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

Product Information

Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” Ever wondered what people were talking about when discussing the "legs" of a wine, the acidity, the tannins, or the alcohol content? Bosker explains not only what they are, but what they mean. In very simple to understand language. Shifting to this style of closure was a major investment, requiring him to switch out his bottling equipment, as the closure is not symmetric and, instead of being pressed, is pushed in the bottle and expands to ensure proper sealing. However, he says the cost was well worth it. His final product has been more consistent, and he has made up for his investment with the drop in wine loss. “I have improved the cost structure of my wines, as I do not have cork taste and have to send replacement bottles,” he says. Consumer Confidence

She explained that working as a sommelier in Terroir, she would sometimes get a table whose customers said, “Bring me anything, I can’t tell the difference.” And she’d bring them two or three wines and show them that yes, they could tell the difference. “I do see the book as my way of having the conversation that I would have as a sommelier maybe once, maybe twice a night, with tens or hundreds or, God willing, thousands of readers,” she said. For readers of Anthony Bourdain, Susan Orlean, and Mary Roach, a surprising, entertaining and hilarious journey through the world of wine. But Mucerino notes that even though alternative closures have their place, there is just something about popping a cork that brings an air of sophistication to the table. “I love the pop sound that a cork makes and the texture and the smell of it — especially when it comes from a very old bottle,” he says. “With that said, I also like the practicality and purity of wines with screw caps and synthetics.”Bosker also mentions that the term “unicorn wine” is a rare, small-production gem that sommeliers consider status symbols.

I had a hard time selecting just one wine to pair with Cork Dork, so I chose two. One red and one white, both of which are from vineyards that I have had the pleasure of visiting and learning from the experts that run them. As you move through the book you are taking this journey with Bianca Bosker. Please remain seated..........The details and dedication of becoming a sommelier is daunting. It's their job to help select a wine appropriate for the meal and the guests' tastes all the while making money for the restaurant. The markup is very significant when it comes to wine and beverages. Cork Dork follows the adventures of Bianca Bosker from tech journalist to cellar rat in the elite world of wine. Bosker takes us on a journey that reveals what it really takes to become a super-taster like the elite sommeliers around the world. I loved the combination of anecdotal evidence, idiosyncratic methodologies, and scientific research to better understand how you can hone your senses like the professionals. It really is fascinating. I loved this book. It’s not just about wine. It’s about learning how to listen to your senses, to more deeply experience and appreciate the world around you, and everyone could use another glass of that.” If Malcolm Gladwell were to write a book about wine, the results wouldn’t linger much more pleasurably on the palate than this accessible, adventurous, amusing and informative book by Bianca Bosker.”

Ratings and reviews

After high school, she went to Princeton, where she majored in East Asian Studies. There were a lot of 9 a.m. Chinese classes and a lot of flashcards with Chinese characters, foreshadowing the wine journey to be undertaken a decade later. I used to be SUPER INTO wine, even though I couldn't afford super nice bottles, but these days I'm more mildly interested than wholly enthused. As much as I liked Cork Dork, it didn't necessarily make me want to drink more wine. But that's OK, because Bosker doesn't really have a goal of making the reader drink more wine. What she really wants is for all of us to notice the things we're experiencing, be they tastes or smells, sights or sounds. She strives in this book to become a certified sommelier, but ultimately, her message is that we don't need to be certified in anything to have a full and fascinating life. All we really need to do is learn to pay attention to the world happening around us. I'll raise a glass to that. Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford

She seeks to answer a couple of big questions. Is the wine industry just full of BS? How hard could it be to become an accomplished sommelier? My husband and I are hardly wine connoisseurs. We drink wine, enjoy wine, and attend wine tastings when we get the chance, but liking and enjoying wine is far different than knowing wine. Several years ago we watched the documentary, Somm, which documented the rigors of becoming a master sommelier (a "cork dork"). Which, by the way, is tough, very tough. So I was thrilled to receive a copy of this book and get an inside look into the world of wine. Fascinating…Thanks to Bosker’s sensory descriptions, we get to taste and smell alongside her, without dealing with the thousands of hours of study and endless flashcards first.”

The Cork Dork

Personal feelings about sommeliers aside, I found this a very enjoyable and interesting book. I learned many things, including: Cork Dorkis a brilliant feat of screwball participatory journalism and Bianca Bosker is a gonzo nerd prodigy.This hilarious, thoughtful and erudite book that may be the ultimate answer to the perennial question of whether or not wine connoisseurship is a scam.” –Jay McInerney, author of The Juice Then Bosker takes all this access and opportunity and distills it into knowledge that she passes on to the reader with wit, sarcasm, and glorious humility.