Keith Wallace founded The Wine School of Philadelphia because he was frustrated with the quality of wine education, he wasn’t sure it would be successful but he had some ideas.
In fact, Wallace’s ideas are what make The Wine School so unique. Its Foundation Program â€” the first tier of Oenotropae, its flagship diploma program â€” features Wallace’s sensory-based approach to wine appreciation. He takes concepts from chemistry and wine-making and distills them into an easy-to-use framework that enables virtually anyone to understand and explain why a particular wine tastes the way it does. By the end of the seven-week course, students can tell whether the wine was fermented in oak barrels or in a stainless steel tank, gauge whether it went through malolactic fermentation, and note how the grapes were picked.