Mastering Wine Lists: Expert Tips from a Sommelier for Confident Ordering

Maryse Chevriere, a certified sommelier, aims to demystify the world of wine with her new book, “How to Sound Wine Smart.” The book is a response to the common feeling of intimidation many have when faced with a wine list, particularly when trying to decide the right pairing for their meal. Chevriere describes her journey through the wine industry, where she originally began studying with wine flashcards, eventually doodling illustrations to aid her memory. Over the past decade, she turned her passion for wine into a popular social media presence, contributing to the book’s humorous and approachable tone.

In a recent interview, Chevriere discussed the reasons behind the anxiety of ordering wine. She believes the wine industry’s historical aura of exclusivity contributes to the intimidation people feel. Additionally, she highlights that to become comfortable discussing wine, one must practice and explore various options, though this can often be costly.

For those in a hurry, she recommends being honest with their servers about their previous experiences with different wines rather than attempting to impress them with fancy terminology. Chevriere advised that stating preferences or dislikes can be more helpful than trying to describe specific notes or technical aspects.

A significant misconception Chevriere addresses is the interpretation of sweetness in wine. Many often mistake fruity or floral flavors for sweetness. She also wishes to retire phrases like “smooth wine,” which don’t provide much clarity in wine selection.

As for terminology, she explains the confusion around “minerality” in wine tasting. While many claim to recognize minerality when they taste it, consensus on what it precisely entails remains elusive. Chevriere believes that identifying specific elements, such as the type of rock associated with a wine, can clarify its mineral qualities.

Chevriere suggests that lesser-known grapes, particularly Riesling and Cabernet Franc, deserve more attention for their excellent qualities that often go unnoticed due to misconceptions.

In discussing the ideal wine list at a restaurant or bar, she encourages operators to showcase a unique perspective, offer diverse price points, and introduce exciting by-the-glass options, allowing more adventurous experimentation.

Living in Massachusetts, Chevriere has observed Boston’s wine scene and noted a tendency to stick to familiar selections. She calls for more eclectic choices beyond the standard varieties like Chardonnay or Cabernet Sauvignon and urges establishments to guide patrons towards trying overlooked grapes that complement their preferences.

About the Author: Chris Lehoux

Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored!