403: When Do Wine Tasting Notes Become So Over-The-Top That They Stop Meaning Anything? Maryse Chevriere Talks About Descriptors That Have Jumped The Shark

How can a hospitality disaster completely change your approach to wine and service? When do wine tasting notes become so over-the-top that they stop meaning anything? What makes natural wine like an unfiltered snapshot of a single moment?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Maryse Chevriere, author of the new book How to Sound Wine Smart.

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.

Giveaway

Three of you are going to win a copy of Maryse Chevriere's terrific book, How to Sound Wine Smart: An Illustrated Guide. To qualify, all you have to do is email me at natalie@nataliemaclean.com. I'll choose three people randomly from those who contact me. Good luck!

Highlights

What was Maryse's most mortifying moment while working as a sommelier?

Does wine education need more humour and plain language?

What finally convinced Maryse to move from food writing into the wine world?

How did working a harvest in Alsace shape the way Maryse thinks about natural wine?

Why is working in a wine shop as much about listening as it is about recommending?

Why are underdog grapes like Riesling and Chenin Blanc some of Maryse's favourites?