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

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She knew the fact that normale bottlings of Brunello di Montalcino are only released in the January of the fifth year after harvest. I predict many will complain about the amount of space given over to Aureole sommelier Morgan Harris, Bosker's spiritual and literal guide through the wine world.

Astounded by their fanatical dedication and seemingly superhuman sensory powers, Bosker abandoned her screen-centric life and set out to discover what drove their obsession, and whether she, too, could become a cork dork. She taught me on the history of wine, the steps to become a Master Sommeliers, locations of vineyards, and much more. m. blind tastings with the highest-level sommeliers in the city, seems a lot less accessible as a starting point for novices wishing to learn about wine. And when you focus on the way connoisseurs like sommeliers taste wine, what you end up doing is alienating regular consumers, because you convey that that’s the way you’re supposed to do it, and the way they are currently doing it is wrong.Not to the extent of the cork dorks and sommeliers within the pages of this book, but nonetheless I love learning about wine so this book was the perfect pairing for me.

In the heart of Eastern Europe, nestled beneath the picturesque landscapes of Moldova, lies a hidden gem that captivates wine enthusiasts from around the globe—the Mileștii Mici winery.

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? The book follows Bosker's journey as she leaves her job as an executive digital editor to become a sommelier.

Throughout the year we will be hosting some fantastic evenings, such as wine tastings, cheese pairings and many more. Rather than talk about the chervil in a wine, or something as pedestrian as floral notes, Bosker subscribes to a more metaphoric take on tasting notes.The key message here is: There are some simple ways to cleverly detect a wine’s characteristics, and some simple terms to describe them. Along the way, she also meets up with smell scientists, participates in competitions, and delves into the many nuances of flavor.