Sherry, Manzanilla and Montilla
"In a lucid, understated, wry and subtly subversive manner, 'Sherry' questions much of the conventional wisdom about how the wines are made and how it should best be consumed. In this way, it functions not only as an excellent summation of what has been, but also as a wise and hopeful vision of what can be." --Eric Asimov,The New York Times"If the wine whose mysteries you most revel in is sherry, then the recently publishedSherry, Manzanilla & Montillaby Peter Liem and Jesús Barquín, two of the foremost authorities on the subject, is a must-have. The first half is an in-depth reference to essentially everything there is to know about sherry: its history, the nature of the region, how it's made and aged, and the many different styles. The latter half of the book is a thorough and extremely useful critical assessment of the principal bodegas of the region and their wines." --Ray Isle,Food & Wine"If most wine books now tout populism, 'Sherry' skillfully makes the case for deep expertise. It is an invaluable read for anyone who has loved Sherry in a serious way." --Jon Bonné,The San Francisco Chronicle"If the wine whose mysteries you most revel in is sherry, then the recently publishedSherry, Manzanilla & Montillaby Peter Liem and Jesús Barquín, two of the foremost authorities on the subject, is a must-have. The first half is an in-depth reference to essentially everything there is to know about sherry: its history, the nature of the region, how it s made and aged, and the many different styles. The latter half of the book is a thorough and extremely useful critical assessment of the principal bodegas of the region and their wines." --Ray Isle,Food & Wine"If most wine books now tout populism, 'Sherry' skillfully makes the case for deep expertise. It is an invaluable read for anyone who has loved Sherry in a serious way." --Jon Bonné,The San Francisco Chronicle