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

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

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

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So many of my friends and relatives enjoy it, that I feel like a freak for not getting what’s so nice about it. I think it’s a very healthy and productive thing for the wine world to re-examine some of these inherited wisdoms. I found the whole thing to be super super interesting even though it was a crazy detailed road to a job. Some of the funniest scenes of Bosker’s book take place during “tasting groups,” where a group of sommelier students get together to taste wine.

I’m a fan of both food writing and immersive journalism, and this book rang both of those bells for me. As Jennifer Senior mentioned in the Times last week, this book is more akin to Bill Buford's Heat than Bourdain's Kitchen Confidential.Scientists only realized some 70 years later that the whole tongue is sensitive to each of the five tastes – that is, sweet, salty, sour, bitter, and umami. The whole notion of connoisseurship is a by-product of geographic locations that don’t make wine in the first place, Asimov argued. Her book follows her journey learning about the quirky, intense, and oftentimes bizarre world of professional sommeliers, wine collectors, and fat cat restaurant-goers. In this context, Bosker’s journey in Cork Dork, which involved quitting her job and spending a year at 10 a. She starts at the bottom of the ladder as a Cellar Rat to learn the basics on wine and to get free tastings on variety of wines producers makes or restaurants purchases.

It’s meant to give us all pleasure, and that is often sufficient, but then there’s so much more to it, so many more levels to it,” he explained. One day, she listened to sommeliers reeling off descriptors, from dusty-road to stale beer, apple blossom to dessicated strawberry. While the little birds perform an task analogous to your semi-annual (if you can afford it) trip to the dental hygienist, sommeliers often have the similarly useful function of separating the silly rich from their ill-gotten gains and funnelling it back into the economy of real things, where it can bounce around from pocket to pocket of people who actually need it (starting with restaurant staff) until it is inevitably re-captured by the undeserving.If Bosker finds troubling the “mindset of wine connoisseurs telling people what to taste,” you could hardly find a better poster child for that approach than Paul Grieco, despite the casual wear and strange facial hair.

Also, when you’re at a restaurant, is it better if you pick your wine yourself, or if you ask the sommelier to pick it for you?Bosker introduces lively characters, from sommeliers to scientists…An interesting look at those with an unquenchable thirst for those unique bottles of vinicultural perfection. Author learns about the fiercely competitive high-stakes championship competitions of the subculture. Grove Press An imprint of Grove Atlantic, an American independent publisher, who publish in the UK through Atlantic Books.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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