Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes

by Talia Baiocchi

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.

Genres: Wine, Cookbooks, Food, Cocktails, Food and Drink, Nonfiction

273 pages, Kindle Edition

First published October 14, 2014

Reviews

[H (trying to keep up with GR friends) Balikov · Rating 4 out of 5]

Before I went to Spain, I had an occasional and enjoyable glass of sherry. I knew basically two kinds, Dry Sack and Harvey’s Bristol Cream. I might have had a glass of port and confused it with sherry (both are fortified wines).

While in Spain, we spent a couple of days in Jerez (the city from which the anglicized sherry gets its name). We had arranged to go to the bodega (what in the USA we would call a winery) of Emilio Lustau. There, for a couple of hours under the tutelage of Maria Jose, we sampled about 20 different sherries “clearing our palates” with several kinds of snacks. The experience was a delight as well as being instructive.

We learned why sherry styles are divided between the oloroso and the fino. We started sampling the driest (fino) sherry and proceeded along a path that led to the sweeter (oloroso) ones. Each of my friends and I came out of the experience with a favorite type. So now that we are home, when my friends come to visit, I need to remember which one likes the Amontillado, or the Jarana or the Pedro Ximenez.

We have found that certain appetizers go well with one, desserts with another and the fact that these wines are not very expensive makes it fun on a budget. This is what I learned on my own.

This book contains that and a lot more. First, it is a beautiful book with tempting photographs of food, wine and Spanish countryside. It gives clear explanations of how sherry is made and the solera system. It puts sherry in a historical context. It drills down into the differences among bodegas. Ms. Baiocchi offers specific suggestions on how you might stock up on various brands. Here is an example: “Mixing with, for example a more full-bodied, oxidative amontillado like Lustau’s Los Arcos will yield a very different drink than mixing with the much leaner, flor-driven Vina AB form Gonzalez Byass. They are the bourbon and rye of amontillados.”

Yes, sherry can be a nice component of mixed drinks, too. But, here is where I found myself a bit dismayed as many of the recipes called for expensive or exotic substances ranging from absinthe and Velvet Falernum to jalapeno-tequila and Regan’s Orange Bitters #6.

Having said that, if you are curious or interested in sherry there is no book like this. Enjoy!

[Barbara · Rating 5 out of 5]

Beautifully written, spectacularly informative. Infuses sherry with all the culture of Spain.

[Jenny GB · Rating 3 out of 5]

I received a free copy of this book from a giveaway from Read it Forward. Thank you!

First of all, this book looks gorgeous so if you're looking for something pretty to put on your shelf this will fit the bill. The book photography and descriptions provided by the author really make me want to go visit Spain, eat some good food, sip some wine, and enjoy the beautiful country. I've never tried sherry before, but after reading this book I have some suggestions for bottles that I'll go hunt down and try!

[Michael · Rating 4 out of 5]

This is a really good book. I'm not even wild about sherry. The writing is good, it's organized well, the photography is great, she puts just the right emphasis on the various parts (how it's made, different types, cocktail recipes, history, etc.) and I learned a lot. This is definitely niche, but it's one of the best drinks books I've read.

[Queer · Rating 5 out of 5]

A necessary guide to an under appreciated wine.

[Mike Hancock · Rating 5 out of 5]

In this guide Talia Baiocchi shares her experiences from the dark days when low quality mass-marketed sherry shaped our perceptions, to her illuminating introduction to real sherry and her subsequent infectious unbridled passion to learn everything about this singular and wonderful old-world wine. The topic is incredibly well researched with fascinating accounts from texts centuries old and with visits to the Sherry triangle where she could sense first hand the impact of the terroir and the people behind the bodegas in the making of their sherries. Her writing of the cocktail section is equally entertaining and is backed by numerous discussions with pioneering bartenders and authors, and rummaging through wine lists of famous pre-prohibition restaurants. I can't wait to try all the cocktails and come up with my own riffs.

[M · Rating 4 out of 5]

This book made we want to give Sherry another chance. Half of those I tried were undrinkable, half were mediocre at best.
Talia can't be to blame for bad wine, however. A rather engaging book.

[Greg · Rating 4 out of 5]

A good introduction to sherry. In parts I found myself wanting a little bit more detail, but I did go buy some sherry today, so I figure the book stoked the interest it intended to stoke.

[Nigel Ewan · Rating 4 out of 5]

A beautiful-looking book.