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Jon Bonné talks about our book in the San Francisco Chronicle:
“It’s hard to imagine more skilled guides on the topic than Liem, an expert writer on the region (and Chronicle contributor) and Barquín, whose Equipo Navazos project curates the hidden gems in Jerez’s solera.
This, too, is studious stuff—metabolic activity of flor, anyone?—but it also details a world of Sherry largely unknown even to experts. One chapter, “The Terroir of the Bodega,” might be the best explanation yet on how location and architecture are an essential part of making Sherry. If most wine books now tout populism, “Sherry” skillfully makes the case for deep expertise. It is an invaluable read for anyone who has loved Sherry in a serious way.”