Great Wine Made Simple: Straight Talk from a Master Sommelier

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Overview

From “one of the wine world’s most popular voices” (USA Today), a newly updated edition of her by-now classic introduction to wine, GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier, reflects up-to-the minute wine trends, including the burgeoning popularity of the Shiraz grape, new flavor maps, and much, much more.

First published in 2000, Great Wine Made Simple established Andrea Immer Robinson as America’s favorite wine writer. Avoiding the traditional and ...

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Great Wine Made Simple: Straight Talk from a Master Sommelier

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Overview

From “one of the wine world’s most popular voices” (USA Today), a newly updated edition of her by-now classic introduction to wine, GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier, reflects up-to-the minute wine trends, including the burgeoning popularity of the Shiraz grape, new flavor maps, and much, much more.

First published in 2000, Great Wine Made Simple established Andrea Immer Robinson as America’s favorite wine writer. Avoiding the traditional and confusingly vague wine language of “bouquet” and “nose,” and instead discussing wine in commonsense terms, the book launched Andrea’s career as a wine authority without pretense.

Now, thoroughly revised, Great Wine Made Simple lives up to its title by making selecting and enjoying wine truly simple. With Andrea Immer Robinson as your guide, you will never again have to fear pricey bottles that don’t deliver, snobby wine waiters, foreign terminology, or encyclopedic restaurant wine lists. You’ll be able to buy or order wine with confidence--and get just the wine you want--by learning how the “Big Six” basic styles (which comprise 80 percent of today’s top selling wines) taste and how to read any wine label. Ten new flavor maps show what tastes you can expect from climates around the world.

Andrea Immer Robinson genuinely knows more about wine than most wine lovers could ever hope to learn. But she doesn’t believe that you have to join a stuffy, exclusive wine-tasting set, or study a lot, to become a savvy wine buyer. Unlike other wine guides, Great Wine Made Simple makes it easy to master the ins and outs of choosing a wine that you and your guests will love—on any budget.

In her down-to-earth style, Andrea guides you through follow-along-at-home wine tastings that are easy, fun, and affordable, and even suggests a milk tasting for understanding variations in wine-body style. Building on this foundation, she covers the rest of the wine landscape with her inimitable style, candor, and humor, from classic regions to new tastes, plus a bevy of practical issues like wine gear and proper storage. A refreshing blend of in-depth knowledge and accessibility, Great Wine Made Simple is a welcome resource for those who are intrigued by wine but don’t know where to start.

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Editorial Reviews

From the Publisher
“Andrea Immer makes wine education simple and fun. One of America’s bestsommeliers has written one of the year’s best wine books!”—Robert G. Mondavi

“Without doubt the finest introduction to wine tasting and food and wine pairing I have read. This book is an excellent addition to the libraries of both professionals and aficionados.”—Frederick Dame, M.S., president, Court of Master Sommeliers

“Well organized, succinct, clear, and precise are the adjectives that best describe this Cartesian book on wines. Great Wine Made Simple will educate you without boring you and will lead you joyfully and expertly through the intricate world of the master sommelier.”—Claudine Pépin and Jacques Pépin

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Product Details

  • ISBN-13: 9780767904780
  • Publisher: Crown Publishing Group
  • Publication date: 9/27/2005
  • Edition description: REV
  • Pages: 336
  • Sales rank: 324,060
  • Product dimensions: 7.70 (w) x 9.42 (h) x 1.17 (d)

Meet the Author

One of only fourteen women in the world to qualify as a Master Sommelier, ANDREA IMMER ROBINSON is the Dean of Wine Studies at the French Culinary Institute in New York City, and was named James Beard Foundation Wine and Spirits Professional of the Year in 2002. She is the host of the Fine Living Network’s Simply Wine with Andrea Immer, a columnist for Esquire magazine, and the author of three other wine-related books, including a new cookbook for wine lovers, Everyday Dining with Wine: 125 Wonderful Recipes to Match and Enjoy with Wine
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Read an Excerpt

Chapter one

The Big Six Wine Grapes

Where do you look to start learning about wine? The label. Given that it contains everything you need to know to confidently choose a bottle, I think it is some of the most important real estate in the entire wine world. In this chapter, I'll show you how to navigate it easily.
What you find on the label of most quality wine sold in this country is the name of the grape variety used to make it. Wines labeled with the grape are called "varietal wines." They are most common in the United States and in Southern Hemisphere wine countries (such as Australia and Chile). You have seen many of the popular ones -- Chardonnay, Merlot, and so on -- so it is a familiar place to begin our tasting lessons.

