A Spanish sherry style. Amontillado – Made from Palomino Fino, the balance in of Biological vs Oxidative maturation is dominated by the oxidative side for Amontillado. The name translates to of Montilla, the slightly inland region known best for it’s Pedro Ximénez where the technique for it production of Amontillado originated.
The list of sherry styles below is not exhaustive. It is ordered from freshest and least alcoholic to most developed and alcoholic. The continuum of sub-styles under each is considerable. Variables being, average age, the strength of flor, and, level of oxidation (sometimes determined by the fill height of casks. These limits of each of these factors stretch as you shift from the freshest to most developed styles. A Fino won’t be seen past 6-7 years of age, an Olorosso my stretch to 90 years average age.
Freshest Fino – Manzanilla – Manzanilla Pasada – Amontillado – Palo Cortado – Oloroso – Pedro Ximénez Most Developed
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