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

Decoding Wine Labels: Old World vs. New World and Common Marketing Terms In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe delve into the complexities of wine labels, discussing the differences between Old World and New World labeling conventions. They explore how regions like France emphasize the place of origin, whereas New World regions like the United States focus on grape varieties and location. The hosts also debunk common myths and marketing terms such as 'reserve,' 'old vines,' 'estate bottled,' and the often-misunderstood 'contains sulfites.' Practical tips for selecting quality wine, including looking for smaller appellations and trusted importers, are shared to help listeners make informed wine purchases. The episode wraps up with a quick-fire round on label terms IGT, VdF, and organic or sustainable certifications, offering insights into their real meanings. 00:00 Wine Labels Simplified 00:09 Introduction 01:26 I. French Wine Labels 07:44 II. U.S. Label Terms 08:02 Reserve 09:48 Old Vines 11:54 Estate-Bottled 13:21 Contains Sulfites 17:13 The Back Label 18:11 Dryness 20:16 Blends 22:03 III. Practical Tips for Buying Wine 24:18 Know Your Importers 25:27 Lightening Round 26:49 IV. Conclusion & Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

5 Wine Rules to Break for Better Enjoyment - After Wine School Podcast In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe discuss five common wine rules that deserve to be broken. They explore pairing white wine with fish and red wine with meat, serving red wine at room temperature, decanting only old wines, aging all wines, and saving champagne for special occasions. They provide practical advice and science-based insights to help listeners enjoy wine without adhering to snobbery. The episode also includes a fun lightning round to debunk more myths and encourage listeners to enjoy wine in a more relaxed and enjoyable way. Don't miss these expert tips and secrets from industry professionals! 00:00 Introduction and Episode Overview 00:40 Breaking Wine Pairing Rules 05:21 Temperature Tips for Red Wine 07:17 Decanting Myths Debunked 10:11 The Truth About Aging Wines 13:05 Champagne for Everyday Moments 15:10 Lightning Round: Quick Wine Tips 17:52 Conclusion and Next Episode Teaser 🔔Watch this episode on our YouTube Channel here: /wineschoolUSA ➡️Follow Us: Instagram: National.wine Twitter: wineschool 👉 Free wine class + resources: https://wineschool.us/hub

Debunking Common Wine Myths In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe from the Wine School of Philadelphia tackle five prevalent wine myths. They debunk misconceptions such as 'expensive wines are always better,' the idea that 'cheap wine is always bad,' and the notion that 'sommelier are gods.' They also discuss the importance of swirling wine and clarify that 'old wine is always better' isn't necessarily true. Throughout the discussion, they provide insights on how to get the best wine deals and how to appreciate a variety of wines without falling for common myths. The episode concludes with a lightning round of quick myth debunking and information about their wine certification programs and classes. 00:00 5 Wine Myths 7.23.2025 00:52 Wine Myth #1: Expensive Wines Are Always Better 09:51 Wine Myth #2: Cheap Wine Is Always Bad 13:28 Wine Myth #3: Swirling Wine Is Snobby 17:27 Myth #4: Sommeliers are Gods 22:18 Myth #5: Old Wine is Better Wine 26:52 Lightning Round: Quick Wine Myths Debunked 28:10 Conclusion and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

