Amontillado sherry begins its life as a Fino sherry, but it is subsequently reclassified as amontillado, if the layer of wine yeast (flor) fails to develop adequately during the barrel (solera) maturation. Amontillado is fortified to between 16º and 18º, so that it does not oxidize too quickly. It is fuller and darker than Fino (amber-coloured), with a smoothly-textured palate, suggestive of hazelnuts, over nuances of sea salt. Amontillado spends longer time in the solera than Fino (10-15 years typically).
Amontillados are versatile. Delicious on their own they are equally an accompaniment to soups, especially light meat soups such as consommé. But they also go with seafood, game dishes and meat terrines. The strong acidity backbone of the Amontillados enhances both sweeter aromatic dishes such as tandoori, chilli and oriental dishes and stronger flavours of ham, nuts, olives and cheese. Served cool, but not too chilled.
Bodegas Emilio Lustau was established in 1896 and was initially a small family concern until the founder`s son-in-law placed it on a business footing. The firm is perhaps best known as pioneering the Almacenista system, whereby individual dry Sherries are produced from small private holdings. These are bottled under Lustau`s name but with the individual bodega's name on the label as well. Today they are amongst the most sought-out Sherries in the region.
This Amontillado, especially blended for us and classically aged in Jerez de la Frontera, expertly captures vestigial freshness from the flor yeast, which has been allowed to die, in return adding colour, texture and complex malty hazelnut flavours to an unnervingly complex ensemble.
This Amontillado, especially blended for us and classically aged in Jerez de la Frontera, expertly captures vestigial freshness from the flor yeast, which has been allowed to die, in return adding colour, texture and complex malty hazelnut flavours to an unnervingly complex ensemble.