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Amontillado sherry. The name itself evokes a sense of sophistication and intrigue. But what exactly is Amontillado? This article dives deep into the world of this complex and fascinating fortified wine, exploring its production, characteristics, history, and how to best enjoy it. Get ready to uncover the secrets behind this amber-hued delight.
Understanding Sherry: A Foundation
Before we delve specifically into Amontillado, it’s crucial to understand the basics of sherry. Sherry is a fortified wine produced in the “Sherry Triangle” of southwestern Spain, primarily around the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. This region, with its unique climate and albariza soil, is essential to the character of sherry.
Sherry is made primarily from the Palomino grape. The wine undergoes a unique aging process under a layer of yeast called flor, which protects the wine from oxidation and imparts distinct flavors. This is the cornerstone of many types of sherry, but as we’ll see, Amontillado’s journey takes a different turn.
Amontillado: The Bridge Between Fino and Oloroso
Amontillado sherry occupies a fascinating middle ground between Fino and Oloroso sherries. In fact, it begins as a Fino. Let’s break that down.
From Fino to Amontillado: The Two-Stage Aging Process
The key to understanding Amontillado lies in its two-stage aging process. First, like a Fino, it ages under a layer of flor in solera system. The solera system is a fractional blending method where younger wines are progressively blended with older wines, ensuring consistency and complexity over time. The flor protects the wine from oxidation, creating a pale, dry sherry with characteristic almond and yeasty notes.
However, the flor is delicate and needs specific conditions to thrive. Eventually, the flor begins to die off, either naturally due to changes in the environment within the cask or intentionally through fortification with additional grape spirit. Once the flor disappears, the wine is exposed to oxygen. This second stage of oxidative aging is what truly defines Amontillado.
The Impact of Oxidative Aging
The oxidative aging process profoundly alters the character of the wine. It deepens the color to a rich amber, concentrates the flavors, and introduces notes of nuts, caramel, toffee, and dried fruits. The wine loses some of the fresh, yeasty character of a Fino but gains a complexity and depth that is uniquely Amontillado. It is typically dry, though some producers add a small amount of sweetness.
Key Characteristics of Amontillado Sherry
So, what does Amontillado sherry taste like? The answer is a delightful combination of Fino and Oloroso characteristics.
Color and Aroma
Amontillado typically exhibits a beautiful amber to mahogany color, reflecting its oxidative aging. The aroma is complex and layered, with prominent notes of hazelnuts, almonds, caramel, and dried orange peel. You might also detect hints of tobacco, spice, and even a subtle salinity.
Palate and Finish
On the palate, Amontillado is typically dry or off-dry, with a refreshing acidity that balances the rich flavors. The nutty notes from the aroma carry through, joined by flavors of toffee, dried figs, and a lingering spice. The finish is long and complex, leaving a warm and satisfying sensation.
Body and Texture
Amontillado tends to have a medium to full body, with a smooth and velvety texture. The alcohol content is typically around 16-22%, contributing to its warmth and complexity.
The Art of Production
The production of Amontillado is a meticulous process that requires skill and patience.
Selection of Base Wine
The selection of the base wine, the Fino, is crucial. Winemakers carefully choose wines that are suitable for extended aging and have the potential to develop the desired Amontillado character.
Fortification
Fortification, the addition of grape spirit, is a key step in halting the flor and initiating the oxidative aging process. The timing and level of fortification are carefully controlled to achieve the desired style.
Solera System and Aging
The wine then enters the solera system, where it ages in oak casks. The solera system is a complex network of barrels arranged in tiers, with the oldest wine at the bottom (the solera) and younger wines above. Periodically, a portion of the wine from the solera is drawn off for bottling, and the barrels are topped up with wine from the next tier. This process ensures consistency and blends the characteristics of different vintages.
The aging process can last for many years, even decades, allowing the wine to develop its characteristic complexity and depth.
Serving and Enjoying Amontillado
Amontillado is a versatile wine that can be enjoyed in a variety of settings.
Serving Temperature
The ideal serving temperature for Amontillado is between 12-14°C (54-57°F). This allows the aromas and flavors to fully express themselves.
Food Pairings
Amontillado is an excellent food pairing wine. Its nutty, savory notes complement a wide range of dishes. It pairs beautifully with:
- Hard cheeses, such as Manchego or aged cheddar
- Nuts and dried fruits
- Iberian ham
- Mushrooms
- Consommé
- Game birds
- Tuna
Glassware
Serve Amontillado in a tulip-shaped sherry glass. This type of glass concentrates the aromas and allows you to fully appreciate the wine’s complexity.
Amontillado vs. Other Types of Sherry
Understanding how Amontillado differs from other types of sherry is essential to appreciating its unique character.
