Free Ebook , by Bianca Bosker
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, by Bianca Bosker
Free Ebook , by Bianca Bosker
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Product details
File Size: 1160 KB
Print Length: 346 pages
Publisher: Penguin Books (March 28, 2017)
Publication Date: March 28, 2017
Sold by: Penguin Group (USA) LLC
Language: English
ASIN: B01KGZVT62
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Amazon Best Sellers Rank:
#39,534 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
It’s not unusual for a writer to tell a story from their first-hand perspective - Bill Bryson, Ian Frazier and Ruth Reichl all come to mind. And it’s not unusual for a writer to share a behind-the-scenes narrative about the hospitality business in the way of "Kitchen Confidential". It’s also not unusual for a writer to engage in ‘participatory journalism’ where they embed themselves in a subject in the style of Hunter Thompson’s, "Fear and Loathing on the Campaign Trail '72".In immersive storytelling styles, we identify or sympathize with the writer’s journey. We both read and feel their experience. We become part of their story. What I find unusual in "Cork Dork," is that Bosker is a writer who doesn’t have either a profession as or compulsion for the subject of wine before she embarks on her year-long wine journey for this book.So, what’s Bosker’s story? That she liked wine is certainly legitimate but it's not a big or full-flavored enough theme to carry this 307-page book. This would have been perfect as a long-form essay. Plus, she effortlessly leverages wine connections that the average reader can’t identify with. Her access makes the story feel deliberate and privileged. We go inside her wine world, but we’re not connected to it. Which made for some dry reading.Bosker is a terrific writer and an earnest student of wine. This might be a fun read for hard-core oenophiles, but it's a hard pull for the average wine enthusiast or general interest reader.
I am not, by any stretch of the imagination, a wine person. If you were to ask me what the last wine I had was I’d answer something like “The $7 red I had with dinner last month.†I probably have a dozen or more bottles of wine in my department store wine rack, but they tend to be bottles of three-buck Chuck for cooking, wine I bought because the label looked interesting, or (horror of horror!) sweet German wines.And yet I’ve always been curious about wine, and the people are willing to spend upwards of $100 a bottle on some particularly special wine. Ive tasted some of these wines, and while I could tell that yes, they were significantly better than what I’m used to, I couldn’t see getting $100 worth of pleasure out of a bottle of wine like I could getting $100 worth with of (say) a really exquisite dinner.Author Bianca Bosker shared this curiosity about wine and taste. What is it in wine that compels some to pay $100, $1,000, or more on a single bottle? What was she missing? Being a technical editor and reporter by trade, and not a little compulsive about the tings that interest her, she quit her job and set about learning the trade of the Sommelier, the professionals whose job it is to select, taste, and recommend the finest wines in the world to those willing to pay. To this end she apprenticed herself to one, a man with a single-minded devotion to wine whose one goal in life is to achieve the title of Master Sommelier, a title held by perhaps 250 people worldwide.The best sommeliers, or “cork dorks†as they sometimes refer to themselves among themselves, can earn $150,000 or more in New York restaurants. They’re part expert, parts sales person, and part enabler. They can add millions of dollars in revenue to a hugh end restaurant over the occurs elf a year, and they’re rewarded handsomely for it. But to get to be a top Sommelier requires a degree of dedication and sacrifice that few have. Serious somms restrict their diet to avoid contaminating their palate. Mouthwash and hot peppers are and absolute no-no and on serious tasting days they might avoid brushing their teeth. They spend their off hours studying and tasting wine with vendors and other sommaliers, and making copious notes.Bosker’s aim was achieve the status of a Certified Sommelier, which she could then use to get an actual position as a sommelier in a high end restaurant. She did manage this, and along the way met a great many sommeliers, people in the wine trade, and even neuroscientists in her pursuit of understanding and learning the fine points of taste and smell. The result is an entertaining and informative read, interesting not only to those with a serious (or even passing) interest in wine, but those fascinated by the nature of obsession, and the sort of person who can be consumed by an all-encompassing obsession for something as seemingly trivial as a bottle of wine.
As a drinker of wine with little to no knowledge or expertise about the beverage, let alone able to tell you why one is supposedly "better" than another beyond its price or what I personally like (Sauvignon Blanc from California and New Zealand, Chianti Classico from Tuscany, and Australian Shiraz), I was frankly intimidated by all the fancy talk and snooty people making up the wine connoisseurs community. But "Cork Dork" was presented by what I will call a "recovering journalist" (much like myself), who casts a critical eye without being overly judgmental to get to the core of what's important in determining what makes wine special. Her writing is self-deprecating and compelling--she puts herself in the heart of the narrative and I very much enjoyed going along for the ride. The best wine-related piece of pop culture since the movie "Sideways" back in 2004, which also shows how wine can transform a humdrum life into a richer experience. Wine is a lifestyle, just like baseball or Star Trek or any other hobby or avocation. It's really all about how wine can make you feel, the people you'll meet and share it with, and the thrill of the chase as one searches for one's own personal tastes and favorites. A real delight!
I was recommended this book as I’m a sommelier and beverage director and the author portrayed everyone like arrogant, superficial entitled or sexist a holes. Maybe that’s the way they are in Nyc fine dining. I thought the writing was juvenile and trying too hard to be funny/quirkyMaybe if you’re not in the industry and you’re very young, you ll like it
The author's intro nails the book.If you like food and wine, and pay attention to it, you'll enjoy the book.If not, not so much. Her pathway from "civilian" to some in only a year is remarkable.A good blend of NY restaurant wine speak with west coast wine science.The book takes a wide range of myth and science and places it into good contextfor an interested reader. I guess it's a sign of the time that the language gotpeppered with a bit too much f***ing excitement.Oh well, it was a fun read anyway.
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