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

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But, says Vincent, around the world, not all consumers are so ready to let go of their corks. She explains that while there has been acceptance of alternative closures in North America and Australia, there are a few countries that are still cork’s biggest fans. “There have been no major problems with export markets, except the ones that have a more traditional approach, such as Asia,” she says, noting that the French, too, remain attached to natural corks. “Synthetic closures are now well accepted for some whites, rosés, and ‘easy-drinking’ reds, but screw caps are still seen as bad quality for wines, while their preservation qualities are very good,” she says. Flavor Blast Throughout the book, Bosker is not only drinking wine and having a good time, but veers off into exploring many wine-related areas. The science of smell, and of taste. The type of people who are avid wine collectors. The new controversial practice of creating whatever type of wine you want in a factory, including being able to replicate some very expensive wines. The terminology of sommeliers and wine merchants (necrophiliacs, hand sells, trigger wines, and cougar juice, for a few). And what to watch for when dealing with a sommelier. Three people are sitting by the table. They were chosen like the best sommeliers in country. On this ... [+] competition are presented best wines from wineries in region. They are holding glasses with red wine and looking at it to give mark for color. There are three more glasses per person in front of them with white and rose wine. Beside wine glasses, on the table are some boards with meat for them. This professionals are dressed in suits. Getty

Rhonéa, a winery in the Côtes du Rhône appellation of France, bolsters its cork usage with various types of synthetic closures, in part for environmental reasons. Sommeliers have very specialized jobs to do, Asimov explained, whether it’s pairing wine and food, speed tasting, or identifying wines blind. “It’s not a model for enjoying and loving wine, in my opinion,” he said. A savory romp…[that reveals] not just the intricacies and nuances of flavor that vary from grape to grape, but why wine has become such a social staple for the entire world—and how the way we drink it can potentially change our lives.”

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. Between her hilarious exploits and thoughtful meditations on wine and life, you’ll want to stay for just one more.”– Lauren Collins, author of When In French 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.”

Yes, there is something incredible about a cork: The popping sound. The smell. The timelessness of it. But some winemakers have made the decision to swap out the closure we all know and love for a variety of reasons. For some, it’s about market differentiation. For others, it’s about supply chain demand. And for yet another group, it’s a way to be a bit more sustainable. But any way you slice it, these cork substitutes are all about improving the art of winemaking — and wine drinking. Alt Nation The resulting book is a delightful blend of science, memoir and encounters with people who are deadly serious about wine. Taste and especially smell are underdeveloped human senses, but it is possible to train them: at the end of the book Bosker gets in an fMRI machine and proves that – like a London taxi driver with route-finding – there’s evidence of her brain having formed advanced connections in the areas involved in taste. Everyday wine drinkers may be particularly interested in the discussion of price versus quality, and the book made me think about how the passing pleasures of the flesh are still worth celebrating.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 Always perceptive, curious, and entertaining, the author describes her experiences with precision and a wry sense of humor…Readers will certainly come away from the book knowing more about wine and likely eager to explore it further, but even those less inclined to imbibe will be intrigued.” Summary: Light, funny, and engaging mix of personal experience, history and science in the style of Mary Roach. I've watched television programs about people attempting to become sommeliers (Uncorked, for example), and found them fascinating. Bosker graphically describes what they are like. From the knowledge tests, to the blind tastings, to the service portion. And goes through them herself. She had been excited when the sommelier who waited on us at Terroir asked me what kind of wine I was looking for. “Be vague, general,” he said. “Let’s talk about what kind of animals you like. Free associate.”