Late last week, I was fortunate enough to attend a grower-champagne dinner at Rae (which, incidentally, was just named one of the 25 best new restaurants in America by Esquire Magazine). This is a category of bubbly that’s unfamiliar to many...

A style of Chianti that is growing rarer by the vintage. Leather, wet earth, and game notes are predominant on the nose, with bing cherry & smoke flavors on the palate. Light to medium in body, this is a lovely balance of earth & fruit...

Philadelphia’s City Paper just released a very cool profile on myself and the Wine School of Philadelphia. The writer of the article (and one of my top students, fyi) has all the dirt on his blog, PhilaFoodie. Thank you,...

We finally got it! We are now, officially, the “Best Place to Fall in Love” with wine and food. We knew that already, but gosh darn it, this makes me happier than a squirrel in a nut shop. So happy, in fact, that my craptacular...

One of our Advanced students just spent a month drinking nothing but Riesling. I thought that was really cool, so I asked him to write about it. ———- One man’s journey to the light side, and back. By Tim Foley Several years...

Margaritas and mojitos usually come to mind first, but wine is every bit a part of the laid back lifestyle that defines Key West. Sure, it is very easy to wander into any bar on Duval Street and order up a cold beer or the mixed concoction of your...

This past summer, I fell madly in love with a perhaps unexpected pairing: Braised beef ravioli with tomato sauce alongside a bottle of Grand Cru Burgundy. This past week, a rose sparkler from Italy with searingly hot northern Indian fare was...

For Immediate Release The Wine School of Philadelphia Philadelphia, PA. Keith Wallace and Brian Freedman are writing a food and wine book for a national publishing house! Philadelphians know Keith and Brian from The Wine School of Philadelphia,...

As the holidays recede ever further into the distance, and as the Thanksgiving-to-New Years need to dull the pain of all that happy-happy family time subsides, Champagne and other sparklers begin to fade from the collective radar. After all, the...

Last night, I taught our once-a-year Top 10 Regions class on the wines of Australia, and, just as was the case with the Napa Valley class a month or so ago, this was chock-full of surprises. Every class is, of course, but this one really went a...

Want to give someone the perfect bottle of wine, but cannot afford $1200? Don’t fret, because Food & Wine Magazine has published an article on counterfeiting Bordeaux. Have fun with this one, kids!

This wine, made from 80% Sangiovese Grosso and 20% Aglianico, is not for the faint of heart. The nose is a rich combination of cloves, blackberry , orange peel, and a bit of smoked bacon. On the palate, however, much of the fruit and spice...

Looks like the sommeliers of the world may soon look be run on batteries. A new wine-tasting robot has been unveiled by researchers working for NEC System Technologies in conjunction with Mie University (of Japan). Work began in 2004 on a ...

An interestingly lolly-pop-like purple color that lightens to ruby at the edges is the first indication that this is a lighthearted wine. The nose smells strongly of cloves, and this exotic spiciness is mirrored on the palate, which also shows a...