Amontillado sherry. The name itself evokes a sense of mystery, sophistication, and a hint of something ancient. But what exactly is Amontillado sherry? It’s more than just a type of fortified wine; it’s a journey through the aging process, a testament to the unique terroir of the Sherry Triangle, and a showcase of the winemaking artistry that defines this iconic Spanish drink. This article will delve into the heart of Amontillado, exploring its production, flavor profile, history, and how to best enjoy this complex and rewarding sherry.
The Essence of Amontillado: From Flor to Oxidation
Amontillado sherry occupies a fascinating middle ground within the spectrum of sherry styles. It’s not as pale and delicate as a Fino, nor as rich and intense as an Oloroso. Its uniqueness stems from a two-stage aging process.
The first stage mirrors that of Fino sherry. After the Palomino grapes are harvested and pressed, the must ferments into a dry white wine. This wine is then fortified with grape spirit to around 15% alcohol by volume (ABV). The fortified wine is then introduced into the solera system, a fractional blending system crucial to sherry production.
Within the solera casks, a layer of yeast known as flor develops on the surface of the wine. This flor is crucial. It protects the wine from oxidation, imparting distinct flavors and aromas, notably a characteristic yeasty, almond-like note. This flor requires specific conditions – humidity, temperature, and alcohol level – to thrive. This stage typically lasts for several years.
The Shift: Loss of Flor and Oxidative Aging
The magic of Amontillado happens when the flor naturally dies off, or is intentionally killed off by further fortifying the wine to around 17-18% ABV. This higher alcohol content inhibits the flor‘s growth. With the protective flor gone, the wine is now exposed to oxygen, initiating the second, oxidative stage of aging.
This oxidative aging is what defines Amontillado. Over time, the wine deepens in color, evolving from pale straw to a rich amber or even light mahogany hue. The flavors also transform, developing nutty notes (almonds, hazelnuts), dried fruit characteristics (figs, raisins), and hints of caramel and toffee. The length of this oxidative aging period significantly impacts the final character of the Amontillado.
The Sherry Triangle: A Region Defined by Albariza Soil
Sherry can only be produced in a specific region of Andalusia, Spain, known as the Sherry Triangle. This area is bounded by the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. The unique climate and, perhaps most importantly, the soil, contribute significantly to the character of the wine.
The dominant soil type in the Sherry Triangle is albariza, a chalky, white soil with excellent water retention properties. This is crucial in the hot, dry Andalusian climate. The albariza soil acts like a sponge, absorbing rainwater during the winter and releasing it slowly during the long, dry summers, providing essential moisture to the vines.
The location of the vineyards within the Sherry Triangle also matters. Vineyards closer to the coast, for example, experience higher humidity, which can influence the growth of the flor and the overall character of the sherry.
Understanding the Solera System: A Legacy of Blending
The solera system is the heart and soul of sherry production. It’s a fractional blending system that ensures consistency and complexity in the final product. Rather than aging a single vintage separately, sherry is blended across different years, creating a continuous process of aging and replenishment.
The solera consists of a series of casks arranged in tiers. The bottom tier, closest to the ground, is called the solera and contains the oldest wine. When sherry is bottled, a portion is drawn from the solera casks. This amount is then replenished from the next tier up, called the primera criadera (first nursery). The primera criadera is then replenished from the segunda criadera (second nursery), and so on. The top tier, containing the youngest wine, is replenished with newly fermented wine.
This system ensures that the finished sherry is a blend of many different vintages, resulting in a complex and harmonious wine. The solera system also helps to maintain a consistent style and quality over time.
Amontillado Styles: From Delicate to Intense
While all Amontillado sherries share the same basic production method, there can be variations in style, depending on factors such as the length of aging, the influence of the flor before its demise, and the specific bodega’s (winery’s) house style.
Some Amontillados are lighter and drier, with a more pronounced influence from the flor. These wines may exhibit a pale amber color and delicate nutty aromas. Others are richer and more intense, with a darker amber color and more pronounced oxidative characteristics, such as dried fruit, caramel, and spice notes.
