SHERRY


SHERRY

TALIA BAIOCCHI    Book Number: 85156    Product format: Hardback

The Palomino Fino grape is king, used for dry styles - fino, manzanilla, amontillado, palo cortado and oloroso. Pedro Ximénez or PX and Moscatel are responsible for two sweet wines and blended sherries and mixed varieties. The wine world's best-kept secret is sherry, and a whole chapter on sherry-based cocktails features classic recipes like The Tuxedo and Sherry Cobbler and modern creations from the country's top bartenders like the East India Negroni and the Kojo Cocktail. More than a dozen recipes for tapas and other delicious foods, best eaten alongside a glass of sherry of course, round out this wonderfully eclectic, engaging and inspiring collection. For centuries, sherry was considered one of the world's great wines, spoken about in the same reverential terms as the finest Bordeaux and Burgundies. In the last few decades sherry has sadly lost its way with cheap, cloyingly sweet blends sullying the reputation of what remains of one of Spain's oldest and greatest winemaking traditions. Beloved of sommeliers and bartenders alike, today sherry is being rediscovered and reappreciated as an incredible table wine and essential component of many classic cocktails. For adventurous drink enthusiasts on the hunt for something new and unexpected, here is a superb overview of the different wines on the sherry spectrum, how they are made, through the ages, and the people and places that produce it. The tastefully opinionated producer profiles make this an essential, witty, fun guide as Talia shares her passion for the cultural, affluent smells and tastes so good that it is easy to forget the century of the conflict buried beneath Jerez, Sanlúcar de Barrameda, and El Puerto de Santa Maria. These three towns cover the roughly 25,000 acre swath known as the Marco de Jerez, or Sherry Triangle. From practically the official drink of 15th and 16th century explorers, a favourite of Shakespeare and Dickens and beloved of pre-Prohibition-era cocktails, a beautifully designed heavyweight large hardback, 264pp, approx. 100 full page colour illus of Spanish life and fine taste, barrels, streets, bodegas and finally recipes such as Braised Chicken and Clams Sofrito which uses one cup of Amontillado. US first edition.
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Published price: £20
Bibliophile price: £6.00


Additional product information

ISBN 9781607745815
Browse these categories as well: Food & Drink/Cookery, First Editions

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