The classic family of Sherry-style wines, which includes Manzanilla and Montilla, is incredibly multi-faceted. Chilled dry, finos, manzanillas and amontillados are exceptional companions to shellfish, tapas and sushi; amontillados and olorosos can be a stunning accompaniment to cheeses and dishes with mushrooms or red peppers and the dessert sherries pair splendidly with everything from foie gras to fruit tarts to espresso or cappuccino. Likewise, this versatility and rainbow of flavors is indispensable in cooking; a splash of sherry can make a dish taste unique. The range of more than half a dozen different basic styles, the spectrum of hues, aromas and flavors in these wines, their utility with food and the fact that many of these marvelous wine jewels are downright inexpensive should make Sherry a popular wine indeed.
However, there has often been a dearth of reliable information about these wonderful wines, so I am delighted to say that wine writer Peter Liem and Spanish Sherry expert Jesús Barquín have teamed up to create Sherry, Manzanilla & Montilla: A Guide to the Traditional Wines of Andalucía, a well researched book that should be an indispensable addition to the library of any wine aficionado, wine professional, chef or restaurateur. – Gerry Dawes, Spanish National Gastronomy Prize and Founder of The Spanish Artisan Wine Group
Gerry Dawes can be reached at firstname.lastname@example.org