Amontillado vs. Fino
Fino is aged exclusively under flor and is pale, dry, and yeasty. Amontillado starts as a Fino but then undergoes oxidative aging after the flor dies, resulting in a darker color, richer flavors, and a more complex character.
Amontillado vs. Oloroso
Oloroso is aged oxidatively from the start, without any flor influence. This results in a darker, richer, and more intensely flavored sherry compared to Amontillado, which retains some of the Fino’s characteristics.
Amontillado vs. Palo Cortado
Palo Cortado is a rarer type of sherry that starts like a Fino but unexpectedly loses its flor and begins to age oxidatively. It combines the finesse of Amontillado with the richness of Oloroso, making it a truly unique and sought-after sherry. It is often described as having the aroma of Amontillado and the palate of Oloroso.
| Sherry Type | Aging Method | Color | Flavor Profile |
|---|---|---|---|
| Fino | Biological (under flor) | Pale Straw | Almonds, Yeast, Saline |
| Amontillado | Biological (then Oxidative) | Amber to Mahogany | Nuts, Caramel, Dried Fruits |
| Oloroso | Oxidative | Mahogany | Walnuts, Toffee, Leather |
The History of Amontillado
The history of Amontillado is intertwined with the history of sherry itself. The name “Amontillado” is believed to derive from the Montilla-Moriles region, which is known for producing wines that are similar in style.
Early Sherry Production
Sherry production in the Jerez region dates back to the Phoenicians and Romans. However, it was during the Moorish rule of Spain that the foundations of modern sherry production were laid.
The Rise of Sherry Trade
In the 16th century, sherry became a popular export to England, and the sherry trade flourished. This led to the development of different styles of sherry, including Amontillado.
Amontillado’s Place in Literature
Amontillado has also gained fame through literature. Edgar Allan Poe’s short story, “The Cask of Amontillado,” features a character lured to his death with the promise of tasting a rare Amontillado sherry. While a fictional tale, it cemented Amontillado’s place in popular culture.
Finding Quality Amontillado
Not all Amontillado sherries are created equal. Here are some tips for finding a quality bottle:
Look for Age Statements
Some Amontillado sherries have age statements, indicating the average age of the wines in the solera. Older Amontillados tend to be more complex and nuanced. Look for terms like “VOS” (Vinum Optimum Signatum, minimum 20 years) or “VORS” (Vinum Optimum Rare Signatum, minimum 30 years).
Check the Producer
Reputable sherry producers are committed to quality and use traditional methods. Research different producers and look for reviews and ratings.
Read the Label Carefully
Pay attention to the label and look for details about the production process and the aging method. Avoid sherries labeled as “Cream” or “Pale Cream,” as these are sweetened versions that are not true Amontillados.
Amontillado: A Timeless Treasure
Amontillado sherry is more than just a fortified wine; it’s a journey through history, a testament to tradition, and a celebration of complexity. From its humble beginnings as a Fino to its transformation into a nutty, amber-hued delight, Amontillado offers a unique and unforgettable experience. Whether you’re a seasoned sherry aficionado or a curious newcomer, Amontillado is a wine that deserves to be explored and savored. So, pour yourself a glass, take a sip, and let the flavors transport you to the sun-drenched vineyards of Jerez.
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What exactly is Amontillado Sherry and how does it differ from other Sherry types?
Amontillado Sherry is a type of fortified wine from the Jerez region of Spain, characterized by its unique aging process. It begins its life as a Fino Sherry, aging under a protective layer of yeast called “flor,” which shields the wine from oxidation. This biological aging imparts distinctive yeasty, almond-like flavors to the wine. However, the flor eventually dies off, either naturally or through fortification, exposing the Sherry to oxidative aging.
This subsequent oxidative aging is what truly defines Amontillado. As it ages in the presence of oxygen, the wine develops richer, darker flavors of hazelnut, caramel, and dried fruit. Unlike Fino Sherry, which is pale and dry, Amontillado has a deeper amber color and a more complex, nutty flavor profile. It also differs from Oloroso Sherry, which undergoes exclusively oxidative aging from the start, resulting in a richer, more intensely flavored wine.
What is the aging process for Amontillado Sherry?
The aging process for Amontillado Sherry is a two-stage affair, starting with biological aging under a layer of flor yeast. This flor, a natural film of yeast, thrives in the Sherry butts (oak barrels) and consumes sugars and alcohol, producing unique aromas and flavors. Typically, this stage lasts for several years, allowing the wine to develop its distinctive Fino-like character with notes of almonds, yeast, and a dry, refreshing taste.
