You’re in a restaurant, and the server presents you with a daunting wine list. Each label blurs together, and you wonder if ordering wine is really meant for experts. Maryse Chevriere, a sommelier with extensive experience, aims to change that perception with her new book, How to Sound Wine Smart. She utilizes relatable humor and illustrations to demystify the world of wine, making it accessible for everyone.

Chevriere’s career has taken her through prestigious roles in New York City, San Francisco, and Boston. Her passion for making wine approachable shines through her social media presence, where she translates complex wine terminology into engaging cartoons. In her book, she encourages readers to embrace their personal preferences rather than succumb to the pressure of trying to sound knowledgeable.

During an interview, Chevriere shared that many people feel “wine dumb” due to a combination of industry pressure and self-expectations. She asserts that drinking a variety of wines is the best way to become comfortable discussing them.

She advises that when ordering wine in a restaurant, patrons should feel free to specify their budget and express what they’ve bought or not enjoyed before, rather than trying to use sophisticated jargon. This approach can lead to better suggestions from the sommelier.

One misconception Chevriere addresses is the confusion around the term "sweet." Many assume fruit-forward wines are sweet due to their flavors, but Chevriere clarifies that sweetness is not just about taste; it can also involve aroma.

She also highlights the term "minerality," explaining its complexity in wine discussions. People often recognize it when they taste it but struggle to define it. Chevriere recommends considering the physical characteristics of rocks to better understand the term.

Chevriere believes varieties like Riesling, often labeled as “too sweet,” deserve a second chance, along with Cabernet Franc, which she feels is underappreciated in wine shops and restaurants.

On what constitutes an excellent wine list, Chevriere suggests a clear point of view, diversity in offerings, and adventurous selections by the glass. She points out that some Boston restaurants have made strides in these areas but emphasizes the need for more variety beyond popular choices like Chardonnay and Cabernet Sauvignon.

Living in Massachusetts, Chevriere notes that Boston’s wine culture could benefit from being less conservative and more innovative. She wishes that servers would encourage diners to try lesser-known varieties that might appeal to their tastes.

How to Sound Wine Smart ultimately serves as a guide for anyone feeling intimidated by the wine selection process, proposing that the journey to wine literacy can be enjoyable and light-hearted.