Great Wine Made Simple By Andrea Immer

I once met Andrea Immer at a network affiliate Television station, when a freak double booking had placed us on the same show. She made her presentation first and I was impressed with her simple, straightforward approach to wine and the clear, precise explanations that she gave. Andrea continues this pattern in her first wine book ‘Great Wine Made Simple’, which is sub-titled ‘Straight Talk from a Master Sommelier’.


On account of her previous experience as Beverage Director for New York’s celebrated Windows on the World restaurant, and her current work directing the wine program for Starwood Hotels and Resorts, Andrea has acquired a serious interest in the reaction of consumers to wine. With this book she offers them a constructive method of feeling comfortable with the subject.

She succeeds in giving some structure and order to a wine appreciation program that many will find most helpful to follow. Indeed, it would make a useful refresher course for some serious wine enthusiasts. Andrea selects six varietals for experimentation: Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon. Next, she lists individual wine recommendations divided into three price ranges: everyday, moderate and splurge, and it is difficult to argue with her nominations, other than to comment that perhaps the wonderful wines of Australia are not as well covered as they deserve.

Andrea Immer limits herself to a helpful pattern by presenting just 10 chapters which cover subjects such as ‘What does it taste like?’, ‘France, The Objects of Desire’ and ‘Corkscrews, Decanters and all those Glasses’. She carefully guides readers through some simple tasting exercises and explains tannins and acidity. The more I read her work the more I conclude that she and I appreciate the same style of wines, with acidity important in dry white wines, and flavor and character in reds. The chapter on France covers a substantial 57 pages and includes wise and beneficial guidance on Champagne, Bordeaux, Alsace, Burgundy and Rhone. The Corkscrew chapter includes advice on opening a bottle of Champagne and yet curiously does not suggest holding the bottle at a three quarter diagonal, a practice that is repeatedly taught in the Champagne region of France. It also provides some helpful information on ‘wine problems’ and ‘storing wine’.

‘Great Wine Made Simple’ will be a boon to many. It is a refreshing and positive approach and is strongly recommended to those who wish to pursue wine as occasional or serious enthusiasts. It is worth $25/$38 for the prose alone, but sadly not for its uninspiring monochrome illustrations, a strange editorial choice in this day and age.