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Chosen by the New York Times as one of its Top Ten Wine Books of 2014
“The world’s most neglected great wine, sherry is ancient, delicious, and still far too obscure. So it’s fortunate to have its story told by Talia Baiocchi, a great young wine-writing talent with her finger on the pulse. Her clear, witty style is perfect for untangling sherry’s intricacies—and for demonstrating why a whole new generation of wine lovers (and bartenders!) are so taken with it.
— Jordan Mackay, James Beard Award–winning coauthor of Secrets of the Sommeliers
Thank goodness for this book! I have fallen in love with sherry over the past few years, and it could get a bit tiring at times having to explain that I was not drinking Grandmother's sherry and that there is so much more to this Spanish nectar!
Sherry references infuse culture, from kitchens to cocktail bars, short stories, poetry and beyond—not to mention the celebrated use of sherry casks in whisky-making. We all know that sherry is important. But many people simply do not know what it is, aside from the fact that it's in the wine family—let alone the fact that it's a dynamic red hailing from Spain once thought of as on par with prestigious offerings from Bordeaux and Burgundy.
In recent history, cheap and overly sweet blends tarnished sherry's name and reputation, which had already grown quite complicated. And that's why author Talia Baiocchi wants to set the record straight with Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes.
The editor-in-chief of food and drink website PUNCH (and the former wine editor at Eater) has penned a new book aimed at demystifying sherry. And she does so in an engaging, informative manner complete with full-color photography.
There is no other wine that is as versatile, as utterly unique in its range and production methods — and, unfortunately, as misunderstood — as sherry. 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.
But in the last few decades, sherry lost its way—and cheap, cloyingly sweet blends sullied the reputation of what remains one of Spain’s oldest and greatest winemaking traditions.
Thankfully, sherry is in the midst of a renaissance. Beloved of sommeliers and bartenders in the craft cocktail community, today sherry is being re-discovered and re-appreciated as an incredible table wine and essential component of many classic cocktails
Sherry: A Modern Guide is essential reading for wine or spirits professionals looking to incorporate this complex wine into their menu, and for adventurous drink enthusiasts who are on the hunt for something unexpected.
Sherry: A Modern Guide also offers an overview on the different styles of sherry (pertaining to body), how and where they're produced (as there's a broad range of methods), and even insight into the people behind the production today.
An outspoken advocate for sherry in all its forms, Baiocchi begins by taking readers on a trip to Jerez, Sanlúcar de Barrameda, and El Puerto de Santa Maria, the three Spanish cities that comprise the “Sherry Triangle” that produces much of the world’s sherry. She tours all of the major (and some of the minor) producers, supplying tasting notes as well as recommendations for their best offerings.
Sherry: A Modern Guide tackles the wine's renowned history and its descent into infamy. And, with sherry factoring into the classic cocktail revival as a vibrant component to many mixed drinks, there are first-hand accounts from today's top producers and the benefits and profiles of their unique wines.
A thorough buyer’s guide lists top producers and profiles the very best bodegas and wines. Biaocchi also includes a entire chapter on recipes for both historic sherry-based cocktails and modern creations from top bartenders, It illuminates a completely different side of sherry, featuring classic recipes like the Tuxedo and Sherry Cobbler, as well as modern creations from the country’s top bartenders (Jim Meehan’s East India Negroni, Derek Brown’s Kojo Cocktail).
Sherry: A Modern Guide to the Wine World Best-Kept Secret, with Cocktails and Recipes concludes with food recipes that illuminate the strength of sherry in a meal. 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.
Table of Contents
This information and beautiful photography in this book combine to put a face and history to a name that's ever-circulating—and explains how to enjoy it properly.
Pour. Sip, Read, ENJOY!
TALIA BAIOCCHI is the editor-in-chief of PUNCH, an online magazine focused on wine, spirits, and cocktails. Previously, Baiocchi was the wine editor for Eater and a columnist at Wine Spectator. She has written for the San Francisco Chronicle, Decanter, Bon Appétit, and Wine & Spirits magazine, among others.
In 2013, she was named a top new talent in the food and wine world in Forbes magazine’s “30 Under 30” feature. She lives in Brooklyn, New York.