Wine and Chocolate Pairing

Wine and chocolate are natural partners. Pairing chocolate with sympathetic wine flavors will make your mouth happier than it’s ever been. In this special class, we are pairing our favorite chocolates with some of our favorite wine...

Drinkable History

History of the World in Eight Glasses Homo sapiens have been drinking fermented beverages since the beginning of time. In this class, we will be taking a stroll down antiquity with a tasting of eight different drinks that changed our world. We will be sampling wines,...

Draft Magazine: Getting schooled at the Philly Beer School

“Philadelphia is to beer what Sonoma is to wine,” says Keith Wallace to anyone who’ll listen. Considering the source, the proclamation, perhaps incendiary outside Pennsylvania, might sound outright puzzling within city limits. That’s because in 2001, Wallace, a winemaker, wine columnist, and author of two upcoming wine books, founded and still runs Philly’s best-known vinology school. So why is he extolling his territory’s beer lust at the expense of its pursuit of viticultural knowledge?

Because, acknowledging a craft revolution, he’s invited beer to take a permanent seat at The Wine School‘s table.

Wallace’s partner, a burly bald man named Dean Browne, asserts the alliance as he introduces himself to a group assembled in one of The Wine School’s classrooms on an early March night.

What are Tannins?

Learn About Tannins in Wine What are tannins? It’s a question every wine lover asks sooner or later.  Not long ago I was asked about what happens to tannins in red wines as they age. The best ad-lib analogy I could come up with at the time was this:...