From Philly to New Zealand: The Winemaking Adventures of Daniel Brennan In this episode of After Wine School, host Keith welcomes Daniel Brennan, a Philly native and accomplished winemaker now based in New Zealand's Hawke’s Bay with Decibel Wines. The conversation covers Danny’s unique journey from cheesesteak pop-ups in Hastings to pioneering organic vineyards and making Malbec a new staple in New Zealand. They delve into the intricacies of terroir, the realities of selling independent wines in the U.S., and the vibrant winemaking culture. The episode also includes humorous anecdotes, like creating the perfect cheesesteak bread in New Zealand, collaborating with high-end butchers, and even some light-hearted jabs at Australians. Daniel shares insights on organic farming practices, climate change impacts, and the importance of being hands-on in the U.S. market. The episode wraps up with personal stories, including Danny’s experience with the Wine School of Philadelphia, discussions on distribution strategies in various U.S. states, and the challenges and rewards of making fine wine. 00:00 Introduction to Daniel Brennan and Decibel Wines 00:58 Cheesesteaks in New Zealand 02:42 Wine Culture and Global Hustle 04:31 Italian Influence and Family 07:27 New Zealand Wine Industry Insights 11:05 Challenges and Successes in Winemaking 12:49 The Evolution of New Zealand Pinot Noir 28:46 The Business of Wine 28:58 Understanding the Wine Industry 29:36 The Importance of Personal Presence in Sales 31:07 Distribution Across the United States 32:30 Challenges and Strategies in Organic Wine Growing 35:09 The Unique Nature of Wine 36:13 Historical and Cultural Significance of Wine 40:51 Climate Change and Its Impact on Vineyards 42:21 Organic Wine Growing Practices 45:23 Market Trends and Consumer Preferences 57:23 Innovations in Vineyard Management 58:27 Conclusion and Contact Information 👉 Free wine class + resources: https://wineschool.us/hub

Gamble Family Vineyards: A Conversation with Tom Gamble In this episode of After Wine School, host Keith Wallace welcomes Tom Gamble of Gamble Family Vineyards. They delve into the rich history of Napa Valley, discussing topics from prohibition era challenges to the intricate relationship winemakers have with certain grape varieties like Charbonneau. Tom shares his experiences as a third-generation Napa farmer and the transition from grape growing to wine making, highlighting the economic and environmental aspects of the wine industry. The discussion also sheds light on the modern wine market dynamics and the passion required to sustain a legacy in wine. This episode is a blend of deep, funny, and honest insights into the world of winemaking in Napa Valley. 00:00 Introduction to After Wine School 00:38 Meet Tom Gamble: Third-Generation Napa Farmer 01:18 Prohibition-Era Napa and Its Impact 01:58 Napa's Agricultural Evolution 03:00 The Struggles and Resilience of Napa Winemakers 04:07 Tom Gamble's Family Legacy and Early Vineyards 07:49 The Challenges of Growing and Selling Wine 15:25 Navigating the Wine Industry's Complexities 19:46 The Importance of Direct-to-Consumer Sales 24:23 Compliance and Legal Hurdles in the Wine Business 27:10 Challenges of Wine Making 27:31 Tasting the Sauvignon Blanc 29:34 Wine Production Techniques 31:29 Exploring Wine Clones 35:29 The Economics of Wine Making 40:43 Generational Shifts in Wine Preferences 47:46 The Passion Behind Wine Making 54:58 Conclusion and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

Mastering Wine Tasting: Practical Tips and Personal Insights In this episode of the After Wine School Podcast, hosts Keith and Alana discuss techniques to enhance wine tasting abilities. They cover practical advice on developing your palate through mindful activities like grocery shopping, cooking, and exploring diverse aromas. They also share personal anecdotes about how authenticity in describing wine flavors and focusing on a single grape variety or region can deepen wine understanding. With insights on the evolving nature of taste preferences, they encourage listeners to enjoy the journey of wine exploration. The conversation is filled with humor and ends with a reminder to like and subscribe. 00:00 Introduction and Cringe-worthy Singing 00:17 Meet the Hosts and Sponsor 01:50 How to Hone Your Wine Tasting Skills 03:49 Mindfulness and Sensory Exploration 04:52 Cooking and Sensory Development 12:34 Wine Tasting Techniques and Tips 16:18 Authenticity in Wine Descriptions 22:09 Exploring Wine Regions and Varietals 25:10 Conclusion and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

