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

by Bianca Bosker

The Independent's 2017 Book of the Year and a 2020 London Eater recommended read for lockdown

'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' - The Times

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. 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.'

With boundless curiosity, humour and a healthy dose of scepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, 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? 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.

• ISBN10: 1760632201
• ISBN13: 9781760632205
• Publish Date: 27 September 2017 (first published 1 March 2017)
• Publish Status: Active
• Publish Country: AU
• Imprint: Allen & Unwin
• Edition: Main
• Format: Paperback
• Pages: 352
• Language: English

Reviews

[adamfortuna]

Ever since I watched Somm on Netflix, I've been fascinated by sommeliers. The amount of work and dedication needed to become a Master is nothing short of crazy. While the movie Somm focuses mostly on the test for those already experienced, Cork Dork follows a path from pure curiosity to career.

For those who want to "break in" to the wine world, it's no small task. It's painted as completely unrealistic to do it on your own, unless you happen to have a few million extra dollars lying around. Instead, the way to do it is to get a job at a restaurant with a notable wine list and use every chance you have to start tasting wines and learning.

The process that upcoming somms go through is far more painful than I thought. Restaurant work aside (which has it's own issues), trying to do that while ALSO becoming a master in taste, service and knowledge is something I'm good not pursuing – but hats off to people who make it their calling.

If nothing else, I got better tips on how to speak to somms as a drinker to communicate what I'm looking for.