Generally speaking, I like Andrea Immer. She's approachable, friendly, smiles a lot, and makes wine exploration fun.
But from time to time, she dumbs things down on her Fine Living show that really surprise me.
For example, on a recent show on dessert wines and spirits, she tried to tell us that the "best" pairing with dark chocolate desserts is vintage port. But really, I challenge anyone who's paired a lush Banyuls with chocolate to agree with her.
Now, you might be thinking that Banyuls is too far off the traditional beaten path for her to cover, but in this show she covered everything from Sauternes (Chateau d'Yquem, no less) to Tokaji. Plus, she and her mentor spent a good 30 seconds talking about the contrast between malic and tartaric acids -- it's doesn't get more geeky or technical than that.
So why, Ms. Immer? Why didn't you bring the gastronomic equivalent of le petit mort to your audience?
Tags: Wine, Food & Drink, Andrea Immer, Dessert, Fine Living, Sauternes
Powered by Qumana