How to Sound Wine Smart — The Author Behind the Book Tells All Pt. 1

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Tonight's Episode

Maryse Chevriere's wine story doesn't follow a straight line — and that's exactly what makes it worth hearing. In this first installment, the author of How to Sound Wine Smart (out now from Simon Element) tells Forrest how a food-website waiter with an affinity for drinks talked her way into the wine world.

Maryse opens up about her three months working the harvest at a Domaine in Alsace — no real paycheck, but all the wine she could drink and a hands-on crash course she calls the best "fall camp" of her life. From literally stomping grapes to learning alongside fans, pros, and travelers from around the world, it cemented her identity as a hands-on, visual learner.

Then there's Terroir Wine Bar in New York City, where owner Paul Greco took a chance on her. With around 50 wines by the glass — every white a Riesling — Terroir taught Maryse the art of the confident pivot: you want a Chardonnay? Here's a Riesling that fits the bill. More importantly, it taught her how to talk about wine in a way that's fun, not snobby — the philosophy that now defines her work and her new book.

Also in this episode: surviving life with a 10-month-old until that first evening glass, why there's zero shame in a Trader Joe's bottle, and why getting paid in wine is a very real industry tradition.

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Key Takeaways

Maryse Chevriere is the author of How to Sound Wine Smart, published by Simon Element, and built her wine expertise through unconventional hands-on experiences rather than formal training.
She spent three months working a harvest at a Domaine in Alsace with no salary but unlimited wine access, which she describes as the best 'fall camp' of her life and a crash course in hands-on, visual learning.
At Terroir Wine Bar in New York City, Maryse learned to discuss wine in an accessible, fun way rather than using snobbish language, a philosophy that now defines her work.
Terroir Wine Bar featured around 50 wines by the glass with every white being a Riesling, where Maryse developed the skill of confidently recommending alternatives to customers' requests.

Frequently Asked Questions

What is Maryse Chevriere's new book about?

How to Sound Wine Smart, published by Simon Element, teaches people how to talk about wine in a fun, non-snobby way.

Where did Maryse gain her initial wine experience?

She worked a three-month harvest at a Domaine in Alsace, where she learned by stomping grapes and working alongside fans, professionals, and travelers from around the world.

What was Maryse's role at Terroir Wine Bar?

She worked at Terroir Wine Bar in New York City, where owner Paul Greco hired her. The bar featured around 50 wines by the glass, all whites being Rieslings.

How did Maryse get paid during her time at the Alsace Domaine?

She received no monetary paycheck but had unlimited wine access, which reflects a real industry tradition of getting paid in wine.