The author of this book asked herself a question: “Could I become one of those ‘cork dorks’ who get obsessed about wine?”
To find this out, she spent a year studying for the Certified Sommelier Examination. (Note: this not the Master Sommelier exam, of which only about 200 people have ever passed. This is fully two notches below that.)
She goes deep on wine. She starts as a “cellar rat,” moving boxes around the wine cellar of a NYC restaurant. She spends a year basically drinking every single day, refining her tasting powers. She learns what to avoid eating, drinking, and doing to keep her taste buds highly attune. She learns all about wine, how it’s made, where it’s made, how it’s bottled, how it ages, etc.
She goes to work at restaurants. She interviews wine snobs. She attends wine parties. She dips into the psychology of the people who pay big money for wine – what drives them, what they’re trying to prove, what hole in themselves they’re trying to fill.
She sticks herself into an MRI machine while she drinks wine to see what parts of her brain light up. With the help of her husband, she even drinks wine while having sex, which is supposed to help imprint the tastes on your brain.
She writes well. And it’s entertaining. But…
I read it with some level of detachment, because I just don’t like wine that much.
Maybe “don’t like” is the wrong phrase. I just have a very “dumb” palette. I can’t really tell one wine from another, so the book was a little alienating to me, and it was really a look into neurosis more than anything. Like, these people are weird.
If you like wine, you’ll love this book. If you won’t care about wine, you might still like it, because it’s just a very interesting journey into the human condition. There’s a lot to learn from it.
Book Info
Author
Bianca Bosker
Year
Pages
571
Acquired
I have read this book. According to my records, I completed it on October 26, 2024.
A softcover copy of this book is currently in my home library.
Here are some notes I took on the acquisition of this book:
Ayla Peacock gave me this. She had purchased a bunch of them for ShopTalk 2024, and she had a no-show. She has writing on the inside of the cover with her contact information.
This comes from the ancient city of Sybaris, which was renowned for its hedonism and luxury. It’s pronounced “seh-BAR-ritick,” kind of like “arthritic.” The last two syllables run together.
This is a larger plate that goes under the actual dinner plate in a formal dinner service. A charger plate is decorative, but also protects the linen from spillage, and helps insulate the dish from the table – ostensibly keeping it hot or cold for longer.
This is a traditional Jewish toast which means “to life.” It’s a lot like Salud / Salut is for the Italians. It’s sometimes used as a noun to mean: A toast, in itself. You can offer “a l’chaim” A celebratory party, like a wedding or a graduation. You can attend “a l’chaim.” In English, it’s...