Sherry
A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes
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- ¥1,800
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- ¥1,800
発行者による作品情報
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 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. With a comprehensive yet accessible overview of the different styles of sherry, how they are made, and the people and places that produce it, Sherry demystifies what can be a confusing (and seemingly contradictory) wine.
A thorough buyer’s guide lists top producers and profiles the very best bodegas and wines. And a whole chapter on sherry-based cocktails 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). 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.
PUBLISHERS WEEKLY
A wine "so misunderstood that one wonders if it was the victim of an elaborate smear campaign involving all of the grandmas, everywhere," sherry holds a special place in the history of wine, spirits, and cocktails, argues Talia Baiocchi, who sets the story straight in this engaging and wildly informative study of the Spanish wine. An outspoken advocate for sherry in all its forms, Baiocchi begins by taking readers on a trip to Jerez, Sanl car 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. Interestingly enough, sherry cobbler, a combination of sherry, sugar and citrus was one of the most popular cocktails during the cocktail boom of the late 1800s through Prohibition, when tastes shifted to the hard stuff. Those who want to sample the spirit for themselves will appreciate both Baiocchi's shortlist of recommendations as well as recipes for the classic sherry cobbler and other cocktails, enabling them to experience their own sherry-induced epiphanies at home.
