Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste

by Bianca Bosker

(Not everyone agrees decanting can help with that: Émile Peynaud protested that doing so could harm wines’ delicate aromas, while food science obsessive Nathan Myhrvold, author of Modernist Cuisine, advises “hyperdecanting” old Bordeaux by whipping it to a froth in a blender.)