From Slam Poetry to Somm Success: A Conversation with Anna Binkovitz In this episode of After Wine School, host Keith Wallace interviews Anna Binkovitz, the newly named Sommelier Student of the Year at the Wine School of Philadelphia. They discuss Anna's unconventional journey from being a nationally ranked slam poet to becoming a service manager at one of the top restaurants in Philly. Anna shares insights into her career shift, her experiences with sparkling wine, and why she believes Philadelphia is an ideal city for wine enthusiasts. The conversation also touches upon the challenges and rewards of working in the restaurant industry, making poetry and hospitality accessible, and Anna's future aspirations in wine education and hospitality. 00:00 Introduction to After Wine School 00:04 Meet Anna Binkovitz: From Slam Poet to Sommelier 02:50 Anna's Journey to Philadelphia 05:04 The Impact of COVID-19 on Careers 06:22 Discovering the Wine School of Philadelphia 07:54 Anna's Rise in the Hospitality Industry 14:46 Comparing Poets and Chefs 15:57 Personal Anecdotes and Reflections 19:10 A Theologian's Household 19:23 Family Dynamics and Religion 20:11 Hospitality and Poetry 23:35 Restaurant Anecdotes 25:07 The Value of Restaurant Experience 34:45 Dreams and Aspirations 37:05 Conclusion and Farewell 👉 Free wine class + resources: https://wineschool.us/hub

Navigating Wine Tariffs: Challenges and Opportunities for Small Businesses In this episode of the After Wine School Podcast, Keith Wallace and Alana Zerbe delve into the complex topic of wine tariffs and their impact on wine lovers and small businesses. They discuss past experiences with tariffs, offer insights on the current economic landscape, and explore the potential future scenarios for the wine industry. They highlight the interconnected nature of the wine supply chain, the unique challenges of state-specific liquor laws, and the potential opportunities that market disruptions can bring. The discussion also includes reflections on changing wine consumption trends, the resilience of small businesses, and the potential for growth in local wine production. Despite the difficult subject matter, they aim to provide a balanced perspective, emphasizing both the challenges and opportunities that lie ahead. 00:00 Introduction to the After Wine School Podcast 00:25 Diving into Tariffs and Their Impact 01:32 Challenges Faced by Small Wine Businesses 03:18 The Unique Difficulties of the Wine Trade 05:32 Trends in Wine Preferences 10:13 The Interconnectedness of the Wine Industry 15:50 Preparing for Tariffs: A Historical Perspective 17:51 Changing Demographics of Wine Drinkers 18:15 Stockpiling Wine in Anticipation of Tariffs 19:21 Impact of Tariffs on Wine Prices 20:32 Business Strategies Amid Tariff Challenges 23:20 Opportunities in the Wine Trade 26:36 Potential Growth for East Coast Wine Production 30:08 Concluding Thoughts and Encouragement 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe delve into the world of wine, demystifying the concept of terroir. Keith passionately argues that terroir is often overstated and emphasizes the significant role of yeast and winemaking techniques. The duo also explores the magic of precise winemaking as they taste a Sancerre. They share candid insights and engage in an entertaining discussion about wine education, pairing suggestions, and the elusive quality that makes some wines truly extraordinary. Tune in for wine wisdom, hearty laughs, and passionate debates. 00:00 Introduction to After Wine School 00:41 Meet Your Hosts: Keith Wallace and Alana Zerbe 01:01 Legal Disclaimer and Podcast Humor 01:59 The Terroir Debate: Keith's Controversial Take 03:19 Defining Terroir: Classical vs. Modern Views 04:35 The Role of Yeast in Winemaking 07:43 The Magic of Winemaking 12:40 Wine Tasting: Sancerre 17:40 Food Pairings and Final Thoughts 18:57 Closing Remarks and Call to Action 👉 Free wine class + resources: https://wineschool.us/hub

👉 Free wine class + resources: https://wineschool.us/hub

In this episode of 'After Wine School,' hosts Keith Wallace and Alana Zerbe reveal why asking a Sommelier about their favorite wine is considered the most annoying question. They explore the subjective nature of wine appreciation, emphasizing that personal preferences vary greatly. The hosts share engaging anecdotes about their favorite wine experiences and discuss how simpler questions can promote a more inclusive conversation about wine. The episode concludes with an in-depth tasting of Muscadet, showcasing the complexity and joy of wine tasting. Listeners are encouraged to enjoy wine in a carefree manner and subscribe for more wine stories and advice. 00:00 Introduction to After Wine School 00:41 Meet Your Hosts: Keith Wallace and Alana Zerbe 01:08 The Most Annoying Wine Question 01:53 Why Asking a Sommelier's Favorite Wine is a Bad Idea 06:00 Wine Experiences and Personal Stories 11:12 Tasting Muscadet: A Sensory Journey 17:13 Conclusion and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

