amontillado vs fino sherry

A cask of Fino is considered to be Amontillado as soon as the layer of flor stops developing because the flor cant find enough nutrients in the wine to survive. Olorosos tend to be served lightly chilled, at a temperature of around 12-14°C- Dry olorosos make great aperitifs while sweet olorosos are normally drank after the meal as a dessert wine. Here’s a fun one for sherry lovers: a fino, the lightest style, aged for a bit longer so that it takes on some of the characteristics of an amontillado. Arguably the best of both worlds, Amontillado starts life as a Fino before undergoing further ageing without its protective blanket of flor... Amontillado takes the fresh, tangy yeastiness of Fino to a new level – these wines can be nutty, creamy and textured, with dried fruit and citrus peel characters. Unlike the fino and Amontillado sherries, in oloroso the flor yeast is suppressed by fortification at an earlier stage. Older Sherries will keep for longer, some up to 12 months. The cap of yeast though that makes a fino is the key to amontillado as well, however it is the inadequacy of such layer that makes the wine. Most of the time though, it is intentionally killed, simply by fortifying it (again) to 17 or 1… Amontillado is a type of sherry that is fuller bodied and more rich than Fino, but still made in the reductive style.Amontillado starts out as Fino sherry, but is aged for a longer period of time so that it begins to oxidize and turn slightly brown. Manzanilla's light body and crisp flavor make it an especially good partner for fresh and raw seafood like ceviche. Without this layer, the amontillado Sherry has to be fortified until it contains 17.5% alcohol, after which the Sherry is allowed to slowly oxidise in porous oak casks. It includes sherry reviews, bodega profiles and background articles. Try this: Amontillado Sherry 12 Years Old El Maestro Sierra OLOROSO. There are different opinions as to its ideal consumption temperature. This Sherry has a high glycerine content which tends to make it smoother and less dry in taste. It should be served at a higher temperature than biologically aged sherries (around 12°C, even warmer when it’s an old Amontillado) and it goes particularly well with white meat, a beef consommé, chorizo, medium-heavy cheese or a paté. Fino Sherry is to be served chilled, at a temperature between 7 and 10°C. Fino sherry tastes amazing with almonds, olives, salty ham, and potato chips and dips. It is named after the Montilla region of Spain, where the style originated in the 18th century, although the name "Amontillado" is sometimes used commercially as a simple measure of colour to label any sherry lying between a fino and an oloroso. The Amontillado starts of as a normal Fino sherry. Wisdom and Warter Extra Amontillado Sherry is available to buy in increments of 1 Amontillado is ideal for those who prefer their Sherry rather fuller and less dry than the Finos. 16 to 22 percent alcohol by volume. Amontillado VORS (Delgado Zuleta), Glenmorangie The Taghta | WhiskyNotes review, Jerez de la Frontera – Sherry & Brandy | The Gannet, An Exploration of Sherry; In the Glass And At The Table #WinePW - ENOFYLZ Wine Blog, Top 5 Halloween Reads (And Cocktail Suggestions) - Professional Bookworm, Winesday with R&R Nov. 9, 2016: Sherry - Sherbrooke Liquor, New: Ardbeg Grooves // Benromach Château Cissac // Ledaig 13 Years Amontillado | WhiskyNotes review, Fino versus Manzanilla: an internal conflict. Compared to the other varieties, they are not aged as long and should be drunk as soon as possible after opening the bottle as the exposure to air can lead to the wine losing its flavour. The resulting Sherry is therefore darker in colour and richer in flavour than a fino. Manzanilla is another form of fine, dry Sherry which is produced around the port of Sanlúcar de Barrameda. Expect cooked brown apples, marmite-like … I am a Certified Sherry Educator and also run a whisky blog over at www.whiskynotes.be. There are two ways the Flor layer is broken down and the oxidation during the maturation is increased. Contrary to popular belief, most sherry wines are in fact vinified dry. Light, soft and round on the palate, with a long aftertaste. Drier than Fino Sherry with more intense, often pungent aromas. Summer Drinks: Fino and Amontillado Sherry (with Video) Back to video So here are the basics. The regal wine of the Fino family, it created by the ageing to glowing amber of fine Fino when it attains a characteristic taste likened to that of hazelnut. Amontillado is often considered the most representative style of sherry since it displays qualities of both styles of maturation. There is an ongoing dispute surrounding the name of this variety of Spanish Sherry however. Some of the most renowned Amontillados include Viña AB (Gonzalez Byass), Tio Diego (Valdespino) and Napoleon (Hidalgo). Other theories claim that the grape vine used at the beginning of the existence of this drink was called manzanilla and that the wines resemble those that came from the town of Manzanilla during the 15th century. Product of Spain, A blend of amontillado, Mellow and nutty and