Amontillado

Amontillado is a style of sherry produced in the Jerez-Xérès-Sherry region of Andalusia, Spain. It begins its life as a fino or manzanilla, aged under a film of Flor to develop the biological aging characteristic of these wines. If the flor declines or is removed, the wine is allowed to age further oxidatively in wooden barrels, which darkens the color and deepens the flavor. The result is an amontillado: a dry sherry with more body and complexity than a fino, but lighter and less oxidized than an oloroso.

Flavors tend toward nutty notes—almond, hazelnut—with hints of caramel or dried fruit and a lingering, refined finish. The color ranges from pale gold to amber. Amontillado is produced and aged in the traditional solera system and is typically sold as a blend of vintages.

It is usually served as an apéritif or with tapas, olives, cured meats, nuts, soups, and aged cheeses. It is distinct from other sherries by its two-stage aging: initial flor-biological aging followed by oxidative maturation, yielding a wine that sits between fino and oloroso in style.

In culture, The Cask of Amontillado is a well-known short story by Edgar Allan Poe, first published in 1846, in which a narrator lures a companion with the promise of a rare amontillado sherry.