Índice

Bibliografía

AcknowledgementsPreface1. The Sherry Country2. Origins3. Sherry Sack4. The Eighteenth Century5. The Growth of Trade6. The Sherry Boom7. The Twentieth Century and Forwards8. Vines and Vineyards9. From Grape to Juice10. From Juice to Wine11. The Young Wine12. The Wine Matures13. Manzanilla14. The Final Blend15. Into the Glass16. The Shippers TodayAppendicesI. Spanish NamesII. The Chemical Effects of PlasteringIII. Measures of Strength: Baume, abv, Gay-Lussac and SikesIV. Selected Historical Export StatisticsV. Marking Casks in the BodegaVI. Climatic StatisticsVII. The RegulationsVIII. Sherry VinegarIX. TourismGlossarySources and BibliographyIndex

This is the sixth, fully revised and updated edition of Sherry, first published in 1961. It explores the fascinating, turbulent history of the sherry region and details its wine production—from the planting of vines in the south of Andalusia and the complex stages of fermentation, ageing, and blending, to the moment it leaves the bottle. Included are details of the traditional family names and new boutique bodegas. Julian Jeffs is a leading writer and authority on European wine, and has written several books on Spanish and Portuguese wine. He began his career as a barrister in 1958, working as a QC, Bencher and a deputy High Court Judge. He was a founder of the Cambridge University Wine and Food Society and President of the Circle of Wine Writers. He has written extensively about the Sherry trade.