Search results for: amontillado
Amontillado is a category of Sherry which begins aging in the same manner as a fino Sherry, with a flor yeast cap to protect from oxidation and keep the wine fresh-tasting, but amontillado is then exposed to oxygen, allowing the wine to darken, becoming richer than a fino but still lighter than an oloroso.
Sherry is a fortified wine made in Jerez, Spain, most often from the Palomino grape but also from the Pedro Ximénez and Moscatel varieties. Following fermentation, the wine is fortified with distilled wine spirit, up to the minimum strength of 15.5 percent alcohol. The fortified wine is then usually aged in oak barrels arranged in a solera system of multiple vintages, and which may include more than a hundred vintages of Sherry blended together. Sherries may be classified by their quality, age, sweetness and or alcohol contents into categories which include fino, manzanilla, amontillado, oloroso, cream, etc.
Fino is the driest classification of Sherry wines. The freshest and palest category of Sherry, finos are protected from oxygenation by a cap of flor yeast while aging in barrel.
Manzanilla is a category of fino Sherry made only in Sanlúcar de Barrameda. It is lighter and drier than most finos.
Oloroso is the darkest, richest category of dry Sherry. The wines are aged oxidatively, without the flor yeast cap that protects finos and amontillados, and may have alcohol levels up to 20 percent. The wines have a nutty aroma and flavor, and serve as the base for cream Sherry dessert wines.
Flor is the Spanish term for a cap of yeast that forms over Sherry wine as it ages in barrel, protecting the wine from oxidation.