After Wine School

This episode explores the behind-the-scenes process of creating restaurant wine lists, including the daily tasks of wine professionals and advice for navigating them.

This episode explores the impact of climate change on wine production, discussing challenges like heat in traditional regions and emerging opportunities in new areas, while maintaining an optimistic outlook.

Two wine experts introduce their educational podcast that makes wine approachable and enjoyable for everyone.

This episode explores the history of cork and alternative enclosures for wine, offering practical advice to help listeners make informed wine-buying decisions.

This episode discusses how to store wine properly, dispels common myths about aging wine, and emphasizes that most wines are meant to be consumed young.

This episode explores insider secrets about buying wine in different retail environments, explaining price categories and styles to help listeners make informed purchases.

This episode explains how to understand confusing wine labels by contrasting old world (place-based) and new world approaches to help listeners feel confident when buying wine.

This episode debunks common wine rules, starting with the myth that white wine must always be paired with fish and red wine with meat, offering practical advice to save money and cut through snobbery.

Host Keith Wallace interviews Anna Binkovitz, the Sommelier Student of the Year at the Wine School of Philadelphia, discussing her journey from slam poet to restaurant manager and her insights on wine and hospitality.

This episode explores the divisive role of oak in winemaking, tracing its historical origins from the Gauls to its impact on wines like Chablis, California Cabernet, and Australian Shiraz.

This episode offers an irreverent, fun exploration of Northern California's history, focusing on its wine heritage from Spanish missionaries through the gold rush era.

Keith answers frequently asked wine questions by explaining the four essential white wine varieties that make up most white wines consumed worldwide.

This episode explores wine ratings and reviews while featuring a tasting of Chateauneuf-du-Pape from Domaine Tour Saint-Michel.

Wine experts Keith Wallace and Alana Zerbe discuss wine terroir and Sancerre in an approachable, educational podcast episode.

This episode introduces the After Wine School podcast, hosted by expert wine educators Keith Wallace and Alana Zerbe, who aim to demystify wine with unfiltered knowledge, practical tips, and behind-the-scenes insights from top wine classes.

This episode explores the role of yeast in winemaking, focusing on how it contributes to wine aromas and flavors through fermentation.

Two wine experts discuss the most annoying question sommeliers face—'What is your favorite wine?'—and explore why it's problematic, while also preparing to taste Muscadet wine.

This episode explores sommelier secrets by cutting through wine snobbery to teach practical skills for both aspiring sommeliers and restaurant patrons.

This episode explores the deceptive tactics in wine marketing while tasting and discussing a rosé from Cote d'Aprova's Chateau Minutis.

Two wine educators debunk the myth that expensive wines are always better, explaining how price doesn't necessarily correlate with quality and enjoyment.

This episode of Afterwine School features wine experts Keith Wallace and Alana Zerbe discussing oak in wine and tasting Chateau Carl Magnus Terra Luna from Front Sack.

This episode explores ancient wines, including funky, deadly, and hallucinogenic varieties, while honoring the legacy of scholar Patrick McGovern.

This episode explores the psychology behind wine tasting, discussing how the brain influences perception and enjoyment of wine, with insights from the hosts' professional experiences.

Keith and Alana discuss practical methods for improving wine tasting abilities and developing a more refined palate.

This episode explores the hidden factors behind wine pricing and includes a tasting of a Cahors wine from Chateau Chambé.

This episode explores the surprising additives and ingredients commonly found in wine, including bentonite clay, sulfites, and egg whites, while discussing their historical context and modern usage.

This episode explores sustainability in wine, examining green certifications, potential greenwashing, and covering farming, winemaking, and distribution aspects.

Keith Wallace shares insider tips on buying wine by breaking down the four major types of wine shops in the U.S., starting with supermarkets and big box stores.

Wine experts Keith Wallace and Alana Zerbe discuss the disappearance of wine books from bookstores and taste a Syrah from Domaine de Bia Haute.

Keith interviews Daniel Brennan, a Philadelphia native turned winemaker in New Zealand, discussing his journey with Decibel Wines, organic vineyards, and blending Philly culture with Kiwi winemaking.

This episode explores the history of medieval wine, focusing on the role of monks in developing wine styles that influence modern wines.

Keith and Alana discuss the impact of wine tariffs on consumers and the industry, drawing from past experiences and current challenges like declining consumption.

This episode explores the relationship between wine and health, debunking myths and misreadings of scientific studies while highlighting wine's historical role as a health partner.

This episode explores the history and lasting effects of American Prohibition, including its impact on organized crime, the FBI, California wine, and modern society.

This episode explores the forgotten wines of America, tracing their history through immigration and cultural movements, starting with Virginia's Jamestown Colony as the first site of vitis vinifera vineyards.

Wine experts Keith Wallace and Alana Zerbe discuss tasting room nightmares and taste a Premier Cru Pinot Noir from Burgundy while promoting wine education.

Keith Wallace expresses his strong dislike for generic Prosecco while discussing wine bubbles in an educational podcast episode.

This episode explores how wine branding has historically been based on prestige and hierarchy, using examples like the 1855 Bordeaux classification and Burgundy vineyard rankings, and discusses why this approach may be outdated.

This episode provides a framework for improving your wine palate through sensory exercises like baking an apple pie to taste individual ingredients.

This episode features an interview with Tom Gamble, a third-generation Napa Valley winemaker, discussing his family's history, the impact of Prohibition on wine, and the realities of building a legacy in the wine industry.

This episode explains the difference between aromas and flavors in wine tasting, focusing on how taste sensations are perceived on the palate.

In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe tackle common myths about Chardonnay, offering educational insights and debunking misconceptions.

Keith Wallace and Alana Zerbe host an episode focused on French wines, starting with an introduction to the podcast's approachable style and a humorous disclaimer.

Keith and Alana discuss sparkling wines, comparing champagne and cava, sharing tasting notes, food pairings like potato chips, and insider tips on buying and aging bubbles.