| Revision as of 19:46, 8 September 2005 editHashashin (talk | contribs)409 edits Removing 'medium dry' descriptor because that refers to the sweetened 'medium sherry' rather than amontillado in general.← Previous edit | Revision as of 07:07, 16 October 2005 edit undo68.39.174.238 (talk) It's NOT in EspanolNext edit → | ||
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| * '''Manzanilla Pasada''' is an amontillado made in ], from wine that began as a ]. | * '''Manzanilla Pasada''' is an amontillado made in ], from wine that began as a ]. | ||
| * '''Medium Sherry''' is a ] amontillado. | * '''Medium Sherry''' is a ] amontillado. | ||
| == Serving == | == Serving == | ||
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| Amontillado can be served as an ] with olives, almonds, or cheese, or served with food such as chicken or rabbit. It is usually served slightly chilled. | Amontillado can be served as an ] with olives, almonds, or cheese, or served with food such as chicken or rabbit. It is usually served slightly chilled. | ||
| ⚫ | == Amontillado in popular culture == | ||
| ⚫ | Amontillado is almost solely known outside of wine circles for its use in the title of ]'s short story, ]. | ||
| ⚫ | ==Amontillado in |
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| {{wine-stub}} | {{wine-stub}} | ||
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Revision as of 07:07, 16 October 2005
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.
Varieties
- 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.
Serving
Amontillado can be served as an apéritif with olives, almonds, or cheese, or served with food such as chicken or rabbit. It is usually served slightly chilled.
Amontillado in popular culture
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.
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