The Case of the Disappearing Wine Books

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In the latest episode of After Wine School, Keith Wallace and Alana Zerbe, two of the nation’s leading wine educators, tackled a topic that strikes at the heart of the wine community: the decline of wine books. Their lively and often irreverent discussion peeled back the layers on why wine books have all but disappeared from bookstore shelves and what it means for the future of wine education.

Wallace, a seasoned winemaker and founder of the Wine School of Philadelphia, recounted his personal decision to forgo writing a traditional wine book. “About a decade ago, I was approached by a well-known publisher to write a wine book,” he shared. “But after seeing the numbers and the expectations, I said no. Instead, I wrote a food and wine pairing book, Corked & Forked, which hit the bestseller list on Amazon.” Wallace’s experience underscores a harsh truth: wine books often don’t sell enough to justify their costs.

Zerbe chimed in, pointing out that even the classics are becoming obsolete. “Information changes so much,” she explained. “By the time a book goes to print, it’s often outdated. For serious students, I recommend stepping away from consumer-oriented books. The industry evolves too quickly for books to stay relevant.”

Their discussion revealed a systemic issue: the cost and inefficiency of print publishing in a digital world. Wallace elaborated, “We developed online protocols for wine education years ago with the National Wine School. Books couldn’t keep up. Everything had to be electronic to allow for constant updates.”

The hosts also delved into the stylistic challenges of wine books. “There’s this old-school attitude,” Wallace said, “where writers pretend they’re royalty, stepping off private jets and sipping rare vintages. It’s a bygone era that alienates modern readers. Most wine writers aren’t wealthy, and the snooty tone is just a myth.”

For budding writers passionate about wine, Zerbe and Wallace offered pragmatic advice. “Start a newsletter or a Substack,” Zerbe suggested. “Build your reputation there.” Wallace agreed but warned, “Don’t expect to make money off writing alone. Use it as part of a larger strategy, like hosting classes or opening a wine school.”

Their conversation wasn’t all critique; it celebrated the possibilities of modern wine education. They highlighted how digital resources and podcasts like After Wine School provide accessible, up-to-date information without the limitations of print. “This podcast exists because we realized no one else was willing to be this honest about wine,” Wallace said. “We’re trying to change the world of wine, one F-bomb at a time.”

The episode concluded with a tasting of Domaine de Bila-Haut’s La Squerda, a Syrah-driven wine from the Côtes du Roussillon. Zerbe described it as having a “butcher block” aroma, with “dark fruit, allspice, and a touch of blue flowers.” Wallace added, “If blood tasted like this, I’d be a vampire.”

For wine lovers seeking honest, up-to-date education, Wallace and Zerbe’s message was clear: embrace digital resources, challenge outdated paradigms, and savor the journey. Their irreverent approach might just inspire the next generation of wine enthusiasts to take the reins.

After Wine School is supported by the National Wine School, offering professional wine certifications for enthusiasts and industry pros alike. As Wallace put it, “Honesty is at the core of what we do.”