After Wine School

In Praise of Yeast

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

WTF Is In My Wine?

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

Sommelier Secrets

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

Wine Labels Simplified

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

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

Five Wine Myths

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

Winemaker Interview with Daniel Brennan of Decibel Wines

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

Winemaker Interview with Tom Gamble of Gamble Estates

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

How to Train Your Wine Brain

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

Student of the Year

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