/hub

Unveiling the Psychology Behind Wine Tasting In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe delve into the psychology of wine tasting. They explore how context, environment, and expectations can alter our perception of wine. Keith and Alana discuss personal experiences, famous experiments like the Judgment of Paris, and key scientific studies that highlight the power of suggestion in wine appreciation. The episode also covers the impact of social influence, such as the Parker Effect, and offers insights into creating the optimal environment for wine tasting. Finally, they share practical tips for wine enthusiasts to discern genuine quality from marketing hype. 00:00 Introduction and Welcome 00:22 The Psychology of Wine 01:35 Appearance vs. Reality in Wine 04:36 The Power of Perception 05:54 Teaching Wine: Creating the Right Environment 13:23 Cognitive Tricks in Wine Tasting 1 8:28 Designing the Perfect Wine School 20:56 Wine Shops and Consumer Psychology 23:05 Conclusion and Next Episode Preview 👉 Free wine class + resources: https://wineschool.us/hub

Climate Change and Innovations in Winemaking In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe delve into the impact of climate change on the wine industry. Though the topic is inherently dark, they provide an optimistic look at how winemakers and regions are adapting and innovating. They discuss historical shifts in wine regions due to climate change, current challenges such as extreme weather, and the various innovative strategies being employed to mitigate these changes. Emerging wine regions and the surprising winners benefiting from climate shifts, like England, Tasmania, and Canada, are also highlighted. This informative episode concludes with an encouragement for wine enthusiasts to further their education through the National Wine School and to support the podcast by liking and subscribing. 00:00 Introduction and Episode Overview 00:33 Climate Change and the Wine Industry 01:49 Historical Climate Changes and Wine Regions 05:34 Impact of Modern Climate Change on Winemaking 14:54 Innovative Solutions in Winemaking 18:44 Emerging Wine Regions and Future Prospects 👉 Free wine class + resources: https://wineschool.us/hub

The Impact and Evolution of Oak in Winemaking In this episode of After Wine School, Keith Wallace and Alana Zerbe delve into the world of oak and its significant role in winemaking. They discuss the historical evolution of oak usage, starting from the Gauls' beer barrels to its modern-day application in winemaking. They highlight different types of oak such as French, American, Baltic, and Croatian, each contributing unique flavors to wine. The duo also discuss the varying impacts of barrel size and toast levels on the wine. They explore the cultural and symbolic importance of oak in luxury wine, the American and Australian trends towards heavily oaked wines in the 20th century, and the subsequent backlash towards subtler flavors. The episode concludes with a hopeful note as they reveal that oak is making a balanced comeback in contemporary winemaking. 00:00 Introduction and Hosts 00:23 The Role of Oak in Winemaking 01:26 Historical Use of Oak 03:27 Types of Oak and Their Characteristics 04:17 Barrel Construction and Toasting 05:15 Impact of Barrel Size on Wine 07:22 Oak's Symbolism and Evolution in Winemaking 10:37 American and Australian Oak Trends 14:25 Backlash and Natural Winemaking Movement 16:53 Current Trends and Conclusion 17:36 Lightning Round and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

The Fascinating Role of Yeast in Winemaking In this episode of After Wine School, host Keith Wallace, joined by fermentation expert Alana Zerbe, delves deep into the critical role yeast plays in winemaking. They explore why wines have distinct smells, how yeast converts grape sugars into alcohol, and the influence yeast has on flavors, mouthfeel, and terroir. The discussion covers the complexity of Saccharomyces cerevisiae, native yeasts, and the impact of fermentation temperatures. They also discuss the nuances of wild yeast fermentations, stuck fermentations, and the presence of Brettanomyces. The episode concludes with a lightning round exploring the yeast characteristics of various wine styles. Wine lovers and aspiring winemakers will gain a thorough understanding of the science behind their favorite wines. 00:00 Introduction 00:43 The Role of Yeast in Wine Making 01:20 Saccharomyces: The Workhorse Yeast 02:02 Non-Saccharomyces Yeasts 02:36 Yeast and Wine Complexity 03:30 Terroir and Yeast 04:41 Sherry and Vin Jaune 05:50 Champagne 06:49 Temperature's Impact on Fermentation 19:08 Wild Yeast 19:35 The Role of Native Yeast in Winemaking 26:07 Brettanomyces: The Double-Edged Sword 28:51 Lightning Round 31:00 Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

What's Really in Your Wine? Unveiling Hidden Ingredients and Natural Processes In this episode of After Wine School, Keith Wallace and Alana Zerbe discuss the various additives and processes used in winemaking in the U.S. and Europe. They explore natural additives such as Bentonite Clay, egg whites, and sulfites, as well as techniques like malolactic fermentation and oak aging. They also delve into more controversial practices like the use of Mega Purple for color and texture enhancement. The discussion highlights the natural origins of many modern winemaking techniques and addresses common misconceptions, all while emphasizing practices to ensure safety and quality in wine production. 00:00 Introduction and Surprising Wine Additives 00:45 Historical Wine Additives 01:28 Common Modern Additives 02:39 Fermentation and Flavor Chemistry 04:11 Malolactic Fermentation 06:37 Oak Aging and Flavor Enhancement 09:59 Sulfur and Preservation 11:28 Mega Purple and Wine Manipulation 15:55 Fining, Filtering, and Clarification 2 👉 Free wine class + resources: https://wineschool.us/hub

Unveiling Sommelier Secrets: Practical Tips and Restaurant Insights In this episode of 'After Wine School,' hosts Keith Wallace and Alana Zerbe dive into the world of sommeliers, peeling back the layers of snobbery and pretentiousness to uncover practical tips and secrets from the trade. The discussion starts with basic skills like properly using a waiter's corkscrew and the significance of pouring techniques. They then explore how to navigate restaurant wine lists, provide insights on how wine lists are structured, and share tips on interacting with sommeliers. A lightning round reveals what's legit and what's not in the wine world, from smelling corks to ordering the second cheapest wine. The episode wraps up with recommendations for further wine education through the National Wine School and the Wine School of Philadelphia. 00:00 Introduction to After Wine School Podcast 00:21 Somali Secrets: Demystifying the Sommelier 01:54 Opening Wine Bottles Like a Pro 06:18 Proper Wine Pouring Techniques 10:40 Communicating Wine Sensations 11:20 Understanding Bitterness and Taste Training 13:44 The Importance of Authenticity in Wine Tasting 14:57 Navigating Restaurant Wine Lists 19:18 Identifying Flaws in Wine 23:07 Lightning Round: Wine Myths and Facts 25:31 Conclusion and Wine School Promotion 👉 Free wine class + resources: https://wineschool.us/hub