• Trait-d-union Champagne-Sherry

    Most of you are aware of my deep love of sherry. I have been devoted to sherry for as long as I have been drinking champagne, and together with my friend Jesús Barquín, I've recently written a book on sherry entitled Sherry, Manzanilla & Montilla. This is the first entirely new book on sherry to be published in the United States since 1988, and we're both very pleased to be able to present it to you.

    At first glance, champagne and sherry might not appear to be likely partners, yet they have more in common than most people think. They are both grown in highly calcareous soils, and this is strongly reflected in the character of each wine. Both wines undergo long processes involving yeasts—extended lees aging in the case of champagne, and aging under a veil of flor
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