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  • noun

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pale medium-dry sherry from Spain

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Amontillado, says Mendez, is by far the best-selling style.
The bottles top out at $150 for a half bottle of El Maestro Sierra Amontillado "1830." Estrellon also offers a flight of ports.
The chalky albariza soil of the area leads to the production of three varieties of grapes, Palomino (used to make all dry sherry), and Pedro Ximenez and Moscatel (used for blending in some Amontillados and Olorosos, and for the sweet dessert styles).
Dios Baco Amontillado (19.5% A.C., aged five years) has the sweet aroma of butterscotch, hazelnuts, carmel, and spice.
This sherry, which is aged longer than Granny's favourite, Harveys Bristol Cream, is made from a blend of delicate Finos, aged Amontillados and fragrant Olorosos, then sweetened with Pedro Ximenez.
Amontillados start out life as finos, but age with exposure to air, developing a darker colour and dry nutty flavour.
There's the bone-dry finos and salty manzanillas - always served chilled - to the nutty amontillados and rich olorosos.
Although slightly lower in alcohol, sweet Sherries (sweetened Olorosos, cream Sherries, Pedro Ximenez) have a similarly long shelf life; while drier Sherries (Finos, Manzanillas, dry Amontillados) need to be consumed shortly after opening.
If you're following the story, then you will suppose that all Amontillados are dry.
The Fundador Supremo 15 years old Amontillado Cask received the gold medal due to its winning aftertaste of a pleasant lingering finish, recalling dried and toasted fruit with warm sensation, full, very balanced and smoothly dry in the palate.
The barrels that form the flor cap can become Fino, Manzanilla or Amontillado, but they are all marked out by a bracing, pungent dryness.