The "Power Elite" of the Wine World--The Big Six Wine Grapes

There are hundreds of wine grapes, but we're going to focus on just a handful of them, the white and red grape types that I call the Big Six. The white grapes are Riesling (Rees-ling, not Rise-ling), Sauvignon Blanc (Sow-veen-yone blahnc), and Chardonnay (Shahr-duh-nay). The reds are Pinot Noir (Pee-no nwahr), the partner grapes Merlot (Murr-low or Mare-low, your choice) and Cabernet Sauvignon (Cab-uhr-nay Sow-veen-yone), and Syrah (aka Shiraz).

What's so big about the Big Six? They are the guts, literally, of about 80 percent of the quality wine sold in this country. Learn what these wines taste like in just one easy tasting lesson, and you will have mastered most of your wine world. The Big Six are everywhere, from Napa to Nuriootpa (an Australian wine region), because they can be grown successfully in almost every winemaking country in the world. They are good -- consistently good. And often great. And they offer something for everyone in terms of style.

In short, these grapes are to wine drinkers what "please" and "thank you" are to a toddler's vocabulary. The sooner you get them down, the better off you will be for the rest of your wine-buying and -drinking life.

What If the Grape Name Is Not on the Label?

The Big Six have you covered there, too. One of the biggest things about the Big Six is that they really get around, turning up all over the world in some of the greatest, most famous nonvarietal wines. There are two main categories of these:

Regional wines  These are named not for the grapes used to make them but for the region where the grapes are grown. These regional, or appellation, wines are most common in traditional European wine countries -- France, Italy, and Spain. The idea is that regional factors like climate and soil are what make each wine's style distinctive. Once you taste them, it is easy to see the logic, which applies to other products as well: Dijon mustard (named for its hometown in France), the famously sweet Maui onions from Hawaii, and the famous cheese from the French region of Roquefort, to name a few.

Brand-name wines  These are simply made-up names or trademarked names, and they range from the most basic of wines to the very top of the quality chain. Most people have heard of at least a few of them -- Manischewitz, Mateus, Blue Nun, Opus One, and Sassicaia are some examples.
Now look at the most famous of these categories, the regional wines -- Champagne, Bordeaux, Chablis, and Burgundy -- and the top brand-name wines -- Opus One and Sassicaia, for example. All are based on the Big Six. Once you know the grape identity behind the famous names, you'll have no problem deciding which to buy, because you will know the wine's style based on your Big Six tasting.

Screw-Cap "Chablis" and Jug "Burgundy"

These may sound like famous regional wines, but they're not. They are from the category of wines known as generics. Generic wines are usually jug or bulk wines packaged and sold under a classic European wine name, such as Rhine (from Germany) or Chablis and Burgundy (from France). Generics aren't made in the named region, but they do trade on the region's fame, making this category confusing for consumers. Many large American wineries use generic wine names. It's a sore point with European wineries, which are not allowed to use generic names in order to protect the quality image of the real wines from those famous European regions.

Tasting the Big Six

Tasting the Big Six grapes has two purposes. First, you get to know what the wines made from these important grapes taste like. When you taste the Big Six grapes side by side, you will see they are quite distinctive from one another, just as a pear tastes different from an apple. While it is true that a varietal wine will vary from one region and winery to the next -- wine would be quite boring otherwise -- the signature character of the varietal is still there, in the same way that chicken is recognizable whether it's the Kiev, chow mein, or barbecue version.

Second, you get to experience body, whether light, medium, or full. Body is the first, and most important, term in the Wine Buyer's Toolbox and it's interesting that this crucial wine-tasting term has nothing at all to do with taste. "Body" is a textural sensation, the feeling of weight, richness, and thickness in the mouth. As I tell the waiters I teach, this is one of the most important points about wine. In fact, I require new hires to understand body before their very first wine class on their very first day of training. And to help them grasp the concept, I use something my mentor Kevin Zraly taught me -- milk. That's right, milk. You should do this comparison, too, because it is the perfect way to learn the meaning of body.

