Sherry and the Sherry Bodegas by Jan Read
There has not been a new book on sherry for a quarter of a century, and this comprehensive new study meet an urgent need for a clear, detailed account of the modern sherry industry.
Topics covered include the history of the industry as a whole, labeling and legislation, soils, climate and cultivation, the making and maturing process, keeping and serving, regional cuisine and cooking.
The second part of the book consists of a full descriptive listing of all the 60-odd bedegas which export from teh sherry region together with tasting notes on their wines and detailed account of their often colorful history.
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