The age of the Amontillado also plays a crucial role. Older Amontillados tend to be more complex and concentrated, with a longer finish. The term “VORS” (Vinum Optimum Rare Signatum), meaning “Very Old Rare Sherry,” is sometimes used to indicate sherries with an average age of at least 30 years. These are exceptional examples of Amontillado, showcasing the full potential of this remarkable wine.
The Tasting Experience: Describing Amontillado’s Flavors
Tasting Amontillado sherry is a sensory experience. The aromas and flavors are complex and layered, reflecting the unique aging process.
On the nose, you can expect to find a range of aromas, including:
- Nuts: Almonds, hazelnuts, walnuts, and pecans are common descriptors.
- Dried Fruit: Figs, dates, raisins, and prunes can add a sweet and complex dimension.
- Wood: Hints of cedar, oak, or varnish can arise from the aging in oak casks.
- Spice: Cinnamon, nutmeg, and clove can contribute warmth and complexity.
- Caramel & Toffee: These notes develop during the oxidative aging process.
On the palate, Amontillado is typically dry, although some examples may have a slightly off-dry finish. The flavors mirror the aromas, with nutty, dried fruit, and spice notes predominating. The acidity is usually moderate to high, providing a refreshing counterpoint to the richness of the wine. The finish is long and lingering, leaving a pleasant aftertaste of nuts and spices.
Serving and Pairing: Enhancing the Amontillado Experience
To fully appreciate Amontillado sherry, it’s important to serve it at the correct temperature and pair it with complementary foods.
Amontillado is best served slightly chilled, around 12-14°C (54-57°F). Serving it too cold will mute the aromas and flavors, while serving it too warm will make it taste alcoholic and unbalanced. A tulip-shaped sherry glass is ideal for serving Amontillado, as it concentrates the aromas and allows you to appreciate the wine’s color.
Food pairings with Amontillado are diverse and rewarding. Its nutty and dry character makes it a versatile partner for a wide range of dishes. Some excellent pairings include:
- Hard Cheeses: Manchego, aged Gouda, and Parmesan are particularly well-suited.
- Nuts: Almonds, hazelnuts, and walnuts provide a complementary flavor profile.
- Cured Meats: Jamón Ibérico, chorizo, and other Spanish cured meats are classic pairings.
- Mushrooms: The earthy flavors of mushrooms pair beautifully with the nutty notes of Amontillado.
- Soups and Stews: Consommé, cream of mushroom soup, and oxtail stew can be excellent matches.
- Game Birds: Partridge, pheasant, and other game birds complement the complexity of Amontillado.
Amontillado can also be enjoyed as an aperitif or as a digestif after a meal.
The Story Behind the Name: A Montilla-Moriles Connection
The name “Amontillado” comes from the town of Montilla, located in the Montilla-Moriles region, which lies just north of the Sherry Triangle. Historically, wines from Montilla were sometimes aged in Jerez and took on characteristics similar to sherry. While Amontillado sherry must be produced within the Sherry Triangle using Palomino grapes, the name serves as a reminder of the historical connection between these two winemaking regions.
Distinguishing Amontillado: Identifying Authentic Sherry
With a plethora of sherry styles available, it’s important to ensure you’re choosing a genuine Amontillado. Look for the official “Jerez-Xérès-Sherry” Denomination of Origin (DO) seal on the bottle. This guarantees that the wine was produced according to the strict regulations governing sherry production. Pay attention to the label descriptions. Authentic Amontillado will clearly state “Amontillado” on the label. Beware of misleading terms or generic descriptions that may indicate a lower-quality or imitation product.
The Future of Amontillado: A Renewed Appreciation
Sherry, including Amontillado, has experienced a resurgence in popularity in recent years, with wine enthusiasts and sommeliers recognizing its versatility, complexity, and value. As consumers seek out more interesting and authentic wines, Amontillado is poised to continue its comeback. The renewed interest in sherry is driving innovation and experimentation within the Sherry Triangle, with producers exploring new techniques and styles while still honoring the traditions that have made sherry so unique. Expect to see even more diverse and exciting Amontillado sherries on the market in the years to come.
