After Wine School

Build Your Palate Part 2

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

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

The Future of Wine Marketing & Branding

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

The Art of the Seal: Corks & Other Enclosures

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

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

Palate Prep

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 Palate01:29 Practical Exercises to Enhance Your Palate03:53 The Importance of Smell in Wine Tasting09:40 Framework for Deductive Tasting18:04 Overcoming Roadblocks in Wine Tasting25:19 Building Your Own Wine Knowledge
👉 Free wine class + resources: https://wineschool.us/hub

Storing Wine Like a Pro

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

Wine Shop Confidential

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

Restaurant Confidential

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

Missing in America

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