Chefs and Sommeliers Celebrate Sherry in a New Book

A new book celebrating a quintessential Spanish product has hit the streets: Drinking Eating Loving Sherry: The Universe and Harmonies of Sherry Wine in Gastronomy.

This book talks about the unique and centuries-old tradition of sherry wine production in the south of Spain and its close relationship with food. A lengthy list of Spanish food and wine professionals offer their particular ideas about Sherry, among them César Saldaña, president of the Regulatory Council of the Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda and Vinagre de Jerez; Somelliers as Josep Roca and Ferran Centelles;  Chefs as Ferran Adrià, Oriol Castro, Andoni Luis Aduriz and José Andrés. They are joined by international experts, such as Masters of Wine, sommeliers, and consultants, like Jancis Robinson, Doug Frost, and Francois Chartier, that also provide their perspectives.

The book dedicates a significant number of pages  to Copa Jerez, truly one of the most renowned wine-pairing contests in the world. “Copa Jerez has become much more than a simple wine-pairing contest. Over these twenty years, the countless activities related to Copa Jerez Forum & Competition at an international level have constituted a growing and relentless tide of enriching experiences for sherry and its producers, always with gastronomy as a fertile territory to discover and enjoy these unique wines”, says César Saldaña.

Sherry is considered to be one of the “world’s most gastronomic wines,” and in the current landscape, chefs and sommeliers are working tirelessly to include it on their lists and in their restaurants. This fortified wine’s aromas, textures, and flavors can be paired effortlessly with all kinds of cuisines, and this 280-page book is a testament to its versatility and importance.