perfect with tapas. As of 2012, the rules applicable to the Consejo Regulador say that Amontillado should be naturally dry and can no longer be sweetened. Amontillado has an amber colour and features aromas of hazelnut, aromatic herbs, spices, dark tobacco and wood. FIVE FABULOSO FINOS: Fino La Ina, Pedro Domecq Domecq, who also make Harvey's Bristol Cream, is one of the largest sherry producers and their Fino La Ina is a good intoduction to Fino, with ripe apple flavours and overtones of oak and vanilla. Manzanilla Sherry is best drunk when chilled to a temperature of 7-10°C, and goes particularly well with Spanish tapas such as olives, almonds, Jamón serrano or seafood. Fino. It can be served a little warmer than fino or manzanilla. A fino would have a single line on the cask, and so the overseer would put a line through this one in order to make a cross. Oloroso Sherry, which those of you who study Spanish will know means 'scented' or 'pungent' in Spanish, is a darker Sherry than amontillado as it is produced by a longer period of oxidation. Both Manzanilla and Fino are white wines made predominantly from the typical grape of the Sherry region in Adalucia, Spain, the Palomino Fino grape variety. … Manzanilla isn't technically a sherry. Not all Oloroso is sweet. Palo Cortado is actually a rather rare variety of Spanish Sherry - only around 1-2% of the grapes pressed for Sherry naturally become palo cortado Sherries. Amontillado and Palo Cortado (‘Half and Half’) Amontillado is sherry that began life as a fino, then … The name for this type of Spanish Sherry comes from the Spanish region of Montilla, which is where the variety of Sherry originally began to be produced during the 18th century. Amontillado is normally served chilled as is often drunk as an aperitif or to accompany food such as chicken or rabbit. Big Ben Sherry, a 'very old and nutty special rese, Pandorga PX 2018, a refreshing take on Pedro Ximé, Two of these made it safely to Belgium. There are five main styles of sherry that currently dominate the market: fino, manzanilla, palo cortado, amontillado and oloroso. Pingback: Glenmorangie The Taghta | WhiskyNotes review, Pingback: Jerez de la Frontera – Sherry & Brandy | The Gannet, Pingback: An Exploration of Sherry; In the Glass And At The Table #WinePW - ENOFYLZ Wine Blog, Pingback: Top 5 Halloween Reads (And Cocktail Suggestions) - Professional Bookworm, Pingback: Winesday with R&R Nov. 9, 2016: Sherry - Sherbrooke Liquor, Pingback: New: Ardbeg Grooves // Benromach Château Cissac // Ledaig 13 Years Amontillado | WhiskyNotes review, Your email address will not be published. Made from palomino grapes, this fusion of aging processes makes the Amontillado wines extraordinarily complex and intriguing. Amontillado Los Arcos. Amontillado Sherry is a partially oxidised version of the famous fortified wine from southern Spain. ABV: … This variety begins life as a fino or an amontillado thanks to the layer of flor yeast. Normally, an amontillado begins as a fino Sherry which contains around 13.5% alcohol. I tried the fino but then tried this and I much prefer it. Amontillado Sherry - Medium Dry Sherry. An excellent Oloroso VO, Don Zoilo Fino En Rama (Williams & Humbert), Ximénez Spínola Jerez Seco Serie 1 – Fino, Vina Dulce Nombre 2|8 vs 1960 (González Byass), ‘As You Like It’ Amontillado blend (Williams & Humbert), Almacenista Amontillado de Sanlúcar (Lustau), Almacenista Amontillado del Castillo (Lustau), Almacenista Amontillado del Puerto (Lustau), Amontillado 1830 VORS (El Maestro Sierra), Amontillado Del Duque VORS (González Byass), Amontillado Fino Fossi (Primitivo Collantes), Amontillado Jalifa VORS (Williams & Humbert), Bertola Amontillado 12 Years (Díez-Mérito), Collection Amontillado 12 years (Williams & Humbert), Cuatro Palmas Amontillado (González Byass), La Bota de Amontillado n°31 (Equipo Navazos), Quo Vadis? Others believe that it tastes like chamomile tea which is often known as manzanilla in Spain. The Amontillado Sherry is a Sherry that is darker than a fino but still lighter than an oloroso. Made fully dry but often sweetened for export, Amontillado is also bottled slightly higher in alcohol: between 16º and 22º (the older it is, the higher the natural alcohol volume will be due to concentration and evaporation). Oloroso is the richest wine on the scale - it is fortified to a higher % alcohol which prevents any Flor for forming, and thus is is exclusively aged 'oxidatively', resulting in the richest styles of sherry. Furthermore, if corked and refrigerated, an amontillado can keep up to two weeks. Oloroso. Amontillado is a Fino or Manzanilla that started with biological ageing under flor for the first three to eight years or so, and matured further (usually longer) in an oxidative way, without flor. This type of Sherry is much more stable than fino and can be stored for a few years before opening. You will find Amontillado is less citrussy and less fresh than a fino; instead, it has an elegant, rich and complex structure with notes of nuts, butterscotch, caramel and bitter toffee. Other types of Sherry include oloroso, amontillado, palo cortado, and sweet Pedro