Natalie Maclean

Coming Up

Oxford University is part of Natalie Maclean’s formal training, a base that sits underneath later work in wine writing and instruction.

Where They Are Now

Wine writing in Natalie Maclean’s hands starts with sensation and moves toward language. Her stated aim is to move “from the anesthetic back to the aesthetic of wine,” keeping attention on aroma, texture, memory, and expression rather than buzz or status. Online teaching extends that same method. At NatalieMacLean.com, Natalie Maclean works as an online wine course instructor, turning tasting into something that can be named, discussed, and practiced. The page and the classroom do parallel work: one gathers experience into sentences, the other makes that experience legible to others. Food pairing, too, is handled from the ground up. Natalie Maclean’s line, “I didn’t know how to describe it, but I knew how it made me feel,” points to a practice that begins with the felt response and builds from there. The result is writing that treats taste as both sensory and human, with the glass read through its effect on attention as much as through technical language. Formal credentials shape that approach. As an accredited sommelier, Natalie Maclean brings structure to a field that can tip into abstraction, yet her work keeps returning to what is tangible: how wine meets food, shifts in the mouth, and leaves a trace that can be understood without ceremony.

Signature

Natalie Maclean’s signature titles include Red, White and Drunk All Over, Unquenchable: A Tipsy Quest for the World's Best Bargain Wines, and Wine Witch on Fire. The books show the same working method as her teaching and writing: wit used as a tool for access, not as decoration, with wine kept vivid and close to the table.

In Their Words “I feel that I moved from the anesthetic back to the aesthetic of wine: enjoying it mostly for its sensory pleasures, not the buzz.” “I didn’t know how to describe it, but I knew how it made me feel.”

Honors

Natalie Maclean’s credential is the accredited sommelier designation.