Once the flor weakens or dies off, usually after several years, the second stage, oxidative aging, begins. This happens either naturally or by fortifying the wine with additional alcohol. Exposed to oxygen, the Sherry develops more complex and pronounced flavors, such as hazelnut, toffee, and dried orange peel. The length of this oxidative aging period can vary significantly, impacting the depth and intensity of the final product. The Solera system, a fractional blending system, is employed throughout the entire aging process.
What are the key flavor characteristics of Amontillado Sherry?
Amontillado Sherry boasts a complex flavor profile that reflects both its biological and oxidative aging. Initially, it presents with the characteristic dry, saline notes and almond-like aromas derived from its time under flor. These delicate flavors are reminiscent of its Fino Sherry origins, providing a foundation for the subsequent development of richer, more intense characteristics.
As the wine undergoes oxidative aging, the flavors evolve to include prominent nutty notes, such as hazelnut and walnut, accompanied by hints of caramel, toffee, and dried fruits like apricot and fig. The finish is typically long and dry, with a pleasant warmth and a lingering nutty complexity. The best examples exhibit a harmonious balance between the freshness of the Fino and the richness of the oxidative notes.
What foods pair well with Amontillado Sherry?
Amontillado Sherry’s unique combination of dryness, nuttiness, and complexity makes it an incredibly versatile food pairing partner. Its dry profile and subtle saline notes complement a wide range of savory dishes, from hard cheeses like Manchego and aged cheddar to cured meats such as Iberian ham and chorizo. It also pairs beautifully with roasted nuts, especially almonds and hazelnuts, echoing the wine’s own flavor characteristics.
Beyond appetizers and charcuterie, Amontillado shines alongside main courses featuring mushrooms, poultry, and seafood. Its nutty flavors complement the earthy notes of mushrooms, while its acidity cuts through the richness of poultry. Dishes with a touch of spice, such as paella or Moroccan tagine, also benefit from Amontillado’s complexity and balancing acidity. It can even work well with some chocolate desserts, particularly those with nuts or caramel.
How should Amontillado Sherry be served and stored?
To fully appreciate Amontillado Sherry, serving temperature is crucial. Ideally, it should be served slightly chilled, between 12-14°C (54-57°F). This temperature range allows the complex aromas and flavors to unfold without being masked by excessive cold. It is best enjoyed in a tulip-shaped glass, which helps concentrate the aromas and allows for a more nuanced tasting experience. Avoid serving it in a wide-bowled glass, which can dissipate the aromas too quickly.
Proper storage is essential to maintain the quality of Amontillado Sherry. Unopened bottles should be stored in a cool, dark place away from direct sunlight and extreme temperature fluctuations. Once opened, Amontillado Sherry can retain its quality for several weeks if properly stored in the refrigerator. Resealing the bottle tightly and using a wine preserver can further extend its lifespan. Although fortified, extended exposure to air will eventually cause it to oxidize and lose its flavor.
What are some reputable brands or producers of Amontillado Sherry?
The Jerez region of Spain is home to numerous reputable producers of high-quality Amontillado Sherry. Some of the most highly regarded brands include González Byass, known for their classic and widely available “Viña AB” Amontillado. Another excellent producer is Hidalgo La Gitana, particularly their “Napoleon” Amontillado, which showcases the elegance and complexity that the style can offer. Lustau is also a consistently excellent choice, offering a range of Amontillado styles to suit different palates.
Beyond these well-known names, consider exploring the offerings of smaller, boutique bodegas for more unique and artisanal expressions of Amontillado. Look for names like El Maestro Sierra, Bodegas Tradición, and Fernando de Castilla. These producers often focus on traditional methods and extended aging, resulting in intensely flavored and memorable Sherries. Investigating the various styles and producers is part of the enjoyment of discovering Amontillado.
What is the difference between Amontillado and Palo Cortado Sherry?
Both Amontillado and Palo Cortado Sherries begin aging under flor, but their paths diverge in subtle yet significant ways. Amontillado, as explained earlier, loses its flor and continues aging oxidatively, developing nutty and dried fruit characteristics. Palo Cortado, on the other hand, is more mysterious. It starts with the intention of becoming a Fino or Amontillado, showing promising flor development, but the flor unexpectedly dies off early in the aging process.
This early loss of flor results in a Sherry that displays characteristics of both Amontillado and Oloroso. It has the aromatic delicacy and finesse of Amontillado, with subtle nutty notes, but also possesses the body, richness, and complexity of Oloroso, with hints of spice and dried fruit. Palo Cortado is often described as having the nose of Amontillado and the palate of Oloroso. The reasons for the flor’s demise in Palo Cortado are not always clear, adding to its mystique and rarity.