Ximenez. Bodega: Bodegas Gutiérrez Colosía. Most measures means more lines hence the existence of denominations such as 'dos cortados' (2 cuts), 'tres cortados' (2 cuts) etc. Thanks to the long history of Sherry in Spain as well as the creativeness of the Sherry makers in the country, there are a number of different varieties of the wine available today; each with its own name, technique and flavour. Oloroso ("scented" in Spanish) is a variety of fortified wine made in Jerez and Montilla-Moriles and produced by oxidative aging.It is normally darker than Amontillado.Oloroso is usually dark and nutty. Sweetend Amontillado can still produced but they should be labeled Medium / Cream sherry, sometimes with an addition like “Blend of Amontillado”. Style: Oloroso. Once opened consume within 3 months. Learn how your comment data is processed. Storage. This Sherry made the list as one of Wine Spectator's Top 100 Wines and has received scores in the 90's with professional critics. Aged for equal periods under “flor” and in contact with the oxygen, in Bodega Emperatriz Eugenia in Jerez de la Frontera. This Sherry variety should also been consumed as soon as possible, just like finos, as the wine can lose its flavour very quickly. As a result, the wine is a mixture between the richness of an oloroso and the crispness of an amontillado. Gutierrez Colosía Oloroso Sherry. Rich and nutty in flavor. Oloroso Sherries can be stored for many years before opening and once opened, will last for around 2 months if corked and refrigerated. What is it? Inocente Fino, Valdespino Valdespino is the oldest Sherry Bodega, dating back to 1430. Sherry is produced mostly from the palomino, moscatel and/or Pedro Ximénez grape varieties, depending on which style of sherry is being made. Discover the versatile wines from the Jerez region in Andalusia - Spain: Manzanilla, Fino, Palo Cortado, Amontillado, Oloroso, Moscatel and Pedro Ximénez. Amontillado, a-mon-til-y′do, n. a dry or little sweet kind of sherry of a light colour and body. Whereas amontillado is a Sherry in which the flor breaks up naturally, an oloroso sees the cellar master intentionally destroy the flor to promote oxidation. Fino Sherries are the driest and palest of the various types of Spanish Sherry. Once fermented to dryness, these light and acidic white wines (between 11 and 12.5% alcohol at this stage) are fortified by adding alcohol to reach a 15% abv mark. The first, An obituary review, sadly. Best Amontillado Sherry wines: the region, the grapes, the producers and the best prices for the wines. There are three main styles of sherry, so let’s talk about one of favourites — … Amontillado Sherry. The first way is to fortify the wine to at least 16% ABV.The second way is the natural way. Amontillado sherries retain both the biologic and oxidative elements of sherry production. It can only be a sherry if it originates from the Jerez de la Frontera area south of Sevilla in Spain. The ageing process leads to the wine becoming darker and stronger, and oloroso Sherries can often be left for decades to age fully. This technique was not fully understood until way into the 19th century. Old Amontillado can get a VOS / VORS classification to indicate a certified high age. Manzanilla is a town west of Sevilla on the road to Huelva. Fino & Manzanilla Sherry. As time passes, additional wine may be added to keep the wine developing. Amontillado is a variety of sherry wine characterised by being darker than fino but lighter than oloroso. Perfect with grilled food, smoked chicken , artichokes, freshly harvested veggies, or why not… Amontillado with truffles. Store in a cool dry place. The highest scoring wines from Amontillado Sherry. This type of Sherry should be served lightly chilled and works well as an aperitif. However, to become a palo cortado, the Sherry must lose its layer of yeast and begin to oxidise. The Inocente is the precursor of the Tío Diego amontillado. Both come from the same single vineyard, Macharnudo, itself a rarity for sherry. This site uses Akismet to reduce spam. A cask of Fino is considered to be Amontillado as soon as the layer of flor stops developing because the flor can’t find enough nutrients in the wine to survive. It has a normal Flor layer, but during the maturation is then changed. It is made from a Fino or Manzanilla sherry that is later aged in oak butts for years without any yeast layer. The resulting thicker layer of yeast protects the wine from the air even further; giving the Sherry an even finer and more delicate flavour than other fino Sherries. Dry, medium-bodied and deeper in colour than Fino. Sherry pairs surprisingly well with foods. More intense flavours of almond and toffee. While there is a difference between Amontillado that originated from Fino and Amontillado that started as Manzanilla (which will have a more delicate body), this difference is rarely made on labels. The classic match is with consommé, but it is stunning as an aperitif with nuts, jamón ibérico and mature cheeses and the Sherry Institute says “anything that flies” – roast chicken with a sauce made with a dash of the Amontillado that you are serving alongside