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

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Her book follows her journey learning about the quirky, intense, and oftentimes bizarre world of professional sommeliers, wine collectors, and fat cat restaurant-goers. 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. Funny, counterintuitive and compulsively readable, Cork Dork does for drinking what Kitchen Confidential did for dining out, ensuring you’ll never reach blindly for the second cheapest bottle on the menu again. Her articles have appeared in the Atlantic, the New York Times, and the New Yorker, among other publications.

Whether you’re already deep into the wine world or don’t even know Pinot Noir from Pinot Grigio, Cork Dork is as entertaining as it is enlightening. The book is a fascinating and humorous look into the world of wine and the people who are obsessed with it. Bosker’s enthusiasm for her subject is contagious, her behind-the-scenes knowledge reassuring, her explanations of the rituals of wine clear and unpretentious, her forays into the science and history of wine absolutely fascinating. The importance of vintages, grapes, blends, and soil are bandied about when discussing a good-quality wine.

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. She held her breath as she watched Véronique Rivest, the first female finalist in the World’s Best Sommelier Competition.

Vynas butelyje keičiasi ir lėtai bręsta, kol pasiekia neišvengiamą pabaigą; dar ryškiau ir dramatiškiau jis kinta nuo tos akimirkos, kai butelį atkemši. They don’t just serve wine, they have the expertise, charm, calm, and overall knowledge of not just wine but what go with wine. I’ve been open for a year now and when I was here last there were 21 representations against us, the main one being Chalkwell Residents’ Association.

Until she stumbled on an alternate universe where taste reigned supreme, a world in which people could, after a single sip of wine, identify the grape it was made from, in what year, and where it was produced down to the exact location, within acres.

I think it’s a very healthy and productive thing for the wine world to re-examine some of these inherited wisdoms. It's not just a history lesson, it's an acknowledgment that we experience things too rushed, that we need to take a step back and savor. The book is a wild ride in the best possible way and you'll walk away from it with a ton wine knowledge. With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? Bosker also examines the relationship between the critics and the wine industry, and the impact that their ratings and reviews can have on a wine's success.Not only did sommeliers want to drink delicious, handsome-looking wine, made with care and mindfulness, but they also (generally) wanted to wear attractive clothes, eat good and healthy food, provide memo Sommeliers are an intriguing group of humans who dedicate their lives to unpacking the nuance of taste and experience for those who can afford to frequent a restaurant which would employ one.

The descriptors get wackier and wackier, not just things like green apples or blackberries, but "wet asphalt", "surgical glove", asparagus pee", "dried cardboard", and "salami farts".The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.

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