Cork Dork

Fun read! There are so many bits of history, chemistry, and food stories that I need to read this one again as a physical book instead of an audio book so I can write in the margins and tab pages. Sounds like heavy material, but don't be fooled! The pace and tone are light and funny.

Ever since I watched Somm on Netflix, I've been fascinated by sommeliers. The amount of work and dedication needed to become a Master is nothing short of crazy. While the movie Somm focuses mostly on the test for those already experienced, Cork Dork follows a path from pure curiosity to career.

For those who want to “break in” to the wine world, it's no small task. It's painted as completely unrealistic to do it on your own, unless you happen to have a few million extra dollars lying around. Instead, the way to do it is to get a job at a restaurant with a notable wine list and use every chance you have to start tasting wines and learning.

The process that upcoming somms go through is far more painful than I thought. Restaurant work aside (which has it's own issues), trying to do that while ALSO becoming a master in taste, service and knowledge is something I'm good not pursuing – but hats off to people who make it their calling.

If nothing else, I got better tips on how to speak to somms as a drinker to communicate what I'm looking for.

Ever since I watched Somm on Netflix, I've been fascinated by sommeliers. The amount of work and dedication needed to become a Master is nothing short of crazy. While the movie Somm focuses mostly on the test for those already experienced, Cork Dork follows a path from pure curiosity to career.

For those who want to “break in” to the wine world, it's no small task. It's painted as completely unrealistic to do it on your own, unless you happen to have a few million extra dollars lying around. Instead, the way to do it is to get a job at a restaurant with a notable wine list and use every chance you have to start tasting wines and learning.

The process that upcoming somms go through is far more painful than I thought. Restaurant work aside (which has it's own issues), trying to do that while ALSO becoming a master in taste, service and knowledge is something I'm good not pursuing – but hats off to people who make it their calling.

If nothing else, I got better tips on how to speak to somms as a drinker to communicate what I'm looking for.