Page 12 - Italian-American Herald - May 2024

12 ITALIANAMERICANHERALD.COM | MAY2024 ITALIAN-AMERICANHERALD THROUGH THE GRAPEVINE
Everything I
needed to know
about wine and
how to make it,
I’m still learning
By Natalie Pantaleo
My friend
and I sat quietly
in the classroom
at the acclaimed Wine School of Philadelphia recently,
trying to absorb everything our instructor, school founder Keith Wallace, was saying.
Good wine is a product of “chemistry and statistics,” he said, noting that it takes a vineyard 20 years to produce a good wine.
Good wine is not simply a product of soil and climate, according to Wallace. Equally important are the required warm air, cool
nights and sunshine. He said those variables can make or break a grape harvest.
Leaving aside matters of taste, a huge factor that makes a wine “good” is its complexity, the class learned.
Complexity is determined by the presence of “three to seven distinct flavors and aromas” that are detected upon a proper swirl of your glass, allowing vapors to emerge.
Wallace pointed out that understanding
wine involves many disciplines, and includes not just chemistry but also agriculture, history, climate, mathematics, etc.
In a 2022 interview on “Why? The Podcast,” Wallace describes the reward of
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