Amontillado sherry is more than just a drink; it’s a journey through history, terroir, and winemaking artistry. From the unique flor aging to the oxidative transformation, every step in the production process contributes to the complexity and character of this remarkable wine. Understanding the nuances of Amontillado allows you to fully appreciate its flavors and aromas and discover the perfect pairing to enhance the experience. So, the next time you are looking for a truly special wine, consider reaching for a bottle of Amontillado and embark on a flavorful adventure.
What exactly is Amontillado Sherry?
Amontillado is a type of Sherry wine that undergoes a unique aging process. It begins its life as a Fino Sherry, aging under a protective layer of flor yeast, a veil that prevents oxidation. This initial stage imparts a characteristic dry, pale, and savory flavor profile.
However, unlike Fino which remains under flor throughout its aging, Amontillado’s flor eventually dies, usually after several years. Once the flor is gone, the Sherry is exposed to oxygen, leading to oxidative aging. This second phase darkens the color, intensifies the flavors, and introduces nutty, caramel, and concentrated aromas that define Amontillado.
How does Amontillado differ from other types of Sherry?
The main difference between Amontillado and other Sherries lies in its aging process. Fino Sherry ages exclusively under flor, remaining pale and dry. Oloroso Sherry, on the other hand, undergoes oxidative aging from the start, resulting in a darker color and richer, more robust flavors.
Amontillado bridges the gap between these two styles. It combines the initial biological aging under flor, characteristic of Fino, with a subsequent period of oxidative aging, more akin to Oloroso. This dual aging process imparts a unique complexity and depth that sets Amontillado apart.
What are the key flavor characteristics of Amontillado Sherry?
Amontillado Sherry presents a complex flavor profile stemming from its unique aging process. Initially, one can detect notes of almonds, hazelnuts, and brine, reminiscent of its time under flor. These flavors are often accompanied by a subtle dryness and a refreshing acidity.
As it ages oxidatively, Amontillado develops richer and more intense flavors. Expect to find notes of caramel, toffee, dried fruits, and sometimes even a hint of tobacco or spice. The overall impression is one of elegance, complexity, and a long, satisfying finish.
What foods pair well with Amontillado Sherry?
Amontillado’s complex flavor profile makes it a versatile food pairing Sherry. Its nutty and slightly dry character complements a wide range of dishes, from light appetizers to more substantial meals. Consider pairing it with aged cheeses, especially Manchego, hard cheeses, and Iberian ham.
It also works wonderfully with roasted nuts, grilled vegetables, and even some seafood dishes like seared scallops or tuna. Its richer notes make it a good match for mushroom-based dishes and poultry, providing a delightful contrast and enhancement to the flavors.
How should Amontillado Sherry be served and stored?
Amontillado Sherry should be served slightly chilled, typically between 12-14°C (54-57°F). Serving it too warm can mute its delicate aromas and make it taste less refreshing. Use a tulip-shaped glass to concentrate the aromas and enhance the tasting experience.
Once opened, Amontillado Sherry can last for several weeks if stored properly. Keep it in a cool, dark place, ideally in the refrigerator, and reseal the bottle tightly to minimize oxidation. The longevity, however, will depend on the quality of the Sherry and how much air is left in the bottle.
What are some common misconceptions about Amontillado Sherry?
One common misconception is that all Amontillado Sherry is sweet. While some styles may have a slight hint of sweetness, most Amontillado Sherries are dry to medium-dry. The perceived sweetness is often a result of the concentrated flavors and aromas, rather than actual residual sugar.
Another misconception is that Amontillado is a type of generic sweet Sherry enjoyed by the older generation. In reality, high-quality Amontillado is a complex and sophisticated wine appreciated by connoisseurs. It offers a depth of flavor and a fascinating history that belies this simplistic image.
What are some reputable Amontillado Sherry producers?
Several reputable producers consistently craft exceptional Amontillado Sherry. Look for brands like Lustau, known for their Almacenista series, which showcases a range of unique and high-quality Sherries. Osborne is another well-regarded producer with a long history and a consistent reputation for quality.
Gonzalez Byass, the producer of Tio Pepe Fino, also offers excellent Amontillado, leveraging their expertise in Sherry production. Hidalgo La Gitana and Barbadillo are also reliable choices, often offering excellent value for the quality they provide. Exploring different producers is a great way to discover your preferred style of Amontillado.