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| Named after the ] region in which it is principally made, an amontillado sherry is essentially a fino that has been allowed to age further and has thus become darker and more flavoured. However, the name is now commercially used as a simple measure of sweetness to label any sherry lying between a fino and an oloroso. | Named after the ] region in which it is principally made, an amontillado sherry is essentially a fino that has been allowed to age further and has thus become darker and more flavoured. However, the name is now commercially used as a simple measure of sweetness to label any sherry lying between a fino and an oloroso. | ||
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Revision as of 09:55, 18 October 2004
Amontillado is a medium dry variety of sherry, darker than fino but lighter than oloroso.
Named after the Montilla region in which it is principally made, an amontillado sherry is essentially a fino that has been allowed to age further and has thus become darker and more flavoured. However, the name is now commercially used as a simple measure of sweetness to label any sherry lying between a fino and an oloroso.
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