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Amontillado (Spanish pronunciation: [amontiˈʎaðo]) is a variety of sherry wine characterised by being darker than fino sherry, but lighter than oloroso sherry. Amontillado wine is named after the Montilla municipality, in Andalusia, Spain, where the style of sherry originated in the 18th century; commercially, the name "Amontillado" is used ...
Amontillado is a variety of sherry that is first aged under flor and then exposed to oxygen, producing a sherry that is darker than a Fino but lighter than an Oloroso. Naturally dry, they are sometimes sold lightly- to medium-sweetened (though these may no longer be labelled as Amontillado).
Drinking fino. Fino ("fine" "refinado" "refined" in Spanish) is the driest and palest of the traditional varieties of sherry and Montilla-Moriles fortified wine. They are consumed comparatively young and, unlike the sweeter varieties, should be consumed soon after the bottle is opened as exposure to air can cause them to lose their flavour within hours.
Palo Cortado is a rare variety of sherry that is initially aged under flor to become a fino or amontillado, but inexplicably loses its veil of flor and begins aging oxidatively as an oloroso. The result is a wine with some of the richness of oloroso and some of the crispness of amontillado.
Single malt whisky aged in sherry casks is regarded by some as a special category with its own aficionados. This category usually refers to whether the whisky was finished (aged first in another cask and then transferred to an Oloroso cask or butt for finishing), or fully matured (taken directly off the still and matured entirely in a cask that ...
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John Harvey & Sons is a brand (trading name) of a wine and sherry blending and merchant business founded by William Perry in Bristol, England in 1796.The business within 60 years of John Harvey joining had blended the first dessert sherry, dubbed 'cream sherry', which has changed little since 1880 and is known as Harveys Bristol Cream.
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