Skim milk -- Watery, runny, feels kind of skimpy on your tongue and the taste goes away fast -- is light-bodied.

Whole milk -- thicker, richer, coats your mouth a bit, and the flavor lingers longer -- is medium-bodied.

Heavy cream-- dense, thick, really clings to the inside of your mouth, and the flavor hangs on -- is full-bodied.

The difference in body is obvious both in the taste and to the eye -- you can see how the texture thickens and the color deepens, and that the fuller-bodied liquid clings longer to the side of the glass.

I ask every consumer and waiter I teach to learn about wine and to talk about wine in terms of body, whether light, medium, or full. It's very easy to understand, because it's one of the few wine terms that has the same meaning to every taster. People quickly grasp differences in body, weight, and intensity in reference to wine, because they have experience in those differences. For example, they know that sole is lighter than salmon, although both are fish, silk is lighter than wool, and prime rib is fuller than chicken breast.

Also, I have found that body is a very comfortable realm for most people when it comes to talking about wine. Other descriptive terms are subjective and open to interpretation. I may think a certain Chardonnay tastes like an apple, but you may think it tastes like a pear, or just "white wine." If I describe a Cabernet Sauvignon as tasting like blackcurrants, I am likely to confuse 99 percent of my fellow tasters because so few Americans actually know what blackcurrants taste like.

How does body factor in to your Big Six tasting? Throughout the retail stores, hotels, and restaurants I consult to,  and on my Web site's food-and-wine-paring database, I work with thousands of different wines. But for me, this simple chart is the bottom line when it comes to teaching waiters and retailers. You will want to refer to it when you are tasting the Big Six:

Body Style White Red
light Riesling Pinot Noir medium Sauvignon Blanc Merlot/Cabernet Sauvignon full Chardonnay Syrah/Shiraz

That's all there is to it. It takes, at most, five minutes for me to teach a new waiter or bartender what he or she needs to know about wine in order to sell it: the Big Six grapes, their body style, and how to pronounce the names. As far as I'm concerned, that's enough wine knowledge to handle most wining and dining situations.

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  • Posted March 5, 2012

    more from this reviewer

    Very readable and more useful than the 2011, 2010, etc. single y

    Very readable and more useful than the 2011, 2010, etc. single year wine guides. Managed to get an autographed copy and the first annual Uncork the Uplands as well as an ebook edition.

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  • Anonymous

    Posted February 18, 2009

    Exactly what I needed

    My husband gave this book to me as a Christmas gift after searching for weeks through various wine books. He settled on this one because it isn't so much about wine (grape variations, soil, growing conditions, processes, etc.) but about how to identify and buy the kind of wine YOU like. It's about putting a name to the flavors YOU enjoy (not what is popular or expensive or rare, but what gives you pleasure).<BR/>She is very anti-wine-snob, which is refreshing and makes the reader feel at ease and much less intimidated. I have already purchased this book for a friend and will most likely purchase it for my sister-in-law as well as my brother. It's extremely helpful. I actually walked into a store and confidently picked out a bottle of wine I had never tried before, just based on the type and label description. It was a great wine, so the book worked!<BR/>The regional maps are all in black & white, making them near impossible to decipher, so that is unfortunate. She also has quite a few labels shown for examples, some of them are small and hard to read, but not as difficult as the maps are. Fortunately, she does an excellent job at explaining regions, etc. so you can get the basic idea and don't have to rely solely on the maps provided.<BR/>This book is a must have for anyone who wants to confidently pick out new wines that will suit their personal tastes.<BR/>The wine tastings she has the reader set up for themselves are fun too. I have had a hard time finding wines in some of the categories, though I am in Minnesota, so our location doesn't offer the best selection. I don't fault her for that.

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  • Anonymous

    Posted February 15, 2008

    The title says it all

    I LOVE ANDREA! She does an excellent job of simplifying what can be a very daunting subject without giving the impression of 'talking down' to you. I especially love the guidance she gives for conducting your own wine tastings and am planning to gather a group to do just that. I would highly recommend for all wine drinkers.

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