Medium dry sherry is commonly known as Amontillado. Amontillado is a style of sherry that falls between the biologically aged Fino and the oxidatively aged Oloroso. It is considered an intermediate style, as it undergoes both biological and oxidative aging processes.
Amontillado is produced by initially aging the wine under a layer of flor yeast, similar to Fino sherry. This layer of yeast protects the wine from oxidation and contributes to its unique flavor profile. However, unlike Fino, Amontillado is intentionally exposed to oxygen at a later stage, allowing it to undergo oxidative aging as well. This exposure to oxygen results in the development of a deeper, richer color and a more nutty and complex flavor profile.
The process of producing Amontillado begins with the fermentation of Palomino grapes, which are the primary grape variety used in sherry production. After fermentation, the wine is fortified with grape spirit to raise the alcohol content. It is then aged in oak barrels, typically in a solera system, where the wine is gradually blended over time to maintain a consistent style.
One of the defining characteristics of Amontillado is its amber color, which is a result of the oxidative aging process. The wine also exhibits a distinct aroma, often described as nutty, with notes of almonds and hazelnuts. On the palate, Amontillado is typically dry, with a medium body and a complex flavor profile that can include elements of dried fruit, spice, and caramel.
In terms of food pairings, Amontillado is a versatile sherry that can complement a wide range of dishes. Its nutty and savory characteristics make it an excellent match for cured meats, such as prosciutto or jamón ibérico. It also pairs well with aged cheeses, particularly those with a nutty or salty flavor profile. Additionally, Amontillado can be enjoyed on its own as an aperitif or digestif, served slightly chilled.
Personal Experience:
I vividly remember the first time I tasted Amontillado. I was attending a sherry tasting event, and the sommelier poured a glass of this beautiful amber-colored wine. As I brought the glass to my nose, I was immediately struck by the enticing aroma of roasted almonds and dried fruit. Taking a sip, I was captivated by the complex flavors that unfolded on my palate – hints of caramel, spice, and a subtle nuttiness that lingered on the finish. It was a revelation, and I instantly understood why Amontillado is considered one of the most intriguing styles of sherry.
To further illustrate the characteristics of Amontillado, here are some key points:
– Amontillado is an intermediate style of sherry, aged both biologically and oxidatively.
– It undergoes initial aging under a layer of flor yeast, similar to Fino sherry.
– It is exposed to oxygen at a later stage, resulting in a deeper color and a more complex flavor profile.
– Amontillado exhibits an amber color and a distinct nutty aroma with notes of almonds and hazelnuts.
– On the palate, it is typically dry with a medium body and flavors of dried fruit, spice, and caramel.
– Amontillado pairs well with cured meats, aged cheeses, and can be enjoyed on its own as an aperitif or digestif.
Amontillado is a unique and captivating style of sherry that showcases the best of both biologically and oxidatively aged wines. Its complex flavor profile and versatility make it a delightful choice for both pairing with food and savoring on its own.