Sherry: a modern guide to the wine world's best-kept secret

• Author: TALIA BAIOCCHI
• Publisher: Ten Speed ​​Press
• English language
• Publication date: 10/2014
• Number of pages: 272
• Dimensions: 17 x 23 cm
• Weight: 816g
• Format: Hardcover
• ISBN: 9781607745815

Presentation :

No other wine is as versatile, as unique in its range and production methods – and, sadly, as misunderstood – as sherry. For centuries, sherry was considered one of the great wines of the world, spoken of with the same reverence as the best Bordeaux and Burgundies. But in recent decades, sherry has lost its way and cheap, overly sweet blends have sullied the reputation of what remains one of Spain's oldest and greatest winemaking traditions.

Fortunately, sherry is enjoying a renaissance. Beloved by sommeliers and bartenders in the craft cocktail community, sherry is now being rediscovered and re-appreciated as an incredible table wine and essential component of many classic cocktails.

Sherry is essential reading for wine or spirits professionals looking to incorporate this complex wine into their menu, and for adventurous beverage enthusiasts who are looking for something unexpected. With a comprehensive yet accessible overview of different styles of sherry, how they're made, and the people and places that produce them, Sherry demystifies this can be confusing (and seemingly contradictory) wine.

A detailed buying guide lists major producers and features the best bodegas and wines. An entire chapter on sherry-based cocktails highlights a whole other side of sherry, with classic recipes like the Tuxedo and Sherry Cobbler, as well as modern creations from the country's best bartenders (Jim Meehan's East India Negroni , the Kojo Cocktail by Derek Brown). More than a dozen recipes for tapas and other delicious foods - best enjoyed with a glass of sherry, of course - complete this wonderfully eclectic, engaging and inspiring collection.

The author:

Talia Baiocchi is the editor-in-chief of PUNCH, an online magazine devoted to wine, spirits and cocktails. Previously, she was wine editor for Eater and a columnist for Wine Spectator. She has written for the San Francisco Chronicle, Decanter, Bon Appétit and Wine & Spirits magazine, among others. In 2013, she was named one of the emerging talents in the world of food and wine in Forbes magazine's "30 Under 30" column.

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