Uncorking Wine Buying Tips: From Supermarkets to Boutique Shops In this episode of After Wine School, Keith Wallace steps in solo as Alana Zerbe embarks on an intriguing NASA mission. Keith demystifies wine buying by discussing four major types of wine shops in the U.S.: Supermarkets and National Chains, Big Box Wine Shops, Boutique City Wine Shops, and Suburban Mall Wine Shops. He offers insights and insider tips on selecting wines, particularly for those interested in wine education and sommelier training. Sponsored by the National Wine School, this episode provides a blend of practical advice and wine expertise. 00:00 Introduction to After Wine School 00:41 Alana's Top-Secret Mission and Keith's Wine Shop Guide 01:13 Supermarkets and National Chains 01:51 Big Box Wine Shops 03:08 Boutique City Wine Shops 04:03 Suburban Mall Wine Shops 04:48 Conclusion and Farewell 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe discuss the declining presence of wine books and the need for updated, accessible wine education. They share personal experiences, including Keith's decision to write a food and wine pairing book instead of a traditional wine book, and the challenges of keeping wine information current due to rapidly changing details. The episode highlights the importance of electronic resources and honest, jargon-free approaches to wine education. They also taste and review a Syrah from Côte de Roussillon. Throughout the discussion, Keith and Alana emphasize the need for honest, engaging content in the wine world and invite listeners to join the conversation and share their thoughts. 00:00 Introduction to After Wine School 00:53 The Decline of Wine Books 01:54 Personal Story: Writing a Wine Book 03:29 Challenges with Wine Books 04:48 The Evolution of Wine Information 11:26 The Future of Wine Writing 20:55 Tasting Syrah 25:32 Conclusion and Farewell 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, Keith Wallace and Alana Zerbe delve into the intricacies of wine marketing, revealing how industry insiders are influenced and how certain wines become popular. They reminisce about an influential cruise promoting Rosé and recount a memorable trip to Paso Robles. They also conduct a detailed tasting of a Rosé de Provence, exploring its characteristics and potential food pairings. The episode ends with practical advice for those interested in joining the wine trade and enjoying its unique perks. Don't forget to subscribe and share the love of wine. 00:00 Introduction to After Wine School 00:41 Today's Topic: The Dark Arts of Wine Marketing 00:59 Wine Tasting: Rosé de Provence 01:37 Reintroduction and Sponsor Shoutout 03:08 The Wine Cruise Experience 05:16 The Rosé Revolution 06:52 Marketing Strategies in the Wine Trade 13:20 Wine Tasting: Rosé 17:08 Pairing Rosé with Food 19:50 Conclusion and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe discuss the ins and outs of wine tasting room experiences, sharing both horror stories and tips for making the most of your visit. From the importance of setting appointments and being polite to understanding the different types of visitors (and how tasting room staff should cater to each), they cover it all. The episode also features a tasting and detailed analysis of a premier cru burgundy wine, highlighting its complex flavors and aromas. They emphasize the importance of never asking for freebies, always being respectful, and enhancing your tasting experience by asking informed questions. Whether you're a seasoned wine aficionado or a casual enthusiast, this episode offers valuable insights into enjoying wine tastings the right way. 00:00 Introduction to After Wine School 00:49 Today's Topic: Tasting Room Nightmares 01:11 Wine Tasting Session Begins 01:39 Meet the Hosts and Sponsor 02:50 The Importance of Tasting Rooms 04:07 Tasting Room Horror Stories 08:30 How to Be a Good Tasting Room Guest 16:58 Maximizing Your Tasting Room Experience 19:02 Respect and Etiquette in Wine Tasting 20:39 Handling Unfavorable Wines with Grace 21:17 Navigating Local Wineries and Sweet Wines 22:23 Avoiding Palate Disruption 23:14 The Importance of Being Genuine 24:53 Comparing Wines Side by Side 26:02 Enjoying Premier Cru Burgundy 27:10 Describing the Complexities of Pinot Noir 34:07 Concluding Thoughts and Farewell 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe dive into the intricacies of oak aging in wine. They explore the historical significance, the flavor contributions, and the various types of oak used by winemakers. The discussion is enriched by Wallace’s insights into winemaking practices and the management of oak barrels. The episode concludes with a tasting and analysis of a beautiful Fronsac, highlighting its complex flavor profile and the impact of oak aging. Listeners are invited to engage with the podcast and enjoy wine in a relaxed, enjoyable manner. 00:00 Introduction to After Wine School 00:41 Meet Your Hosts: Keith Wallace and Alana Zerbe 00:47 The Role of Oak in Winemaking 03:20 Historical Use of Oak in Winemaking 05:47 The Science Behind Oak Aging 09:52 Managing Oak Barrels in Winemaking 18:26 Different Types of Oak and Their Impact 23:06 Tasting Chateau Carl Magnus 28:22 Final Thoughts and Farewell 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe dive deep into the world of sparkling wines, starting with a critique of generic Prosecco and moving on to various high-quality alternatives like Cava, Loire Valley bubbles, and Anderson Valley wines. They discuss the importance of lees, the complexities of different sparkling wines, and touch upon unique varieties like Bougie Cerdan and Greek orange wines. The episode aims to educate listeners on identifying good quality bubbles without the snobbery, highlighting the joy in discovering diverse and lesser-known sparkling wines. 00:00 Introduction to After Wine School 00:41 Today's Topic: Bubbles 01:31 Prosecco: The Good, The Bad, and The Ugly 02:52 Understanding Quality in Sparkling Wines 05:52 Exploring Cava and Its Complexities 17:19 The Charm of Loire and Other French Bubbles 19:06 American Sparkling Wines: Hidden Gems 22:24 Weird and Wonderful: Unique Sparkling Wines 27:09 Conclusion and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

