Sherry presents seven chapters, with an informative appendix on “Where To Find Sherry.” The first two chapters, How Sherry Is Made and Wines of the Sherry Spectrum, present all of the basics of Sherry, including methods of production, terroir, solera system, bodega architecture, flor, as well as the various types of Sherry, from Fino to Palo Cortado, from VORS to En Rama.
- Chapters 3 & 4 discuss the history of Sherry and its modern renaissance; a history extending back to the Phoenicians. You’ll learn how Sherry was popular in the U.S. during the 19th century, with cocktails like the Sherry Cobbler and restaurants pairing Amontillado and Turtle Soup.
- Chapter Five explores the Towns &; Bodegas of the Sherry region.
- Chapter Six is about Sherry Cocktails, providing a short history and an explanation on how Sherry affects cocktails.
- The final chapter, Sherry At The Table, begins with an origin tale of Tapas, and then presents about ten recipes, dishes that go well with Sherry, including items like Salmorejo and Huevos A La Flamenca.
- In a final appendix, Where To Find Sherry, there is a list of restaurants, bars and wine shops where you can purchase Sherry. Initially, there are restaurant recommendations for the Sherry region.
Overall, this book is an excellent and reader-friendly introduction to Sherry.
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