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

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

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

  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

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

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

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