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 America01:32 Virginia: The Birthplace of American Wine05:24 Exploring the Finger Lakes Region07:07 Pennsylvania's Rich Wine History11:09 New Jersey and Vermont: Hidden Gems12:46 Texas: The Tempranillo Territory13:53 California's Forgotten Grapes19:06 Shoutouts to Other Wine Regions20:25 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 

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 

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 \

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

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

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 

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 Hosts00:23 The Role of Oak in Winemaking01:26 Historical Use of Oak03:27 Types of Oak and Their Characteristics04:17 Barrel Construction and Toasting05:15 Impact of Barrel Size on Wine07:22 Oak's Symbolism and Evolution in Winemaking10:37 American and Australian Oak Trends14:25 Backlash and Natural Winemaking Movement16:53 Current Trends and Conclusion17:36 Lightning Round and Final Thoughts

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 Making01:20 Saccharomyces: The Workhorse Yeast02:02 Non-Saccharomyces Yeasts02:36 Yeast and Wine Complexity03:30 Terroir and Yeast04:41 Sherry and Vin Jaune05:50 Champagne06:49 Temperature's Impact on Fermentation19:08 Wild Yeast19:35 The Role of Native Yeast in Winemaking26:07 Brettanomyces: The Double-Edged Sword28:51 Lightning Round31:00 Final Thoughts

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

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 Podcast00:21 Somali Secrets: Demystifying the Sommelier01:54 Opening Wine Bottles Like a Pro06:18 Proper Wine Pouring Techniques10:40 Communicating Wine Sensations11:20 Understanding Bitterness and Taste Training13:44 The Importance of Authenticity in Wine Tasting14:57 Navigating Restaurant Wine Lists19:18 Identifying Flaws in Wine23:07 Lightning Round: Wine Myths and Facts25:31 Conclusion and Wine School Promotion

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

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.

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  

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

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

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 Singing00:17 Meet the Hosts and Sponsor01:50 How to Hone Your Wine Tasting Skills03:49 Mindfulness and Sensory Exploration04:52 Cooking and Sensory Development12:34 Wine Tasting Techniques and Tips16:18 Authenticity in Wine Descriptions22:09 Exploring Wine Regions and Varietals25:10 Conclusion and Final Thoughts

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 School00:04 Meet Anna Binkovitz: From Slam Poet to Sommelier02:50 Anna's Journey to Philadelphia05:04 The Impact of COVID-19 on Careers06:22 Discovering the Wine School of Philadelphia07:54 Anna's Rise in the Hospitality Industry14:46 Comparing Poets and Chefs15:57 Personal Anecdotes and Reflections19:10 A Theologian's Household19:23 Family Dynamics and Religion20:11 Hospitality and Poetry23:35 Restaurant Anecdotes25:07 The Value of Restaurant Experience34:45 Dreams and Aspirations37:05 Conclusion and Farewell