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

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From endless blind tastings to sommelier competitions to scientists’ labs to the front end of New York’s fine-dining restaurants, Bosker takes us from the armpit of the wine industry to the science behind it.

She taught me on the history of wine, the steps to become a Master Sommeliers, locations of vineyards, and much more. This is a review of the non-fiction book Cork Dork: A Wine Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me To Live For Taste. Was this backlash against her nothing more than a bunch of wine snobs disconcerted at having their snobbery exposed? The unassuming criteria of another of her mentors, Terroir wine bar chain co-creator Paul Grieco: “The wine must be yummy. ACT Contact / FAQ About Events / Videos Merch / Subs Sign in/up Cork Dork : A Wine-Fuelled Journey into the Art of Sommeliers and the Science of Taste Bosker, Bianca More by this author.

In the op-ed, Bosker attacked one of the sacred cows of the wine industry – the idea that the fewer chemicals you add to your wine, the better. But I kinda pretended like I knew what she was talking about and just let the info roll and I learned a few things! Reading Bianca Bosker is like sitting down with a brilliant, curious friend for an after-work drink, and suddenly finding it’s midnight and the table is littered with empty bottles. Through her adventures, she unravels and demands entrance to secret meetings that obsessive sommeliers, big bottle hunters, and rogue scientists meet to obsess over wine. Then there’s “minerality,” a word Bosker once told a patron at Terroir Tribeca never to say ever again.

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.We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. I didn’t need to read much of this book to see that comparing Bosker to Bourdain is a little ridiculous. There were definitely parts of the story that caught my attention or I was able to repeat a fact to friends, but overall it was a bit of a struggle to get invested in Cork Dork. I’m also sure that, were I fortunate enough to ever be in the position of having him as my sommelier for one evening, he’d provide more than excellent service. She had been excited when the sommelier who waited on us at Terroir asked me what kind of wine I was looking for.

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