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

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

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 

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 

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 

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

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 

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 

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 

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

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 

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 

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 \

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

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

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 

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

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

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

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

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, 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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