Sherry, Manzanilla and Montilla

J

Jay Miller

Jay Miller
Just finished it over the weekend and for anyone interested in Sherry, etc. or who wants to become interested in it this is a wonderful book. Informative and erudite yet eminently readable. For the historical development of sherry, the various techniques for making it, the different types (I finally have some understanding of what Palo Cortado is as well as why I've had such a hard time with that in the past - not that this had affected my enjoyment in any way), and reviews of the sherries currently on the market including their styles this book is irreplaceable.

The mediocre typesetting was a distraction at first but after a while I stopped noticing.

Well worth the time and money. Be warned that it's shorter than it seems as a fair number of the back pages are taken up with the Notes and Glossary.
 
Complete agreement. Barquin and Liem have been very good company on my recent travels. Some things I'm excited to taste, too.
 
originally posted by SFJoe:
Complete agreement. Barquin and Liem have been very good company on my recent travels. Some things I'm excited to taste, too.
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Once things calm down a bit I'll try to schedule another all-Sherry dinner. There's always the 1% chance that you'll be free that night...
 
originally posted by SFJoe:
I am wary of Sherry marathons--so much intensity. Maybe a bottle or two at a time?
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It worked pretty well limiting people to one bottle (or 2 if they insist) and starting with smaller pours. Inevitably there are some wines you'd rather drink than others and since it's sherry there's plenty left.

And you don't have the problem of the sherry overpowering the other wines on the table.

But slipping them in at a dinner or CWS works too.
 
amazon.com can't find this book using the information in this thread.

i'm assuming that liem and barquin are the authors and the name of the book is sherry, manzanilla and montilla.
 
originally posted by Jay Miller:
originally posted by SFJoe:
I am wary of Sherry marathons--so much intensity. Maybe a bottle or two at a time?
Click to expand...

It worked pretty well limiting people to one bottle (or 2 if they insist) and starting with smaller pours. Inevitably there are some wines you'd rather drink than others and since it's sherry there's plenty left.

And you don't have the problem of the sherry overpowering the other wines on the table.

But slipping them in at a dinner or CWS works too.
Click to expand...

I agree with this for the most part, though I still ended our sherry evening with a big gold brick on my brain.
 
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