You know that sherry is a thing, right? Well, to be more precise: sherry has returned. And a new book, Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes by Talia Baiocchi, not only charts the return of sherry to its rightful place in the bartender’s armoury, but also delves into the history of this unique wine.
In the book, Baiochi outlines how sherry is made and the different styles of sherry you can sip on; she’s also spent time in Jerez (and to read more about Jerez, take a look at Tim Philips’ account here) and in the book explores the three sherry producing areas of Jerez. It’s the kind of knowledge — written without the winewank, by the way — that’s difficult to pull together by just cruising the web.
Baiocchi, who is also is the editor in chief of PUNCH (punchdrink.com), knows a thing or two about wine, having been the wine editor for eater.com and a columnist at Wine Spectator. We reckon Sherry is one book you should get acquainted with this summer, for two reasons: because the Sherry Cobbler is a fine drink, and because we want to be drinking more sherry.
To get a copy of the book, try hitting up Amazon.
