November 21, 2016
Bosker’s sophomore book (not to be confused with Chet Raymo’s novel The Dork of Cork) is a page-turning and fascinating memoir. Realizing she was spending too long locked behind a screen, living only in the virtual world, Bosker decided to quit her job as executive tech editor for the Huffington Post and attempt to become a master sommelier. Giving herself a year (which stretched into 18 months) to accomplish this task, the author landed a job as a “cellar rat” in a New York restaurant, which allowed her to meet distributors, attend copious free tastings, and make connections with obsessive consumers who would rather spend their money on wine than anything else. Bosker is a dedicated journalist and she pulls back the curtain on wine and those who immerse themselves in its creation and consumption. She willingly endured afternoon hangovers and licked stones to improve her palate, all in pursuit of her goal, and she keeps the reader fascinated while building a case for living in the present moment and savoring life’s pleasures. At times the wine lingo is difficult to track, but readers who persevere will be rewarded with an appreciation of both wine and those pouring the bottles. Bosker’s mix of science, food writing, and memoir will be enjoyed by many.