Introduction: The Allure of Amontillado – And the Pitfalls Along the Way
Amontillado. The very name conjures images of dimly lit Spanish bodegas, the scent of aged oak, and the whisper of history. It’s a Sherry that sits in a fascinating space between the crisp, pale Finos and the rich, dark Olorosos. But this complexity also makes it a minefield for the uninitiated. As someone who’s spent years exploring the nuances of Sherry, I’ve seen firsthand the mistakes people make when approaching Amontillado. This isn’t about gatekeeping; it’s about helping you truly appreciate the magic within each bottle.
So, grab a copita (that’s a Sherry glass, for the uninitiated!), and let’s delve into the seven deadly sins of Amontillado appreciation – and, more importantly, how to avoid them.
Sin #1: Serving it at the Wrong Temperature – The Flavour Killer
This is perhaps the most common offense. Many treat Amontillado like a red wine, serving it at room temperature. Big mistake! Amontillado is a fortified wine, yes, but it still benefits from a slight chill. Serving it too warm mutes the delicate aromas and amplifies any harshness.
The Fix:
Aim for a temperature between 12-14°C (54-57°F). A brief stint in the refrigerator will do the trick. Think of it like a white wine that’s been allowed to warm up slightly – that’s the sweet spot.
Sin #2: Using the Wrong Glass – Robbing Yourself of the Aromatic Experience
Your choice of glassware dramatically impacts your perception of any wine, and Amontillado is no exception. A wide-bowled glass, while perfect for a full-bodied red, will dissipate the subtle aromas of Amontillado before you even get a chance to appreciate them.
The Fix:
Opt for a copita or a tulip-shaped glass. These glasses concentrate the aromas, allowing you to fully appreciate the nutty, saline, and subtly yeasty notes that define Amontillado. If you don’t have a copita, a standard white wine glass will work in a pinch.
Sin #3: Confusing it with Other Sherries – Missing the Nuances
Sherry is a diverse world, and Amontillado occupies a unique niche. It starts its life as a Fino, aging under a layer of yeast called ‘flor’. However, as it ages, the flor dies off, exposing the wine to oxygen. This oxidative aging imparts the characteristic nutty and amber notes of Amontillado. Confusing it with a Fino (which is bone dry and purely biologically aged) or an Oloroso (which is fully oxidative and richer) is a disservice to its complexity.
The Fix:
Understand the Sherry family tree! Fino is pale and crisp, Amontillado is nutty and dry, Oloroso is rich and oxidative, and Pedro Ximénez (PX) is intensely sweet. Knowing the basics will allow you to appreciate the unique characteristics of each style.
Sin #4: Pairing it Incorrectly – A Culinary Catastrophe
Amontillado is a food-friendly wine, but not all pairings are created equal. Its nutty, dry character can clash with overly sweet or delicate dishes. Pairing it with a heavy, tannic steak would also be a mistake, as the wine’s delicate structure would be overwhelmed.
The Fix:
Think savory and umami. Amontillado shines with dishes like:
- Hard cheeses: Manchego, aged Gouda, or Parmesan.
- Nuts: Almonds, hazelnuts, or walnuts.
- Cured meats: Jamón Ibérico or prosciutto.
- Mushrooms: Especially those with earthy flavors.
- Seafood: Grilled octopus or seared scallops.
The key is to find dishes that complement the wine’s nutty and savory notes, without overpowering its delicate structure. Consider visiting The Australian Store for some delicious cheeses and nuts to pair with your Amontillado!
Sin #5: Aging it Incorrectly – Losing the Freshness
While some fortified wines can age for decades, Amontillado is best enjoyed relatively soon after bottling. Unlike Vintage Port, it doesn’t necessarily improve with extended cellaring. In fact, aging it for too long can cause it to lose its freshness and vibrancy.
The Fix:
Check the bottling date (if available). Aim to consume it within a few years of release. Store it in a cool, dark place, away from direct sunlight and temperature fluctuations. Once opened, Amontillado can last for a few weeks in the refrigerator, making it a great option for enjoying a glass or two at a time. You can find some great storage solutions at your local wine shop or online.
Sin #6: Overlooking the Producer – Missing Out on Quality
Not all Amontillados are created equal. The producer plays a crucial role in determining the quality and style of the wine. Some producers focus on traditional methods, while others take a more modern approach. Ignoring the producer is like buying a bottle of wine based solely on the grape varietal – you’re missing a crucial piece of the puzzle.
The Fix:
Do your research! Look for reputable Sherry producers with a long history of crafting quality Amontillado. Some names to look out for include:
- Hidalgo La Gitana
- Emilio Lustau
- Gonzalez Byass
- Osborne
Reading reviews and exploring different producers will help you discover your personal preferences.
Sin #7: Not Experimenting – Stifling Your Sherry Journey
Perhaps the greatest sin of all is not venturing beyond your comfort zone. The world of Sherry is vast and fascinating, and Amontillado is just one piece of the puzzle. Sticking to the same bottle or the same producer limits your understanding and appreciation of this incredible wine.
The Fix:
Be adventurous! Try different styles of Amontillado, from the lighter, more delicate examples to the richer, more intense ones. Explore different producers and regions within the Sherry Triangle. Attend a Sherry tasting or visit a Sherry bodega in Spain. The more you explore, the more you’ll discover the magic of Amontillado. Why not try pairing your Amontillado with a craft beer from DROPT for a truly unique experience?
| Mistake | The Problem | The Solution |
|---|---|---|
| Serving Too Warm | Muted aromas, harsh flavors. | Chill to 12-14°C (54-57°F). |
| Wrong Glassware | Aromas dissipate too quickly. | Use a copita or tulip-shaped glass. |
| Confusing with Other Sherries | Missed nuances of Amontillado. | Learn the Sherry family tree. |
| Incorrect Pairing | Clashing flavors, overwhelmed wine. | Pair with savory, umami-rich dishes. |
| Aging Incorrectly | Loss of freshness and vibrancy. | Consume within a few years of bottling. |
| Overlooking the Producer | Missing out on quality and style. | Research reputable Sherry producers. |
| Not Experimenting | Limited understanding and appreciation. | Try different styles, producers, and regions. |
Conclusion: Embrace the Journey
Amontillado is a wine that rewards curiosity and attention to detail. By avoiding these common mistakes, you’ll unlock a world of flavor and complexity that will elevate your wine-drinking experience. So, pour yourself a glass, take a moment to appreciate the history and craftsmanship behind each bottle, and enjoy the journey!
FAQ: Your Amontillado Questions Answered
Q1: How long does Amontillado last once opened?
A: Amontillado is relatively stable once opened, thanks to its fortification and oxidative aging. You can typically keep an opened bottle in the refrigerator for up to 2-3 weeks without significant loss of quality. Be sure to reseal it tightly.
Q2: What’s the difference between Amontillado and Palo Cortado?
A: This is a tricky one! Both start as Finos, but Palo Cortado is a rare style that unexpectedly loses its flor and begins to age oxidatively. It’s richer and more complex than Amontillado, with characteristics of both Amontillado and Oloroso. Think of it as a Sherry unicorn!
Q3: Can I use Amontillado in cooking?
A: Absolutely! Amontillado adds a wonderful nutty and savory depth to sauces, soups, and stews. It’s particularly delicious in mushroom-based dishes or as a deglazing agent for pan sauces. Just be sure to use a good quality Amontillado that you would also enjoy drinking.
