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Mitchell Beazley, 2004 - Cooking - 352 pages
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This is the fifth, 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.

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About the author (2004)

Julian Jeffs is the series editor for Faber's Books on Wine series. He lives in Newbury, Berkshire, England.

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