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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But despite this desire for great-tasting food, we rarely do anything to improve our ability to taste these flavors.

If there is a wait for a table when you arrive there is a large bar area where you can stand or “pitch” up in while having a glass of wine and even some cheese if you like. The key message here is: There are some simple ways to cleverly detect a wine’s characteristics, and some simple terms to describe them. After a little more time reading, however, I thought that, under the layers of conspicuous consumption, fraud, etc. Then in a matter of seconds they use the Court of Master Sommelier template to attempt an accurate assessment of the wine. This book deserves multiple readings because it’s rich with information and experiences that reading once just becomes too overwhelming.There are plenty of things we work on and try to improve about ourselves, but our sensory abilities don’t normally make the list.

Especially after reading the raves and then being disappointed by Sweetbitter, I'm thrilled to see a young woman tackle this industry and do it well. 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. I'm glad that Bosker undertook her journey because no way I would sign up for that kind of dedication, but she had be both laughing and taking notes that will add to my wine confidence and some that I'll use in any tasting and further learning about food and drink. It was recently published on 3/28/17 by Penguin Books, an imprint of Penguin Random House, paperback, 352 pages.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? As fresh and fun as a Wachau Riesling…packed with helpful information, wrapped in honest inquiry, and slathered with humor and wit. These are the things that I find fascinating about wine and that are often lost in an effort to focus wholly on this collection of aromas and flavors that comes from a glass in a vacuum.

The information and science "stuff" that Bosker explains so accessibly, has applications on tasting and enjoying any food or beverage. Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine – until she discovered the world of elite sommeliers who dedicate their lives to the pursuit of flavour.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. A year after she set out on her quest to discover wine, Bosker was gearing up for her Certified Sommelier exam. It is incredibly well written, intelligent, witty, and highly entertaining, and if I'm being frank, it's the first book I've been excited to come home to in the last 12 months. Between her hilarious exploits and thoughtful meditations on wine and life, you’ll want to stay for just one more. And Rivest, like all the other candidates, had precisely 180 seconds to identify exactly what was in the glass.

Bosker introduces lively characters, from sommeliers to scientists…An interesting look at those with an unquenchable thirst for those unique bottles of vinicultural perfection. You have a point, and Bosker reveals the entire story (although I won't, so not to spoil the surprises). 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. Bosker, quite understandably, asks for clarification: “Are there any particular… criteria that goes into yummy?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. 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. For one person I spoke to, there’s actually a tension between the goal Bosker entered her project with — understanding what’s the big deal about wine — and the one she ultimately pursued — transforming herself into a sommelier.



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