Demystifying Wine Ratings and Reviews with Keith Wallace and Alana Zerbe In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe, leading wine experts, dive into the topic of wine ratings and reviews. They explain the importance of wine ratings, their history, and how they can guide wine selections. They review a Chateauneuf du Pape wine and discuss the significance and correct usage of wine ratings. The hosts advocate for using ratings judiciously and discuss the pitfalls of crowdsourced reviews. The episode caps off with a wine tasting, highlighting the complexities and unique attributes of the wine. Listeners are encouraged to subscribe and share the podcast, particularly with wine snobs for a dose of humble pie. 00:00 Welcome to After Wine School 00:41 Introducing the Hosts and Today's Topic 00:57 Wine Reviews: Chateauneuf du Pape 02:55 Understanding Wine Ratings 08:41 The Evolution of Wine Ratings 11:24 How Wines Get Reviewed 15:17 The Evolution of Wine Critic Practices 15:43 Modern Wine Review Expectations 17:16 The Role of Wine Ratings Today 18:20 Navigating Wine Selections with Reviews 22:12 Crowdsourced Wine Reviews: Pros and Cons 24:06 Understanding Wine Characteristics 25:10 Grenache: A Deep Dive 30:18 Final Thoughts and Farewell 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, Keith Wallace and Alana Zerbe discuss their paths from law and journalism to becoming top wine experts. They share anecdotes about the transition, the cultural lens of wine, and the prevalence of lawyers in the wine industry. The episode also highlights a tasting of Cab Franc from the Loire Valley, focusing on its unique flavors and characteristics. Tune in for an engaging mix of wine education, personal stories, and humor. 00:00 Introduction to After Wine School 00:41 Meet Your Hosts: Keith Wallace and Alana Zerbe 01:53 The Lawyer's Journey to Wine 05:25 Cultural Insights Through Wine 12:31 Tasting Cab Franc from the Loire Valley 16:36 Wrapping Up and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe discuss the complexities of wine pricing, offering insights into how different tiers of wine are priced. They explore factors from production costs to market placement and offer actionable advice for selecting the best wines within a given price range. The hosts also cover the nuances of wine aging, gifting strategies, and smart buying techniques. Later, they sample a sommelier's favorite, a wine from Cahors, and offer pairing recommendations. Sponsored by the National Wine School, the episode wraps up with valuable tips for wine enthusiasts and professionals alike. 00:00 Introduction to After Wine School 00:45 Today's Topic: Secrets of Wine Pricing 02:06 Understanding Wine Pricing Tiers 06:51 Factors Influencing Wine Prices 10:54 Tips for Buying Wine 16:07 When to Splurge on Luxury Wines 16:53 Aging Wine: A Complex Topic 17:10 Wine School Sponsorship 17:53 Choosing the Right Wine: Price and Quality 18:54 Gifting Wine: Tips and Tricks 20:52 Dealing with Wine Snobs 27:09 Wine Tasting and Pairing 31:59 Conclusion and Final Thoughts 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe explore the world of Chardonnay. They discuss the wine's rich history, its varied styles, and the misconceptions surrounding it. Keith shares his personal journey with Chardonnay and why he values it as a winemaker. Alana presents a Southern Burgundy Chardonnay, , highlighting its tasting notes and characteristics. The episode balances humor, professional insight, and practical advice, aiming to demystify Chardonnay and make it accessible to all wine lovers. 00:00 Welcome to After Wine School 00:41 Introducing the Hosts and Today's Topic 02:44 Keith's Love for Chardonnay 08:22 The Popularity and Criticism of Chardonnay 15:51 Tasting and Analyzing a White Burgundy 21:36 Conclusion and Farewell 👉 Free wine class + resources: https://wineschool.us/hub

