Amontillado
Amontillado is a variety of
sherry that is darker than
fino but lighter than
oloroso.
Named after the
Montilla region where this style of wine originated in the 18th century, an amontillado sherry begins as a fino, fortified to approximately 13.5 percent alcohol with a cap of
flor yeast limiting its exposure to the air. A cask of fino will be reclassified as amontillado if the layer of flor fails to develop adequately or is intentionally killed by non-replenishment or additional fortification. Without the layer of flor, amontillado must be fortified to approximately 17.5 percent alcohol so that it does not oxidize too quickly. After the additional fortification, amontillado oxidizes slowly, exposed to oxygen through the slightly porous American or Canadian oak casks, and gains a darker color and richer flavor than fino.
The Amontillado name is sometimes used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.
*
Fino Amontillado is a wine that has begun the transformation from fino to amontillado, but is not aged long enough to complete the change.
*
Manzanilla Pasada is an amontillado made in
Sanlúcar de Barrameda, from wine that began as a
manzanilla.
*
Medium Sherry is a
sweetened amontillado.
Amontillado can be served as an
apéritif with olives, almonds, or cheese, or served with food such as chicken or rabbit. Classically it was served with a fine soup, like a beef consomme. It is usually served slightly chilled.
Amontillado is almost solely known outside of wine circles for its use in the title of
Edgar Allan Poe's short story,
The Cask of Amontillado.
