Keith just sent off the final chapters of Corked & Forked to the publisher today! Woot!

His editor seems really happy with it, and says it will hit bookstores across the country next September.

That's great, but we're just glad he finally left his office for the first time in three months. He's taking the rest of the week off, so....

We are having a sale!

$50 Off Academic Programs
Including the Foundation, Intermediate, Core, and Advanced Programs.
Coupon Code: FORKED

$6 Dollars off Beer Classes
Coupon Code: CAPPED

$10 Dollars off Wine Classes
Coupon Code: CORKED

To get your discount, make sure to use the coupon code when checking out. These codes will only be valid until September 18th!

FYI, the front office is going to be closed until September 18th. Classes will continue as usually, but no one will be around to answer your calls or emails. 

New Local Gastro Magazine?

A new local foodie magazine is being launched in early 2011. How do we know this? Because we are currently hand-picking wine critics for the mag.

We just ran a contest at the Wine School for some new wine critics. Congrats to the following for earning a spot in the publication.

• Bill Loftus
• David Kettinger
• Stephen Tanzer*
• Quinetta Robenson
• Robert Parker*
• Bill Sherman

*just kidding

More details about this magazine will be unveiled in the upcoming months.

Not surprisingly, all these folks graduated from our Core and Advanced programs. We are so proud.

Our search for a DO for the Wine School continues, but is nearing the end. We currently have 177 applicants for the job, but we expect to interview only 10 of those applicants. Those interviews will begin in October.

Those final 10 will have completed WSoP programs (Intermediate or above), have at least one advanced college degree, and worked at least a year in the restaurant industry.

Potential candidates will be notified by October 15th.

Last month, Keith put the school into the limelight when he wrote about reform of the PLCB and the upcoming gubernatorial elections.

There ended up being a crazy amount of discussion over his statements on the web. For all you political winos, you can follow the high jinks on these sites.:

http://www.philadelphiaspeaks.com/forum/food-drink-philadelphia-restaurants-bars/15590-philly-wine-school-pres-keith-wallace-gets-political.html

http://www.wineclass.net/Keith/tom-corbett-plcb/

Wine Reviews

All wines reviewed are available throughout the Philadelphia Metropolitan area. We select wines because of their high quality to price ratio.

To find these wines near you, we suggest using our free wine finder service.

Final Cut 2006 Montage Shiraz, South Australia

A full bore fruit bomb, and exactly what you'd expect for an aussie shiraz. It makes this list because it pulls out some complexity with an undercurrent of black tea and smoked paprika. Very good buy. $9.99

Coopers Creek 2009 Pinot Noir, Hawkes Bay New Zealand

Remarkably good Pinot for under $15. Nice aroma of earth and strawberries, plus bright and easy cherry notes on the palate. Lean grainy tannins smooth out into cinnamon and flowers on the finish. $12.99 .

L'Ecole 2006 Merlot, Columbia Valley

Feudi di San Gregorio 2004 Taurasi, Campania

In the trade, Aglianico is known as one of the greats, on par with Cabernet and Syrah. This is a great example.

It possesses deep fruit that segues into caramel, slate and burnt sage. The wine shows modern winemaking prowess (the huge tannins soften and melt in the mouth), but retains enough acidity to keep the structure taut and linear. Impressive $19.99

Turnbull 2006 Cabernet Sauvignon, Napa Valley

This is the corporate-expense account style of Napa Cab --the kind you expect to see on the Capitol Grille wine list for $160. Rare to have this style of wine at a reasonable price point-it's currently selling for twenty dollars in PA.

The wine itself? It's cocoa and plum over a creamy lush structure ridged with cinnamon and graphite. The finish is mostly black cherry and menthol. A very well made wine, but  in the mold of luxury generic wines that is too common these days. $19.99

These are the top wine deals that are coming into PA wine stores in September. Keep an eye out for them.

Antucura 2005 Cavulcura Mendoza $14.99

Damalisco 2007 Crianza Rioja $12.99

Lacrimus 2006 Rioja Crianza $12.99

Burge 2005 D and OH Shiraz Grenache $25.99

Silvio Nardi 2004 Brunello di Montalcino $34.99

Vinnie Cilurzo, Brewing God at Russian River Brewing Company, named his new experimental Double I.P.A. after the Roman author and soldier.

So how did the Double I.P.A. come to be? "An accident", says Cilurzo. "I used 50% more malts, so I needed to add 100% more hops." Many do not believe the process was accidental at all, but it makes for a great story to attach to the already legendary brew.

A hefty 8% beer that smells of grapefruit and lime zest, the big evergreen scent can be detected from 4 feet away. It's a powerful lady. Full of excessive bitterness and soft malts, the sticky residue left behind in your mouth is quite nice; a harmonious blend of sweet and bitter notes show the true strength and length of this supremely balanced Double I.P.A.

Arguably the most popular style in the craft beer world, I.P.A.'s have become the flagship beer for many breweries across the country, and none so much as Bear Republic Brewing's Racer 5 I.P.A.

While I have other favorites that I might choose for personal preference, I can say without a doubt that this offering from the Healdsburg, CA brewer is the template for all other West Coast India Pale Ales.

As with most West Coasters, floral and flavorful hops are the name of the game here. More focused on pine than tropical fruit, The Racer 5 has a touch more refreshment than sweetness. The quiet malt backbone is a nice touch as well, making it sing a sweet and complex harmony with the hop flowers. A really superb beer.

Cantillon Gueuze

Very few breweries make beer with wild yeasts anymore, but the small group around Senne Valley in Belgium still practice this method. This style of brewing produces a very sour taste, unlike any beer you have ever experienced.

My very favorite brewery on Earth is Brouwerij Cantillon. They are one of the breweries still on the forefront of spontaneous fermentation. Their flagship beer is The Geueze. This legendary beer is created by mixing 6 lambics together, followed by a secondary fermentation in bottle that provides the champagne-like effervescence.

The nose is ridiculously funky with notes of barnyard, clay, and pungent moldy basement. It is intimidating to any non-adventurous beer drinker. But being daring can be rewarding, and in this case, so very true.

The flavors are all super tart fruits, a kiss of yeasty wheat, and rich leather. The mouthfeel is nearly perfect, and as it ages will only get better. For those of you looking for something different, this is the beer to try. For those in love with Gueuze, this is the yardstick.

Friday, October 8th

Hone your wine tasting skills like some freaky ninja-sommelier.

A much-requested class geared to our academic students. This class is a updated version of our Wine Foundation Components & Sensory Analysis Class.

Good news, oh ye members of the Cru Club: this one is free for you!