Keith Wallace is the founder of The Wine School Philadelphia, which is respected and known throughout the wine industry.

In 2001, Keith opened a small wine school in Philly and, from a grassroots effort, built The Wine School Philadelphia into the most influential independent wine school in the country. He is a passionate advocate for integrity in the industry and for wine education.

And in a revolutionary move for wine education, he has created a US-based sommelier certification agency that doesn't rely on foreign oversight (like the Court of Master Sommeliers or the Wine & Spirits Education Trust) and that offers REAL credentials to wine professionals looking to get into the industry or to improve their knowledge of wine. That effort comes from the National Wine School and from the Philly Wine School, which offer classes in person and online. Both grant a recognized trade-school credential for students.

Today, the Philly Wine School offers classes in wine, beer, spirits, and cocktails, all taught by top professionals. Alumni work across the industry: in wineries, restaurants, import firms, and media outlets.

Keith talks about the evolution of this program over the last 25 years. We discuss how a practical trade school education in wine is needed and the gaps in current programming that this credential and trade school fill.

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Full show notes and all back episodes are on Patreon. Become a member today!

www.patreon.com/winefornormalpeople

To register for an AWESOME, LIVE OR on-demand WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes

With the equinox behind us, it is officially fall in northern hemisphere – a return to normal routines after the lazier days of summer. The leaves are changing, the days are getting shorter, and we're taking out the jeans and sweaters for the cooler weather and that means it's also time for fall flavors in food and in wine.

Photo Credit: Valiphotos from Pixabay.

Root vegetables like squash and pumpkin, foods with warm spice preparations, and earthy, richer flavors with butter and savory herbs are on our radars. Many of us shift our wine selections to warming wines that balance earthy and savory flavors – lower acidity, rounder, softer wines in red and white (and occasionally rosé and sparkling) In this show, I offer pairings for fall food with both!

I cover both vegetable and meat dishes in the show -- mushroom and squash dishes and soups, roast chicken, pork chops, and chili are all on the menu with the reds and whites to match! A fun show with useful info, for sure!

Full show notes and all back episodes are on Patreon (Patrons get ALL the pairings for shows like this!). Join the community today!

www.patreon.com/winefornormalpeople

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CHECK OUT MY NEW SPONSOR!!!

This show is brought to you by my NEW exclusive sponsor, Grapes the Wine Company – an actual brick and mortar store located in White Plains, New York that has been recognized by the Wall Street Journal as one of the most influential wine retailers in America. It is a store owned by my friend Daniel Posner, who has been on the show! When I was looking for a new sponsor, I wanted a small retailer who had the flexibility, contacts, and know-how to get us the wines that we really want. I'm so thrilled that Daniel is now a part of our Wine For Normal People community and I hope you will support him by going to https://www.grapesthewineco.com/

Located about 37 miles (60 km) northeast of Adelaide, at 34.7˚south, the Barossa Valley is mainly a red wine region (I don't consider Eden Valley in this show – it has one great wine but the region is not a "Great" in my estimation) and Shiraz is half of the vineyard. As the first wine to put Australia on the international wine map, the Barossa is unapologetically bold and big in style – it makes still makes bold, rich Shiraz from a warm climate and soils suited for this style.

Photo: Barossa Valley Credit: Cirillo Wines

In this show, I go over the history, which starts in 1842, discuss the terroir of the region, the winegrowing and winemaking conditions, food pairings, producers, and I discuss the ups and downs of this famed region, which still has productive vines from the days of the colonists.

Barossa is a fascinating place, that is ever-evolving. It embodies the Australian winemaking ethos of relentless adjustment, merging tech and tradition, and making wine that is uniquely Australian and doesn't try to be anything but that.

Full show notes and all back episodes are on Patreon. Become a member today!

www.patreon.com/winefornormalpeople

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To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes