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

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Along the way, she also meets up with smell scientists, participates in competitions, and delves into the many nuances of flavor. She started as a complete novice who rarely drank wine, and interviewed experts in fields of food, wine, chemistry, and psychology to really unpack the reality of a sommelier’s skillset.

To compliment our wines we serve a cheese and charcuterie board, which have been carefully curated for your enjoyment. I missed the news a couple years ago that there’s going to be a Bollywood rendition of that Jon Favreau movie Chef.

The Hakkasan Group, a London-based restaurant group with locations across Europe, North America, the Middle East, and Asia.

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. I think a lot of people, understandably, categorize wine and wine tasting as pretentious, elitist nonsense – and despite my own genuine fascination with wine, I honestly wondered how much of it was genuine myself.The book also showcases the variety of personalities and motivations of people who are attracted to the profession. That the Hakkasan group chose Houston, a rising culinary destination with a surplus of monied residents, over New York or Los Angeles or even Vegas or Miami, is compelling to me. I will happily remain a casual drinker of wine, but I have great respect for sommeliers, and the knowledge and passion that drives them.

It has a past and it expresses the personality and character of a people and a region, especially in the Old World, Asimov explained. And one of the things that I hope to do with the book is to show people how to taste for themselves, because I think that is a much stronger foundation to create thoughtful drinkers than to say, ‘This is good wine, and this isn’t. Though Bosker sometimes mocks the intensity of sommeliers, she also takes care to point out the motivation that sparks that intensity.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. She tells of the experiences she had honing her tasting skills while also dishing out some juicy bits about swanky NYC restaurants and the service industry.

The book follows Bosker's journey as she leaves her job as an executive digital editor to become a sommelier. No es Pituko Viognier has ibrant aromas of peach and tropical fruits are layered with buttery notes and balanced by a refreshing natural acidity.

From endless blind tastings to sommelier competitions to scientists’ labs to the front end of New York’s fine-dining restaurants, Bosker takes us from the armpit of the wine industry to the science behind it. Readers interested in wine would be fascinated by how quickly the participants in the group quickly sniff, taste, and spit wine.

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