After Wine School

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 Podcast

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

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 Singing

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 School

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