Keith Wallace

Keith Wallace was born into a family of teetotaling New England ministers and somehow ended up devoting his life to wine. He is the executive director of the Wine School of Philadelphia, one of the most respected independent wine education institutions in the United States, and a longtime columnist for The Daily Beast, where he writes about wine, science, and the cultural forces that shape what Americans drink.

Trained as a journalist and a chef, Keith’s career has moved fluidly between media, food, and education. He is a professor at Drexel University, where he teaches restaurant and hospitality management, and is widely known for his ability to translate complex subjects into clear, engaging ideas without pretension. His work has appeared in national publications including Bon Appétit, Barron’s New Wine Lover’s Companion, and The Wall Street Journal, and he is the author of Corked & Forked: Four Seasons of Eats and Drinks.

Based in Philadelphia, Keith continues to teach regularly, advocate for wine consumers, and challenge industry norms. When he’s not writing or in the classroom, he can usually be found sharing a bottle, asking uncomfortable questions, and reminding people that wine is supposed to be both serious and fun.