In this episode of After Wine School, Keith Wallace and Alana Zerbe, renowned wine experts, explore the nuances of French wines. From discussing Burgundy and Bordeaux to offering tips on how to buy high-quality wines at reasonable prices, they provide insights into winemaking, regional characteristics, and even discuss organic and biodynamic wines. They also share their personal favorites and the unique factors that affect wine purchasing decisions. Sponsored by the National Wine School, this episode is perfect for both wine enthusiasts and those looking to deepen their understanding of French wines. 00:00 Introduction to After Wine School 00:41 Meet Your Hosts: Keith Wallace and Alana Zerbe 00:51 Exploring French Wines: Burgundy and Bordeaux 04:28 Tips for Buying French Wines 07:59 The Importance of Wine Regions and Producers 11:20 Biodynamic and Organic Wines 13:45 Top Shelf Wine Recommendations 16:48 Class Overview and Final Thoughts 20:48 Conclusion and Farewell 👉 Free wine class + resources: https://wineschool.us/hub

Uncorking Bubbles: Champagne vs. Cava - The Ultimate Wine Showdown In this episode of After Wine School, Keith Wallace and Alana Zerbe, leading wine experts, dive deep into the world of sparkling wines, comparing champagne and cava. At the end, they uncork a showdown between Champagne and Cava, discussing their unique characteristics, flavor profiles, and ideal pairings. From the misconceptions of aging champagne to the dangers of sabered bottles, Keith and Alana share their expert insights with a touch of humor. They also highlight key advice like the best times to purchase champagne and the suitability of different regions for sparkling wine production. Sponsored by the National Wine School, this episode merges wine education with entertaining conversations and practical tips. 00:00 Introduction to After Wine School 00:44 Meet Your Hosts: Keith Wallace and Alana Zerbe 01:10 Bubbles and Trouble: Champagne vs. Cava 02:52 Perfect Pairings: Champagne and Food 04:51 Champagne Memories and Missteps 09:10 The Art of Aging Champagne 11:48 Global Sparkling Wine Regions 15:50 Post-Holiday Champagne Prices 16:15 Sabrage: A Dangerous Art 17:24 The Risks of Sabering Champagne 18:15 What to Do with Leftover Champagne 19:46 Tasting Affordable Cava 24:36 Comparing Cava and Champagne 28:58 Understanding Champagne Labels 30:07 Final Thoughts and Farewell 👉 Free wine class + resources: https://wineschool.us/hub

Ditch the wine snobbery and join the party at After Wine School! Keith Wallace and Alana Zerbe, two of the best wine instructors in the US, bring you fun, accessible conversations about all things wine. 👉 Free wine class + resources: https://wineschool.us/hub