is certainly a good idea. The flor yeast forms a protective layer over the top of the wine when it is being aged, which shields the wine from over oxidation. Fino is a light-coloured, dry wine with flavours of citrus, yeasty … True Amontillado sherry is: Light honey to dark amber in color. Very Good. SherryNotes is the most authorative sherry wine resource online. Top Amontillado Sherry: Amontillado is my favourite sherry. Amber in colour, with hazelnut aromas on the nose. Often the Sherry is served before a meal, but you might also see people drinking Sherry with some Spanish tapas when you visit Spain. Your email address will not be published. This style starts life as a fino, ageing under a protective layer of flor (yeast that stops the sherry oxidising), but either the flor dies naturally or it’s fortified with brandy to kill it off, and the wine then ages oxidatively. Amontillado, the most alluring of sherry wines. It’s a classic old amontillado. However these labels are now rarely seen. Light—richer than Fino sherry but lighter than Oloroso ; Free from the added sweeteners that are typical in cream sherry or commercial Amontillado. It is housed in the Calle Mar n°7 which used to be the headquarters of the Bodegas Pedro Romero since the early 19th century (see my review of an old Manzanilla Aurora ), right in front of the Bodegas Argüeso. While still having hints of flor, it will be less fresh and citrusy than a Fino but with more elegance and structure. Most of the time though, it is intentionally “killed”, simply by fortifying it (again) to 17 or 18 degrees. It is also a relatively stable type of Sherry which means it can be stored for a few years before opening and can be kept for a few weeks if it is corked and refrigerated. Cask-aged Fino Sherry. The fusion of two different aging processes makes Amontillado wines extraordinarily complex and intriguing. Try it with grilled mushrooms or artichokes and a reading from Edgar Allen Poe . Manzanilla is similar to a fino (dry sherry) and Amontillado is slightly less dry, more similar to a medium dry. Manzanilla Sherry is made in the same way as fino Sherry however; the cool sea temperatures mean that the yeast often grows better. This type of Sherry owes its light and fresh flavour to the yeast used in its production. Amontillado is a very unique wine due to its dual aging process: first under the veil of flor, typical of Fino and Manzanilla, followed by a period in which the flor disappears and the wine is exposed to oxidation. It is pungent, complex, spicy, and elegant. Amontillado 8 (Mar 7) MAR7 is a small despacho, a wine store at the heart of Sanlúcar de Barrameda, founded in 2014. Oloroso is also used as the basis for other sweet Sherries such as Bristol Cream. Serve slightly chilled. Usage. Required fields are marked *. It sits somewhere on the spectrum between Fino Sherry and Oloroso Sherry, spending the first part of its maturation period under a layer of flor.Amontillado Sherry is dry and yeasty, although with more nutty depth and weight than Fino Sherry. Serve chilled. More grape spirit is added than with Fino Sherry. Completely dry, with less than one gram of sugar per liter. This dry Amontillado acquires a genuine, rich and nutty flavour through years of ageing. 'Palo Cortado' means 'cut stick' which refers to the mark made on the wooden cask when it is determined to be this style of wine. Chambers's Twentieth Century Dictionary (part 1 of 4: A-D) | Various Never can I say that my case is desperate while you can swallow your chicken-broth and sip your Amontillado sherry. But they favour the so called "cream" Sherry, to which sugar or grape juice is added as a sweetener, while Spaniards prefer the bone-dry, crystal-clear fino, consumed with particular enthusiasm at feria time. However, sometimes the term is used to describe any Sherry that has a colour between a fino and an oloroso Sherry. It is characterized by nutty aromas, tobacco, aromatic herbs and often ethereal, polished notes of oak. Fino Sherries are the driest and palest of the various types of Spanish Sherry. The yeast layer on the Sherry is suppressed earlier by fortification which then exposes the wine to oxygen. Sometimes the words Amontillado Fino are used to indicate a young Amontillado, as opposed to an Amontillado Viejo. Medium Sherry is an Amontillado that has been sweetened. Palo Cortado Amontillado is made the same way as Fino but halfway through the ageing process the Flor dies and oxygen is allowed in to the party, creating a richer more nutty style. Amontillado is a Fino or Manzanilla that started with biological ageing under flor for the first three to eight years or so, and matured further (usually longer) in an oxidative way, without flor. Some people believe that it is named after apples as it tastes a little bit like the fruit. Amontillado oxidises in a slow and controlled way, exposed to oxygen through the slightly porous oak, and gains a darker colour and richer flavour than Fino. I think it is fab. Age: N/A. It features prominently in the Edgar Allan Poe short story "The Cask of Amontillado".

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