Amontillado, a style of sherry, originated from the Montilla region of Spain in the 18th century. The name “Amontillado” is derived from the region where it was first produced, and it has since become synonymous with this particular style of sherry.
As a sommelier and brewer, I have had the opportunity to taste and learn about various types of sherry, including Amontillado. The history and origin of this style fascinate me, as it adds a layer of depth to the experience of enjoying this unique wine.
The Montilla region, located in the southern part of Spain, has a long-standing tradition of winemaking. The climate and soil conditions in this area are ideal for cultivating the Palomino grape, which is the primary grape variety used in the production of Amontillado. The grapes are grown in vineyards that benefit from the warm Mediterranean climate, with hot summers and mild winters, creating the perfect conditions for grape ripening.
The process of making Amontillado involves a unique aging process that sets it apart from other styles of sherry. Initially, the wine is aged under a layer of yeast called “flor,” which protects the wine from oxidation and gives it a distinctive flavor profile. This aging process is similar to that of Fino sherry, another popular style from the region.
However, what sets Amontillado apart is the additional step it undergoes. After the initial aging under flor, the wine is then exposed to oxygen, allowing it to undergo oxidative aging. This exposure to air changes the flavor and character of the wine, resulting in a rich, nutty, and complex profile. The oxidative aging process is what gives Amontillado its unique characteristics and sets it apart from other styles of sherry.
In terms of commercial use, the name “Amontillado” is sometimes used as a measure of color to label any sherry lying between a fino and an oloroso. This means that some producers may use the term “Amontillado” to describe a sherry that falls within a certain color range, rather than strictly adhering to the traditional production methods of Amontillado.
It is important to note that while the term “Amontillado” originated from the Montilla region, it has also been adopted by other sherry-producing regions in Spain, such as Jerez. This further exemplifies the significance and influence of this style of sherry.
Amontillado originated from the Montilla region of Spain in the 18th century. Its unique aging process, combining the influence of flor and oxidative aging, gives it a distinct flavor profile. While the term “Amontillado” is sometimes used commercially to describe sherry of a certain color, it is important to recognize its historical and traditional roots in the Montilla region.