Exploring the World of Bubbles with Keith Wallace and Alana Zerbe
In the latest episode of After Wine School, hosts Keith Wallace and Alana Zerbe take listeners on an effervescent journey through the fascinating world of sparkling wines. From debunking common misconceptions to offering insider tips on what makes a truly exceptional sparkling wine, this episode serves as both an education and a celebration.
To watch this podcast episode, click here!
A Lighthearted Start
Keith and Alana open the episode with their signature humor, setting the tone for a casual yet informative discussion. They remind listeners that After Wine School is proudly supported by the National Wine School, which provides rigorous and trusted wine certifications for aspiring professionals and enthusiasts alike.
Carbonated meat is not the thing I really want to smell.
From the podcast
Prosecco: Love It or Hate It?
The conversation kicks off with Keith’s candid take on Prosecco. While acknowledging the appeal of its affordability and widespread availability, Keith critiques the mass-produced, tank-fermented versions that dominate the market. “Generic Prosecco is sadness in a glass,” he quips, likening its simple lemon-lime flavor and metallic notes to a missed opportunity. Alana balances the critique by explaining why Prosecco’s Italian heritage and marketing appeal resonate with many consumers.
A Tale of Two Bubbles
To illustrate the vast spectrum of sparkling wine quality, Keith contrasts a generic Prosecco with a meticulously crafted Cava. The latter, aged on lees for two years, offers a richer, more complex profile with pastry and nutty notes. This comparison highlights the value of understanding what’s in the glass and encourages listeners to explore beyond their usual choices.
Champagne Without the Snobbery
The hosts delve into the nuanced world of Champagne and its alternatives. Keith explains the role of lees—the yeast left over after fermentation—in creating Champagne’s signature nuttiness and brioche-like flavors. He also shares a humorous anecdote about his first experience with a vintage Champagne that smelled like “moldy mushrooms”—a hard-learned lesson in appreciating the funky complexities of aged sparkling wines.
Exploring Global Sparkling Wines
The episode goes on to explore sparkling wines from regions outside Champagne, including:
- Loire Valley: Praised for its Chenin Blanc-based sparkling wines that deliver exceptional quality at a fraction of Champagne’s cost.
- Anderson Valley, California: Keith highlights the cool climate’s role in producing top-tier sparkling wines, thanks to investments by major Champagne houses.
- Bougie-Cerdon, France: A unique wine made with Gamay, known for its natural, slightly sweet, and red bubbles that challenge conventional notions of sparkling wine.
The Weird and Wonderful
As the discussion progresses, Keith and Alana showcase the diversity of sparkling wines with offbeat options like Greek orange wines and ancestral method sparklers. These wines, with their bold flavors and minimal intervention techniques, are designed to push boundaries and expand palates.
Closing Thoughts
The episode wraps up with a spirited reminder that enjoying wine doesn’t have to be an elitist experience. Keith and Alana encourage listeners to approach wine with curiosity and a sense of fun, whether sipping Prosecco or exploring lesser-known sparkling gems.
As always, they remind fans to subscribe, share, and leave comments to help grow the After Wine School community. “Let’s spread a healthy love of wine that doesn’t have to be snobbish,” Alana says in closing.
Cheers to discovering bubbles in all their forms and flavors!
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