Cork Dork

Bosker, a tech journalist by training, took a year from her day job to see if she could qualify to be a sommelier. It also conveniently allowed her to write Cork Dork, an engaging read that demystifies much of the lore and snobbery attached to wine. Not only does Bosker write well, but I empathized with her coming also into wine from an outsider's (non-industry) perspective. Bosker early on in the work makes the valid point that whereas we all acquire an accepted vocabulary for describing sight and sound at an early age, the senses of taste and smell are relegated and treated as second tier. This creates not just the opportunity for sommeliers, but makes the case for establishing a better conceptual vocabulary for the senses, which might also make the wine industry more accessible. To understand how/why we perceive taste and smell, Bosker engages not only with wine experts but also master perfumers and neuroscientists. Sure, she does eventually gain her qualification, but the more important question (for her) answered is the reason we choose one wine over another need be no more complex or over-intellectualized than if we like one sip, we'll take another. Not rated.

By Bianca Bosker