What is AMONTILLODO?

AMONTILLADO is a type of alcoholic beverage called Sherry. It is usually considered to be a medium -colored, fortified wine, which falls among the lighter fino sherry and darker Oloroso varieties. The name Ashontillado comes from the Montilla region in Spain, where the variety was first produced back in the 18th century. Some commercial sherry manufacturers use a name to describe any Sherry that has a color that falls between the color of Fino and Oloroso Sherry. The fortified wine is produced by adding distilled drink to the wine. Brandy is a commonly preferred additive. Other popular fortified drinks include Vermut, Madeira, Marsala and Port. Fino, which means "fine" in English, has a taste so delicate that it starts to disappear on the opening of the bottle and the content is exposed to air. The yeast layer as a fino cap is often used to protect taste during production. If this cap cannot form correctly, whether randomly or after designing Sherry, Fino transforms into Amaontilla. This fortification process increases the alcohol contentIn liquid from 13.5% in Fino to 17.5% in Amaontilla.

Based on its dry, slightly sweet taste, this type of sherry is often paired with appetizers such as cheese, salted nuts or olives, or is served with appetizers such as rabbit or poultry. Most consumers prefer to serve slightly chilled. Centuries ago it was a common accompaniment of thin soups, such as consommé, which were often served as the first course of formal food.

Because it was professionally preserved and aged before selling, Ashontillado holds well. Its stability better than fino and if it is stored correctly, it can survive for several years in a properly controlled environment. If the cork is chilled and safely, Sherry will be suitable for drinking about two weeks after the bottle is opened.

Oloroso, the darker cousin of Amaontilla, is translated as "fragrant" from Spanish. This can be attributed to an intensive walnut scent commonly associated with Oloroso,which is produced by oxidation aging. It has a higher glycerin content than Ashontillado and is generally the smoothest and least dry of three varieties. It is often launched as a creamy sherry and, unlike others, is generally not recommended as cooking ingredients.