Amontillado
Amontillado is a style of Sherry produced in the Jerez region of southern Spain, characterised by a combination of biological ageing under flor yeast followed by a period of oxidative ageing. This dual maturation distinguishes Amontillado from styles such as Fino and Oloroso, and gives it a unique sensory profile combining freshness with nutty, oxidative complexity.[1]
Definition and production
Amontillado begins its life as a wine similar to Fino, typically made from the Palomino grape and initially fortified to around 15–15.5% alcohol to encourage the development of flor. During this biological ageing phase, the wine is protected from oxygen and develops delicate aromas associated with flor metabolism.[2]
At a later stage, the flor layer either naturally diminishes or is deliberately eliminated by further fortification, usually to around 17–18% alcohol. The wine then undergoes oxidative ageing, often for many years, during which it darkens in colour and develops more pronounced aromas of nuts, dried fruit and spice.[3]
Ageing typically takes place in the traditional solera system, which blends wines of different ages to ensure stylistic consistency.[4]
Sensory characteristics
Amontillado combines the finesse of biologically aged Sherry with the depth of oxidative ageing. Common descriptors include toasted almond, hazelnut, dried citrus peel, tobacco and subtle savoury notes. Compared with Fino, it is fuller-bodied and darker in colour, yet generally lighter and less powerful than Oloroso.[5]
Despite its oxidative character, Amontillado should not display faults associated with excessive oxidation; rather, its aromas are the result of controlled ageing and long maturation.[6]
Classification and regulation
Under the regulations of the Consejo Regulador Jerez-Xérès-Sherry y Manzanilla, Amontillado is a legally defined style within the Jerez-Xérès-Sherry designation of origin. Wines labelled as Amontillado must demonstrate both biological and oxidative ageing, and meet minimum ageing requirements set by the regulatory body.[7]
The OIV recognises Amontillado as a fortified wine style characterised by a transition from biological to oxidative ageing, distinguishing it from wines aged exclusively under one regime.[8]
Historical and cultural context
Historically, Amontillado often emerged unintentionally when a Fino lost its flor, particularly during long ageing or transport. Over time, producers came to appreciate and refine the style, and it is now deliberately crafted as a distinct category of Sherry.[9]
Amontillado has played an important role in the cultural identity of Andalusian wines and remains a benchmark for complexity among fortified wines, both within Spain and in export markets.[10]
See also
References
- ↑ Jancis Robinson, Oxford Companion to Wine, Oxford University Press, 17 Sept. 2015. ISBN 9780198705383.
- ↑ González Gordon, Sherry: The Noble Wine, Pavilion Books, 1997, ISBN 9781862051240.
- ↑ PhD Jackson, Ronald S., Wine Science: Principles and Applications, Academic Press Inc, 14 April 2020. ISBN 9780128161180.
- ↑ Hugh Johnson, Jancis Robinson, World Atlas of Wine: 8th edition, Mitchell Beazley, 1 Oct. 2019. ISBN 9781784724030.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 9780756686840.
- ↑ Lawless, Wine Faults, Mitchell Beazley, 2013, ISBN 9781845337233.
- ↑ Consejo Regulador Jerez-Xérès-Sherry y Manzanilla, https://www.sherry.wine.
- ↑ OIV, “Definitions of biological vs oxidative ageing”, https://www.oiv.int.
- ↑ Unwin, Wine and the Vine, Routledge, 1991, ISBN 9780415042698.
- ↑ Charters, Wine and Society, Elsevier, 2006, ISBN 9780750669788.