Cork Dork: A Wine-Fuelled Journey into the Art of Sommeliers and the Science of Taste

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It’s a practice deplored by many in the wine industry, but in her op-ed, Bosker argued that mass-produced, processed wines have their place in the wine ecosystem. I literally judged this book by the cover, which displays a blurb comparing this book to Kitchen Confidential. Additional humorous parts of Bosker’s new wine vocabulary include her discovering that “extended skin contact,” is not a pickup line.

Rather than talk about the chervil in a wine, or something as pedestrian as floral notes, Bosker subscribes to a more metaphoric take on tasting notes. I think a lot of people, understandably, categorize wine and wine tasting as pretentious, elitist nonsense – and despite my own genuine fascination with wine, I honestly wondered how much of it was genuine myself. Fascinated by their fervour and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a ‘cork dork. But Bianca Bosker’s book stands out as being spectacularly successful in teaching us about wine, in making us love wine, and in presenting a tone of unfailing good humor.

There are competitions too where the competitors will compete in this blind tasting on 6 different wines and it’s timed! She started as a complete novice who rarely drank wine, and interviewed experts in fields of food, wine, chemistry, and psychology to really unpack the reality of a sommelier’s skillset.

The Hakkasan Group, a London-based restaurant group with locations across Europe, North America, the Middle East, and Asia. The book starts with Bosker's introduction to the world of wine, in which she describes her initial encounters with wine and her lack of knowledge and understanding of it. Bianca Bosker is a journalist who decided to learn the secrets of sommeliers, and she takes her readers along with her on this crazy, obsessed, interesting and insightful experience. Also, she'll probably show up even if she's not invited and make more if a scene than if an invitation had been extended. So, for example, the student must first note and describe the color, then the aroma, then the flavor, and structure of the wine.The first is Morgan Harris, a sommelier described to Bosker by other sommeliers as Rain Man, so intimidating do they find his encyclopedic knowledge of wine. This post originally appeared in EIC Amanda Kludt’s From the Editor newsletter, a roundup of her favorite food and restaurant stories — both on and off Eater — each week. Bosker meets a variety of people in the wine industry, from master sommeliers and winemakers to collectors and enthusiasts.

Laws say if one objection is made to an application, the matter must be decided by committee and the bar closed its doors while it waited for a decision.I'd love to know how many friends she lost after this book came out, because she sounds like the worst. She describes the lengths to which some of these people will go to acquire rare and expensive bottles of wine. Some visit us just to be in the bar area, it has a gorgeous rustic charm and a beautiful vintage bike adorning the wall. Grove Press An imprint of Grove Atlantic, an American independent publisher, who publish in the UK through Atlantic Books.