Amontillado is a type of sherry that is known for its dryness and unique flavor profile. It is made from 100% palomino grapes, which are grown in the Sherry Triangle region of Spain. The production process of Amontillado involves a combination of biological and oxidative aging, resulting in a complex and nuanced wine.
Initially, Amontillado starts its life as a fino sherry. Fino is a style of sherry that undergoes biological aging, meaning it is aged under a layer of yeasts called “flor.” This layer of flor protects the wine from excessive contact with oxygen, giving fino sherries their characteristic freshness and delicate flavors. During this stage, the wine is aged in oak barrels known as “botas.”
After a few years of aging under flor, the flor naturally dies off, or in some cases, it is intentionally killed off by the addition of grape spirit. This process marks the transition from fino to Amontillado. Once the flor is gone, the wine is exposed to air, allowing for oxidative aging to take place.
Oxidative aging is a crucial step in the development of Amontillado. This exposure to air results in a series of chemical reactions that give the wine its unique flavor profile. The wine takes on a deeper color, ranging from amber to mahogany, and develops a rich and nutty aroma. The oxidative aging process also contributes to the wine's dryness, as any residual sweetness is gradually consumed by the yeasts and bacteria present in the wine.
The combination of biological and oxidative aging gives Amontillado its distinct characteristics. It possesses the freshness and elegance of a fino sherry, along with the complexity and depth of an oxidatively aged wine. The flavors of Amontillado can vary, but common descriptors include almonds, hazelnuts, dried fruits, and hints of toffee or caramel. The wine typically has a dry finish, making it a popular choice for those who prefer less sweet fortified wines.
Amontillado can be enjoyed on its own as an aperitif or paired with a variety of foods. Its versatility makes it suitable for a wide range of dishes, from seafood and salads to cheese and charcuterie. Personally, I find that Amontillado pairs exceptionally well with aged cheeses like Manchego or Parmigiano-Reggiano, as the nutty flavors of the wine complement the richness of the cheese.
Amontillado is a dry, fortified sherry made from palomino grapes. It undergoes both biological and oxidative aging, resulting in a complex and nuanced wine with a range of flavors and aromas. Its dryness and versatility make it a popular choice among sherry enthusiasts and food lovers alike.