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Naturally dry, they are sometimes sold lightly to medium sweetened but these can no longer be labelled as amontillado. On 12 April 2012, the rules applicable to the sweet and fortified denominations of origin Montilla-Moriles and Jerez-Xérès-Sherry [2] were changed to prohibit sweet amontillado. They have to be labelled as Medium Sherry ...
Naturally dry, they are sometimes sold lightly- to medium-sweetened (though these may no longer be labelled as Amontillado). [ 15 ] Palo Cortado is a variety of sherry that is initially aged like an Amontillado, typically for three or four years, but which subsequently develops a character closer to an Oloroso.
Since the Spanish government changed the export laws in 1981, stipulating that sherry must be bottled in Spain, sherry casks are now manufactured purely for the whisky industry—by seasoning casks with Oloroso or other sherry prior to the distilleries using them to age their whisky. [4]
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.
Pedro Ximénez (also known as PX and many other variations) is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the denominación de origen (DO) of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry.
Tío Pepe (in Spanish, "Uncle Pepe", named after one of the founders' uncles) [1] is a brand of Sherry. It is best known for its fino style of dry sherry made from the palomino grape. The Tío Pepe brand is owned by the González Byass Sherry house. [2] [3]
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Blends of dry and sweet styles of sherry also exist – they were very popular in the 1970s and 1980s but their popularity is now in decline. Pale Cream is a blend of Fino / Manzanilla with Moscatel or grape must, between 45 and 115 grams of sugar and less than 15.5% of alcohol.
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