Amontillado Sherry is a partially oxidised version of the famous fortified wine from southern Spain. It sits somewhere on the spectrum between Fino Sherry and Oloroso Sherry, spending the first part of its maturation period under a layer of flor. Amontillado Sherry is dry and yeasty, although with more nutty depth and weight than Fino Sherry.
A dry, neutral wine is made from Palomino grapes and is left to mature under a level of flor. Flor is a white crust that forms as the result of natural yeasts in the bodega. It feeds on oxygen and alcohol, and gives the Sherry a distinct yeasty character. After at least two years under this crust, the wine is fortified to at least 17 percent, which kills the flor. The longer this period is, the stronger the yeast character will be in the finished wine.
After its time under the flor, Amontillado is aged oxidatively (like Oloroso) in a solera, and develops the woody, raisiny characters that are associated with this kind of winemaking, although the character of the flor is never lost. The name Amontillado refers to the similarity of the style to the wines of Montilla, an area inland from Jerez.
