Full Description
Fully revised and updated for its sixth edition, this benchmark book chronicles the changing face of Sherry - its viticultural methods, the complex production techniques, the growth of the wine's trade and the region itself - taking us from the area's early Phoenician settlers right up to the present day. Detailed sections on cultivation and production include information on both traditional and the now more commonly used modern methods of viticulture. Manzanilla, the 'wine of joy', receives an entire chapter to itself, before Jeffs brings the information on blending and tasting Sherry up to date. Sherry provides extensive details for all the shippers, updated for 2019, from the traditional family firms to the new boutique bodegas, along with thorough appendices for those who wish to delve into the fine details. This classic wine book unravels the timeless appeal of one of Spain's greatest wines, making it an essential resource for anybody with an interest or involvement in the world of Sherry.
Contents
Acknowledgements xi
Preface xiii
1. The Sherry Country 1
2. Origins 5
3. Sherry Sack 19
4. The Eighteenth Century 37
5. The Growth of Trade 53
6. The Sherry Boom 79
7. The Twentieth Century and Forwards 103
8. Vines and Vineyards 121
9. From Grape to Juice 159
10. From Juice to Wine 173
11. The Young Wine 185
12. The Wine Matures 197
13. Manzanilla 219
14. The Final Blend 229
15. Into the Glass 255
16. The Shippers Today 265
Appendices
I Spanish Names 283
II The Chemical Effects of Plastering 284
III Measures of Strength: Baumé, abv, Gay-Lussac and Sikes 287
IV Selected Historical Export Statistics 288
V Marking Casks in the Bodega 292
VI Climatic Statistics 293
VII The Regulations 295
VIII Sherry Vinegar 298
IX Tourism 299
Glossary 301
Sources and Bibliography 311
Index 321
