A remarkable drink with a rich history, sherry was for centuries considered one of the world’s greatest wines. But in more recent times, its illustrious reputation was often overlooked and this once beloved beverage fell out of favour. Now, with sherry undergoing a renaissance and becoming a star ingredient on the craft cocktail scene, that is all about to change.
Part travelogue, part recipe book, Sherry is an essential read for wine professionals and drink enthusiasts alike. Beginning with an overview of the different types of sherry and how they are made, it moves on to tell the story of this complex wine through the people and places that produce it, as well as the mouth-watering dishes that best complement it - from Seafood Tortillitas to Braised Chicken and Clams Sofrito.
An entire chapter of 43 sherry-based cocktails - plus a buyer’s guide listing the top producers and the best wines - launches this traditional wine firmly into the present day and will make even the sherry novice an expert on this versatile drink. From its extraordinary history to its modern day use, Talia Baiocchi has created an exceptional guide through the whole spectrum of sherry.
TALIA BAIOCCHI is a New York based writer specialising in wine, restaurants and culture. Previously a columnist at Wine Spectator, Talia went on to become the first-ever wine editor at Eater and has recently launched Punch, an online magazine about wine, spirits and cocktails. She has also written about wine for numerous publications including the San Francisco Chronicle, Decanter, Bon Appétit, and Wine & Spirits magazine.
Despite her young age Talia has received much acclaim in the world of wine with Time Out Magazine naming her one of New York’s “New Wine Prophets” in 2011 and being elected as a new top talent in the food and wine world by Forbes magazine’s “30 under 30” feature in 2013.