Baiocchi, Talia. Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2014. Supplied ebook-derived PDF, v3.1, 338 pages. eISBN 9781607745822.
Press fractions, fermentation vessels and early tasting/classification route wines toward biological aging, oxidative aging, blending or vinegar. The book describes the roughly15% versus17% fortification distinction and chalk classification marks. Sampling tools and skilled observation participate in these decisions.
Talia Baiocchi, Sherry (Berkeley: Ten Speed Press, 2014), supplied PDF 34–39; Must/pressing34–36; sobretablas/fortification37; venencia38–39.
Baiocchi, Talia. Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2014. Supplied ebook-derived PDF, v3.1, 338 pages. eISBN 9781607745822. PDF 34–39; Must/pressing34–36; sobretablas/fortification37; venencia38–39.
39
34
Baiocchi, Sherry, PDF 34–39.
Must/pressing34–36; sobretablas/fortification37; venencia38–39.
Ready for source retrieval, not publication certification. All338 pages reviewed. This is a 2014 descriptive account, not current regulation or a validated production SOP. Venencia antiquity is tradition; historical oral siphoning is not recommended practice.
No access → Whiskey Citations & Footnotes Database (USWA)
Ready for located retrieval; not placed in a draft or cleared for publication.
Source and locator
No access; PDF 34–39. Must/pressing34–36; sobretablas/fortification37; venencia38–39.
Evidence 
Formatted outputs
Baiocchi, Talia. Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2014. Supplied ebook-derived PDF, v3.1, 338 pages. eISBN 9781607745822.
Located reference: Baiocchi, Sherry, supplied PDF 34–39; Must/pressing34–36; sobretablas/fortification37; venencia38–39.
Usage map
Press fractions, fermentation vessels and early tasting/classification route wines toward biological aging, oxidative aging, blending or vinegar. The book describes the roughly15% versus17% fortification distinction and chalk classification marks. Sampling tools and skilled observation participate in these decisions.
No History page, published claim or manuscript location has been assigned.
Verification checklist
This is a 2014 descriptive account, not current regulation or a validated production SOP. Venencia antiquity is tradition; historical oral siphoning is not recommended practice.
No full-book or image reuse license inferred; native attachment and preview verified; presentation checks remain a separate hold.