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| Named after the ] region where this style of wine originated, an amontillado sherry begins as a fino, fortified to approximately 13.5 percent alcohol with a cap of ] 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. | Named after the ] region where this style of wine originated, an amontillado sherry begins as a fino, fortified to approximately 13.5 percent alcohol with a cap of ] 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 |
The Amontillado name is sometimes used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso. | ||
| Amontillado can be served as an ] with olives, nuts, or cheese, or served with food such as chicken or rabbit. | Amontillado can be served as an ] with olives, nuts, or cheese, or served with food such as chicken or rabbit. It is usually served slightly chilled. | ||
| ==Amontillado in Literature== | ==Amontillado in Literature== | ||
Revision as of 05:11, 2 September 2005
Amontillado is a medium dry variety of sherry, darker than fino but lighter than oloroso.
Named after the Montilla region where this style of wine originated, 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.
Amontillado can be served as an apéritif with olives, nuts, or cheese, or served with food such as chicken or rabbit. It is usually served slightly chilled.
Amontillado in Literature
- Amontillado serves as a plot device in Edgar Allan Poe's short story, The Cask of Amontillado.
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