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Amontillado Sherry and Montilla Moriles

About Amontillado Sherry and Montilla Moriles

is a variety of sherry wine characterised by being darker than fino but lighter than oloroso. It is named after the Montilla region of Spain, where the style originated in the 18th century, although the name Amontillado is sometimes used commercially as a simple measure of colour to label any sherry lying between a fino and an oloroso.

The winemaking process begins with fermentation, and after that, the wine is fortified with grape spirits (brandy) to raise the alcohol content to around 17-22%. What sets Amontillado apart is its unique aging process, which involves a period under the protective layer of flor yeast, similar to Fino Sherry, followed by extended oxidative aging, much like Oloroso Sherry.

Characteristics: Amontillado Sherry has a colour ranging from a light amber to a deeper mahogany. It is dry, with a bit more body and richness compared to Fino or Manzanilla Sherry. On the nose it has rich and nutty aromas, with hints of oak, spices, and toasted nuts. On the palate it is characterized by nutty notes, often resembling almonds and hazelnuts, as well as hints of toffee, caramel, and dried fruits. The flavor profile can be quite complex and nuanced


Serving and food pairing

Amontillado Sherry or Montilla-Moriles is a captivating choice for those who appreciate dry and nutty wines with a range of complex flavors. It bridges the gap between the delicate and the robust styles of Sherry, making it a wonderful option for a wide array of culinary pairings.

Amontillado Sherry or Montiolla-Moriles is best served cool between a temperature of between 13℃ and 16℃ It is typically enjoyed in small tulip-shaped glasses or copitas to concentrate the aromas. If these are not available, try a white wine glass.

Amontillado Sherry's nutty and complex profile makes it a versatile choice for food pairings, including:

  • Roasted or grilled meats, such as chicken, pork, or lamb.
  • Grilled mushrooms and vegetable dishes.
  • Creamy soups and bisques, like mushroom soup.
  • Hard, aged cheeses like Gouda, Comté, or Manchego.
  • Dishes with earthy, umami flavors, such as truffle dishes or wild mushrooms.
  • Anchovies with amontillado

    Sherry and Montilla Moriles