New Zealand Wines

New Zealand Wines is a Luxury Level Class. Wines are sourced from our director’s personal wine cellar.  Bottom line: It’s time to go beyond Sauvignon Blanc! New Zealand Wines will take you on a wine journey from the North Island to the South Island. For...

City Paper: NYE Toasts Uncorked

The story was originally published by the Philadelphia City Paper  on December 27, 2006.   NYE Toasts Uncorked Author: Amy Strauss 1 Chimay Cinq Cents. Home Sweet Homebrew owner George Hummel recommends toasting with a bottle of hard-nosed Belgian beer. Aside from his...

Associated Press: The perfect drink for the Super Bowl

During Superbowl season, beer and football almost seem like synonyms. But what if you or your crowd prefer wine?

Since most foods served on Superbowl Sunday – the usual array of chili, ribs, chips and dip – are salty, David Snyder, a wine instructor at the Wine School of Philadelphia, suggest high acid wines such as Champagne or sauvignon blanc.

“Champagne with potato chips goes perfectly,” he says. “High acid wine goes with salty foods because it’s going to moderate the saltiness. It’s a fantastic combination.”

But be careful when it comes to chili or ribs, especially if they’re hot and spicy. Low-acid whites, such as chardonnay, or high-tannin reds, such as cabernet sauvignon, react poorly with the heat.

“It will override the natural flavors and the food will end up tasting terrible,” Snyder says.

A Philly Winemaker in New Zealand

Burlington County Times has a great article featuring Philly’s own Danny Brennan. The article recounts his path from Philly bartender to becoming a bad-ass winemaker in New Zealand.  There is a great shout out for the  Wine School of Philadelphia in the...